Saturday, January 19, 2019

Chicken Breasts with Cheese and Prosciutto

You know what I’d serve with these Chicken Breasts with Cheese and Prosciutto a side dish of Italian Oven Roasted Vegetables


2 skinless boneless chicken breasts, cut in half
Salt and pepper, to taste
4 tablespoons flour
4 tablespoons butter
1/4 lb prosciutto
1/2 lb Swiss cheese
3 tablespoons Parmesan cheese
1/3 cup chicken stock


Preheat oven 350F.

Sprinkle breasts with salt and pepper. Place flour in a plastic bag and add breasts. Shake bag until chicken is well coated. Shake off excess. Melt 2 tablespoons butter in a skillet and brown the breasts, 6 minutes on each side. Place the breasts in a buttered shallow baking dish side by side. Place a slice of prosciutto over each breast then a slice of Swiss cheese. Sprinkle with Parmesan cheese. Dot with the remaining tablespoon butter. Pour chicken stock over chicken and bake 10-15, or until cheese melts and starts to brown. Garnish with extra slices of prosciutto, if desired. Yum Yum!

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