| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Starter, Here’s one , Earlier1 | 4 | servings | |
INGREDIENTS
| 2 | Chicken Breasts | |
| 2 | tb | Plain Flour |
| 1 1/2 | ts | Ground Black Pepper |
| 50 | g | Butter |
| 1 | tb | Olive Oil |
| 8 | sl | Prosciutto Ham |
| 4 | tb | Fresh Grated Parmesan |
| 4 | tb | Marsal; (4 to 6) |
INSTRUCTIONS
1. Mix the flour, herbs and black pepper together and sprinkle on a plate. 2. Skin the chicken breasts and place them between 2 sheets of cling film or baking parchment. 3. Using a rolling pin or similar beat the chicken breasts until they are twice their original size. 4. Cut each breast in half, producing 4 portions. Wrap each piece of chicken in 2 pieces of prosciutto ham and then press into the flour mixture. 5. Melt the butter and add the oil to a frying pan. Gently fry the chicken for 2-3 minutes on each side. 6. Pour the Marsala into the pan and let it bubble briefly before sprinkling each piece of chicken with some grated cheese. 7. Base with a little of the pan juices before covering the pan and continuing cooking for a few minutes to allow the cheese to melt. If you would like to develop the herb flavours even more, add more of the dried herb mixture to the cheese Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus rights wrongs”