June 21, 2008: Petit di Pollo alla Michele

Petit di Pollo alla Michele

1 glass Pinot Grigio wine
8 Boneless Chicken Breasts
1/8 lb. Prosciutto di Parma
1/2 lb. Fontinella Cheese
3/4 cup Extra Virgin Olive Oil
2 Lemons
2 Tbsp. Dried Greek Oregano
1/2 tsp Dried Rosemary
2 cloves Fresh Garlic
Salt and Pepper

1. Pound each chicken breast with a meat mallet to 1/4" thin.

2. Marinate the chicken breasts in the olive oil, juice of 2 lemons, garlic, oregano, rosemary, salt and pepper at least 45 min.

3. Preheat oven to 350. Bake chicken breasts on baking sheet 40 min or until slightly brown.

4. Sip some Pinot (repeat continuously througout recipe).

5. Remove chicken from oven. Place one slice of Prosciutto on each breast, try to cover each one as much as possible.

6. Slice a thin wedge of Fontinella and place on each over the Prosciutto.

7. Replace the baking sheet in to the over and allow cheese to melt (10 min.)

Contributor: Mike McColl