Continental Chicken And Ham
|Whole chicken breasts||2 Large, skinned, boned and each cut into half|
|Sherry||1⁄4 Cup (4 tbs) (Medium)|
|Thinly sliced prosciutto/Cooked ham||1⁄4 Pound|
|Fontina cheese/Port du salut cheese||1⁄2 Pound, cut into 4 slices|
|Parsley sprigs||4 (For Garnish)|
1. With meat mallet or dull edge of French knife, pound each chicken-breast half to 1/8 inch thickness.
2. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook chicken pieces until lightly browned on both sides. Remove skillet from heat. Add sherry, stirring to loosen brown bits from bottom of skillet.
3. Arrange chicken in one layer. Cut prosciutto to fit on chicken pieces. Top each piece with a slice of cheese. Cover skillet and cook over medium-low heat until cheese is melted, about 5 minutes. Garnish each chicken breast half with a parsley sprig.