Page 13 - Marilyn

2008 SD Woman 4/28/08 3:52 PM Page 1

A woman owned business...
San Diego

for COMPETITIVE PRICING
and the PRODUCT YOU NEED
with the SERVICE YOU DESERVE!

• Brochures • Stationery
• Direct Mail • Booklets
• Office Forms • Folders
• Newsletters • Posters

• Invitations • Flyers
• Door Hangers • Rack Cards This recipe has been on the menu
at Busalacchi’s On Fifth since they
Custom Jobs - Our Specialty! opened 21 years ago. There are now
858-566-0866 7 great Busalacchi Restaurants to
www.streeterprinting.com choose from in San Diego. Now you
can bring a bit of Busalacchi’s home
Offering quality & reliability since 1980
with this signature recipe.
(Near Hwy. 15 & Miramar Rd.) Fax 858-566-0436
9880 Via Pasar, Suite C • San Diego, CA 92126

"Pollo Alla Chef" San Diego

Ingredients: Woman
2-6 ounce chicken breasts
2 tablespoons butter
2 thin slices Prosciutto ham 13
2 slices eggplant, fried
6 slices mozzarella cheese
2 teaspoons lemon juice
4 tablespoons chicken stock
2 cups heavy cream
Parmesan cheese

Place chicken breasts between 2 pieces of plastic
wrap and pound flat. Melt butter in a saute pan and
dredge chicken in flour. Brown on both sides. Then
layer chicken with Prosciutto ham, eggplant, and moz-
zarella. Add to the pan chicken stock, heavy cream,
and lemon juice. Saute on medium heat for 5 minutes.
Finish by sprinkling the top with Parmesan cheese
and bake at 400 degrees for 2 minutes to completely
melt the cheeses.
Serves: 2

This recipe is just one of many tasty choices which
will be in the Busalacchi’s upcoming cookbook. Visit
our website www.sandiegowoman.com/recipes for
more information.

May/June 2008