- 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
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.