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Chicken Rollatine in White Wine
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Chicken cutlets | |
Butter | |
Mozzarella | |
Parmesan | |
Parsley | |
Prosciutto | |
Flour | |
Tooth picks | |
4-6 | mushrooms |
Cut breasts in 2 & thin to 4. Spread 1 slice of prosciutto, 1 tsp fresh parsley. Roll short end first & put wood tooth picks in to hold. Coat with flour in bag. Sauté sliced mushrooms in butter. Remove, sauté chicken in butter turn until cooked. Put back mushrooms & add 1/2 cup white wine. Cook for 10 mins. Serve with spaghetti & sautéed zucchini.
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