|Chicken cutlets||12 Ounce|
|Fontina cheese slice||4 Ounce|
|All purpose flour||4 Teaspoon|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Water||3⁄4 Cup (12 tbs)|
|Instant chicken broth and seasoning mix||1 1⁄9 Ounce|
|Tomato paste||1 Teaspoon|
|Ground rosemary||1⁄4 Teaspoon|
|White wine||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
Top each cutlet with 1 slice cheese and fold chicken to enclose; using meat mallet, pound open edges to seal.
Dust each cutlet with 1 teaspoon flour and set aside.
In 9-inch nonstick skillet heat margarine until bubbly and hot; add chicken and brown quickly on both sides.
Remove chicken from skillet and set aside.
In same skillet combine mushrooms and garlic and saute until mushrooms are tender; add water, broth mix, tomato paste, and seasonings and let simmer for 5 minutes.
Return chicken to skillet and let simmer for about 5 minutes, basting frequently with sauce; stir in wine and serve sprinkled with parsley.