Stuffed Chicken Romano
Kristi
ingredients
- 4 pieces boneless skinless chicken breast -- butterflied
- 4 slices prosciutto
- 4 pieces gouda cheese
- 1/2 C clarified butter
- 3 cloves garlic
- 1/2 medium sweet onion
- 1/4 C white wine
- 4 tbsp butter
- 1/2 tsp pepper
- 1 dash salt
- 8 oz cremini mushrooms
- 1/2 C basil leaves -- chopped
- 1 medium lemon
- 1 C italian salad dressing
directions
Pound chicken breasts until 1/2 inch thick and marinate in dressing for 1/2 hour
Remove chicken from the marinade and place prosciutto and cheese on the chicken and fold in half.
Saute over medium high heat until browned then finish in the oven at 350 until 165 degrees
De glaze the pan with wine and saute the onion and garlic. Add butter, salt and pepper and mushrooms until tender.
Remove from heat,add basil and lemon juice and cold butter. Whisk to combine and serve over the chicken.
Source: Kristi
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