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Ingredientes
- 2 x Breasts of chicken, skinned and boned Lemon juice Salt and pepper, to taste
- 4 slc Prosciutto
- 4 slc Mozzarella cheese
- 4 x Tomatoes, peeled and seeded
- 10 x Basil leaves
- 1 x Clove garlic
- 1/2 tsp Oregano Salt and pepper
- 2 x Large eggs
- 1 x Clove garlic, crushed
- 1/4 c. Lowfat milk
- 1 Tbsp. Oil
- 1/2 c. Grnd cornflakes
- 1/4 c. Flour
- 1/4 c. Grated parmesan cheese
- 1/2 tsp Dry oregano
- 1/4 tsp Dry rosemary
- 1/4 tsp Dry sage
- 1/4 tsp Dry marjoram
- 2 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
Direcciones
- 1. Wash boned chicken breasts with water and lemon. Rinse. Split whole breasts in 2
- 2.Make a pocket in each half breast and season with salt and pepper. Refrigerate1 hour.
- 3. Mix herbs,garlic , flour and parmesan. Set aside.
- 4. Make sauce: chop tomatoes and basil.
- 5. Heat 1 tbs extra virgin olive oil in a saucepan add in tomatoes, basil, garlic, salt and pepper. Give it just a boil and turn off the heat
- 6. Drain chicken pcs and stuff each with a slice of prosciutto and a slice of mozzarella.
- 7. Beat Large eggs as for an omelet and blend with the lowfat milk and the garlic.
- 8. Roll breasts in flour.
- 9. Dip them in the egg mix and then coat them with the cornflakes herb coating.
- 10. Heat a pan with extra virgin olive oil and butter and cook the breasts 1 or possibly 2 at a time over medium heat, till golden on both sides. Transfering them to a heated plate as you go.
- 11. Place 1 tsp sauce on top of each breast. Serve warm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 194 | 68% |
| Total Fat 21.93g | 27% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.09g | |
| Cholesterol 130mg | 43% |
| Sodium 251mg | 10% |
| Potassium 230mg | 7% |
| Total Carbs 13.32g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.84g | 2% |
| Protein 9.57g | 15% |
