Chicken Breasts, Parma Style
Easy to prepare!
4 DLM Boneless, Skinless Chicken Breast Halves
Salt and freshly ground pepper
4 slices Italian Fontina Val d'Aosta cheese (1/8 lb)
4 slices thinly sliced Prosciutto di Parma
1/4 cup Vera Jane's Extra-Virgin Olive Oil
Chopped fresh parsley for garnish
Lemon wedges for garnish
Preheat oven temperature to broil. Season the chicken with salt and pepper. Place one slice of cheese on top of each breast. Wrap each breast with one slice of prosciutto, trying to keep the loose end on the bottom. Place the breast on a baking sheet; drizzle with olive oil.
Broil until the prosciutto starts to char a little (about 1 minute); lower oven temperature to 350°F, and bake 12 to 14 minutes or until chicken is done. Place chicken on serving platter, and drizzle with some of the juices/oil from the pan. Sprinkle with parsley, and serve with lemon wedges. Makes 4 servings
Makes 4 servings
Per serving: 356 calories; 23g total fat; 6g saturated fat; 95mg cholesterol; 669mg sodium; 0g total carbohydrates; 35g protein;
Allergy Warning: Contains milk