about 1 oz Parmesan cheese, grated.
4 Tbl flour
4 tsp olive oil
2 Tbl fresh basil
8 very thin slices of Prosciutto
1/2 cup chicken broth
3 Tbl butter
Pound chicken breasts until about double in size. Cut in half.
Thinly slice basil, set aside.
Place cheese in shallow dish with 3 Tbl of the flour and mix.
Heat 2 tsp of olive oil in frying pan.
Lay a piece of chicken in cheese mixture to coat one side. Sprinkle basil on breast, then press one slice of prosciutto onto basil, folding to fit, if needed. Turn to coat other side. Repeat with all of the chicken breasts. Place in frying pan, prosciutto side down. Cook for about 3-4 minutes or until golden brown. Turn and cook an addition 45 seconds, until golden brown. Remove when done.
Once all the chicken is done, immediately add the chicken broth, remaining 2 Tbl flour and stir to remove bits on pan. Bring to a boil and cook until thickened, stirring constantly. Remove from heat and add butter and stir until melted. Pour over chicken and serve with pasta or rice.
