Chicken Provolone

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• fettuccine
• 4 boneless skinless chicken breast halves
• salt
• pepper
• 4 slices provolone cheese
• 4 slices genoa salami
• fresh basil leaf
• olive oil
• crushed red pepper flakes, to taste
• 1 cup heavy whipping cream
• 1 tablespoon butter
• 1/4-1/2 cup parmesan cheese

Recipe

• 1 boil pasta and set aside.
• 2 butterfly chicken breasts; place boned side up and pound thin.
• 3 season with salt and pepper.
• 4 lay provolone, salami and torn basil leaves on one side of the butterflied breasts.
• 5 fold breast in thirds.
• 6 in nonstick skillet heat a little olive oil along with red pepper flakes.
• 7 brown chicken.
• 8 cook over medium-low heat, covered, until juices run clear.
• 9 while chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald.
• 10 slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. keep on low heat until thickened.
• 11 serve chicken on top of pasta with sauce spooned over the top.