Chicken Bolognese
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
halves |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 4 | slices |
prosciutto
thin |
*
|
| 4 | slice |
fontina cheese
|
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| 1 | tablespoon |
chicken broth
or white wine, dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
halves |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 4 | slices |
prosciutto
thin |
*
|
| 4 | slice |
fontina cheese
|
|
| 15 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
chicken broth
or white wine, dry |
|
Directions
Preheat oven to 350℉ (180℃).
Pound the chicken breasts between 2 sheets of waxed paper Remove the paper.
Sprinkle the chicken breasts with salt and pepper.
Dredge in the flour; shake off the excess.
In a heavy large skillet, melt the butter with the oil over.
Brown the chicken breasts about 2 minutes per side or until they turn a light golden color.
Transfer the chicken to a shallow buttered baking dish .
Place a slice of prosciutto and a slice of fontina cheese on.
Sprinkle with the grated Parmesan and drizzle chicken broth over all.
Bake, uncovered, in the 350℉ (180℃) oven for 10 to 20 minutes or chicken is no longer pink.
Serve at once.
