4 boneless split chicken breasts
1/4 pound thinly sliced prosciutto
6 ounces Fontina Val D'Aosta cheese, sliced
4 leaves basil
1 cup flour
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons butter
4 to 6 leaves sage
1/2 cup dry white wine
6 ounces Fontina Val D'Aosta cheese, sliced
4 leaves basil
1 cup flour
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons butter
4 to 6 leaves sage
1/2 cup dry white wine
Directions:
To start with cut a deep horizontal slit into each chicken breast to butterfly it. Open each breast so that the chicken lies flat, then cover with plastic wrap and pound with a meat mallet until chicken is 1/2-inch thick.
Next, arrange the prosciutto in four piles on a clean surface. Place a slice of cheese in the center of each pile and bring the ends of the prosciutto up around the cheese to create a packet.
Lay a prosciutto packet on half of a flattened chicken breast and top with a basil leaf. Fold the other half of the breast over the prosciutto and basil and press down firmly. Repeat with remaining prosciutto packets, chicken, and basil.
Transfer flour to a wide, shallow dish and set aside. Season chicken all over with salt and pepper, then dredge each piece in flour, shaking off any excess. Set aside.
Heat some oil and butter together in a large skillet over medium/ high heat. Add sage leaves and cook until crisp, then remove from the skillet.
Add chicken to skillet, skin side down, and cook until cooked through and golden brown, about 5 minutes per side. To know if your chicken is cooked pierce the thickest part with the tip of a knife. If juices are still pink, lower heat and continue to cook another few minutes. Transfer to a warm plate.
Next, arrange the prosciutto in four piles on a clean surface. Place a slice of cheese in the center of each pile and bring the ends of the prosciutto up around the cheese to create a packet.
Lay a prosciutto packet on half of a flattened chicken breast and top with a basil leaf. Fold the other half of the breast over the prosciutto and basil and press down firmly. Repeat with remaining prosciutto packets, chicken, and basil.
Transfer flour to a wide, shallow dish and set aside. Season chicken all over with salt and pepper, then dredge each piece in flour, shaking off any excess. Set aside.
Heat some oil and butter together in a large skillet over medium/ high heat. Add sage leaves and cook until crisp, then remove from the skillet.
Add chicken to skillet, skin side down, and cook until cooked through and golden brown, about 5 minutes per side. To know if your chicken is cooked pierce the thickest part with the tip of a knife. If juices are still pink, lower heat and continue to cook another few minutes. Transfer to a warm plate.
This dish can be served with green beans or asparragus.
I think it is a perfect dish for a dinner party!
Bon appetit!
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