4 chicken breasts, 1/2 lb. each, boned and skinned
Salt (optional)
Pepper
Flour
3 tbsp. butter
2 tbsp. olive oil
8 thin slices Prosciutto
8 thin slices Fontina or Bel Paese cheese
4 tsp. freshly grated Parmesan cheese
2 tbsp. chicken stock

Slice each chicken breast horizontally into 8 thin slices. Pound between waxed paper to flatten a bit. Strip off paper. Season with salt and pepper, dip into flour. Shake off excess and brown in butter-oil mixture without over-cooking. Transfer breasts to a shallow buttered baking dish. Place slice of prosciutto and cheese on each. Sprinkle with grated cheese and chicken stock. Bake uncovered 10 minutes until cheese is melted and lightly browned. Serve at once.