Chicken Breasts Prosciutto
|Whole chicken breasts||3 Large, skinned and boned|
|Flour||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Dash|
|White pepper||1 Dash|
|Prosciutto slices||2 Ounce|
|Jarlsberg cheese||4 Ounce, thinly sliced|
|White wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
Preheat oven to 350°.
Slice 2-3 fillets from each side of breasts.
Combine the flour, garlic, and pepper; lightly dredge the fillets.
Heat butter in a heavy skillet.
Cook fillets slowly over low to medium heat for 2-3 minutes.
Do not overcook.
Place chicken in baking dish.
On each piece of chicken, arrange a thin slice of Prosciutto; top with a thin slice of Jarlsburg cheese.
Add wine, chicken broth, and brandy to juices in pan.
Simmer until the liquid is reduced and slightly thickened, about 5 minutes.
Pour over breasts.
(At this point it may be refrigerated up to 48 hours.) Bake, uncovered, for 15-20 minutes or until hot and bubbly.