BAKED CHICKEN BREAST

Entree - meat - light - lactose intolerant safe

2 chicken breasts (boneless, skinless)

1 cup of roughly chopped prosciutto

1 onion, finely minced

2 tbsp extra virgin olive oil

1/4 cup brandy or cognac

Parchment paper (or wax paper), cut in 4 pieces

Dice meat in cubes about 1 1/2" and dredge them in flour.

Preheat oven to 370.

Warm oil in a non-stick skillet, sautee onion until translucent, add prosciutto and meat, and sautee for 3-4 minutes, until meat is golden on all sides; pur brandy in and cook for a couple more minutes (add a litle chicken stock if meat is too dry).

Divide meat and its cooking juices evenly between the 4 pieces of paper, close paper tightly but not too close to meat, and arrange on a baking dish. Bake in oven for about 20 more minutes, or until cooked thoroughly.

Serve immediately opening the "paper pockets" directly at the table.

Serve with baked potatoes and/or steamed/boiled/sauteed vegetables or a fresh salad.

- Celiacs can avoid the use of flour

- Don't worry about alcohol, it evaporates while cooking - but its flavor pairs perfectly with chicken

- You can use same quantity of pancetta instead of prosciutto; in this case avoid oil and sautee onions and pancetta together

- You can also add peas (fresh or frozen) to the meat right before placing in oven.