May 9, 2012 10:55 am
Updated: Jan. 29, 2013 10:39 am
When the Infanta makes the long journey from either her European official residence to the Official U.S. Residence in our Nation's Capital or her Country Residence for a getaway she brings with her "The Pouch". The pouch is a secure way of communication
between officials and her staff for official and sometimes not so official business.
In last weeks communique, there was a special note to myself from one of her European cooks. It offered a recipe to serve on an upcoming special occasion of the Infanta. It was so wonderful, i just had, with her permission, to share it with you.
It's fairly basic and you may add any enhancement easily.
Enjoy and let us know how it turned out for you.
This creamy rich combination of Proscuttio and Chicken is the hit of any Dinner Party or special meal for guests or family.
1 - 2 quarter inch slices of Proscuttio ham, cut into strips
4 boneless chicken breasts butterflied, pounded until tender
1/2 cup Heavy cream
Swiss or emmenthaler Cheese, grated
1. Saute ham strips in butter (The longer you saute the more flavor comes out -- and the greater crunch the ham will be
2. Dredge the chicken in flouer or cracker crumbs and saute in the butter/ham mixture
3. When meat is nearly done, add heavy cream and mushrooms, salt and pepper to taste. Heat until it begins to boil
4. Place in a ramekin or other shallow baking dish, top with cheese and place in the oven until the cheese melts and browns slightly on top
5. Serve and enjoy