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Chicken
Bolognese
| 4 boneless, skinless chicken breasts
3 T butter 2 T olive oil 1 cup flour Salt and pepper 8 thin slices prosciutto or ham 8 thins slices Fontina cheese ½ cup fresh grated Parmesan cheese 4 T chicken broth Slice chicken breasts in half horizontally
to form two thin halves. It may be easier if you partially freeze the chicken
breasts before trying to slice them in half. Place each breast half between
two pieces of wax paper and pound with the flat of a large meat cleaver
or the bottom of a bottle to flatten the chicken. Put flour in a pie plate
or shallow dish and mix in salt and pepper. Sprinkle additional salt and
pepper on each breast. Combine butter and olive oil in large frying pan
and heat over medium/high heat. Dip each breast piece in the flour and
then brown them, a few at a time in the butter and olive oil. Remove each
breast piece, when browned on both sides and place in a large baking dish
that has been sprayed with non-stick spray. When all the breast pieces
are in the dish, top each one with a piece of ham, followed by a piece
of cheese. Drizzle chicken broth over each piece and then sprinkle with
Parmesan cheese. Bake in a pre-heated 350º F. oven for about 15 minutes
or until chicken is cooked through.
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