Hot chicken with crispy chicken, prosciutto and OKA

  • Preparation 15 minutes
  • Cooking 20 minutes
  • Servings 3 to 4
  • Freezing Not recommended

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  • 2 Exceldor chicken breasts (400 g / 14 oz total), cut into strips
  • Olive oil
  • 1 ½ cups (375 ml) Corn Flakes cereal, crushed by hand
  • 1 tbsp (15 ml) smoked paprika
  • 1 tbsp (15 ml) flour
  • 1 tsp (5 ml) baking powder
  • ½ tsp (2.5 ml) Italian seasoning
  • 10 slices prosciutto
  • 4 slices large rustic bread, toasted
  • 190 g (6.7 oz) OKA cheese, grated
  • 2 × 398 ml cans hot chicken sauce (store-bought), very hot
  • About 2 cups (500 ml) frozen peas, cooked and warm

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Preparation

  • Preheat oven to 200 °C (400 °F). Line two baking sheets with parchment paper.
  • Cut chicken breasts into strips and flatten slightly with the palm of your hand.
  • Place strips in a bowl, drizzle with olive oil and mix well. Set aside.
  • In a large bowl, combine crushed cereal, smoked paprika, flour, baking powder and Italian seasoning. Season with salt and pepper; mix.
  • Coat each chicken strip in the breading mixture, pressing firmly to adhere.
  • Place strips on a baking sheet and drizzle both sides with olive oil. Bake 15 to 20 minutes until cooked through.
  • On the other baking sheet, bake prosciutto about 10 minutes until crispy. Crumble and set aside.
  • Assemble the hot chickens: layer toasted bread, crispy chicken, OKA cheese, piping hot sauce, crumbled prosciutto and peas. Serve immediately.