Ingredients
- 4 individual chicken breasts, boned or 8 pieces thin
- Salt
- Pepper
- Flour
- 3 tbsp. butter
- 2 tbsp. oil
- 8 thin 2"x4" slices Prosciutto
- 8 slices fontina or bel paese cheese
- 4 tbsp. Parmesan cheese, grated
- 2 tbsp. chicken stock
Preparation
Step 1
Preheat oven to 350 degrees. With a very sharp knife carefully slice each chicken breast horizontally to make 8 thin slices. Lay them an inch apart on a long strip of wax paper and cover with another strip of wax paper. Pound the chicken lightly to flatten. Strip off paper, season with salt and pepper. Then dip them in flour and shake off the excess.
In a heavy 10" to 12" skillet melt the butter with the oil over medium heat. Brown the chicken to a light golden color in the hot fat, 3 or 4 slices at a time. Do not overcook. Transfer to a shallow baking dish (buttered). Place a slice of prosciutto and then a slice of cheese on each one. Sprinkle with grated cheese and dribble the chicken stock over them. Bake, uncovered in the middle of the oven for about 10 minutes or until the cheese is melted and lightly browned.
NOTE: I would make a sauce in the pan to use with chicken