Name: Petti Di Pollo Alla Fiorentina
Ingredients: 4 Chicken breasts; skinned & boned; Salt; Freshly ground black pepper; Flour; 3 tb Butter; 2 tb Oil; 8 sl Proscuitto; thin, 2x4-inches; 8 sl Fontina or Bel Paese cheese; thin; 2x4-inches; 4 ts Freshly grated imported Parmesan cheese; 2 tb Chicken stock

For Jesus, time alone with God was not an option… The gospel of Luke tells us that “Jesus often withdrew to lonely places and prayed” (Lk. 5:16)… This is precisely where you and I so often miss out on all that God has for us. Unlike Jesus, we attempt to live life in our own energy. We think we can keep giving out without getting replenished. Then, wearied and weakened by the demands of life and ministry, we become impatient and annoyed with the very ones God has sent us to serve. Rather than exhibiting a gracious, calm, joyous spirit, we become uptight, frazzled, and frenzied (people), resenting, rather than welcoming, the people and opportunities God brings into our lives.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Poultry	4	Servings

INGREDIENTS

4		Chicken breasts; skinned & boned
		Salt
		Freshly ground black pepper
		Flour
3	tb	Butter
2	tb	Oil
8	sl	Proscuitto; thin, 2×4-inches
8	sl	Fontina or Bel Paese cheese; thin; 2×4-inches
4	ts	Freshly grated imported Parmesan cheese
2	tb	Chicken stock

INSTRUCTIONS

1. Preheat oven to 350F.
2. With a sharp knife, carefully slice each chicken breast in half
horizontally to make 8 thin slices. Lay them an inch apart on a long strip
of waxed paper & cover them with another strip of waxed paper. Pound the
chicken slices lightly with the flat side of a cleaver or the bottom of a
heavy bottle. Strip off paper.
3. Season slices with salt & a few grindings of pepper, then dip in flour &
shake off excess.
4. in heavy pan, melt butter with oil over moderate heat. Brown the chicken
to a light golden brown. Do not overcook. Transfer chicken breasts to a
buttered shallow baking dish large enough to hold them comfortable.
5. Place slice of prociutto then a slice of cheese on each. Sprinkle the
Parmesan cheese & dribble chicken stock over tops. Bake uncovered in middle
of oven for 10 minutes, or until cheese melts. Serve immediately.
RAFFAELLO
MISSION STREET, CARMEL
ITALIAN BARDOLINO/CA. CABERNET
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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