- 8 cups vegetable or canola oil, for deep-frying
- Four 6-ounce boneless, skinless chicken breasts
- 4 thin slices prosciutto
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella
- 1 cup milk
- 3 eggs
- Salt and black pepper
- 2 cups all-purpose flour
- 3 cups breadcrumbs
- 1 cup blackberry brandy
- 1/4 cup heavy cream
- 1 tablespoon hot sauce
- 2 tablespoons butter
- 1/4 cup fresh blackberries
Preheat the oil to 250 degrees F in a frying pot.
Pound the chicken breasts flat. Place one piece of prosciutto, 1/2 cup of the spinach and 1/4 cup of the mozzarella on the center of each flattened chicken breast. Roll the chicken, tucking in the sides as you go to form a ball-like shape.
In a shallow bowl, whisk the milk and eggs together with a bit of salt and pepper. Add the flour to a second bowl. Put the breadcrumbs in a third bowl. Dredge the rolled chicken breasts in the flour, then dip into the egg mixture and, lastly, dredge in the breadcrumbs, using your hands to form a ball-like shape again. (Once breaded, the chicken can be refrigerated for up for 1 day.)
Deep-fry the breaded chicken breasts for 20 minutes, or until fully cooked. Let rest for 5 minutes.
To make the sauce, add the brandy to a medium saucepan over medium-high heat; cook until reduced by half. Add the cream and hot sauce, and bring to a simmer. Reduce to low heat and add the butter and blackberries.
To plate, slice each chicken breast into 4 slices and drizzle the blackberry sauce on top. Serve immediately.