4 chicken breasts, skinned & boned
Salt & pepper
Flour
3 tbsp. butter
2 tbsp. oil
8 thin 2 x 4 inch slices prosciutto
8 thin 2 x 4 inch slices Fontin a or Bel Paese cheese
4 tsp. Parmesan cheese
2 tbsp. chicken stock

Preheat oven to 350 degrees. With sharp knife, slice each chicken breast horizontally to make 8 thin slices. Lay them on wax paper and cover with wax paper. Pound chicken slices to flatten them. Strip off paper. Season with salt and pepper, then dip in flour and shake off excess.

In heavy 10 to 12 inch skillet, melt butter with oil. Brown chicken to a light golden color in hot fat, 3 or 4 slices at a time. Do not overcook. Transfer chicken breasts to shallow buttered dish. Place slice of prosciutto and slice of cheese. Sprinkle with grated cheese and dribble chicken stock over them. Bake uncovered in middle of oven for 10 minutes or until cheese is melted and lightly browned.