| 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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