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Municipio di Pordenone
Petti di pollo alla bolognese con pomodorini canditi
Boned chicken breasts with fontina, prosciutto and candied tomatoes pesto
Ingredients
Serves 4-6
4 chicken breasts, skinned and boned
Salt, pepper
Flour
3 tablespoons butter
2 tablespoons olive oil
8 thin slices prosciutto
8 thin slices fontina cheese
8 teaspoons grated Parmesan cheese
4 tablespoons dry white wine
Pesto
1 pound cherry tomatoes, washed
1 scant tablespoon sugar
1 generous pinch of salt
extra vergin olive oil
1small clove of garlic, chopped
I bunch of Italian parsley, washed
Preparation:
Start with the pesto;
Preheat oven to 350
Cut in half the tomatoes; place in a large, shallow pan lined with foil. Add sugar, salt and a thread of oil. With your hands briefly toss to coat. Place in oven and roast for 30 minutes. Remove from oven and place in a bowl to cool, if there are large pieces, chop them roughly. When cool, add the finely chopped garlic clove and a tablespoon of chopped parsley then add 1-2 tablespoons of extra virgin olive oil.
Preheat oven to 350
With a very sharp knife, slice the chicken breasts horizontally into two even slices, Lay them slightly apart on a strip of cellophane, place another strip of cellophane on top. Pound the pieces lightly with a mallet, remove the top cellophane strip and season the breasts with salt and pepper. Dust the pieces with flour and shake off excess. In a heavy skillet heat the butter and olive oil in moderate heat. Brown the chicken pieces till slightly golden. Transfer them to a serving, oven proof, shallow pan in a single layer, place on each a slice of prosciutto and a slice of fontina to cover. Sprinkle the Parmesan cheese and dribble the white wine on the gaps between the pieces. Bake, uncovered, for about ten minutes, till the cheese is melted and lightly browned. Place a small amount of the pesto on each piece; decorate with the remaining parsley and serve.
