Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | 3 ounce |
| 4 teaspoons | Margarine |
| 4 teaspoons | Flour |
| 4 slices | Fontina cheese; 1 oz |
| Sl 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 |
| 1 teaspoon | Salt |
| ¼ teaspoon | Rosemary; ground |
| 4 teaspoons | White wine |
| ¾ cup | Water |
| 1 | Sprig parsley; garnish |
| (chopped) | |
| 1 | D Pepper |
| Chicken cutlets |
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.
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