Ingredients
- 4 individual chicken breasts, 1/2 lb each, skinned and boned
- Salt
- Freshly ground pepper
- Flour
- 3 tablespoons butter
- 2 tablespoons oil
- 8 thin slices prosciutto (2x4 inch slices)
- 8 thin slices imported Fontina or Bel Paese cheese (2x4 inch slices)
- 4 teaspoons freshly grated imported Parmesan cheese
- 2 tablespoons chicken stock, fresh or canned
Directions
Preheat oven to 350 degrees. With a very sharp knife, carefully slice each chicken breast horizonally to make 8 thin slices. Lay them an inch or so apart and place them on a long strip of wax paper. Cover with another strip of wax paper. Pound the chicken slices lightly with the flat side of a cleaver to flatten them somewhat. Strip off the paper and season each with salt and a few grindings of black pepper. Dip each in flour and shake off the excess. In a heavy 10 to 12 inch skillet melt the butter and oil over medium heat. Brown the chicken to a light golden brown in the hot fat, 3 or 4 slices at a time for 2-3 minutes. Do not overcook them.
Transfer the chicken breasts to a shallow buttered baking and serving dish large enough to hold them comfortably. Place a slice of prosciutto and then a slice of cheese on each one. Sprinkle them with grated cheese and dribble the chicken stock over them. Bake uncovered in the middle of the oven for about 10 minutes or until the cheese is melted and lightly browned. Serve at once. The chicken breasts can be prepared well ahead. The final assembly is very quck and easy and can be completed within an hour before putting in the oven. This recipe is delicious and especially nice for company. Serves four.
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Submitted 6/13/05.
Source: Time-Life
Submitted By: Linda
cbatorjr@aol.com
Pollo alla Bolognese