Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
959
Calories
51g
Protein
36g
Fat
98g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinless chicken breast halves,
- each about 6 oz., lightly pounded to an even
- thickness
- Salt and freshly ground pepper, to taste
- 1/3 cup all-purpose flour
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 2 tsp. chopped fresh sage or 1 tsp. dried sage,
- plus 4 sage leaves for garnish (optional)
- 2 large slices prosciutto, not paper-thin,
- trimmed to fit chicken breasts
- 1/4 lb. fresh mozzarella cheese, thinly sliced and
- trimmed to fit chicken breasts
- 3/4 cup dry white wine such as Pinot Grigio or
- Sauvignon Blanc
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes