Recipe - Petti Di Pollo Alla Fiorentina

4 Chicken breasts; skinned &
boned
Salt
Freshly ground black pepper
Flour
3 tablespoon Butter
2 tablespoon Oil
8 sl Proscuitto; thin, 2x4inches
8 sl Fontina or Bel Paese cheese;
thin; 2x4inches
4 teaspoon Freshly grated imported
Parmesan cheese
2 tablespoon Chicken stock

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, http://www.erols.com/hosey.