I had this dish at Roberto’s on Arthur Avenue in the Bronx. The smokiness of the provola is the defining element that graces the dish.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.
Step 2
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted. Add the chicken to the pan, and brown each side for about 2 minutes.
Step 3
Once it is browned, top each breast with a basil leaf and a slice of prosciutto. Increase the heat to medium-high. Push aside the chicken to make a dry clear spot in the center of the pan, and pour in the Marsala and white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about 2 minutes. Add the chicken stock, cover, and simmer to blend the flavors, about 3 minutes.
Step 4
Uncover, top the chicken evenly with the smoked provola and cover. Adjust the heat to a simmer, cooking about 5 minutes to melt the cheese, then uncover. Bring to a boil, and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8 to 10 minutes more.
