Recipe courtesy of Glenn Scarpa
Episode: Hidden Gems
Tuscan Chicken
55 min
55 min
4 servings
55 min
55 min
4 servings


  • 8 cups vegetable or canola oil, for deep-frying
  • Four 6-ounce boneless, skinless chicken breasts 
  • 4 thin slices prosciutto
  • 2 cups fresh baby spinach 
  • 1 cup shredded mozzarella
  • 1 cup milk 
  • 3 eggs 
  • Salt and black pepper
  • Salt and black pepper 
  • 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 


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. It has not been tested for home use.


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