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1. Preheat the oven to 350. With a very sharp knife, carefully slice each chicken breast horizontally to make 8 thin slices. Lay them an inch or so apart on a long strip of wax paper and cover them with another strip of wax paper.
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2. Pound the chicken slices lightly with the flat of a cleaver or the bottom of a heavy bottle to flatten them somewhat. Strip off the paper.
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3. Season the slices with salt and a few grindings of pepper, then dip them inflour and shake off the excess.
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4. In a heavy 10- to 12-inch skillet, melt the butter with the oil over moderate heat. Brown the chicken to a light golden color in the hot fat, 3 or 4 slices at a time. Do not overcook them.
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5. Transfer the chicken breasts to a shallow buttered baking-and-serving dish large enough to hold them comfortably.
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6. Place a slice of prosciutto and then a slice of cheese on each one.Sprinkle them with grated cheese and dribble the chicken stock over them.
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7. Bake uncovered in the middle of the oven for about 10 minutes, or untilthe cheese is melted and lightly browned. Serve at once.
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