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Chicken Bolognese

4 skinless boneless chicken breast halves

salt and pepper 1/4 cup all-purpose flour

1 tablespoon butter

1 tablespoon olive oil

4 thin slices prosciutto

1 tablespoon grated Parmesan cheese

1 tablespoon chicken broth or dry white wine

1. Preheat oven to 350=B0.

2. Pound the chicken breasts between 2 sheets of waxed paper or plastic = wrap to flatten. Remove the paper.

3. Sprinkle the chicken breasts with salt and pepper. Dredge in the = flour; shake off the excess.

4. In a heavy large skillet, melt the butter with the oil over moderate = heat. 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.

5. Place a slice of prosciutto and a slice of fontina cheese on each = chicken breast. Sprinkle with the grated Parmesan and drizzle chicken = broth over all.

6. Bake, uncovered, in the 350=B0 oven for 10 to 20 minutes or until the = cheese is melted and lightly browned and the chicken is no longer pink. = Serve at once.


Also see ...

Cabbage Soup II
Cabbage Soup II
 Chinese Dry Marinade
Chinese Dry Marinade
North Carolina Pulled Pork
North Carolina Pulled Pork

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