Petto Di Pollo Valdostana Recipe
Deboned chicken breast sautéed with slice of prosciutto-melted mozzarella in rose sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Flatten the chicken breasts using a meat mallet to about ½ inch thickness. Season both sides with salt and black pepper.
- 2
Layer with Prosciutto and Mozzarella
Place a slice of prosciutto on each chicken breast, followed by a generous sprinkle of shredded mozzarella.
- 3
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Add the chicken breasts, prosciutto side down, and cook for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes until the chicken is cooked through and mozzarella is melted.
- 4
Make the Rose Sauce
In the same skillet, add minced garlic and sauté for 1 minute. Then, pour in the heavy cream and tomato sauce, stirring to combine. Let it simmer for about 5 minutes until slightly thickened. Season with salt, black pepper, and chopped basil.
- 5
Serve
Plate the chicken and pour the rose sauce over it. Garnish with extra basil if desired and serve hot.
