Recipe of The Week

This is seriously one of my favorite recipes. My mom sent this to me quite a while back and I eat it about once a month! I usually pair it with some couscous and it makes for a rather delicious meal.


Chicken with Prosciutto and Mushrooms



8 skinless, boneless chicken breast halves 2 to 2 ½ lbs.

2 tbsp olive oil

8 oz. fresh mushrooms, sliced

2 tbsp thinly sliced fresh basil or ¾ tsp dried basil

1 glove garlic, minced

2 oz. prosciutto, coarsely chopped

2 plum tomatoes, seeded and chopped

1/3 cup shredded asiago or parmesan cheese



1. Preheat oven to 350 F. Season chicken lightly with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken, half at a time; brown 2-3 minutes per side. Transfer chicken to 3-quart rectangular baking dish; bake, uncovered, 20 minutes or until done.



2. Meanwhile, in same skillet cook mushrooms, basil and garlic, stirring occasionally, until mushrooms are tender; remove from heat. Stir in prosciutto and tomatoes.



3. Remove chicken from over; spoon mushroom mixture over each breast. Sprinkle with cheese. Return to oven; bake 5 minutes more.



4. Serves 4.



5. 211 calories, 2g carbohydrate, 29g protein, 9g fat (38% calories from fat), 1 g fiber, 81 mg cholesterol, 244 mg sodium.