To ensure a golden, crispy crust, don't overcrowd the pan when frying the chicken breasts. Add the olives to the sauce just before serving to preserve their bright color.
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- ⅓ cup fresh lemon juice from 2 to 3 large lemons
- ⅓ cup all-purpose flour
- 1 cup plain bread crumbs
- 2 large eggs
- 4 boneless skinless chicken breasts
- Leaves from 2 to 3 thyme sprigs
- 4 slices prosciutto
- 4 slices provolone
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ cup extra-virgin olive oil
- 1 cup pitted Castelvetrano olives roughly chopped
- Heat olive oil in a medium skillet over medium heat. Add garlic and cook until softened, about 2 minutes. Add lemon juice and cook 1 minute. Set sauce aside.
- Heat oven to 350ºF. On two separate plates sprinkle flour and bread crumbs. Beat eggs in a shallow bowl large enough to turn the chicken in. Pat chicken breasts dry. Using a sharp knife, carefully cut a slit through the middle of the breast, leaving the opposite side intact to make a pouch. Sprinkle the inside of the pouch with thyme leaves. Stuff chicken breasts with prosciutto and provolone, folding as needed to ensure fillings lie flat. Dredge stuffed breasts in flour, submerge in egg, coat with bread crumbs, and season with salt and pepper.
- Heat olive oil in a large cast iron or heavy-bottom skillet over medium-high heat. Cook chicken in batches until golden and crisp, about 3 minutes per side. Place in the oven and bake until chicken is cooked through and cheese melts, 5 to 8 minutes.
- Add olives to the lemon sauce and reheat until warmed through. Serve chicken with sauce pooled alongside.