A delicious Italian dish, Polio alia Bolognese (poh-loh ahl-lah boh-lohn-yay-zay) is chicken breasts with smoked ham and cheese. Serve it with sauteed potatoes and creamed spinach and, to drink, a light Italian white wine, such as Soave.
4 chicken breasts, skinned and boned
2 tablespoons seasoned flour, made with
2 tablespoons flour,
1 teaspoon salt and
1 teaspoon black pepper 2 oz. butter 8 slices smoked ham, thinly sliced and cut a little smaller than the chicken breasts 2 oz. Parmesan cheese, grated
Using a sharp knife, cut each chicken breast in half, crosswise. Place each piece between two sheets of greaseproof or waxed paper and, using a mallet, pound it to flatten.
Place the seasoned flour on a shallow plate. Remove the chicken pieces from the paper and dip them in the flour, one by one, to coat them thoroughly. Shake off any excess flour and set aside.
In a large frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the chicken pieces and cook, turning frequently, for 10 to 15 minutes or until they are cooked and lightly and evenly browned. Remove the pan from the heat.
Meanwhile, in a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and set aside.
Place a slice of ham on each chicken piece and sprinkle over about one-quarter of the grated cheese. Pour over the melted butter. Return the frying-pan to moderate heat, cover and cook the mixture for 3 to 4 minutes or until the ham is hot and the cheese has melted.
Remove the pan from the heat. Using a slotted spoon, transfer the chicken breast mixture to warmed serving plates and serve at once.