Cookbook

Chicken Breast Papillote

by

Ingredients

  • 4 poitrine de poulet
  • 4-8 tranches prosciuto
  • 3/4 cup sauce bolognese
  • sel
  • poivre
  • farine

Instructions

Sprinkle breasts with salt and pepper, and lightly with flour. Quickly saute over a high heat: 3' on each side. Place a slice of prosciuto on one half of greaseproof paper brushed with olive oil. Top with 1 chiken breast, spoon bolognese sauce over. Top with another slice of prosciuto. Fold paper, seal edges by crimping. Place on baking tray. Hot oven - 5'.

Italian Cookbook, p, 84

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Notes