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Chicken Flamingo

1 oz frozen broccoli
2 oz freshly sliced mushrooms
pinch crushed red pepper
4 oz white wine, 4 oz. lemon juice, 4 oz. butter (Combined)
2 oz seasoned bread crumbs
1 oz olive oil
1/4 oz prosciutto
1 oz mixed cheeses (Parmesan, provolone, mozzarella)
1/4 tsp. fresh ground garlic
6 oz boneless skinless chicken breast

Lightly coat the chicken breast with olive oil, coat with Italian
bread crumbs. Cook on open grill until plump and tender. Top with
grated cheese until melted then with the following sauce:

In saute pan, add the wine/lemon/butter mix, prosciutto, garlic
and red pepper over medium heat. Bring to a boil, and add broccoli
and mushrooms. Pour over chicken breast.

Add a side of white or red pasta (cavatelli) and a vegetable.

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