| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
6-ounce chicken breasts; cut in half and pounded into thin scallops |
| 8 |
|
Thin slices of prosciutto |
| 8 |
|
Thin slices of Desoto Cheese; (2 inches by 2 inches by 1/4 inch) |
| 1 |
c |
Flour |
| 2 |
|
Eggs; slightly beaten with 2 tablespoons milk |
| 1 |
c |
Herbed bread crumbs |
|
|
Oil for sauteeing |
|
|
Salt and pepper |
| 1 |
c |
Smoked tomato butter sauce; hot, recipe follows |
| 2 |
c |
Mashed potatoes; hot |
| 2 |
tb |
Chiffonade of basil |
| 2 |
tb |
Grated St. John's Cheese |
|
|
Essence |
INSTRUCTIONS
For the chicken: Season each side of the chicken scallops with salt and
pepper. Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces
of the Desoto cheese and top with a meat scallop. Carefully dredge the
chicken in flour. Dip the chicken in the egg mixture, letting any excess
drip off. Finally dredge the chicken in the herb crumbs, coating each side
completely. In a saute pan, heat the olive oil. When the pan is smoking
hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden
brown. Remove from the pan and drain on a paper-lined plate. Season with
Essence. Spoon the smoked tomato butter sauce in the center and around the
edges of the plate. Mound the potatoes in the center of the sauce. Lay the
chicken across the potatoes. Garnish with the basil, grated cheese and
Essence. Yield: 2 servings
Posted to EAT-L Digest by Corey Winkelmann <Winkie2421@AOL.COM> on Feb 1,
1998
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