Shelly's Recipe

CHICKEN STUFFED FONTINA WITH PORTOBELLO MUSHROOMS

Category: Chicken

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 Marsala wine
2 large Portobello mushrooms, sliced
4 oz thinly sliced prosciutto
8 oz thinly sliced fontina cheese

Preheat oven to 350. Thoroughly mix flour, parsley, salt and pepper. Heat oil and butter in a skillet and lightly flour the cutlets in the flour mixture. Lightly fry in the pan about 2-3 minutes on each side. Remove to baking dish.

Meanwhile, steam the asparagus until tender, about 10-15 minutes. Remove excess grease from frying pan, do not wash. Add the broth, wine, mushrooms, salt and pepper. Bring to a boil and deglaze the pan. Lower the heat and simmer for 10 minutes.

Place the slices of prosciutto on the chicken. Top each cutlet with slices of cheese and place 1 spear on each cutlet. Place in the oven and bake 15-20 minutes, until cheese melts. Serve with mushrooms. Serves 6