Side Pannel
Petti Di Pollo Alla Fiorentina
Petti Di Pollo Alla Fiorentina
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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
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
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
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