Chicken: Petti di Pollo alla Bolognese

posted by Lisa UK 12-30-99 5:52 AM

Petti di Pollo alla Bolognese

4 skinless, boneless chicken breast halves, about 1/2 lb. (250 g) each
Salt and freshly ground black pepper to taste
Flour for dredging
3 Tbs. (45 ml) butter
2 Tbs. (30 ml) olive oil
8 thin slices Prosciutto ham, about 2x4 inches (5x10 cm)
8 thin slices Fontina or Bel Paese cheese, about 2x4 inches (5x10 cm)
4 tsp. (20 ml) freshly grated Parmesan cheese

Preheat oven to 350 F.

Using a very sharp knife, carefully slice each chicken breast in half horizontally, to make 8 pieces. Place between layers of wax paper or plastic wrap and pound with the flat side of a cleaver or the bottom
of a heavy saucepan to flatten slightly. Season with salt and pepper and dust lightly with flour, shaking off the excess.

Heat the butter and olive oil in a heavy skillet over moderate heat, and brown the chicken to a light golden color, 3 or 4 slices at a time. Do not overcook.

Transfer the chicken to a baking dish large enough to hold them comfortably. Place a slice of prosciutto and then a slice of cheese on top of each. Sprinkle with the Parmesan cheese and bake uncovered in a preheated 350F (180C) for about 10 minutes, or until the cheese is melted and slightly brown. Serves 4.

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