Tuscan Chicken

Recipe courtesy of Glenn Scarpa, Executive Chef and Owner, Scarpa's Italian Restaurant, Lakeland, FA
Show: Emeril's Florida Episode: Hidden Gems
TOTAL TIME: 55 min
Prep: 35 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings
LEVEL: Intermediate


  • 2 cups all-purpose flour
  • 3 cups breadcrumbs
  • 1 cup blackberry brandy
  • 1/4 cup heavy cream
  • 1 tablespoon hot sauce
  • 2 tablespoons butter
  • 1/4 cup fresh blackberries
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Preheat the oil to 250 degrees F in a frying pot.

Pound the chicken breasts flat. Place one piece of prosciutto, 1/2 cup of the spinach and 1/4 cup of the mozzarella on the center of each flattened chicken breast. Roll the chicken, tucking in the sides as you go to form a ball-like shape.

In a shallow bowl, whisk the milk and eggs together with a bit of salt and pepper. Add the flour to a second bowl. Put the breadcrumbs in a third bowl. Dredge the rolled chicken breasts in the flour, then dip into the egg mixture and, lastly, dredge in the breadcrumbs, using your hands to form a ball-like shape again. (Once breaded, the chicken can be refrigerated for up for 1 day.)

Deep-fry the breaded chicken breasts for 20 minutes, or until fully cooked. Let rest for 5 minutes.

To make the sauce, add the brandy to a medium saucepan over medium-high heat; cook until reduced by half. Add the cream and hot sauce, and bring to a simmer. Reduce to low heat and add the butter and blackberries.

To plate, slice each chicken breast into 4 slices and drizzle the blackberry sauce on top. Serve immediately.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.



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