In a large pan on medium heat, add 1 Tbsp of olive oil, shallots, and garlic. Season with salt and pepper. Sauté until translucent then add the spinach and sweat slightly. Set aside.
Next, butterfly and pound the chicken breasts until 1/4 inch thin. Season the chicken with salt and pepper. Layer 2 slices of prosciutto on top of the chicken followed by some of the spinach mixture and mozzarella cheese. Roll the chicken up nice and tight then place in the fridge for 20 minutes to firm up.
Grab 3 separate large bowls. In the first bowl add: Flour, salt, and pepper. To the second bowl: Corn flake bread crumbs, salt, pepper, garlic powder, onion powder, red pepper flake, and Italian seasoning. In the 3rd bowl, crack eggs and add 1 Tbsp of water, whisk until combined. Bread the stuffed chicken breasts in the flour, eggs, and bread crumbs then set aside.
Next in a cast iron skillet, heat some vegetable oil to 350 degrees Fahrenheit. Shallow fry the chicken till golden brown on all sides. Set on a wire rack on top of a baking sheet. Bake in the oven set to 350 degrees Fahrenheit for about 15-20 minutes or until the internal temperature of the chicken is 165 degrees.
For the sauce: in a small sauce pan on medium/low heat, combine wine and orange juice. Reduce by 1/2 it’s volume. Next add heavy cream and reduce by 1/2 slowly. (This may take around 20 minutes). Season with salt and pepper to taste. Right before you are ready to eat, turn off the heat and add a little chopped parsley then gently melt the butter into the sauce.
Slice the chicken into 1 inch slices. Serve with mashed potatoes and a vegetable of your choice. Serve the sauce of top of the chicken or on the side.
Enjoy!
