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



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.



Bon appetit from the Chef and staff at World Wide Recipes