This is one of the tastiest dishes I make. The problem is, I don’t have a name for it. It isn’t Chicken Parmesan, it isn’t Chicken Scallopini and it isn’t Chicken Saltimbocca. It fits somewhere in the middle and it is probably better than any of them individually. This dish layers some of the best Italian American flavors together and is the perfect dish to serve to friends you want to impress. As soon as you bring it out of the oven your guests will immediate ask what it is – and you too will not have a name for it. So, do me a favor – make this recipe, taste it and serve it to friends – then let me know what the best thing to call it is!

Ingredients:

• 1 box frozen leaf spinach, thawed and drained
• 2 cloves garlic, sliced thin
• 1 lb chicken breasts, sliced thin
• 1 cup flour
• 1 egg
• 1 cup Italian seasoned breadcrumbs
• 1 half pound thinly sliced prosciutto
• 1 large tomato, sliced thin
• 1 cup shredded mozzarella cheese
• olive oil
• salt and pepper

Assembly: In a large pan, heat a splash of olive oil and add sliced garlic and spinach. Saute until garlic is slightly browned and spinach warmed through. Move the garlic and spinach into a baking dish. Using three separate plates, lay out flour (seasoned with salt and pepper), egg (whisked with about a tablespoon water), and breadcrumbs. Meanwhile, heat enough oil  to cover the bottom of the pan for pan frying. Move chicken pieces from the flour – to egg mixture – to breadcrumbs – and then into hot oil. Pan fry until golden and place on paper towels to remove excess oil. Once drained, place the chicken on top of the spinach and puzzle the pieces to make one even layer. Finally, layer prosciutto, then tomatoes and top with cheese. Bake in a 350 degree oven until cheese has melted and then broil for just a few minutes until cheese is golden brown.