Catch “Jayni’s Kitchen” this week for an encore presentation of “Italian Capers.”

Host Jayni Carey, right, and guest Louis Copt will prepare several Italian dishes, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Chicken Breast Stuffed with Mozzarella And Prosciutto

4 skinless, boneless chicken breast halves

4 slices mozzarella cheese

4 slices prosciutto ham, thinly sliced

1/4 cup capers, drained

1 cup dried Italian breadcrumbs

1/4 cup olive oil

2 cups prepared tomato pasta sauce

1 cup Asiago cheese, shredded

fresh Italian parsley, chopped

Pound each chicken breast between two sheets of waxed paper to 1/4-inch thickness. Trim edges. Place slices of mozzarella cheese and prosciutto on one half of each chicken breast. Sprinkle each with about 2 teaspoons of capers and carefully fold each breast in half. Seal edges with toothpicks if needed.

Place the Italian breadcrumbs on a plate and dredge the stuffed chicken breasts to coat. Pour the olive oil into a skillet and heat over medium heat. Brown the chicken in the oil, about 3 minutes each side, then place in a 9-inch baking dish. Cover with sauce, sprinkle with remaining capers and top with cheese.

Cover the baking dish with a lid or aluminum foil and bake in a 350-degree oven for 20 minutes.

Uncover and continue baking for 5 to 10 minutes more, or until cheese melts and begins to brown. Garnish with parsley.

Makes 4 servings.