10/8/2004
Chicken with Ham and Cheese (Petti di pollo alla bolognese)
The Italian Cooking Encyclopedia, page 382

4 small chicken breasts, skinned and boned
flour seasoned with salt and freshly ground black pepper, for dredging
1/4 c butter
3-4 leaves fresh sage
4 thin slices prosciutto crudo, or cooked ham, cut in half
1/2 c freshly grated Parmesan or Romano cheese

Cut each breast in half lengthwise to make two flat fillets of approximately the same thickness.  Dredge the chicken in the seasoned flour, and shake off the excess.

Preheat the broiler.  Heat the butter in a large heavy frying pan or skillet with the sage leaves.  Add the chicken in one layer, and cooking over low to moderate heat until golden brown on both sides, turning as necessary.

Remove the chicken from the heat and arrange on a flameproof serving dish or broiling pan.  Place one piece of ham on each chicken fillet, and top with the grated Parmesan or Romano.  Broil for 3-4 minutes, or until the cheese has melted.