Pollo alla Valdostana
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 456.5
- Total Fat: 13.4 g
- Cholesterol: 157.2 mg
- Sodium: 687.0 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.4 g
- Protein: 63.2 g
View full nutritional breakdown of Pollo alla Valdostana calories by ingredient
Introduction
Chicken breast with prosciutto and mozzarella cheese, YUM!! Chicken breast with prosciutto and mozzarella cheese, YUM!!Number of Servings: 4
Ingredients
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4 (6- to 8-ounce) boneless, skinless chicken breasts
1/2 cup all-purpose flour
4 tablespoons unsalted butter substitute(1/2 stick)
1/4 cup dry white wine
4 thin slices prosciutto (about 2 ounces total)
4 thin slices mozzarella cheese (about 2 to 3 ounces total) - use low fat ricotta for lower calories or Fontina cheese if you fancy using up more calories!!
Directions
1. Place chicken between 2 sheets of plastic wrap and use a frying pan to gently pound the breasts to an even thickness. (about an inch thick.)
2. Combine flour with some salt and ground black pepper in a dish. Coat each breast in the flour then shake off excess flour.
3. Melt butter in a large 12-inch frying pan over medium heat. When it foams, add chicken breasts and sauté until golden brown, about 4 minutes per side.
4. Add wine and deglaze the pan by scraping the bottom with a spatula to incorporate the browned bits into the sauce.
5. Reduce the heat to low, place 1 slice each of prosciutto and cheese over each chicken breast. Cook, basting a few times by spooning sauce over them to help melt the cheese, until sauce is slightly thickened, about 3 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Top with freshly ground black pepper, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JOEJOEWILLS.
2. Combine flour with some salt and ground black pepper in a dish. Coat each breast in the flour then shake off excess flour.
3. Melt butter in a large 12-inch frying pan over medium heat. When it foams, add chicken breasts and sauté until golden brown, about 4 minutes per side.
4. Add wine and deglaze the pan by scraping the bottom with a spatula to incorporate the browned bits into the sauce.
5. Reduce the heat to low, place 1 slice each of prosciutto and cheese over each chicken breast. Cook, basting a few times by spooning sauce over them to help melt the cheese, until sauce is slightly thickened, about 3 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Top with freshly ground black pepper, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JOEJOEWILLS.
