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Peachy Parmesan Chicken

Here’s a tasty recipe from the California Tree Fruit Agreement.


  • 4 half chicken breasts, boned, skinned
  • 2 Tbsp. Dijon-style mustard
  • 1/4 lb. prosciutto (thinly sliced ham may be substituted)
  • 2 Tbsp. flour
  • 1/2 tsp. tarragon
  • 1 egg, slightly beaten
  • 1/3 c. Parmesan cheese, grated
  • 1/2 c. dry fine bread crumbs
  • 4 Tbsp. melted butter
  • 4 Tbsp. white wine (or substitute chicken broth)
  • 3 medium fresh California peaches, sliced


Pound chicken breasts between wax paper until 1/8-inch thick. Spread mustard on one side of chicken; top with prosciutto or ham. Roll up chicken breast and secure with toothpicks. Mix flour with tarragon. Mix bread crumbs with Parmesan cheese. Dip chicken roll-up in flour mixture, then egg, then in bread crumb mixture. Heat 2 Tbsp. butter in 8 x 8-inch oven-proof pan. Put chicken roll-ups in melted butter. Bake in 375 degree oven 20 minutes. Add peach slices. Mix remaining melted butter with wine (or broth); sprinkle over chicken. Bake 15 minutes. Chicken should reach an internal temperature of 165 degrees. Serve with pan juices. (Prosciutto is found in deli-sections of many grocery stores.)


Makes four servings. Each serving has 400 calories, 20 g fat, 28 g protein, 25 g carbohydrate, 2 g fiber and 1250 mg sodium.

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