Prosciutto Chicken & Pasta

Serves 4

4 boneless, skinless chicken breasts
Salt
White pepper
1 large clove garlic
6 slices provolone cheese
Italian bread crumbs
Flour
1 egg, beaten
1 tablespoon water
2 tablespoons olive oil
1/4 cup butter
1 cup sliced fresh mushrooms
2 tablespoons balsamic vinegar
1/4 cup white wine
Angel hair pasta, cooked & drained
Freshly shredded Parmesan cheese

Pound chicken breasts until about 1/4 inch thick. Salt and pepper each breast. Place garlic in garlic press. Divide the pressed garlic and place on each chicken breast. Place a slice of prosciutto and an ounce of provolone on each breast. Roll breast and fasten with string or toothpicks. Roll breast in flour, egg and bread crumbs. Heat olive oil in pan, brown breasts in pan, and save the juices. Place browned breasts in lightly greased baking dish. Bake at 350 degrees for about 40 minutes. While the chicken is baking, melt the butter in the same browning pan and saute the mushrooms in the vinegar and wine. Saute just until tender. Toss this mixture with angel hair pasta. Garnish with Parmesan cheese. 

This is a Dunker recipe. So very delicious! 
 
This recipe is shared April 15-19, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com