Petti Di Pollo Alla Bolognese

Italian.Chef's picture

Jan. 18, 2012


Chicken breasts 2 Pound , skinned and boned (4 pieces 1/2 pound each)
Salt To Taste
Black pepper To Taste
Flour 1 Tablespoon
Butter 1 1/2 Ounce
Oil 5 Teaspoon
Prosciutto slice 8 (2X4 inch size)
Fontina cheese slice/Bel paesc cheese 8 (2X4 inch size)
Freshly grated parmesan cheese 1 1/2 Ounce
Chicken stock 1 1/2 Tablespoon



1) Preheat the oven to 350F.

2) Slice each of the chicken breast horizontally into 8 thin slices.

3) On a greaseproof paper place the chicken slices an inch from each other. Cover the meat with another greaseproof paper.

4) With the flat end of a cleaver, pound the chicken slices to flatten them thin.

5) Remove the top layer of paper. Sprinkle the chicken with salt and pepper.

6) Dip the chicken in a plateful of flour. Coat both sides well and shake off the excess flour.


7) In a large, heavy pan, heat oil and butter over medium flame. Add in four floured chicken slices at a time. Brown them a light golden on both sides. Make sure not to overcook the chicken.

8) Place the chicken on a shallow, buttered bake-and-serve dish.

9) Over each chicken slice place a prosciutto slice and a cheese slice over it. Sprinkle grated parmesan cheese over each slice.

10) Finally, drizzle chicken stock over the slices.

11) Bake the chicken slices in the middle rack of the oven for 10 minutes till the cheese melts and turns a light golden brown.


12) Serve the Petti Di Pollo Alla Bolognese hot, sprinkled with chopped herbs, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 598Calories from Fat 280

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 1011 mg42.13%

Total Carbohydrates 4 g1.3%

Dietary Fiber %


Protein 70 g140%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet