6 chicken breasts, halved, boned & skinned
Flour for dredging
Dash of tarragon, parsley & oregano
Salt & pepper to taste
4 tbsp. butter
2 tbsp. olive oil
8 slices Prosciutto
8 slices Fontina or Gruyere cheese

Preheat oven to 375 degrees. Have the chicken boned. Pound each piece almost paper thin, dredge lightly with flour and sprinkle on the seasonings. Melt the butter and oil and heat the chicken pieces a few at a time, turning once. Remove and place on a buttered baking dish. Put 1 slice of Prosciutto on each one and on top of this 1 slice of cheese. Bake until the cheese melts and the chicken is brown. Serves 4.