Preparation Time: 20 mins
Cooking Time: 12 mins
Stuffing chicken breasts with ham and cheese in this manner keeps them moist and tender.
- 4 (About 6 oz) Skinless Boneless Chicken Breasts
- 4 Slices Prosciutto Cotto (Cooked Ham)
- 4 Thin Slices Fontina Cheese
- 1/3 Cup All-purpose Flour
- 2 Eggs, Lightly Beaten
- 1 1/2 Cups Seasoned Fresh Breadcrumbs
- 1/3 Cup Grated Parmesan Cheese
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- To stuff the chicken breasts, working with one at a time, butterfly breast halves.
- Lay each breast half, skinned side up, lengthwise on a cutting board, holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
- Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends.
- Fold each breast in half to enclose ham and cheese.
- Dredge the chicken breasts in the flour and then in the beaten egg.
- Mix the breadcrumbs with the grated cheese and season with salt and pepper.
- Press breadcrumbs to lightly cover both sides of each chicken breast and refrigerate for an hour to help the crumbs better adhere to the chicken.
- Heat the butter and oil in a heavy skillet over moderately high heat until foam subsides.
- Saute chicken, turning over once, until golden and cooked through, about 10 to 12 minutes total time.
- Serve hot.
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