| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
New Jersey |
Poultry, 1994 dccc, Finalist |
4 |
Servings |
INGREDIENTS
| 4 |
|
Breasts, chicken, halves, broiler/fryer, boned, skinned |
| 3 |
tb |
Pesto, prepared |
| 1 |
c |
Broth, chicken |
|
|
Spray, vegetable, cooking |
| 1/4 |
c |
Vinegar, balsamic |
| 1/2 |
c |
Mushrooms, shitake, chopped * |
| 1/3 |
c |
Onion, chopped |
| 1/8 |
ts |
Garlic salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Pepper, red, roasted, julienned |
| 3 |
tb |
Olives, black, sliced |
| 1 |
tb |
Cilantro, chopped |
INSTRUCTIONS
* 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 1/4-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
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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