Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Val D Aosta Chicken

Submitted by: Mary on 10/02/2004
2167 views
2.64 avg rating
181 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

4 Boneless chicken breasts
1/4 lb Prosciutto, thinly sliced
6 oz Fontina, sliced
4 Leaves fresh basil
4
2 T clarified butter
4 T Olive oil
1 C Almong flour
Sea salt & black pepper to taste
1/2 C Dry white wine

Directions

Using a sharp boning knife, cut a deep horizontal slit into each chicken breast. Open the breast until it lies flat, place plastic wrap on top and pound with a meat mallet until 1/2-inch thick.



Lay one-fourth of the prosciutto on a flat surface, place a slice of cheese in the center and bring the ends of the prosciutto up around the cheese to create a little packet.



Lay the prosciutto packet on one half of a flattened chicken breast and cover with a basil leaf. Fold the other half of the breast over the prosciutto and basil and press down firmly.



Repeat with remaining prosciutto, cheese and chicken breasts.



Carefully dredge the chicken breasts with almond flour seasoned with salt and pepper.



Heat oil and butter together in a 12" or 14" saut

Servings

4

Calories

8

Time to prepare

30 Minutes

Difficulty

Easy
 

Comments

 
 
Search