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Chicken Breasts with Prosciutto and Cheese Recipe

An attractive and tasty dish that features the taste of prosciutto crudo.

Petti di Pollo alla Bolognese
Chicken Breasts with Prosciutto and Cheese

Ingredients:

Directions:

  1. Cut the chicken breasts into 8 thin slices (if your chicken breasts have been frozen, slice the breast before they are 100% defrosted).
  2. Pound the chicken slices with the flat side of a meat mallet to flatten slightly.
  3. Mix the pepper into the flour.
  4. Dredge the chicken pieces into the flour, covering completely.
  5. In a large skillet heat the butter and olive oil over a medium-high heat.
  6. Cook the chicken slices until they turn light gold.
  7. In a shallow baking pan lay the chicken slices.
  8. Place a slice of prosciutto and then a slice of Fontina cheese on each piece of chicken.
  9. Dribble the chicken stock over the chicken slices.
  10. Sprinkle the Parmesan cheese over the chicken slices.
  11. Bake uncovered at 350F for 10 minutes, or until the cheese is melted and lightly browned.
  12. Serve at once.

*--Prosciutto is the Italian word for ham. There is prosciutto cotto and prosciutto crudo. The former is cooked ham and the latter is the cured ham that in the US is generally referred to as prosciutto.

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Content copyright © 2013 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.



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