Nailing Down your NYE Entrée

Nailing Down your NYE Entrée
As part of the build up to New Years Eve, we’ll be releasing some of our favorite recipes this week.

So you’ve mustered up the courage to throw your own New Years Eve party and now comes the fun part – the meal! Whether you’re inviting a few close friends or having a large soirée, finding the right balance of easy prep while still attempting to “wow” your guests is not always easily done. For occasions like this, many of us here at SG have used an old faithful we like to call Chicken Fontina. The dish is similar to Chicken Valdostana but with a few twists. It’s a win-win for both chef and diners alike, as it combines ease of prep with an entrée packed full of flavor. You’ll be able to do most of the work ahead of time and place it in the oven shortly before you eat. Give it a go this NYE and we promise you and your guests will be talking about it the next morning.

Best of Luck and Happy New Year,
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Ingredients
(Serves 4)

4 Boneless Chicken Breasts (trimmed/sliced lengthwise in half)

8 Slices of Prosciutto

8 Thick Slices of Fontina Cheese

1 Package Baby Bella Mushrooms (washed and sliced)

1 Package Spinach

1 Can Beef Gravy

1/2 Cup Flour

8 TBSP Butter

2 TBSP Olive Oil

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Directions
1) Preheat Oven to 400 Degrees. While oven heats, slice chicken breasts in half with 6″ SG boning knife. Pound chicken breasts thin and dredge in flour. Shake excess flour off before frying.

2) Melt 2 TBSP of butter and 1 TBSP of olive oil in the pan. Cook the chicken on medium-high heat in batches (using 2 tbsp butter and 1 tbsp oil mixture each batch) until lightly brown on both sides -about 3 minutes per side. Set aside on plate.

3) Scrape brown bits on the bottom of the pan and add 1/2 cup of beef gravy with 1 cup water. Bring to a boil and whisk for 1 minute.

4) Arrange chicken in baking dish and layer with a slices of prosciutto, spinach leaves, mushrooms and fontina cheese. Ladle sauce from pan onto each cutlet. Chicken should be covered in gravy to avoid drying out in the oven. (If you’re making ahead it can be refrigerated).

5) Bake at 400° for 40 minutes.
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