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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken Antonina with Fresh Tomato-Artichoke Sauce Recipe

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This recipe for Chicken Antonina with Fresh Tomato-Artichoke Sauce is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large boneless chicken breast halves, skinned and pounded flat

1 medium white onion, sliced
8 slices provolone cheese

Olive oil

Coating:

1 pound fresh bread crumbs

3/4 cup freshly grated Romano cheese

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1 tsp. pepper

1 tsp. salt

1/2 tsp. garlic powder

12 tsp. onion powder

Fresh tomato-artichoke sauce:

1/4 cup olive oil

3 to 4 cloves garlic, sliced julienne style

1 1/2 pounds Roma tomatoes, chipped

1 tsp. oregano

1 dozen fresh basil leaves, chopped

Salt and pepper to taste

1/4 cup dry white wine
Directions:
Directions:
Spread chicken breasts flat and place a slice of provolone on each one. Top with sliced onion and tightly roll, jelly-roll style, being careful to keep cheese intact. Secure with toothpicks or poultry pins. Rub chicken breasts with olive oil and roll in coating. Preheat oven to 350 degrees. Arrange chicken in a single layer in a shallow, ungreased baking pan. Cover and bake 40 minutes or until tender. Uncover for last 15 minutes of baking to brown. Serve with fresh tomato artichoke sauce, crusty rolls and garden salad.

For coating, combine the bread crumbs, Roman cheese, parsley, basil, pepper, salt, garlic and onion powders.

For sauce, heat olive oil in frying pan and add garlic. Just before garlic browns, add tomatoes, oregano, basil, salt and pepper. Raise heat to a fast bubble and add wine. Let sauce simmer and reduce for approximately one hour. Add artichokes.

 

 

 

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