Top seared chicken, prosciutto and mozzarella with soup and fresh herbs.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Boneless, skinless chicken breasts, 8 oz. ea.||1.8 kg||4 lb|
|Prosciutto, sliced||225 g||8 oz|
|Mozzarella cheese, sliced or shredded||225 g||8 oz|
|Fresh sage leaves, whole or chiffonade||60 mL||1/4 cup|
|Italian parsley, chopped||60 mL||1/4 cup|
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
|1. Pan sear or grill chicken breasts until seared and lightly browned.|
|2. Top each breast with 2 oz of mozzarella and a slice of prosciutto and transfer to a 350 degree oven.|
|3. Bake until cheese begins to bubble and chicken is fully cooked.|
|4. Transfer to a serving plate and pour over 4 oz of Campbell’s® Signature Sautéed Mushroom and Onion Bisque; garnish with 1 tsp sage leaves and 1 tsp of parsley.|