Taking inspiration from both a traditional chicken saltimbocca and a chicken cordon bleu, this rolled masterpiece really elevates the traditional Italian dish we all know and love. Instead of wrapping prosciutto around the chicken breasts and frying them, simply roll each breast up into a little package filled with prosciutto, provolone, and dried herbs. To amp things up even further, place the chicken bundles in a dish, brush them with melted butter, and top with panko breadcrumbs before baking in some chicken broth.
Roasting cauliflower is easy, but due to its high water content, it doesn't usually get crunchy-crisp. That's where the easy order of steps known as the dry-wet-dry method comes in. Utilizing a combination of cornstarch, protein, and Panko, the sequence builds a thin shell that dries quickly and traps in air. Most importantly, the coating browns before the interior goes soft. This results in a perfectly brown and delicately crisp cauliflower that's still tender on the inside, instead of your usual damp florets.