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Chicken Bolognese

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. salt and pepper
  2. 1 tablespoon grated Parmesan cheese
  3. 1 tablespoon chicken broth or dry white wine
  4. 1 tablespoon olive oil
  5. 1 tablespoon butter
  6. 4 thin slices prosciutto
  7. 4 skinless boneless chicken breast halves
  8. 1/4 cup all-purpose flour
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1. Preheat oven to 350°.
  2. 2. Pound the chicken breasts between 2 sheets of waxed paper or plastic wrap to flatten. Remove the paper.
  3. 3. Sprinkle the chicken breasts with salt and pepper. Dredge in the flour; shake off the excess.
  4. 4. In a heavy large skillet, melt the butter with the oil over moderate heat. Brown the chicken breasts about 2 minutes per side or until they turn a light golden color. Transfer the chicken to a shallow buttered baking dish.
  5. 5. Place a slice of prosciutto and a slice of fontina cheese on each chicken breast. Sprinkle with the grated Parmesan and drizzle chicken broth over all.
  6. 6. Bake, uncovered, in the 350° oven for 10 to 20 minutes or until the cheese is melted and lightly browned and the chicken is no longer pink. Serve at once.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Baking dish
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Grater
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from RecipeSource (SOAR) (http://www.recipesource.com/main-dishes/meat/poultry/chicken/04/rec0436.html), file Recipes/www.recipesource.com/main-dishes/meat/poultry/chicken/04/rec0436.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.