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First in a medium saute pan place your oil in pan over high heat. Place pounded chicken breast in seasoned flour and sear on both sides until golden brown about 2 minutes per side. Then place one slice of prosciutto per half, then one tomato, then 2 pieces of fresh mozzarella, add chicken stock and place in a preheated 400? oven for 7-8 minutes and the cheese will be melted over the top of the chicken tomato and prosciutto. Place spinach on the middle of a plate with chicken overlapping each other drizzle with balsamic reduction sauce and garnish with fresh basil sprig.
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Serving Size: 1 Serving (722g) | ||
Recipe Makes: 1 | ||
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Calories: 1664 | ||
Calories from Fat: 1425 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 158.4g | 211 % | |
Saturated Fat 36.7g | 184 % | |
Monounsaturated Fat 98.4g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 127.1mg | 39 % | |
Sodium 1311.3mg | 45 % | |
Potassium 1033.7mg | 27 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 16.8g | ||
Protein 44.3g | 63 % | |
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. |
Calories per serving: 1664
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