This is a pretty quick dish with very predictable and delicious results. Predictability is an important consideration when working with TBSCBs, as breasts dry out easily.
Take a few TBSCBs and either pound them with a mallet to take out your distaste for them, or stab them repeatedly with the many blades in a tenderizer for cube steaks, or if you're as big a fan as me of TBSCBs, you do both. The point of all this violence is to flatten the buggers for rolling. Sprinkle and rub on some rubbed sage, a very little kosher salt, some grated parmagiano reggiano, and cover with a slice of prociutto. Next prepare a mixture of panko bread crumbs and grated parmagiano reggiano, and a small bowl of melted butter that's about room temperature. Roll the now potentially tasty TBSCBs, gore them each with a toothpick to keep everything in place, dunk them in the butter to coat, then suffocate them with the breadcrumb mixture. Into the over at 400 for 20-25 minutes, rotating once.
The finished product is a very close relative of saltimbocca, but I prefer this to any other version I've eaten. The rolling and coating ensure predictability as the butter and crust insulate the breast, and the prosciutto helps to lock in juices, or maybe it just makes TBSCBs palatable. Really this has always seemed to me to be the Italian equivalent of chicken cordon bleu. Tasty, and an excuse for you to at once pummel and exalt the TBSCB (Tasteless is what the "T" stands for in case you forgot, but hopefully this recipe will rectify that).
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