Ingredients for 4 people
2 cups of pesto
4 fresh mozzarella balls
8 slices of prosciutto
8 chicken breasts
1 1/4 cups of flour
1 1/4 cups of breadcrumbs
Push the pen cap through one corner of the freezer bag creating a piping bag. Fill the bag with pesto.
Stick the end of the cap into one mozzarella ball and squeeze the bag to fill the mozzarella with pesto. Repeat with the other balls. Wrap each ball in 2 slices of prosciutto.
Cover the chicken breasts with parchment paper and fatten with the rolling pin. Line the bowls with plastic wrap and line each with 2 chicken breasts. Place the wrapped mozzarella balls on top and use the plastic wrap to close up the balls. Refrigerate for 1 hour.
Remove the plastic wrap and bread the balls by coating completely in flour, beaten eggs, and breadcrumbs.Fry in hot oil, drain well, and enjoy!