Print
Email
Add a photoServings: 4
Ingredients
- 2 chicken breasts, split, skinned, boned and pounded thin
- 4 slices Prosciutto
- Roasted red peppers (2 per chicken fillet)
- 8-10 lg. mushrooms, quartered
- 1 c. dry red wine
- 1 tbsp. butter
- Flour to dredge
- 4 slices Fontina cheese
- 2 tbsp. minced parsley
- 1 tbsp. extra virgin olive oil
Directions
- Dredge chicken in flour and saute/fry in the butter and extra virgin olive oil. Add in mushrooms and saute/fry for 1-2 min. Remove mushrooms and keep hot. Add in wine and simmer chicken, covered, for 8-10 min. Layer chicken with Prosciutto, peppers and cheese. Remove chicken and keep hot. Add in parsley to sauce and cook till sauce thickens. Pour over arranged chicken and mushrooms. Good with pasta as a side dish. Serves 4.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 136 | 53% |
| Total Fat 15.49g | 19% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.01g | |
| Cholesterol 53mg | 18% |
| Sodium 266mg | 11% |
| Potassium 365mg | 10% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.23g | 1% |
| Protein 14.38g | 23% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
