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Petti Di Pollo Alla Fiorentina



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Petti Di Pollo Alla Fiorentina

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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

Ingredients:

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

Serves:

4 Servings

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