- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- ½ c all-purpose flour
- 4 tbsp unsalted butter, divided
- 4 tbsp extra virgin olive oil, divided
- 4 slices Prosciutto
- Fresh basil leaves
- 8 slices fresh mozzarella
Preheat oven to 400˚F. Cover a sheet pan with aluminum foil.
Slice the breasts in half horizontally. If the pieces are still thick, put them between two pieces of plastic wrap and pound them with a meat mallet or rolling pin to 1/4-inch thickness.
Season chicken breasts generously with salt and pepper. Place the flour on a plate and lightly coat each seasoned chicken breast with the flour, shaking to remove the excess.
Heat a large skillet over medium high and melt 2 tbsp of the butter and 2 tbsp of the oil. Add half the chicken to the skillet and cook undisturbed, turning once, until golden brown outside and cooked through, about 3 minutes per side. When ready to turn, the chicken will release easily from the pan with no tugging. Transfer to chicken to sheet pan and repeat with the remaining butter, oil and chicken.
Assemble the saltimbocca by covering the surface of each chicken breast with a slice of Prosciutto. Next, place one or two whole basil leaves on top of the prosciutto and then lay two slices of mozzarella overtop to cover the basil leaves. Place the sheet pan into the preheated oven and bake until cheese is melted and bubbling, about 5 minutes. Transfer from sheet pan to serving platter and serve immediately.
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