April 1, 2010

Chicken with Ham and Cheese

4 small chicken breasts, skinned and boned
flour seasoned with salt and pepper
1/4 c. butter
3-4 leaves fresh sage
4 thin slices prosciutto or cooked ham, cut in half
1/2 c. freshly grated Parmesan or Romano

Cut each breast in half lengthwise to make 2 flat fillets of approximately the same thickness. Dredge the chicken in the flour and shake off the excess.
Preheat broiler. Heat the butter in a large heavy frying pan or skillet with the sage leaves. Add the chicken in one layer, and cook over low to moderate heat until golden brown on both sides, turning as necessary.
Remove the chicken from the heat and arrange on a broiling pan. Place one piece of ham on each chicken fillet, and top with the grated Parmesan or Romano. Broil for 3-4 minutes or until the cheese has melted.

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