Oooooo la la!! To any new readers, WELCOME: when I use an asterisk* - it denotes changes I would make or suggestions to the original recipe I am sharing....
(serves 4)
2 T. EVOO (extra virgin olive oil)
4 (5 oz.) chicken breast or thigh* cutlets
1/4 . kosher salt
1/4 t. freshly* ground black pepper (white pepper contains Gluten*)r
8 oz. fontina cheese slices
1/2 t. jarred refrigerated pesto
3 T. water
8 (1" thick) ciabatta bread slices
8 oz. thinly sliced prosciutto or deli Black Forest Ham*
Preheat grill or grill pan* to med.-high. Brush the grill grates with oil. Brush the room temp.* chicken with oil and sprinkle liberally* with S&P. Grill the chicken, uncovered, for 3 min. Turn and top with 2 fontina slices each. Grill, covered, until the cheese is melted and the chicken is cooked through, about 3 min. Stir the pesto and water. Place 1 cutlet each on 4 of the bread slices. Divide the prosciutto and drizzle the pesto mixture among the slices. Top with the remaining bread slices and serve with a big ole' SMILE!!!!
The reason you can't give up: "A child of God is always welcomed home".
Love,
Machete Milletti (aka Chef Deb)
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