If you are looking for a reasonably quick and tasty Italian dinner, I highly recommend the following chicken dish.
- 4 skinned & boned chicken breasts
- Flour seasoned with ground sea salt & freshly ground pepper (to dredge the chicken in)
- 1/4 cup butter (1/2 stick)
- Several leaves of fresh sage
- 4 thin slices of prosciutto, cut in half
- 1/2 cup freshly grated Parmesan cheese
Start by cutting each chicken breast in half and dredge them in the flour. Make sure that there are no lumps of flour sticking to them.
TIP: Leaving the flour on the chicken for too long makes it goopey and pretty unattractive – don’t dredge too far ahead of time.
Set your oven on ‘Broil.’
While your oven is warming up, melt the butter in a large skillet along with your fresh sage. Add the chicken so they are all in one layer (make sure they don’t overlap so they all cook evenly). Cook this over a medium heat until the breasts are golden on both sides. Turn as needed.
Remove the chicken from heat and place on a broiling pan. On each, put a piece of prosciutto and your freshly grated Parmsean (really, fresh is a lot better than the Kraft in this dish).
Throw this under the broiler for as long as it takes for the cheese to melt (approx. 5 minutes).
This is a really tasty dish to serve with fresh polenta (make sure you start this first, as it takes longer than the chicken). Take 2 cups chicken broth, 2 cups water and boil. Whisk in 1 cup cornmeal and let it cook for about half an hour, stirring occasionally. When cooked, add salt, butter and a heaping pile of parmesan cheese. Viola!
If you like this recipe, I recommend the cookbook “Italian – the Essence of Mediterranean Cusine” by Carla Capalbo.