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Chicken Prosciutto
- 3 Boneless Skinless Chicken Breasts -- Halved
- 1/4 C Onion -- Chopped
- 2 Tb Dijon mustard
- 1 C Half And Half
- 1/2 Lb Mushrooms -- Sliced
- 16 Oz Frozen Broccoli
- Paprika
- 5 Tb Butter
- 1/4 C Flour
- 1 C Chicken broth
- 1/4 C White wine
- 4 Oz Swiss Cheese -- Shredded
- 6 Sl Prosciutto -- Sliced Thin
- Place chicken breasts between two pieces of plastic wrap and pound 1/4
inch thin.
- Set aside.
- Heat oven to 400F.
- In skillet over medium heat,
melt 2 Tbsps of butter.
- Cook chicken in butter or margarine until
lightly browned on both sides, about 5 min.
- Remove the chicken.
- In the same skillet, melt the remaining 3 Tbsps. of butter.
- Add onions
and saute until soft, about 2 min.
- Remove from heat.
- Stir in flour and
mustard.
- Gradually add chicken broth, half and half and wine.
- Add
mushrooms.
- Cook over low heat until mixture thickens and boils, stirring
constantly.
- Add 1/2 of the swiss cheese, and stir until melted.
- Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan.
- Spoon
half of the sauce over the broccoli.
- Alternate prosciutto and chicken
breasts, slightly overlapping, over the sauce and broccoli down the center
of the dish.
- Tuck ends of proscuitto slices under the chicken.
- Pour the
remaining sauce over the chicken.
- Bake at 400F for 20-30 minutes, or until
chicken is tender.
- Remove from oven, and sprinkle with remaining swiss
cheese, and paprika.
- Bake 2 more minutes or until cheese is melted.
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