4 chicken breast cutlets (1 pound), thinly sliced
2 paper-thin slices prosciutto, cut in half
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4 large fresh basil leaves
4 thin slices fresh mozzarella cheese
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 small shallot, finely diced
½ cup dry white wine
½ cup low-fat, low-sodium chicken broth
Hot steamed rice, optional for serving
Lay each breast cutlet flat; top with a piece of prosciutto, basil leaf and slice of cheese. Fold the cutlet over the stacked ingredients and secure with toothpicks along the edge. Set aside.
Heat the butter and oil in a large nonstick skillet over medium until butter begins to bubble.
Meanwhile, combine flour, salt and pepper on a shallow plate. Dredge each side of the cutlet in the flour mixture. Place immediately into hot oil-butter mixture. Brown about 4 minutes on each side. Remove to a plate.
Add the shallot to the pan. Cook 1 to 2 minutes, or until translucent and tender. Add wine and broth. Stir well. Place chicken back in pan; cover and cook until sauce is reduced by half and chicken is cooked through, 4 to 5 minutes. Serve immediately over rice (if desired). Top each serving with pan sauce.
Nutrition values per serving: 298 calories, 14 g fat (6 g saturated), 4 g carbohydrates, 0 fiber, 34 g protein, 89 mg cholesterol, 414 mg sodium.