1. Preheat oven to 350F.

2. With a sharp knife, carefully slice each chicken breast in half horizontally to make 8 thin slices. Lay them an inch apart on a long strip of waxed paper & cover them with another strip of waxed paper. Pound the chicken slices lightly with the flat side of a cleaver or the bottom of a heavy bottle. Strip off paper.

3. Season slices with salt & a few grindings of pepper, then dip in flour & shake off excess.

4. in heavy pan, melt butter with oil over moderate heat. Brown the chicken to a light golden brown. Do not overcook. Transfer chicken breasts to a buttered shallow baking dish large enough to hold them comfortable.

5. Place slice of prociutto then a slice of cheese on each. Sprinkle the Parmesan cheese & dribble chicken stock over tops. Bake uncovered in middle of oven for 10 minutes, or until cheese melts. Serve immediately.

Raffaello

Mission Street, Carmel

Italian Bardolino/Ca. Cabernet

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.