| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sent | 12 | Servings | |
INGREDIENTS
| 12 | Boneless skinless chicken | |
| breast halves | ||
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | c | All-purpose flour |
| 2 | T | Vegetable oil |
| 2 | T | Butter |
| 5 | Cloves garlic, chopped | |
| 1/4 | lb | Piece prosciutto, chopped |
| 1/3 | c | Dry white wine |
| 1 | T | Chopped fresh rosemary or 1 |
| tsp dried | ||
| 12 | Plum tomatoes, diced | |
| 1/2 | c | Chicken broth |
INSTRUCTIONS
Season both sides of chicken breasts with salt and pepper. Place flour on sheet of waxed paper. Dip chicken in flour to coat both sides; shake off any excess flour and place chicken on another piece of waxed paper. Heat oven to 375°. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet over medium-high heat. Add 6 chicken breasts to skillet; saute until lightly browned, about 3 minutes per side. Place chicken in 15 1/2 x 10 1/2 x 1-inch baking pan in single layer. Repeat with remaining oil, butter and chicken. Bake chicken in 375° oven for 20 minutes or until no longer pink in center. Meanwhile, add garlic and prosciutto to skillet; cook over medium heat, stirring constantly, for 3 minutes. Add wine and rosemary; cook, stirring up any browned bits from bottom of skillet, for 2 minutes. Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes. Place chicken on serving platter; pour sauce over top. Serve immediately. Recipe by: Family Circle - 12/16/97 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Mar 05, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 36.1mg
Sodium: 618.2mg
Potassium: 204.9mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 13.5g