| 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.
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