Supreme De Volaille Mondenese

• 2 whole boneless skinless chicken breasts, about 1 1/4 pounds
• 1 egg
• salt & freshly ground black pepper
• 1 teaspoon peanut oil or 1 teaspoon vegetable oil or 1 teaspoon corn oil
• 1 cup fine homemade breadcrumbs (see technique)
• 14 cup flour
• 3 tablespoons butter, preferably clarified
• 4 slices prosciutto
• 4 slices thin cheese, preferably gruyere or 4 slices fontina

1. Preheat the oven to 400 degrees.
2. Using a sharp knife, split the chicken breasts lengthwise down the center.
3. This will produce four pieces.
4. Cut away the peripheral bits of fat from each piece.
5. Place each piece between sheets of plastic wrap and pound lightly with a flat mallet.
6. Combine the egg, salt and pepper to taste, and oil in a flat dish.
7. Beat well to blend.
8. Put the bread crumbs in another flat dish.
9. Put the flour in another flat dish.
10. Dip each chicken piece first in flour, then in egg, and finally in bread crumbs.
11. Pat lightly with the flat side of a heavy kitchen knife to make the crumbs adhere.
12. Melt the butter in a heavy skillet and just as it starts to turn brown, add the chicken pieces.
13. Cook about 4 minutes or until the pieces are nicely browned on one side.
14. Turn and cook about 4 to 5 minutes until golden brown on the other side.
15. Arrange the chicken pieces in a baking dish.
16. Cover each piece with a slice of ham.
17. Top the ham with a slice of cheese.
18. Place the dish in the oven and bake 10 minutes.
19. HOW TO MAKE FINE FRESH BREAD CRUMBS: Put enough coarse-textured French or Italian bread cubes into a container of a food processor to make one cup.
20. Process until fine.
21. Put a sieve into a bowl and add the crumbs.
22. Press and shake the crumbs through the sieve.
23. Discard the crumbs that do not pass through the sieve.

chicken breasts, egg, salt, peanut oil, breadcrumbs, flour, butter, thin cheese

Taken from www.food.com/recipe/supreme-de-volaille-mondenese-70177 (may not work)