Chicken Breasts with Prosciutto and Cheese
333
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.
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.
Related Recipes
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?
