A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pollo Rosa Maria
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- #62610
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 boneless skinless chicken breast halves
4 slices prosciuto ham
1/2 cup Fontina cheese
1/2 cup clarified butter, see note, below
3 cloves garlic, minced
1/2 small yellow onion, chopped
1/4 cup dry white wine
1 cup sliced mushrooms
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chopped fresh sweet basil
1 lemon, juiced
directions
Butterfly chicken breasts and grill over hot coals for 3-5 minutes per side, or until cooked through. Remove from grill and allow to cool.
Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciuto and 1/8 cup fontina cheese. Secure breasts closed with toothpicks. Set aside and keep warm.
In a large skillet over medium heat, saute garlic and onion in clarified butter until tender.
Deglaze pan with wine. Add mushrooms, butter, salt, and pepper and saute 1-2 minutes, or until mushrooms are tender. Stir in basil and lemon juice.
Top stuffed chicken with prepared sauce.
NOTE: To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.
added by
Lavonna
nutrition data
Nutritional data has not been calculated yet.
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