Chicken Breast Paillards Layered with Prosciutto and Cheese (Recipe)

Ingredients

Four 225g (8oz) skinless, boneless chicken breasts

Salt and freshly ground black pepper to taste

1 1/2 tbsp plain flour

3 tbsp butter

2 tbsp oil

Eight thin 100 x 50mm (4 x 2in) slices prosciutto

Eight thin 100 x 50mm (4 x 2in) slices imported Bel Paese or fontina cheese

2 tsp freshly grated imported Parmesan cheese

60ml (2fl oz) chicken stock

Steps

1.  Preheat the oven to 180°C, 350°F, gas mark 4.

2.  With a very sharp knife, carefully slices each chicken breast horizontally to make eight thin slices.  Lay them 25mm (1in) or so apart between two sheets of wax paper.  Beat the chicken slices lightly with the flat side of a cleaver or the bottom of a heavy bottle to flatten them somewhat.  Strip off the paper.

3.  Season the slices with salt and a few grindings of black pepper, then dip them in flour and shake off the excess.  In a heavy, large non-stick frying pan, melt the butter with the oil over moderate heat.  Brown the chicken (both sides) to a light golden colour, three or four slices at a time.  Do not overcook them.

4.  Transfer the chicken paillards to a shallow buttered baking dish large enough to hold them without overcrowding.  Place a slice of prosciutto and then a slice of cheese on each.  Sprinkle them with the Parmesan, and drizzle the chicken stock over the top.  Bake uncovered in the middle of the oven for 10 minutes or until the cheese is melted and lightly browned.  Serve immediately.

From : Low-Carbo Cooking