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San Diego, California
Pollo Alla Chef
This recipe provided by Busalacchi's Restaurant, 3683 Fifth Avenue, San Diego (619) 298-0119.
Place chicken breasts between 2 pieces of plastic wrap and pound flat. Melt butter in a saute pan and dredge chicken in flour. Brown on both sides. Then layer chicken with Prosciutto ham, eggplant, and mozzarella. Add to the pan chicken stock, heavy cream, and lemon juice. Saute on medium heat for 5 minutes. Finish by sprinkling the top with Parmesan cheese and bake at 400 degrees for 2 minutes to completely melt the cheeses.
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