Friday, January 13, 2006

Recipe From Firm and Flatten your abs

Chicken Alla Parmigiana
(Yield: 8 servings)

8 boneless, skinless chicken breast fillets, pounded
1/8 pound thinly sliced prosciutto
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 can (28 ounces) Muir Glen Organic Ground Peeled Tomatoes
1/2 cup dry Marsala wine
2 tablespoons chopped fresh parsley Salt and Pepper

Cover each chicken breast fillet with prosciutto slices; sprinkle
with 1 tablespoon grated cheese. Roll up; secure with
toothpicks. Place in lightly greased 12 x 8-inch casserole dish;
cover with aluminum foil (may be refrigerated up to 12 hours
at this point) and bake at 150F., 30 to 40 minutes, or until
chicken is cooked through (cut into one with sharp knife to
check). Heat oil in medium saucepan over low heat. Add
garlic; cook until golden. Stir in Organic Grown Pealed
Tomatoes, Marsala and parsley. Season with salt and pepper;
simmer 5 to 10 minutes. Pour sauce over chicken and serve

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