Petti di pollo alla fiorentina

Yield: 4 Servings

Measure Ingredient
4 \N Chicken breasts; skinned & boned
\N \N Salt
\N \N Freshly ground black pepper
\N \N Flour
3 tablespoons Butter
2 tablespoons Oil
8 slices Proscuitto; thin, 2x4-inches
8 slices Fontina or Bel Paese cheese; thin; 2x4-inches
4 teaspoons Freshly grated imported Parmesan cheese
2 tablespoons Chicken stock

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, .

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