Petti di pollo alla fiorentina
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; skinned & boned | |
| Salt | ||
| Freshly ground black pepper | ||
| 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 |
Directions
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, .