Yield: 4 Servings
|4||3-ounce chicken cutlets|
|4 slices||Fontina cheese; 1 oz slices or-|
|4 slices||Swiss cheese; 1 oz slices|
|1 cup||Mushrooms; thinly sliced|
|1||Clove garlic; minced|
|1 pack||Chicken broth/seasoning; instant|
|1 teaspoon||Tomato paste|
|¼ teaspoon||Rosemary; ground|
|4 teaspoons||White wine|
|1||Sprig parsley; garnish (chopped)|
Date: Fri, 08 Mar 1996 05:01:08 EST From: MarySpero@... (MS MARY E SPERO) Recipe By: Weight Watchers
Top each cutlet with 1 slice cheese and fold chicken to enclose; using meat mallet, pound open edges to seal. Dust each cutlet with 1 teaspoon flour and set aside. In 9 inch nonstick skillet heat margarine until bubbly and hot; add chicken and brown quickly on both sides. Remove chicken from skillet and set aside. In same skillet combine mushrooms and garlic and saute until mushrooms are tender; add water, broth mix, tomato paste, and seasonings and let simmer for 5 minutes. Return chicken to skillet and let simmer for about 5 minutes, basing frequently with sauce; stir in wine and serve sprinkled with parsley.
Each serving: 3 P, ½ V, 1 F, 20 Optional calories. Per serving: 265 calories; 28 g protein; 14 g fat; 4 g carbohydrate 175 mg calcium; 862 mg sodium; 82 mg cholesterol.
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .