Recipe courtesy of Glenn Scarpa

Tuscan Chicken

  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings
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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 


  1. Preheat the oil to 250 degrees F in a frying pot.
  2. 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. 
  3. 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.)
  4. Deep-fry the breaded chicken breasts for 20 minutes, or until fully cooked. Let rest for 5 minutes.
  5. 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.
  6. To plate, slice each chicken breast into 4 slices and drizzle the blackberry sauce on top. Serve immediately.