Chicken Prosciutto
Alison
ingredients
- 2 thin slices of prosciutto
- 2 thin slices of Fontina cheese
- 4 chicken breasts
- 4 sprigs of basil
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 cup dry white wine
- salt and freshly ground pepper
- tender young salad greens, to serve
directions
- 1
Preheat oven to 400F. Cut the chicken breasts in half and fill each cavity with a couple slices of prosciutto and one spring of basil.
- 2
Heat the oil and butter in a wide heavy frying pan until foaming. Cook the chicken breasts over medium heat until cooked. Transfer to the baking dish. Add the wine to the pan juices, stir until sizzling, then pour over the chicken and season to taste.
- 3
Top each chicken breast with a slice of Fontina. Bake for 20 minutes or until the chicken is tender. Serve hot with young tender salad greens.
notes
Use Fontina, or Gruyere or Emmental.
Source: Alison
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