CHICKEN BREASTS WITH PROSCIUTTO & CHEESE
Ingredients:
4 T. olive oil
Flour to dredge
4 chicken breasts
1/4 lb. prosciutto, sliced thin
1 jar roasted red peppers
4 slices Fontina cheese
1 lb. mushrooms, sliced
1 C. red wine
2 T. butter or margarine
Fresh parsley
Salt and pepper
Dredge chicken breasts in flour. Brown both sides of chicken in heated olive oil over medium heat. Add sliced mushrooms and saute. Remove chicken and top with prosciutto, roasted red peppers and cheese. Place in 350 degree oven until cheese is melted.
Meanwhile, pour wine into skillet and bring to a boil. Add parsley, salt and pepper. Simmer until thoroughly heated and pour over chicken.
B-man 