Directions:
- Season each side of the chicken scallops with salt and pepper.
- Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop.
- Season the flour with Essence. Carefully dredge the chicken in flour.
- Dip the chicken in the egg mixture, letting any excess drip off.
- Season the bread crumbs with Essence.
- Finally dredge the chicken in the herb crust, crusting each side completely.
- In a saute pan, heat the olive oil. When the oil is hot, add the chicken.
- Saute for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate.
- Season with Essence. In a saute pan, melt the butter.
- Add the julienned proscuitto and sweet peas. Season with salt and pepper.
- Saute for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 765.1 Kcal (3203 kJ) | ||
| Calories from fat | 244 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.11g | 42% | |
|---|---|---|---|
| Cholesterol | 47.53mg | 16% | |
| Sodium | 1246.47mg | 52% | |
| Potassium | 233.81mg | 5% | |
| Total Carbs | 62.42g | 21% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 14.82g | 30% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 3.2mg | 18% | |
| Calcium | 130.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 267.33 Kcal (1119 kJ) | ||
| Calories from fat | 85.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 42% | |
|---|---|---|---|
| Cholesterol | 16.61mg | 16% | |
| Sodium | 435.52mg | 52% | |
| Potassium | 81.69mg | 5% | |
| Total Carbs | 21.81g | 21% | |
| Sugars | 1.02g | 12% | |
| Dietary Fiber | 2.44g | 28% | |
| Protein | 5.18g | 30% | |
| Vitamin C | 5.2mg | 25% | |
| Iron | 1.1mg | 18% | |
| Calcium | 45.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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