Chicken Bolognese


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Quick and easy to make, with prociutto ham and fontina cheese.

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Serving Size / Yield

4 servings


  • 4 boneless, skinless chicken breasts
  • 3 Tbs. butter
  • 2 Tbs. olive oil
  • 1 C. flour
  • 1 pinch salt
  • 1 pinch pepper
  • 8 thin slices prociutto ham or Smithfield ham
  • 8 thins slices Fontina cheese
  • 1/2 C. fresh grated Parmesan cheese
  • 4 Tbs. chicken broth

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Slice chicken breasts in half horizontally to form two thin halves. It may be easier if you partially freeze the chicken breasts before trying to slice them in half. Place each breast half between two pieces of wax paper and pound with the flat of a large meat cleaver or the bottom of a bottle to flatten the chicken. Put flour on a plate and mix in salt and pepper. Sprinkle additional salt and pepper on each breast. Combine butter and olive oil in large frying pan and heat over medium/high heat.

Dip each breast piece in the flour and then brown them, a few at a time, in the butter and olive oil. Remove each breast piece when browned on both sides and place in a large baking dish that has been sprayed with non-stick spray. When all the breasts pieces are in the dish, top each one with a piece of ham, followed by a piece of cheese. Drizzle chicken broth over each piece and then sprinkle with Parmesan cheese. Bake in a pre-heated 350 degree oven for about 15 minutes or until chicken is cooked through.

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