Preheat oven to 350
Wash chicken and drain off water. Dredge in Italian Bread Crumbs. Brush breaded chicken on both sides with melted butter to moisten. Grill chicken on grill 5 minutes per side on both sides or until done. Put in 9 X 13 dish.
Saute' garlic, butter and mushrooms.
In separate dish add 2 sticks of butter and flour, heat until creamed together.
In sauce pan bring chicken stock to a boil, add the flour and butter mix to the chicken stock until it thickens. Reduce to simmer, add mushrooms, prosciutto, lemon juice and wine. Let simmer for 5 to 10 minutes. Pour over chicken, put cheese on top. Bake 10 minutes or until cheese is melted.
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 613 (66%)|
|Amt Per Serving||% DV|
|Total Fat 68.1g||91 %|
|Saturated Fat 40.5g||203 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 169.9mg||52 %|
|Sodium 2091.1mg||72 %|
|Potassium 459.2mg||12 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 56.9g|
|Protein 17.3g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 923
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