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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chicken :. | 2. Place one slice of prosciutto on top of each chicken breast, and lightly burnish them with a meat mallet to adhere the prosciutto to the chicken. | 3. Dredge each chicken breast witht he prosciutto in the flour to coat it lightly. | 4. Dip each floured breast in the beaten egg to coat it thoroughly, then dredge it in the seasoned breadcrumbs to cover completely. | 5. Melt the butter and olive oil together in a large heavy skillet and cook the breaded chicken breasts until just cooked through, browning on both sides. | 6. Remove the chicken to a separate dish and keep warm. | 7. Sauce:. | 8. Deglaze the skillet with the sherry, and add the sage, salt and pepper. Allow the sherry to cook down some, the sauce should thicken from the flour and breadcrumbs left in the pan. | 9. Top each chicken breast with a slice of mozzerella cheese, and return them to the skillet to heat again. | 10. Plate each chicken breast with rice pilaf or a light pasta, and drizzle with the sherry sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless boneless	-	-	-	-
prosciutto	4	slices	cured	-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
egg	1 -2		beaten	0.0	0.0	0.0	0.0
bread crumb	1	cup	seasoned	426.6	77.7384	14.418	5.724
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cooking sherry	1/2	cup		-	-	-	-
sage	2	teaspoons	ground	-	-	-	-
salt pepper				-	-	-	-
mozzarella cheese	4	slices		-	-	-	-

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