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“A tasty chicken sandwich recipe the whole family will enjoy.”

Ingredients Nutrition


  1. Prepare chicken by pounding it with meat tenderizer. Add half of the Italian seasoning, garlic powder and black pepper to one side.
  2. Heat large heavy-bottom skillet over med-high heat. When hot, add 2 tbsp olive oil. Add chicken to skillet, spice side down and season with remaining spices. Cook 5-6 minutes each side until cooked. Remove from skillet.
  3. Add 1 tbsp olive oil to skillet. Saute diced onion and garlic with wooden spoon until browned.
  4. Add 1/2 cup wine. Allow to reduce, stirring frequently and loosening the cooked bits from the bottom of the skillet.
  5. After wine has reduced, add 1/2 cup chicken broth, stirring frequently. When halfway reduced, place chicken back in the skillet, turning once or twice to thoroughly coat with the aromatics.
  6. Place one slice of prosciutto on each piece of chicken and top with provolone. Allow the remaining chicken broth to reduced and cheese to melt. You may need to reduce heat at this point.
  7. Slice and toast the four sandwich buns. (I use Publix brand freshmade French Hamburger Buns or Ciabatta, but any good specialty bread you like will do).
  8. Add mayonnaise and prepared ground mustard to the toasted buns. Add the chicken, sliced red onions and lettuce. Enjoy.
  9. Note: There is no need to season the chicken with salt as the prosciutto is sufficiently salty in itself. Can also add a slice of tomato if desired.

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