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I ordered a similar dish at an Italian restaurant years ago and recreated it the best I could: chicken breasts in a creamy, garlicky parmesan sauce.
Heat the oil over medium-high heat in a skillet.
Pound the chicken breasts to flatten just slightly. Salt and pepper liberally on both sides.
Add the chicken to the hot oil and brown on both sides, until cooked most of the way through (you will later finish the chicken in the oven). It should bounce back a bit when pressed with a finger. Remove chicken from the pan and drain off oil on paper towels.
To make the sauce: while the chicken is cooking, melt butter in a separate skillet over low heat. Once butter is melted, add minced garlic and raise heat slightly. Cook until soft (do not allow garlic to brown).
Pour in heavy cream and reduce heat. Once the cream starts to bubble/froth, add in Parmesan cheese and stir quickly to prevent it from sticking to the pan. Add chopped parsley and stir. Allow mixture to thicken, coating the back of a spoon; it should be slightly thinner than an Alfredo sauce. Add salt depending on the saltiness of your Parmesan cheese. Add cheese until sauce is sufficiently thick, and drop heat as low as possible to keep warm.
To assemble the chicken: cut 2 slices of ham in half, or into whatever size will cover your chicken breasts. Place one slice of ham and one slice of mozzarella on top of each breast and place into a glass baking dish. Top chicken breasts with the entire pan of sauce and place in a 400-degree oven. Cook for about 15 minutes, until the cheese browns slightly and the sauce bubbles.
The sauce is delicious on broccoli sauteed in olive oil and garlic. Or on crusty Italian bread. Or on your finger.
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Valery on 1.14.2010
Mmmm, this looks delicious. I think I may make it tonight.
KaraInOz on 1.8.2010
Oh YUM! The addition of ham seems surprising here, but I’m definitely going to love this!
joni on 1.8.2010
sounds really similar to chicken cordon bleu. can’t wait to try it!