Yield: 4 Servings
|4 \N||Chicken breasts; skinned & boned|
|\N \N||Freshly ground black pepper|
|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.
MISSION STREET, CARMEL
ITALIAN BARDOLINO/CA. CABERNET
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .