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CHICKEN JUMP-IN-YOUR-MOUTH




I found this handwritten recipe in my vintage wooden recipe box. Surprise! I have no idea how it got there! After making it, I should have found it earlier!


The original recipe was by Cher Powell, who notes “originated in Isle of Rhodes—off Italy. Italian-Greek dish.” I think the recipe might have come via my mother or grandmother because I don’t recall ever meeting Cher Powell, but many thanks to her for sharing her recipe!


Cher’s version of the recipe calls for breading and frying the stuffed chicken pieces in an olive oil and butter mixture, then pouring a garlic butter sauce over the chicken pieces. I’ve revised it with baking instead of frying, and I replaced the garlic butter with an easy to make fresh tomato sauce.


My husband, aka my recipe taster, gave this one an enthusiastic thumbs-up: “lots of different flavors and textures.”


Here’s my version of CHICKEN JUMP IN YOUR MOUTH

Preheat oven to 400F.

4 boned and skinned chicken breast halves or 8 boned and skinned thighs

One sheet of prosciutto per chicken piece

About 1 C grated mozzarella

About ¼ C Chopped olives

Optional: 2 garlic cloves, finely chopped


Lay each breast or thigh flat, take a sheet of prosciutto and fold it so it fits on top of the chicken piece, put some mozzarella on it, a little minced garlic and some chopped olives, and roll it up. Secure with a toothpick. Set aside until all chicken pieces are filled and rolled.




Prepare three flat bottomed bowls with the following:

1st bowl: ¾ c flour, 1 tsp salt, ½ tsp pepper. Optional: garlic powder. Mix well.

2nd bowl: for every 6 pieces of chicken use 1 egg and 2 Tblsp milk, well beaten.

3rd bowl: 1 C bread crumbs or panko


Take each piece of chicken and roll it in the flour mixture to coat well, then dip in egg mixture to thoroughly moisten, then roll in the bread crumbs or panko until well coated.





Place each piece on a greased cookie sheet.

Bake at 400F until the chicken is cooked through, about 30 minutes. The temperature should be at least 165F on a meat thermometer that has been stuck into (but not through) a thick piece of the hot chicken.





Once done, pull out of the oven and while it’s cooling, make the sauce.


I used a fresh tomato sauce from the Pasta Fresca recipe in the “Moosewood Restaurant Cooks At Home”cookbook. This recipe makes about 2 C sauce, more than enough for 8 servings of Chicken Jump In Your Mouth.


In a blender or food processor puree:

4 C chopped ripe Roma tomatoes

6-8 large fresh basil leaves

1 lg garlic clove, minced

1 T extra virgin olive oil

Salt & pepper to taste while blending





PULL THE TOOTHPICKS OUT BEFORE SERVING THE CHICKEN! Spoon sauce over the pieces and serve.


This recipe took me just under an hour to make, including cook time. Let me know how you like the recipe!


Love, Sylvia

Head Holiday Kitchen Adventurer

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