Petti Di Pollo Alla Fiorentina

4 Servings

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Petti Di Pollo Alla Fiorentina Ingredients

4 Chicken breasts; skinned &	2 tb Oil
Salt	8 sl Proscuitto; thin, 2x4-inches
Freshly ground black pepper	8 sl Fontina or Bel Paese cheese;
Flour	4 ts Freshly grated imported
3 tb Butter	2 tb Chicken stock

Instructions for Petti Di Pollo Alla Fiorentina

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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized