Boned chicken breasts with prosciutto and cheese (Petti di pollo alla Bolognese) from The Cooking of Italy (Foods of the World) by Waverley Root and Time-Life Books

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Notes about this recipe

  • dwager on October 04, 2020

    This was simple to make and good. We didn't care for the uncooked prosciutto, so I finished it off in the microwave.

  • twoyolks on October 25, 2017

    This was pretty simple to make but was really good if a bit rich. The prosciutto and cheese go really well with the chicken. Because the cheese and prosciutto are rather salty, only lightly season the chicken breast. I'd also consider deglazing the pan the chicken was browned in and pouring that over the chicken prior to baking instead of using chicken stock.

  • lhudson on February 20, 2017

    Simple but so very good.

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