Subject: Petti di Pollo alla Bolognese
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 31 2000 - 04:07:53 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Gerald Bocci must know how much I love a good true food funny.
When I was about 6 years old, my family was at a Chinese restaurant
(something I had yet to experience). At the end of the meal we each
received a funny-shaped cookie with a note inside. I asked my mom
what it was; she explained that it was a fortune cookie, and the strip
of paper had my fortune on it. I looked over at my dad, who was
reading the bill, and said in a loud 6-year-old voice, "Hey, Dad got
the biggest fortune of all!" (Of course, I didn't know why the
grown-ups were laughing, but I joined anyway. I figured it must have
been a GOOD fortune.)
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I chose this dish as the entree of our "Best of World Wide Recipes"
week for two reasons. First, it generated a great deal of response
from my readers, many of whom had sampled it while visiting Italy, and
others of Italian descent who were familiar with the dish because
their mothers or grandmothers used to make it. Also because it is a
truly fabulous dish, and since testing it for the original publication
in January it has become a favorite of my family and a standard in my
kitchen.
Petti di Pollo alla Bolognese
4 skinless, boneless chicken breast halves,
about 1/2 lb (250 g) each
Salt and freshly ground black pepper to taste
Flour for dredging
3 Tbs (45 ml) butter
2 Tbs (30 ml) olive oil
8 thin slices prosciutto ham, about 2x4 inches (5x10 cm)
8 thin slices Fontina or Bel Paese cheese,
about 2x4 inches (5x10 cm)
4 tsp (20 ml) freshly grated Parmesan cheese
Using a very sharp knife, carefully slice each chicken breast in half
horizontally, to make 8 pieces. Place between layers of wax paper or
plastic wrap and pound with the flat side of a cleaver or the bottom
of a heavy saucepan to flatten slightly. Season with salt and pepper
and dust lightly with flour, shaking off the excess. Heat the butter
and olive oil in a heavy skillet over moderate heat, and brown the
chicken to a light golden color, 3 or 4 slices at a time. Do not
overcook. Transfer the chicken to a baking dish large enough to hold
them comfortably. Place a slice of prosciutto and then a slice of
cheese on top of each. Sprinkle with the Parmesan cheese and bake
uncovered in a preheated 350F (180C) for about 10 minutes, or until
the cheese is melted and slightly brown. Serves 4.
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