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Chicken Breasts with Prosciutto and Cheese

 
Chicken Breasts with Prosciutto and Cheese
261

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

Yield

4

servings

Prep

5

min

Cook

15

min

Ready

20

min

Trans-fat Free, Low Carb
 

Ingredients

4 each chicken breasts
boneless
¼ cup all-purpose flour
1 x salt and black pepper
*
3 tablespoons butter
¼ cup chicken broth
2 tablespoons vegetable oil
8 slices prosciutto
*
8 slices fontina cheese
or bel paese cheese
4 tablespoons Parmesan cheese
grated

Directions

Cut chicken breasts in half and pound lightly.

Mix flour, salt and pepper.

Dredge chicken into seasoned flour.

Heat olive oil and butter, add chicken and sauté quickly to a golden brown.

Place chicken in a buttered baking dish and layer with prosciutto and cheese slices.

Sprinkle grated cheese and chicken stock over all.

Bake uncovered at 350℉ (180℃) F for ten minutes until cheese is melted and lightly browned.

 

* not incl. in nutrient facts

Reviews

+2

about 7 years

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 54761% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 670mg 28%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 88g
Vitamin A 16% Vitamin C 0%
Calcium 38% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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