CHICKEN ASIAGO, Herbes de Provence
Serves 4 Oven at 375˚F
4 small skinless, boneless chicken breast halves, pounded to ¼” thickness
All purpose flour for dredging
6 tablespoons (3/4 stick) butter, divided
4 teaspoons Herbes de Provence Seasoning, divided
½ cup freshly grated Asiago cheese (Parmesan will do)
8 slices prosciutto or thinly sliced Virginia ham
2/3 cup dry white wine
4 whole basil leaves, for garnish
1. Sprinkle the chicken breasts with 2 teaspoons Herbes de Provence Seasoning. Coat both sides with flour, shaking of any excess.
2. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chicken breasts and sauté until brown, turning once, about 5 minutes in all. Transfer the chicken to an oven proof baking dish. Reserve the skillet. Top each chicken breast with 2 slices of prosciutto or ham. Sprinkle 2 tablespoons of the cheese over each chicken breast. Bake until the chicken is cooked through, about 5 minutes.
3. Meanwhile add the wine and remaining Herbes de Provence Seasoning and butter to the skillet. Boil until the sauce reduces to ⅓ cup, scraping up any browned bits, about 4 minutes.
4. Drizzle sauce over chicken breast when serving.