Will make comments after I try recipe. I am serving it with a version of Maggiano's House Salad and maybe roasted potatoes
Preheat the oven to 450 degrees . In a large skillet, heat the EVOO over medium-high heat. Season the chicken (or veal) and cook, turning once, for 4 to 6 minutes. Transfer to a plate.
In the same skillet, bring about 1/4 cup water and the sherry, if using, to a boil, scraping up the browned bits. In a small bowl, pour the liquid over the raisins and let plump for 5 minutes, then drain and chop. In a bowl, combine the raisins, cheese, parsley, pine nuts, chile, capers, garlic and zest.
Mound the stuffing onto the cutlets and wrap with the prosciutto. Top each with 1 piece of butter. Bake on a baking sheet until the prosciutto is crisp, about 5 minutes. Serve with the lemon wedges.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 132 | ||
Calories from Fat: 91 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 238.8mg | 8 % | |
Potassium 245.4mg | 6 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 11.1g | ||
Protein 2g | 3 % | |
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: 132
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