1 jar (16 oz) white wine, lemon and butter finishing sauce
1/2 c diced prosciutto ham
1/2 c sliced white mushrooms
1/2 c shredded provel cheese
Instructions
In large ziplock bag, add chicken and dressing. Seal bag and
refrigerate for one hour to marinate.
Preheat oven to 350°F. In pie plate or shallow bowl, add
breadcrumbs. With fork remove chicken from marinade and coat in
breadcrumbs. Arrange chicken in 12 inch oval baking dish. Bake
20-25 minutes.
Meanwhile, in skillet, heat finishing sauce over low heat until sauce
just begins to simmer. Add prosciutto and mushrooms and cook 5
minutes or until mushrooms are tender.
Remove chicken from oven. Sprinkle chicken with provel, pour
sauce mixture over provel, and top with additional cheese if
desired.
Originally Submitted
1/8/2011
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