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Add a photoServings: 12
Ingredients
- 4 half chicken breasts
- Extra virgin olive oil (for cooking)
- Flour (for dredging)
- 1/4 pound prosciutto (thinly sliced)
- 2 red peppers, roasted and skinned
- 4 thin slices fontina cheese
- 1 pound mushrooms
Directions
- In a medium sized skillet, heat oil. Dredge chicken breasts in flour. Place in warm oil, on medium heat, turn once till golden on both sides. While still in pan, top each with prosciutto, roasted pepper and fontina cheese. Add in the mushrooms and Marsala wine to the pan.
- Place in a 350 degree oven till cheese is thoroughly melted. Remove from oven, place breasts on plates, reduce sauce on high heat and whisk in butter. Pour over breasts and garnish with minced parsley. Add in salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 12 servings | |
| Calories 396 | |
| Calories from Fat 250 | 63% |
| Total Fat 28.36g | 35% |
| Saturated Fat 15.9g | 64% |
| Trans Fat 0.06g | |
| Cholesterol 122mg | 41% |
| Sodium 640mg | 27% |
| Potassium 324mg | 9% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.46g | 2% |
| Protein 31.6g | 51% |
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