Directions Butterfly each chicken breast by slicing horizontally and opening like a book. Place between plastic wrap and gently pound to ¼-inch thickness using mallet or heavy skillet. Season ...

The only thing better than crispy chicken Parmesan with melty cheese and scratch-made herby tomato sauce might be this ...

Spread the cheese mixture evenly on the chicken, leaving 1/2 inch at the end. Cover with a single layer of overlapping prosciutto slices. Gently, but tightly, roll the long edge, tucking as you go ...

In addition to Parmesan, add pecorino. For chicken parm, of course, you need parm. But at Don Angie, Rito says, they use both a complex, 24-month aged Parmigiano-Reggiano and a Pecorino Toscano.