10/8/2004
Chicken with Prosciutto and Cheese (Pollo alla valdostana)
From The Italian Cooking Encyclopedia, page 378

2 thin slices of prosciutto
2 thin slices of fontina cheese
4 part boned chicken breasts
4 sprigs of basil
2 tbsp olive oil
1 tbsp butter
1/2 c dry white wine
salt and freshly ground black pepper
tender young salad greens to serve

Preheat the oven to 400.  Lightly oil a baking dish.  Cut the prosciutto and Fontina slices in half crosswise.  Skin the chicken breasts, open out the slit in the center of each one, and fill each cavity with half a ham slices and a basil sprig.

Heat the oil and butter in a wide heavy frying pan until foaming.  Cook the chicken breasts over medium heat for 1-2 minutes on each side, until they change color.  Transfer to the baking dish.  Add the wine to the pan juices, stir until sizzling, then pour over the chicken and season to taste.

Top each chicken breast with a slice of Fontina.  Bake for 20 minutes or until the chicken is tender.  Serve hot, with tender young salad greens.

(Next time try tenderizing the chicken.)

(I used a whole slice of prosciutto, but it wasn't very big.  Next time use more fontina, too.)