Chicken Breasts with Prosciutto & Cheese
Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
chicken broth
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 8 | slices |
prosciutto
|
*
|
| 8 | slices |
fontina cheese
or bel paese cheese |
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
butter
|
|
| 59 | ml |
chicken broth
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 8 | slices |
prosciutto
|
*
|
| 8 | slices |
fontina cheese
or bel paese cheese |
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
Directions
Cut chicken breasts in half and pound lightly.
Mix flour, salt and pepper.
Dredge chicken into seasoned flour.
Heat olive oil and butter, add chicken and sauté quickly to a golden brown.
Place chicken in a buttered baking dish and layer with prosciutto and cheese slices.
Sprinkle grated cheese and chicken stock over all.
Bake uncovered at 350℉ (180℃) F for ten minutes until cheese is melted and lightly browned.
