Ingredients: |
Ingredients: 2 boneless chicken breasts
Olive oil to coat the chicken
For the Italian seasoned breadcrumbs
10 Tbsp. bread crumbs
1 tsp. dried oregano
1 tsp. dried rosemary
Salt and black pepper to taste
2 Tbsp. olive oil
For the sauce
1 tsp. chili flakes (or to taste)
1/2 cup white wine
1/2 cup lemon juice
1/2 cup butter
2 garlic cloves, minced
6 to 8 slices prosciutto, chopped
2 oz. frozen broccoli, thawed and cut in bite size pieces
4 cups sliced white mushrooms
1/2 cup grated Parmesan, Provolone and mozzarella cheese
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Directions: |
Directions:In a bowl combine the breadcrumbs, oregano rosemary, salt and pepper. Toss well to combine. Lightly coat the chicken breasts with olive oil, and then toss them in the seasoned bread crumbs until well coated. In a saucepan or skillet over medium heat, add 2 Tbsp. olive oil and bring to a heat. Cook the chicken breasts for 8 to 10 minutes per side, or until cooked through.
Make the chicken sauce:
While the chicken is cooking, set another saucepan over medium heat. Add the white wine, lemon juice, butter, prosciutto, garlic and chili flakes. Bring to a heat and add the mushrooms and broccoli. Cook for 4 to 5 minutes, turning often.
When the chicken is ready transfer to serving plates. Top with the grated cheese and finish with spooning some of the sauce, then some of the broccoli and mushrooms. Use a slotted spoon to serve the mushrooms and broccoli. Serves 2. |
This recipe for Chicken Flamingo is from