Ingredients:

• Two large chicken breasts
• 1 teaspoon of flour
• 1 teaspoon of butter
• 1/2 cup of chicken stock (low sodium, or homemade)
• 3 tablespoons of olive oil
• 2 chopped onions
• 1 chopped shallot
• oil for sautéing
• 6 slices of mozzarella (gouda, or provolone work too)
• 6 slices of prosciutto
• Salt and white pepper

Directions:

Butterfly chicken breast using a sharp filet knife. This can be done from frozen, and likely can make 3 cutlets from each breast. Lightly pound cutlets, to equal thickness. Doing so will cook the chicken evenly. Once completed, place on a baking pan, in a single layer, and set aside.

In a skillet, sauté onion in olive oil, then add shallot. When golden brown, add butter, and flour. Once thick, add stock, and allow to reduce for a few minutes. Season to taste.

Preheat oven to 400º. Lightly season each cutlet, top with a slice of prosciutto, and then cheese. Add stock reduction, then bake for about 15 minutes. Serve hot.

Serves 5-6

Side pairing ideas: Roasted garlic & rosemary potatoes. Sautéed green beans. See sides page for more info.

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