Breast Of Chicken Rosina Recipes

BREAST OF CHICKEN ROSINA

Steps:

• Pour wine into saucepan; squeeze lemon into wine and reduce by half.
• Slice and wash mushrooms, place in pot with wine.
• When mushrooms are cooked (NOT OVERCOOKED) add chicken base to taste.
• Melt butter, stir into flour until smooth, add just enough to mushrooms to make thin sauce. (It should be mostly mushrooms.)
• Place breasts, one at a time, on firm surface.
• Cover with foil and pound flat.
• Sprinkle lightly with garlic powder, oregano and salt.
• Dust dry with flour.
• Beat eggs in bowl, batter chicken with eggs, and saute in skillet until golden brown.
• Place chicken in roasting pan.
• Heap individually with mushrooms and cheese and place in very hot oven or under broiler until cheese melts and browns.
• Serves 4.

CHICKEN ROSSINI

Steps:

• Pre-heat oven to 350 Lightly season chicken with garlic powder and black pepper.
• Heat Olive Oil in large skillet on M-High.
• Quickly sear chicken and remove from pan.
• (reserve) Sauté Mushrooms in skillet until about half cooked add chicken stock.
• Spray casserole dish (9x13) with No-stick spray.
• Place chicken in casserole dish.
• Add a layer of tomato to each chicken breast followed by a layer of ham and a layer of mushrooms, add stock, cover with Foil and bake for 20-30 minutes or until chicken is cooked through (when poked with fork juices run clear!).
• Add cheeses to top of each breast and return to oven uncovered.
• Bake until cheeses are melted.
• Serve chicken on bed of pasta with some of juice from pan.
• Some sauted zuccinni squash on the side is really good and can also be used as an edible garnish.
• Enjoy!