Sunday, October 26, 2008

Chicken a la Tana

This is a staple in my house... so easy to make & so yummy!! Enjoy!

Chicken a la Tana
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4 boneless skinless chicken breasts, pounded thin (approximately 1/4 inch)
4 pieces of prosciutto di parma
4 pieces of provolone cheese
seasoned bread crumbs
tooth picks
olive oil
1 package of baby portobella mushrooms, sliced
white wine
worcestershire sauce

Take your pounded breasts and season the inside with salt & pepper.
Lay one piece of prosciutto in each breasts followed by one piece of cheese.
roll up the chicken, ensuring that the sides are tucked in.
Dredge each chicken roll in bread crumbs & then brown in a skillet that has approx. 2 tbsp of butter melted with 1 tbsp of olive oil.
After the chicken is browned, place into a pyrex baking dish & bake for 30 minutes at 350 degrees (or until chicken is firm & cheese is bubbly).
While your chicken is baking, take your mushrooms and place into a deep sided skillet along with 2 tbsp of butter, a couple of dashes of worcestershire sauce, and approx. 1/4 cup of white wine (I prefer pint grigio).
Saute the mushrooms until soft & browned (you may need to add more butter or some salt & pepper -- depending upon your taste).
Dress the chicken with the mushroom sauce & enjoy :)

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