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Name: Cheese Filled Chicken Cutlets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 Whole boneless chicken breasts; 1/4 Tsp Salt; Flour; Butter or margarine; 1 8 oz Mozzarella cheese Thinly sliced; 1/8 Tsp Pepper; 1/2 Cup Water; 1/2 Cup Milk; 1/4 Cup Cooking or dry white wine; 1 Chicken flavor bouillon cube; 1/2 pound Mushrooms Thinly sliced

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INGREDIENTS

3 Whole boneless chicken breasts
1/4 Tsp Salt
Flour
Butter or margarine
1 8 oz Mozzarella cheese ; Thinly sliced
1/8 Tsp Pepper
1/2 Cup Water
1/2 Cup Milk
1/4 Cup Cooking or dry white wine
1 Chicken flavor bouillon cube
1/2 pound Mushrooms ; Thinly sliced

Servings

INSTRUCTIONS

Cut chicken breasts into cutlets. Slice each cutlet in half horizontally to make two cutlets. Pound each cutlet to about 1/8 inch thickness. On waxed paper mix salt with 3 tbsp flour. Coat chicken cutlets with flour mixture. In 12 inch skillet over medium heat, melt 3 tbsp butter or margarine; add cutlets, few at a time, cook until lightly browned on both sides, add more butter as necessary. Remove cutlets from skillet. Arrange cheese slices on 6 cutlets; top with remaining cutlets. Skewer cutlets together with toothpicks; set aside. In drippings remaining in skillet, over medium heat, melt 2 more tbsp butter. Add mushrooms; cook until tender, stirring occasionally. To mushroom mixture, stir in pepper and 1tbsp flour until blended. Gradually stir in water, milk,a wine and bouillon, heat to boiling. Stirring to loosen bits from bottom of skillet. Return cutlets to skillet, heat to boiling. Reduce heat to low, cover and simmer 5 minutes or until cheese is melted. Spoon cutlets and sauce onto large platter and garnish with parsley sprigs.

NOTES

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Cheese Filled Chicken Cutlets

3 Whole boneless chicken breasts
1/4 Tsp Salt
 Flour
 Butter or margarine
1 8 oz Mozzarella cheese Thinly sliced
1/8 Tsp Pepper
1/2 Cup Water
1/2 Cup Milk
1/4 Cup Cooking or dry white wine
1 Chicken flavor bouillon cube
1/2 pound Mushrooms Thinly sliced

Cut chicken breasts into cutlets. Slice each cutlet in half horizontally to make two cutlets. Pound each cutlet to about 1/8 inch thickness.  On waxed paper mix salt with 3 tbsp flour. Coat chicken cutlets with flour mixture. In 12 inch skillet over medium heat, melt 3 tbsp butter or margarine; add cutlets, few at a time, cook until lightly browned on both sides, add more butter as necessary. Remove cutlets from skillet. Arrange cheese slices on 6 cutlets; top with remaining cutlets. Skewer cutlets together with toothpicks; set aside.  In drippings remaining in skillet, over medium heat, melt 2 more tbsp butter.  Add mushrooms; cook until tender, stirring occasionally. To mushroom mixture, stir in pepper and 1tbsp flour until blended. Gradually stir in water, milk,a wine and bouillon, heat to boiling. Stirring to loosen bits from bottom of skillet. Return cutlets to skillet, heat to boiling. Reduce heat to low, cover and simmer 5 minutes or until cheese is melted. Spoon cutlets and sauce onto large platter and garnish with parsley sprigs.

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 6 Servings

Calories: 248
Calories from Fat: 50 (20%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.5g
Cholesterol 79mg		24 %
Sodium 5763.2mg		199 %
Potassium 637.9mg		17 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 16.2g
Protein 32.3g		46 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 248

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