Chicken Breast With Prosciutto And Fontina Cheese

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 boneless chicken breasts, with skins on
• 6 slices fontina cheese
• 6 slices prosciutto di parma
• 8 ounces tomato sauce (bottled or store bought)
• 2 tablespoons all-purpose flour
• 1/4 cup olive oil

Recipe

• 1 with a mallet, gently pound each chicken breast between waxed paper.
• 2 the breasts should be one inch thick.
• 3 preheat oven to 350 degrees.
• 4 place one slice of proscuitto on top of each chicken breast.
• 5 with the back of your knife, tap the proscuitto lightly on the chicken breast.
• 6 this will make the proscuitto adhere to the chicken.
• 7 preheat your 9" skillet with the oil until it becomes hot, not smokey.
• 8 turn heat to medium/high.
• 9 lay each piece of chicken, proscuitto side down, into the oiled pan.
• 10 turn the heat down to medium.
• 11 let it be.
• 12 moving the chicken around will cause it to become tough.
• 13 cook for 3- 4 minutes or until golden brown on one side.
• 14 gently turn the chicken pieces over and continue to cook.
• 15 while the chicken is browning, add the tomato sauce to the pan.
• 16 continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
• 17 sprinkle the flour into the tomato sauce.
• 18 the sauce will begin to thicken.
• 19 once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
• 20 place the skillet into the preheated oven and cook for another 15 minutes.
• 21 remove from oven, plate and serve with pasta, rice or lentils.
• 22 serve with crusty italian bread.