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Petti Di Pollo Alla Gina




Source of Recipe


KSDK, St Louis


Recipe Introduction


Dominic Galati of Dominic's on the Hill & Dominic's Trattoria




List of Ingredients




4 chicken breasts
3 tablespoons virgin olive oil
1 tablespoon chopped parsley
4 tablespoons chicken stock
3 ounces of prosciutto ham, diced
1/2 cup flour
3 tablespoons butter
1 ounce dry white wine
3 ounces fontina cheese
4 tablespoons tomato sauce


Recipe



Free the 4 chicken breasts from all skin and bone. Slice into thin cutlets, and flatten the slices as much as possible. The thinner the slices, the more delicate the dish will be. Coat slices lightly with flour.

Then brown them delicately on each side, using 3 tablespoons of olive oil and 3 tablespoons of butter heated together in a skillet. Season the slices with salt and pepper. Coat each one with a light layer of fontina cheese and finely diced prosciutto ham.

Add 4 tablespoons of tomato sauce, 4 tablespoons of chicken stock, and 1 ounce of dry white wine. Transfer the chicken and sauce onto an oven safe pan, then put into a slow oven at 325 degrees until the cheese has melted, and the sauce has thickened. Serve the slices of chicken breast on a hot serving dish with the sauce poured over each of them.

Serve which ever vegetable you prefer. Sprinkle the tablespoon of parsley over the chicken and enjoy.