- 2 tablespoons [17.5 g] flour
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 2 chicken breasts, skinned and boned
- 1/4 cup [60 g] butter
- 8 thin slices smoked ham [a little smaller than chicken breast halves]
- 1/2 cup [115 g] grated Parmesan cheese
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- Mix together flour, salt and pepper; reserve.
- Half each chicken white sideways.
- Transfer each chicken piece between two squares of waxed paper; pound to flatten each piece, then remove papers.
- Dip each chicken piece into seasoned flour until well coated; shake off excess flour and reserve.
- Melt 2 tablespoons [30 g] of the butter into a large frypan over medium heat, until no longer foamy.
- Add and cook chicken pieces for 10 to 15 minutes, turning often, until well done and lightly browned on all sides; remove frypan from heat.
- Meanwhile, melt remaining butter into a small casserole over medium heat; remove from heat and reserve.
- Lay one slice of ham over each piece of chicken; evenly sprinkle each with grated Parmesan cheese.
- Pour reserved melted butter all over.
- Return frypan over medium heat; cover and cook chicken for 3 to 4 minutes, until to warm-up the ham and melt the cheese.
- Remove frypan from heat.
- Using a slotted pan, transfer chicken pieces to a warm serving plate.
- Serve immediately.
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