Boned chicken breasts with prosciutto
Recipe from Elena Faita
Ingredients
6 Portions
1 kilo chicken breast (skinned and boned) sliced thin
Bologne herb salt
Flour
150 gr butter
3 tablespoons oil
12 slices thin prosciutto
12 slices imported Fontina cheese
50 gr parmesan
150 ml chicken stock
Method
Preheat the oven 350°F.
Season the slices with herb salt.
Dip them in flour and shake off the excess.
Melt the butter with oil over a moderate heat, brown the slices light golden color in the hot fat.
Do not overcook them.
Transfer the slices in a large ovenproof dish.
Place a slice of prosciutto and a slice of cheese on each one.
Sprinkle with parmesan cheese and put the broth.
Bake in the middle of oven for 30-40 minutes depending of the thickness of the chicken.
Share