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Poultry
Chicken

           Cullen's Chicken Breast With Prosciutto

4 boneless chicken breasts
2 fresh eggs
½ breadcrumbs
3 San Daniele Prosciutto slices
2 large tomatoes
tablespoon of extra-virgin olive oil
basil
salt and pepper to taste

Pound chicken breasts. Cut each breast to form a pouch, then flour it, dip it in beaten eggs and dredge it with breadcrumbs.

Sauté in a pan with a small amount of oil. When the meat is cooked, open the pouch and fill it with slices of  prosciutto arranged in the shape of a fan.

Serve with a fresh tomato sauce made of diced tomatoes seasoned with extra-virgin olive oil, pepper, salt and basil.

As you ramble on through life, brother, whatever be your goal: keep you eyes upon the donut, and not upon the hole!