Shelly's Recipe

CHICKEN SCALLOPPINI WITH FONTINA CHEESE AND MUSHROOMS

Category: Chicken

4 boneless skinless chicken breast halves (about 1 3/4 pounds total)
8 tbsp unsalted butter
1/2 cup olive oil
1/2 cup flour
3 tbsp freshly and finely grated Parmesan cheese
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 large eggs
1/2 lb white button mushrooms or cremini mushrooms, thinly sliced
1/2 lb finely diced cooked ham (about 1 cup)
1/4 lb shredded fontina cheese

Preheat oven to 350. Place each chicken breast half between 2 sheets of wax paper and pound with a mallet until thin scaloppini and about 9 by 6 inches; set aside.

In large 12-inch skillet, melt butter with olive oil over medium heat.

On a sheet of wax paper, mix together flour, grated Parmesan cheese, salt and pepper. In a bowl, beat eggs. Dredge chicken scaloppini in flour mixture, tapping off excess flour, and then dip in egg. Working in batches, place chicken breast in skillet and cook until golden, turning once, about 5 minutes per side. Remove chicken breasts from skillet and arrange in 12-by-9-by-2-inch baking casserole. Do not overlap in pan.

In the same skillet, cook mushrooms, stirring until softened, about 5 minutes. One minute before mushrooms are tender, add ham. Spoon mushroom and ham mixture over scaloppini. Sprinkle fontina cheese over mushrooms. Bake until bubbly, 20 to 25 minutes. Serve immediately. Serves 6

TO MAKE AHEAD: If desired, casserole can be refrigerated up to 24 hours before baking.