While I was living in Cremona, I created a personal Italian cookbook as a way to organize all of the recipes I learned. This week, I thought it would be nice to pull a recipe from my collection to share with you. This recipe was one of my staples for two reasons: it takes under 30 minutes to cook, and the prep is simple. I guarantee you will love this recipe!
I will be using the Bull Non-Stick Square Grill Pan on a Bull Side Burner, which is featured on the Bull 7 Burner Premium Grill. This grill is one of Bull’s most versatile grills, and the extra two burners on the side are fabulous for a recipe like this week’s! Throw a saute pan or pasta pot on top of the burner, and the options of what you can create on this grill are endless!
Chef’s note: The trick to this dish is to slice the chicken breast as thin as possible. Depending on the size of the chicken breast, I can slice 2 to 3 thin slices from one breast. I also place plastic wrap on top of the chicken, and using a heavy meat mallet, I pound each slice as thin as I can without breaking the chicken breast apart.
- 3 chicken breasts, cut into three filets and pounded thin *see chef’s note above
- 8 slices provolone cheese
- 8 thin slices prosciutto cotto (ham)
- ½ cup white wine
- 4 tablespoons butter, unsalted
- Salt and pepper
- See Chef’s note above for instructions on how to pound chicken breasts. Take the pounded chicken breast and arrange the ham directly on top.
- Next, place the cheese on top of the ham, and gently fold in half. Secure with the toothpick to close, and salt and pepper.
- In the Bull non-stick square pan over medium heat, add the butter. Once melted, add the wallets of chicken and let it get a nice golden brown before turning, about 4 to 5 minutes.
- Turn over, and and brown the other side, another 4 to 5 minutes.
- Once both sides have been browned, add the white wine to deglaze and finish cooking the chicken for another 4 to 5 minutes.
- In a large serving platter, place the wallets of chicken down, then pour the delicious wine, butter sauce on top and accompany with a seasonal vegetable. Make sure to have a bowl of bread on the table. The sauce is too good to leave on the plate!
Tutti a tavola a mangiare!
♥ Chef Amy