This elegant dish is a rich treat, tasty with garlic butter and melting soft cheese. Blue Borgonzola makes a delectable topping; Canadian Brie is a touch milder and more runny (beware it melts quickly).
- Portion size 4 servings
Ingredients
Method
Cut each breast on an angle lengthwise to make 4 equal portions. Between waxed paper or plastic wrap, pound chicken to 3/4-inch (2 cm) thickness. Sprinkle both sides with paprika, half of the salt and the pepper.In ovenproof skillet, melt butter over medium heat; cook garlic, 2 tbsp of the parsley and remaining salt until foaming. Add chicken; fry, turning once, until browned, about 6 minutes.
Pour in vermouth; cook over medium-high heat, turning a few times, until no liquid remains and chicken is no longer pink inside, 2 to 3 minutes.
Top each chicken breast with cheese. Bake in 400°F (200°C) oven just until cheese is melted, 3 to 4 minutes for Borgonzola, about 2 minutes for Brie. Sprinkle with remaining parsley.
Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 661 mg
- Protein 36 g
- Calories 351.0
- Total fat 25 g
- Potassium 439 mg
- Cholesterol 139 mg
- Saturated fat 15 g
- Total carbohydrate 5 g
%RDI
- Iron 7.0
- Folate 3.0
- Calcium 10.0
- Vitamin A 12.0
- Vitamin C 8.0
