Chicken Breasts Prosciutto Recipe
Ingredients
| 3 large whole chicken breasts, skinned and boned | ||
| Flour | 1/4 Cup (16 tbs) | |
| Dash of garlic powder | ||
| Pepper white | 1 Dash | |
| Butter | 4 Tablespoon | |
| Prosciutto slices | 2 Ounce | |
| 4 ounces Jarlsburg cheese, thinly sliced | ||
| White wine | 1/2 Cup (16 tbs) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Brandy | 1 Tablespoon | |
Directions
Preheat oven to 350°.
Slice 2-3 fillets from each side of breasts.
Combine the flour, garlic, and pepper; lightly dredge the fillets.
Heat butter in a heavy skillet.
Cook fillets slowly over low to medium heat for 2-3 minutes.
Do not overcook.
Place chicken in baking dish.
On each piece of chicken, arrange a thin slice of Prosciutto; top with a thin slice of Jarlsburg cheese.
Add wine, chicken broth, and brandy to juices in pan.
Simmer until the liquid is reduced and slightly thickened, about 5 minutes.
Pour over breasts.
(At this point it may be refrigerated up to 48 hours.) Bake, uncovered, for 15-20 minutes or until hot and bubbly.
Slice 2-3 fillets from each side of breasts.
Combine the flour, garlic, and pepper; lightly dredge the fillets.
Heat butter in a heavy skillet.
Cook fillets slowly over low to medium heat for 2-3 minutes.
Do not overcook.
Place chicken in baking dish.
On each piece of chicken, arrange a thin slice of Prosciutto; top with a thin slice of Jarlsburg cheese.
Add wine, chicken broth, and brandy to juices in pan.
Simmer until the liquid is reduced and slightly thickened, about 5 minutes.
Pour over breasts.
(At this point it may be refrigerated up to 48 hours.) Bake, uncovered, for 15-20 minutes or until hot and bubbly.
Chef
