CHICKEN BOLOGNESE 4 boneless, skinless Chicken Breasts 3 Tbsp Butter 2 Tbsp Olive Oil 1 Cup Flour Salt and Pepper 8 Thin slices Prosciutto Ham 8 slices Fontina Cheese 1/2 cup fresh grated Parmesan Cheese 4 Tbsp Chicken Broth Slice Chicken Breasts in half to form 2 thin halves. Freeze them a little before slicing (it’s easier). Put between two sheet wax paper and pound with mallet to flatten. Mix flour with salt and pepper. Place on pie plate put more salt and pepper on chicken if you want (your own taste). Add butter and olive oil to frying pan over med/high heat.br> Dip breasts in flour and brown them. When browned place in large greased baking dish. When all the breasts are done, top each with a piece of prosciutto and cheese. Drizzle chicken broth over each piece and sprinkle with Parmesan cheese. Bake in pre-heated 350-degree oven for about 20-25 minutes until chicken is cooked through.