This is such an easy dish to make. I make the chicken ahead of time put it in the refrigerator and then while the oven is heating I finish the rest and am done!
Preheat oven to 350°.
1 1/2 – 2 pounds of thin sliced boneless chicken brest. You can pound your own if you want. You will need 4 chicken breast about a 1/2 pound each sliced horizontally to make 8 thin slices. Place them on wax paper and place another piece of wax paper on top. Pound the chicken slices lightly.
Salt
Fresh ground black pepper
Flour about 1/2 to 3/4 cup
3 Tablespoons of butter
2 tablespoons of oil – I use olive oil
8 thin slices of prosciutto
8 thin slices of Fontina or Bel Paese chees
4 teaspoons fresh grated parmesan cheese
2-4 tablespoons chicken stock. You can use fresh, canned or I have even used a bullion cube.
Season the chicken slices with salt and pepper then dip them in flour and shake f any excess. In a 10-12 in skillet, melt the butter with the oil over moderate heat. Brown the chicken to a light golden color. Do not overcook them.
Transfer the chicken breast to a 9 x 13 baking dish(I line mine with tin foil for easy clean up). Place a slice of prosciutto and then a slice of chees on eash piece of chicken. Sprinkle them with the grated parmesan cheese and bribble the chicken stock over them. Bake uncovered in the middle of the ove for about 10 minutes, or until the cheese is melted and lightly browned.
