Provel cheese tastes like a blend of cheddar, Swiss, and provolone. Mozzarella is a good option in this garlicky dish full of mushrooms and prosciutto.
1-1/4 pounds chicken breast fillets
2 / 3 cup bottled Italian salad with a sweet sauce, salad and bottled Italian dressing
3 / 4 cup seasoned bread crumbs
3 / 4 cup halved fresh mushrooms
2 cloves garlic, minced
1 tablespoon butter
1 / 4 cup chopped ham
3 / 4 cup shredded mozzarella cheese Provel or (3 ounces)
1 lemon, quartered
Directions
1. Place chicken in a resealable plastic bag in a shallow dish. Pour salad dressing over chicken. Close bag and turn to coat chicken. Marinate in the refrigerator for 2-24 hours, turning bag occasionally.
2. Drain chicken and discard the dressing. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. Five to six long metal skewers, chicken wire, accordion, leaving a 1/4-inch space between each piece.
3. For a barbecue, barbecue skewers on a barbecue grill directly over coals covered medium for 10 to 12 minutes or until chicken is tender and no longer pink (170 degrees F), turning once halfway. (For a gas grill, preheat grill. Reduce heat to medium. Place the skewers on the grill to grill. Cover and grill the instructions.)
4. Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter over medium heat for 5 minutes or until mushrooms are tender, stirring occasionally. Add ham and cook, stirring for 2 minutes.
5. Remove the chicken skewers, arrange on a plate. Sprinkle the chicken with half the cheese. Spoon mushroom mixture to chicken. Sprinkle with remaining cheese. Squeeze the lemon wedge on each serving. Makes 4 servings.
6. Oven Directions: Place the skewers in a baking dish 15x10x1 inches. Bake 15 minutes or until chicken is no longer pink (170 degrees F).
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