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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 |
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