Monday, February 12, 2007
Chicken Flamingo
1 ounce frozen broccoli 2 ounces mushrooms, freshly sliced 1 pinch red peppers, crushed 4 ounces white wine 4 ounces lemon juice 4 ounces butter 2 ounces seasoned bread crumbs 1 ounce olive oil 1/4 ounce prosciutto 1 ounce mixed cheeses (Parmesan, provolone, mozzarella - grind & mix) 1/4 teaspoon fresh garlic, ground 6 ounces boneless skinless chicken breasts 1. Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs. 2. cook on open grill until plump and tender. 3. top with cheese blend 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. 4. Pour over chicken breast with a slotted spoon, then with a spatula. 5. Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken. 6. Add a side of white or red pas ta (cavatelli) and a vegetable of choice. ----------- |
