295
calories per serving
Active
time 10 minutes
Total
time 30 minutes
Makes 4 Main-Dish Servings
4 thin slices prosciutto (2 oz.)
1 chunk (2
oz.) Gorgonzola cheese, cut into thin slices
4 medium
skinless, boneless chicken-breast halves (1½ lb. total)
2 tsp.
olive oil
½ cup dry
white wine
1 Tbsp.
fresh lemon juice
1 bag (5 to
6 oz.) baby greens
1. On large cutting board or baking sheet, lay
prosciutto slices in single layer with short sides facing you. Evenly divide
Gorgonzola and place in center of prosciutto slices. Place 1
chicken breast crosswise on each Gorgonzola pile. Wrap each chicken
breast with prosciutto, pressing firmly to encase Gorgonzola; secure with
toothpick if necessary. (Prosciutto will not completely cover chicken.)
2. In 12-inch skillet on medium, heat oil until
hot. Add wrapped chicken, Gorgonzola side down, and cook 12 to 15 minutes, or
until browned on both sides and chicken loses its pink color throughout,
turning over once. Transfer wrapped chicken breasts to platter; cover with foil
to keep warm.
3. To same skillet, add wine and lemon juice, and
heat to boiling on medium-high; boil 2 minutes to reduce sauce by half,
stirring and scraping up any browned bits. Remove skillet from heat.
4. Place greens in large bowl and toss with sauce.
Arrange greens on dinner plates and top with chicken.
Each
serving about 47 g
protein, 3 g carbohydrate, 10 g total fat (4 g saturated), 1 g fiber, 119 mg
cholesterol, 700 mg sodium.
