Chicken with Prosciutto, Brie, and Arugula

Chicken with Prosciutto, Brie, and Arugula

Source: Chef Bobby Flay

Ingredients

Arugula Salad
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/2 lb baby arugula, rinsed and spun dry

Chicken
1 cup flour
2 large eggs, lightly beaten
2 cups Panko breadcrumbs
Salt and freshly ground black pepper, to taste
4 (6 oz) boneless, skinless, chicken breasts
6 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1/4 lb Red Hawk triple crème cheese or Brie, thinly sliced
8 thin slices Virginia ham or prosciutto

Instructions

1. Prepare Arugula Salad: In a medium bowl, whisk together vinegar, mustard, salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Set aside while you prepare the chicken.
2. Prepare Chicken: Place flour, eggs and breadcrumbs in three separate shallow bowls and season each with salt and pepper. Place a wire baking rack over a baking sheet; set aside.
3. Place each chicken breast between two pieces of waxed paper (or a freezer-style plastic bag) and pound to 1/4-inch thickness.
4. Season chicken on both sides with salt and pepper, and dredge each breast in the flour; tap off excess. Dip into the egg wash and let excess drip off, and then dredge on both side in the breadcrumbs. Place on a baking rack set over a baking sheet.
5. Cook Chicken: Preheat two large nonstick sauté pans over high heat. Add 3 tbsp of butter and 1 tbsp of oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown on the first side, using tongs flip over and continue cooking until golden brown on the second side and the chicken is cooked through, about 5 to 6 minutes total.
6. Remove to a plate and immediately top each breast with a few slices of cheese, then top with a few slices of ham and some of the arugula salad.
   Serve immediately.