Chicken Bolognese
Submitted by harlequin
Golden pan-seared chicken breasts layered with thin prosciutto, melty fontina, and Parmesan then baked until bubbly. An elegant Italian dinner ready in 40 minutes with just 9 ingredients.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minChicken alla Bolognese is proof that the Italians figured out a long time ago that you don’t need a complicated recipe to eat like royalty.
Pound the chicken thin, give it a quick sear in butter and olive oil, then stack on a slice of salty prosciutto and creamy fontina cheese before sliding the whole thing into the oven.
The cheese melts down through the prosciutto, the broth keeps everything moist underneath, and a dusting of Parmesan on top gets golden and nutty.
It’s a 40-minute dinner that looks and tastes like you spent all afternoon in the kitchen.
Pro Tips
- Pound the chicken to an even thickness so it cooks uniformly. No thick spots, no dry spots.
- Don’t skip the flour dredge. That thin coating gives the sear its golden crust and helps the prosciutto stick.
- Use real Italian fontina if you can find it. The flavor is richer and it melts into that gorgeous, stretchy layer you’re after.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Pound the chicken breasts between 2 sheets of waxed paper Remove the paper.
Sprinkle the chicken breasts with salt and pepper.
Dredge in the flour; shake off the excess.
In a heavy large skillet, melt the butter with the oil over.
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 .
Place a slice of prosciutto and a slice of fontina cheese on.
Sprinkle with the grated Parmesan and drizzle chicken broth over all.
Bake, uncovered, in the 350℉ (180℃) oven for 10 to 20 minutes or chicken is no longer pink.
Serve at once.
Comments
THIS IS CHICKEN WITH PROSCUUTTO CREME
IT IS NOT BOLOGNESE
BOLOGNESE MUST CONTAIN, AT LEAST ONIONS, TOMATOES, OREGANO, BASIL, GARLIC , MUSHROOMS
I totally agree with Jenny