Petto di Pollo al Balsamico e Formaggio. From Fabio Viviani.This is a fast, easy and tasty dish and was my lunch many times I was coming home from school and my mom wasn’t home, off course the only one that could not make it was my grandpa, the only time he did try, we had rebuilt the kitchen cabinet cause the oil caught on fire and burned half kitchen, he didn’t drain it off…..more
Adapted from fabioviviani.com
whole chicken breasts, skinned, split, and boned.
tbsp Olive Oil1 tbsp extravirgin Olive oil.
tbsp Balsamic vinegar.
cup dry white wine.
cup chicken stock.
Salt and pepper to taste.
cup parmesan cheese.
4 to 6
slice of fontina (or white cheddar).
tbsp of chopped parsley.
1. Preheat the oven at 475* 2. In skillet cook the seasoned chicken in olive oil till nicely browned on both side. 3. Drain off the Oil (save it for some other uses). 4. Add wine and Balsamic and reduce completely. 5. Add the chicken stock, cover and simmer for 10-15 minutes or until chicken is tender and the broth almost reduced. 6. Sprinkle chicken with parmesan first then covered with the fontina cheese. 7. Bake it in the oven at 475 till the cheese melt, serve sprinkled with parsley.