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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly pound fillets with a mallet. | 2. Sprinkle each fillet with grated parmesan cheese, fresh oregano. Add small thin slices of mozzarella cheese. | 3. Roll up fillets tightly, secure with toothpicks. Wrap prosciutto slices around open end of fillets to secure cheese. | 4. Heat half the oil in a heavy pan, add chicken in batches, cook until browned all over, remove from pan. | 5. Heat remaining oil in pan, add crushed garlic, chopped tomatoes and onion. | 6. Cook for about 5 minutes, stirring, or until tomatoes and onion are soft. | 7. Return chicken to pan, add stock and vinegar, simmer covered for 10 minutes. | 8. Turn chicken, simmer uncovered for a further 10 minutes or until chicken is tender. | 9. Stir in parsley. remove from pan, discard toothpicks and serve on a bed of spaghetti or pasta of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh fillet	8			-	-	-	-
parmesan cheese	20			5920.0	640.0	640.0	80.0
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
mozzarella cheese	200			-	-	-	-
prosciutto	120			-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	1			-	-	-	-
tomato	700		ripe	43448.2759	9634.1829	2266.8666	377.8111
onion	1			64.0	14.944	1.76	0.16
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.