Chicken Stuffed With Prosciutto And Fontina Recipe

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Paula Deen on Food Network
Nutrition per serving    (USDA % daily values)
CAL
417
FAT
68%
CHOL
58%
SOD
8%

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Ingredients for 4 servings

1/2 fresh lemon, juiced

1 bunch baby arugula

1/2 cup dry white wine

1 cup sliced portobello mushrooms

Salt and freshly ground black pepper

2 boneless, skinless chicken breast halves

2 slices imported prosciutto

3 sprigs fresh rosemary

1 (4-ounce) piece imported Italian fontina cheese

4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

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