INGREDIENTS
1 lb
Chicken breast, boneless skinless halves
1/4 lb
Prosciutto di parma
3 tbsp
Basil
3 tbsp
Flat-leaf parsley
2 tsp
Garlic, granulated
1
Lemon
1 tsp
Onion powder
1 tsp
Sage, dried
16
Sage, leaves
1
Shallot, large
2
Eggs, large
2 tbsp
Nonpareil capers
1 lb
Rigatoni pasta
1 cup
All-purpose flour
13
turns Black pepper, freshly ground
1 3/4 tbsp
Kosher salt
3 tbsp
Olive oil, extra-virgin
1 cup
Italian bread crumbs, seasoned
1 cup
Panko bread crumbs
1/4 lb
Butter, unsalted
1 cup
Heavy cream
1/4 lb
Parmesan cheese, grated
2 tbsp
Parmesan cheese, grated
5/16 lb
Provolone, aged or regular grated
1/2 cup
White wine, dry