Prep: 10 min; Cook: 10 min - Easy
Serves 4
Quick and easy as well as tasty and satisfying.
- 4 chicken breasts, trimmed and cut in half
- 2 TBSP unsalted butter
- 4 thin slices of prosciutto
- 1 - 2 cups grated or 4 slices thinly-sliced cheese: groviera (Gruyere), or fontina, Emmentaler, Jarlsberg, Swiss, raclette
- 1/2 cup white wine (optional for de-glaze)
- Salt and pepper to taste
Skillet large enough to hold the fillets (best if you can cook and serve all at once).
MELT the butter in the skillet on low-medium heat. Add the chicken fillets, lightly brown both sides - about 2 minutes each.
TURN again (so the hot side is up), lay on a piece of prosciutto and add the cheese.
THE dish is ready when the cheese starts to melt down into the buttery pan - about 3 more minutes.
SERVE, pouring remaing juices over fillets.
