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Full Online Book HomeLearning KitchenPoultry - Chicken - Petti Di Pollo Alla Bolognese
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Poultry - Chicken -  Petti Di Pollo Alla Bolognese Post by :ibhealin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1161

Click below to download : Poultry - Chicken - Petti Di Pollo Alla Bolognese (Format : PDF)

Poultry - Chicken - 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

Preheat oven to 350° F.

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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Poultry - Chicken -  Philipino Pancit Poultry - Chicken - Philipino Pancit

Poultry - Chicken -  Philipino Pancit
1/4 lb. shredded chicken meat 1/4 lb. thinly sliced pork 1 tsp. salt 1/4 tsp. ground pepper 1 medium carrot, cut into strips 1 1/2 cup cabbage, shredded 3 tbsp. cooking oil 2 cloves garlic, minced 1 medium onion, thinly sliced 2 green onions, chopped 1 tbsp. fish sauce (patis) 1 lb. rice sticks or rice vermicelli (bihon) soaked in warm water for 15 minutes and then drain. 1 tbsp. lemon juice Cover chicken and pork with water in a pot and bring to a boil. Simmer 15 minutes and drain. Set aside broth. Cut pork and chicken into small pieces.

Poultry - Chicken -  Pesto-stuffed Chicken Rolls Poultry - Chicken - Pesto-stuffed Chicken Rolls

Poultry - Chicken -  Pesto-stuffed Chicken Rolls
6 boneless, skinless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 ounces cream cheese, softened 1/4 cup pesto 1/2 cup minced red bell pepper 3/4 cup crushed corn flakes 1/2 teaspoon paprika fresh basil sprigs Place each piece of chicken between two sheets of plastic wrap. Flatten to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Set aside. Combine cream cheese, pesto, and bell pepper, stirring with a fork until smooth. Spread 2 tablespoons cheese mixture over each chicken breast. Roll up lengthwise, securing with wooden picks. Combine