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Ingredientes
- 2 x chicken breasts - (5 ounce ea) (boneless, skinless and butterflied)
- 2 slc red bell pepper roasted
- 2 slc zucchini grilled
- 2 1/2 ounce soft goat cheese (such as caprino or possibly chevre)
- 2 x Roma tomatoes diced
- 2 Tbsp. minced fresh parsley
- 4 Tbsp. butter divided
- 6 x mushrooms minced
- 1 sm onion minced
- 1/2 c. marsala wine
- 1/2 c. chicken broth Freshly-grnd black pepper to taste Freshly-grnd white pepper to taste Kosher salt to taste
Direcciones
- Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.
- In 2 Tbsp. butter, saute/fry mushrooms and onions till softened. Add in marsala wine and chicken broth; simmer approximately 10 min on medium-low heat to reduce. A little at a time, add in remaining 2 Tbsp. butter till butter melts and mix emulsifies.
- Place chicken in marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 572g | |
| Recipe makes 2 servings | |
| Calories 704 | |
| Calories from Fat 391 | 56% |
| Total Fat 44.1g | 55% |
| Saturated Fat 23.57g | 94% |
| Trans Fat 0.17g | |
| Cholesterol 166mg | 55% |
| Sodium 494mg | 21% |
| Potassium 1021mg | 29% |
| Total Carbs 21.95g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 12.9g | 9% |
| Protein 40.19g | 64% |
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