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Add a photoServings: 4
Ingredients
- 4 x chicken breasts split for stuffing
- 4 slc prosciutto
- 1/2 c. shredded fontina cheese
- 1/2 c. clarified butter
- 3 x garlic cloves
- 1/2 sm yellow onion diced
- 1/4 c. white wine
- 4 Tbsp. unsalted butter
- 1/2 tsp white pepper
- 1/2 tsp salt
- 8 x sliced mushrooms
- 1/2 c. fresh sweet basil minced Lemon Butter Recipe (listed above)
- 1 x lemon juiced
Directions
- Open chicken breasts and place butterfly-style on grill over white-warm coals of live oak and pecan wood. Grill 3 to 5 min per side or possibly till cooked through. Remove from grill.
- When chicken is cold sufficient to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 c. fontina cheese. Secure with toothpicks. Set aside in a hot place.
- Lemon Butter and Topping: In a large saute/fry pan over medium heat, combine clarified butter, garlic, and onion and saute/fry till tender. Deglaze pan with white wine. Add in unsalted butter, salt, and pepper.
- Add in mushrooms to lemon butter and saute/fry 1 to 2 min or possibly till cooked. Add in basil and lemon juice and stir to combine.
- Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 342 | 89% |
| Total Fat 38.89g | 49% |
| Saturated Fat 24.49g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 567mg | 24% |
| Potassium 175mg | 5% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.32g | 1% |
| Protein 5.21g | 8% |
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