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1
Preheat oven to 425F.
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2
Place mayo in a shallow dish.
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3
Combine panko bread crumbs and ranch seasoning in another.
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4
Coat each chicken breast in the mayo then in the panko-ranch mixture.
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5
Place on greased baking sheet and bake 20-30 minutes until done.
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6
While the chicken is baking, start the sauce.
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7
Combine milk, half-n-half, salt, pepper and garlic powder in a 2 cup glass measuring cup, set aside.
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8
In a medium sauce pan, melt butter over med high heat and sautee the prosciutto ribbons for one minute to bring out the flavor-use a slotted spoon remove and set aside.
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9
In the same pan reduce heat to medium and add flour to melted butter and whisk for 2-3 minutes.
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10
While stirring constantly, add the milk/half-n-half mixture.
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11
Stir until combined and it begins to thicken-about 2 or 3 minutes.
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12
NOTE: If the butter/flour mixture is not hot enough when you add the milk, the thickening will take much longer.
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13
If it does, you can turn the heat up slightly while continuously stirring-just be very careful if you turn up the heat, milk burns easily!
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14
Once it has thickened to your liking, stir in the romano cheese until completely melted.
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15
Add prosciutto, stir to combine.
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16
Taste and add more salt/pepper/garlic powder if needed.
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17
Chop dried apricots and add to the pot along with the frozen peas.
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18
Stir to combine.
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19
If the chicken is ready, give the sauce 5 minutes to defrost the peas and reconstitute the apricots.
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20
If the chicken is not finished, reduce the heat to med-low until the chicken is done.
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21
To serve, place one chicken breast on each plate and pour 1/2 cup sauce over the top.
