CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CHICKEN SCALLOPPINI WITH FONTINA CHEESE AND MUSHROOMS

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Chicken
    Prep Time:       Cook Time:       Total Time:  

4 boneless skinless chicken breast halves (about 1 3/4 pounds total)
8 tbsp unsalted butter
1/2 cup olive oil
1/2 cup flour
3 tbsp freshly and finely grated Parmesan cheese
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 large eggs
1/2 lb white button mushrooms or cremini mushrooms, thinly sliced
1/2 lb finely diced cooked ham (about 1 cup)
1/4 lb shredded fontina cheese

Preheat oven to 350. Place each chicken breast half between 2 sheets of wax paper and pound with a mallet until thin scaloppini and about 9 by 6 inches; set aside.

In large 12-inch skillet, melt butter with olive oil over medium heat.

On a sheet of wax paper, mix together flour, grated Parmesan cheese, salt and pepper. In a bowl, beat eggs. Dredge chicken scaloppini in flour mixture, tapping off excess flour, and then dip in egg. Working in batches, place chicken breast in skillet and cook until golden, turning once, about 5 minutes per side. Remove chicken breasts from skillet and arrange in 12-by-9-by-2-inch baking casserole. Do not overlap in pan.

In the same skillet, cook mushrooms, stirring until softened, about 5 minutes. One minute before mushrooms are tender, add ham. Spoon mushroom and ham mixture over scaloppini. Sprinkle fontina cheese over mushrooms. Bake until bubbly, 20 to 25 minutes. Serve immediately. Serves 6

TO MAKE AHEAD: If desired, casserole can be refrigerated up to 24 hours before baking.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Turkey Cutlets With Mushrooms And Fontina Cheese
   by sgre52160



2 tsp chopped fresh thyme or 1 tsp dried 3/4 tsp salt 1/4 tsp ground allspice 1/4 tsp ground black pepper 6 1/3-inch-thick turkey cutlets (1 to 1 1/4 lbs total) 5 tbsp butter 2 large shallots,




Chicken Stuffed Fontina With Portobello Mushrooms
   by sgre52160



1 cup flour 1/4 cup chopped fresh parsley Salt and pepper, to taste Olive oil Butter 1 1/2 lbs chicken cutlets, pounded thin 1 bunch young asparagus spears 1 (8 oz) can beef broth 1/3 cup Mars




Chicken Stuffed With Fontina Cheese And Ham
   by sgre52160



Bourbon Peach-Peanut Relish 1 tbsp unsalted butter 1 (16-oz pkg) frozen peaches, diced and dried (about 3 cups) 1/2 cup bourbon 1/2 cup brown sugar 1 serrano chile, seeded and minced 1/4 cup dic




Bacon And Fontina Stuffed Mushrooms
   by sgre52160



4 ounces cream cheese, softened 1 cup (4 ounces) shredded fontina cheese 8 bacon strips, cooked and crumbled 4 green onions, chopped 1/4 cup chopped oil-packed sun-dried tomatoes 3 tablespoons mi




Sliced Mushrooms With Melted Fontina (ms)
   by ICOOK2



6 ounces cremini and shiitake mushrooms, thinly sliced 3 Tbsp extra-virgin olive oil coarse salt and freshly ground pepper 3 thyme sprigs 3/4 cup coarsely grated fontina cheese Preheat br





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.