Olive garden petto di pollo ripieno con porcini (recipe)
| Olive garden petto di pollo ripieno con porcini (recipe) | |
|---|---|
| Name | Olive garden petto di pollo ripieno con porcini |
| Ingredients | Boneless skinless chicken breasts • Olive oil • Mushrooms • Prosciutto • Deli ham • Fontina cheese • Garlic clove • Italian plum tomatoes • Fresh basil leaf |
| Cooktime (in hours) | 0.583333333 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.916666666 |
| Keto friendliness | Keto friendly |
| Calories | 273.9 |
| Fat | 13.6 |
| Protein | 33.9 |
| Carbohydrate | 3.2 |
| Fiber | 0.8 |
| Net carbohydrates | 2.4 |
| Sugar | 1.9 |
| Saturated fat | 5.1 |
| Cholesterol (mg) | 91.9 |
| Sodium | 242.6 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Olive garden petto di pollo ripieno con porcini (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Olive garden petto di pollo ripieno con porcini (recipe) details
Recipe instructions
- Preheat oven to 350 8F
- Place chicken breasts between two layers of wax paper and pound with a meat mallet to -thick cutlets.
- Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and sautv until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool. Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally.
- Mound one quarter of sautv ed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center, then roll up, enclosing the mushroom filling. Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled. Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste.
- Bakefor 25 minutes or until chicken is cooked through. (Internal temperature should register 165 F when measured with a meat thermometer.
- Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and sautv until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.
- When the chicken is ready, remove the twine and slice each roll into O inch thick slices. Fan the slices out on four individual dinner plates and serve each with a spoonful of the tomato-garlic sauce
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Food tags
Chicken, Poultry, Meat,, Inexpensive
Olive garden petto di pollo ripieno con porcini (recipe) details
Time:
Prep Time in Hours and Mins:55M
"
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Contributors: Prab R. Tumpati, MD
