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| Prosciutto Basil Provolone Stuffed Breast Of Chicken |
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| A breast of chicken stuffed with Prosciutto ham, basil and Provolone cheese served over penne pasta with home made marinara sauce topped with parmesan cheese. |
- One 10 ounce serving $9.50
- Enough for two $17.00
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Preparation Instructions:
Boil three to four quarts of water ensuring that the pot is large enough for water to freely circulate around the pouches.
Remove the pouches from the outer bag
Add the pouches (except the cheese) to the boiling water. When the water resumes boiling, reduce to a simmer.
Simmer for 10 to 12 minutes (do not overcook)
Remove the pouches carefully from the pot with tongs. Cut the penne pouch open and slide onto plate(s). Cut open the sauce pouch and pour over penne. Cut open one corner of the chicken pouch, drain off excess liquid and discard. Open the chicken pouch and place it atop the penne. Open the cheese pouch open and sprinkle over dish.
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ORDER THE BOAT CHEF GOURMET MEALS BY CALLING 1-604-741-8447 OR CLICK HERE TO EMAIL US. |
