Remove skin and slice 2 - 3 fillets from each side of breast.
Combine the flour, salt and pepper and light dredge the fillets
Heat the butter in a heavy skillet. Cook the fillets slowly over
medium heat 2-3 minutes. Do not overcook/ Remove them to a
shallow 2 quart glass baking dish. On each piece of chicken,
arrange a thin slice of Prosciutto and top with a slice of Fontina
cheese.
In the brown juices of the pan, stir the wine, chicken broth and
brandy . Simmer until the liquid is reduced and slightly thickened,
about 5 min. Pour this into baking dish with the breasts. At this
point, it may be refrigerated .
Bake at 350 uncovered for 15 minutes or until bubbly and hot
Can garnish with fresh basil if you like.
Originally Submitted
8/20/2013
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