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In conjunction with Rao's Homemade, Gorga's spin on the classic is both unique and totally delicious

One Pan Chicken Prosciutto di Parmigiana

24-ounce jar Rao’s Homemade Marinara Sauce

½ pounds boneless skinless chicken breasts

breadcrumbs

all-purpose flour

eggs

salt

black pepper

Prosciutto di Parma

olive oil

mozzarella

Parmigiano Reggiano

basil leaves

torn into pieces (for garnish

leaves)

Preheat oven to 375F degrees. Working in a shallow 9x13 baking dish, pour the olive oil into the baking dish and spread all over the bottom. Set it aside. 

Now, season the chicken breast portions with salt and pepper and set those aside. Create a “breading” set-up for the chicken. You will need a shallow pan for the flour, one for the eggs and one for the breadcrumbs. 

Working in one flow, lightly dredge the seasoned chicken in the flour, followed by the eggs, and finally the breadcrumbs. You want to make sure that the chicken is fully coated in each of the items. 

As you finish breading each piece of chicken, place them in the lightly greased baking dish.

Bake the breaded chicken in the preheated oven for 20 to 25 minutes until the chicken has reached an internal temperature of 158F degrees. (the chicken is not fully cooked at this stage.)

Next, remove the chicken from the oven, and cover it with Rao’s Homemade Marinara Sauce.

Place 2 slices of the mozzarella on top of each chicken piece, and liberally sprinkle the Parmigiano Reggiano over the mozzarella. 

Finally, sprinkle chopped prosciutto over the chicken and cheese and place back into the oven. Bake for 10-12 minutes until the chicken reaches an internal temperature of 165F degrees, and the cheese is melted, and the prosciutto is crispy. 

Carefully, remove the chicken from the oven and allow to cool for 15 minutes before serving.

Before serving, sprinkle the top with the basil leaves. Serve with Rao’s Linguini and sauteed Spinach.

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