Chicken Bolognese

• 4 boneless skinless chicken breast halves, pounded to slightly flatten
• 1 dash pepper
• 14 cup flour
• 1 tablespoon butter
• 1 tablespoon cooking oil
• 4 slices prosciutto, thin (or ham, corned beef or pastrami)
• 4 slices Fontina cheese, thin (or mozzarella or monterey jack)
• 1 tablespoon parmesan cheese
• 1 tablespoon chicken broth or 1 tablespoon dry white wine

1. Sprinkle chicken with pepper.
2. Dredge in flour and shake off excess.
3. Melt butter with the oil in a heavy skillet (med heat).
4. Brown the chicken 2 minutes per side til light golden.
5. Transfer to a buttered 8 in square pan.
6. Place slice of prosciutto and fontina cheese on each piece of chicken.
7. Sprinkle with parmesan and drizzle with broth over each piece.
8. Bake uncovered at 350 for 10-20 minutes, til cheese in melted and lightly browned and chicken is no longer pink.
9. Serve immediately.

chicken breast halves, pepper, flour, butter, cooking oil, thin, cheese, parmesan cheese, chicken broth

Taken from www.food.com/recipe/chicken-bolognese-57631 (may not work)