INGREDIENTS
3
prosciutto, sliced 1/16 inches
2
Chicken breasts, boneless skinless
1/2 oz
Baby arugula
1/2 tsp
Parsley
1
Egg
1/2 fluid_ounce
Chicken broth
1 tsp
Lemon juice, freshly squeezed
3 fluid_ounces
Parmigiano-reggiano cream sauce
8 oz
Spaghettini pasta
1
Black pepper, freshly ground
1/2 tsp
Kosher salt
1 1/2 fluid_ounces
Basil oil
1 tbsp
Canola oil
2 oz
Season bread crumbs
1 tbsp
Butter
1/4 oz
Parmigiano-reggiano or romano cheese blend
1/4 oz
Parmigiano-reggiano/romano cheese blend
pinch kosher saly