Chicken Rosa Maria (Print Version)
# Ingredients:
01 -
4 chicken breasts
02 -
1/2 onion, finely chopped
03 -
3 ounces prosciutto, diced into small pieces
04 -
6 tablespoons unsalted butter
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/2 cup lemon juice (from 1 or 2 lemons)
08 -
4 slices of fontina cheese
09 -
2 tablespoons extra virgin olive oil
10 -
Fresh basil leaves, cut into strips
11 -
1 - 8 ounce pack of mushrooms, sliced
12 -
4 garlic cloves, finely chopped
# Instructions:
01 -
Warm up some olive oil in a big pan on medium to high heat. Cook the chicken for about 5 minutes on each side. Make sure both sides are golden, then take them out, sprinkle on salt and pepper, cover, and set them aside.
02 -
Use the same pan to melt butter. Toss in your diced onion and let it cook on medium for 4 minutes. Drop the garlic and mushrooms into the mix and give it another couple of minutes.
03 -
Throw the prosciutto into the pan and cook, stirring, until it’s crispy and browned.
04 -
Place the chicken back in with the veggies and crispy prosciutto. Stir them around so the chicken soaks up the flavors.
05 -
Drizzle freshly squeezed lemon juice all over the chicken while it’s in the pan.
06 -
Put a slice of fontina cheese on each piece of chicken and let it melt. Sprinkle the sliced basil on top, then it’s ready to eat!