Chicken Romana
Ingredients
4 skinless, boneless chicken breast halves (about 1-1/4 pounds
total)
12 fresh sage leaves
4 thin slices prosciutto (2 ounces)
1/2 cup seasoned fine dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese (2 ounces)
2 tablespoons grated Parmesan cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
1/4 cup dry white wine or 2 tablespoons lemon juice
1 teaspoon snipped fresh sage or 1/4 teaspoon ground sage
Salt and ground black pepper
Directions
1. Place a chicken breast half between 2 pieces of plastic wrap. Using
the flat side of a meat mallet, pound chicken lightly to an even
1/4-inch thickness. Remove plastic wrap. Place 3 sage leaves on
chicken
and top with a slice of prosciutto; return plastic wrap. Lightly pound
prosciutto into chicken. Remove plastic wrap. Repeat with remaining
chicken, sage leaves, and prosciutto.
2. Place bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a
shallow dish. Brush chicken generously with oil. Dip chicken in crumb
mixture to coat. Place in a greased 15x10x1-inch baking pan,
prosciutto
side up.
3. Bake in a 375 degree F oven for 10 minutes. Sprinkle with
mozzarella
cheese and Parmesan cheese. Bake about 5 minutes more or until chicken
is no longer pink and cheese is melted.
4. Meanwhile, for sauce: In a small saucepan melt butter; stir in
flour.
Add beef broth, wine or lemon juice and snipped or ground sage. Cook
and
stir until thickened and bubbly. Cook and stir for 1 minute more.
Season
to taste with salt and black pepper. Serve sauce over chicken. Makes 4
servings.
Nutrition facts per serving:
calories: 418
total fat: 19g
saturated fat: 7g
monounsaturated fat: 9g
polyunsaturated fat: 2g
cholesterol: 116mg
sodium: 1519mg
carbohydrate: 14g
total sugar: 0g
fiber: 0g
protein: 43g
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