| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Chicken | 4 | Servings |
INGREDIENTS
| 4 | 3 ounce | |
| 4 | t | Margarine |
| 4 | t | Flour |
| 4 | Fontina cheese, 1 oz | |
| Sl OR | ||
| 4 | Swiss cheese, 1 oz slices | |
| 1 | c | Mushrooms, thinly sliced |
| 1 | Clove garlic, minced | |
| 1 | Chicken broth/seasoning | |
| Instant | ||
| 1 | t | Tomato paste |
| 1 | t | Salt |
| 1/4 | t | Rosemary, ground |
| 4 | t | White wine |
| 3/4 | c | Water |
| 1 | Sprig parsley, garnish | |
| chopped | ||
| 1 | D Pepper | |
| Chicken cutlets |
INSTRUCTIONS
Top each cutlet with 1 slice cheese and fold chicken to enclose; using meat mallet, pound open edges to seal. Dust each cutlet with 1 teaspoon flour and set aside. In 9 inch nonstick skillet heat margarine until bubbly and hot; add chicken and brown quickly on both sides. Remove chicken from skillet and set aside. In same skillet combine mushrooms and garlic and saute until mushrooms are tender; add water, broth mix, tomato paste, and seasonings and let simmer for 5 minutes. Return chicken to skillet and let simmer for about 5 minutes, basing frequently with sauce; stir in wine and serve sprinkled with parsley. Each serving: 3 P, 1/2 V, 1 F, 20 Optional calories. Per serving: 265 calories; 28 g protein; 14 g fat; 4 g carbohydrate 175 mg calcium; 862 mg sodium; 82 mg cholesterol. Recipe By :
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 1458.5mg
Potassium: 451.6mg
Carbohydrates: 6.9g
Fiber: 2.4g
Sugar: 1.6g
Protein: 7.6g