Roma Chicken Express Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 each: Breasts, chicken, halves,, broiler/fryer, boned, - skinned
3 tbsp: Pesto, prepared
1 cup: Broth, chicken
Spray, vegetable, cooking
1/4 cup: Vinegar, balsamic
1/2 cup: Mushrooms, shitake,, chopped *
1/3 cup: Onion, chopped
1/8 tsp: Garlic salt,
1/8 tsp: Pepper,
1/4 cup: Pepper, red, roasted,, julienned
3 tbsp: Olives, black, sliced
1 tbsp: Cilantro, chopped
* Plain mushrooms can be substituted for the rarer shitake,
Directions:
mushrooms.
On a hard surface with a meat mallet or similar flattening
utensil, pound the chicken to a 1/4-inch thickness.
Spread pesto on each side of the chicken breasts.
Spray a large non-stick frypan with vegetable cooking spray
(PAM, as an example) and heat quickly on high until pan is very hot.
Reduce the heat to medium and add the chicken, searing 3 - 4
minutes or until lightly brown on both sides.
Remove the chicken, set aside.
To the drippings in the pan, add the broth, vinegar, mushrooms,
and onion. Cook for 1 minute, stirring to loosen the brown bits from
the bottom of the pan.
Add the browned chicken, turning to coat. Cook 2 to 3 minutes or
until chicken is fork tender.
Season with salt and pepper. Garnish with red pepper, olives,
and cilantro.
Cook: Gloria Piantek, Plainsboro, New Jersey
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp
On a hard surface with a meat mallet or similar flattening
utensil, pound the chicken to a 1/4-inch thickness.
Spread pesto on each side of the chicken breasts.
Spray a large non-stick frypan with vegetable cooking spray
(PAM, as an example) and heat quickly on high until pan is very hot.
Reduce the heat to medium and add the chicken, searing 3 - 4
minutes or until lightly brown on both sides.
Remove the chicken, set aside.
To the drippings in the pan, add the broth, vinegar, mushrooms,
and onion. Cook for 1 minute, stirring to loosen the brown bits from
the bottom of the pan.
Add the browned chicken, turning to coat. Cook 2 to 3 minutes or
until chicken is fork tender.
Season with salt and pepper. Garnish with red pepper, olives,
and cilantro.
Cook: Gloria Piantek, Plainsboro, New Jersey
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp