Chicken Modiga

• 3/4 C. butter, divided
• 2 Tbsp. all-purpose flour
• 2 (6-8 oz.) skinned, boned chicken breasts
• 1 C. Italian seasoned dry bread crumbs
• 1 1/2 C. chicken stock
• 3/4 C. thinly slice fresh mushrooms
• 2 Tabs. chopped pruscuito (1 oz.)
• juice of 1/2 lemon
• 1/4 C. dry white wine
• 8 oz. shredded provel cheese (2 C.)

1. Melt 1/4 C. butter in sauce pan, set aside.
2. Cut remaining 1/2 C. butter in half.
3. Put butter and flour in mixing bowl.
4. Mash with fork to make creamy mixture.
5. Set aside.
6. Cut each chicken breast in half, to make 4 pieces of chicken.
7. Wash chicken, drain off excess water.
8. Dredge chicken in bread crumbs.
9. Using pastry brush, brush reserved melted butter on chicken to moisten bread crumbs.

butter, flour, chicken breasts, italian seasoned dry bread crumbs, chicken stock, mushrooms, pruscuito, lemon, white wine, provel cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143949 (may not work)