Roma chicken express

Yield: 4 servings

Measure Ingredient
4 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned
3 tablespoons Pesto, prepared
1 cup Broth, chicken
\N \N Spray, vegetable, cooking
¼ cup Vinegar, balsamic
½ cup Mushrooms, shitake, chopped *
⅓ cup Onion, chopped
⅛ teaspoon Garlic salt
⅛ teaspoon Pepper
¼ cup Pepper, red, roasted, julienned
3 tablespoons Olives, black, sliced
1 tablespoon Cilantro, chopped

* Plain mushrooms can be substituted for the rarer shitake mushrooms.

On a hard surface with a meat mallet or similar flattening utensil, pound the chicken to a ¼-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 From: Rob Stewart Date: 09-08-94

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