Ingredients:
8 - Slices D'Italiano Thick Slice Bread, Original or Whole Wheat
4 - Boneless, skinless chicken breasts
4 - Tbsp. Olive Oil plus 2 - Tbsp.
3 - Cloves garlic, whole
1 - Clove garlic, minced
1/2 - Fennel Bulb
1/2 - Yellow Pepper
1/2 - Red Pepper
1/2 - tsp. Fennel seeds
1/4 - tsp. Salt
3/4 - Cup Chicken Stock
1/2 - Cup Dry White Wine
3 - Tbsp. Lemon Juice
3 - Egg Yolks
1 - tsp. Corn Starch
1 - tsp. Water
2 - Tbsp. Chopped Fresh Tarragon
Salt and Pepper
8 - Slices Proscuitto
Shaved Parmesan regano
Directions:
Thoroughly dry chicken breasts with paper towel. Place between plastic wrap and pound with flat side of mallet until 1/2" thick. Lightly season with salt and pepper. Heat olive oil in large skillet, add whole cloves of garlic. Add chicken breast and sear until both sides are golden brown and no longer pink in the middle. Remove to a plate and tent to keep warm.
In the meantime, cut the top from the fennel bulb and remove the outer leaves. Cut in half lengthwise and remove core from 1/2 the fennel bulb. Reserve the other half for another use. Slice lengthwise into thin slices. Slice the yellow and red pepper into thin slices. Heat 2 Tablespoons of olive oil in small skillet. Add fennel and yellow and red peppers, minced garlic and fennel seeds and saute until translucent but not soft. Lightly season with salt.
Pour chicken stock and white wine into the skillet you seared the chicken in. Whisk in egg yolks. Whisk constantly over low heat. Make a slurry of corn starch and water and add. Whisk until sauce reaches a thick consistency, almost like mayonnaise. Stir in fresh tarragon. Season with salt and pepper to taste.
In the meantime toast 8 slices of D'Italiano Original Thick Slice Bread under broiler until light golden brown. Remove from oven and spread each slice with sauce. Slice chicken on the diagonal and transfer chicken onto four slices of toast. Top chicken with two slices of proscuitto per breast. Top with fennel and pepper mixture and then shaved parmesan regano. Top with remaining slices of toast.
Serves 4