Italian recipes
Chicken Flamingo
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30 min
Serves 2
Italian
Ingredients
- 10 oz boneless chicken breasts (250 g) 285 g boneless chicken breasts (250 g)
- Olive oil to coat the chicken Olive oil to coat the chicken
- For the Italian seasoned breadcrumbs For the Italian seasoned breadcrumbs
- 10 tbsp bread crumbs 150 ml bread crumbs
- 1 tsp dried oregano 4.9 ml dried oregano
- 1 tsp dried rosemary 4.9 ml dried rosemary
- Salt and black pepper to taste Salt and black pepper to taste
- 2 tbsp olive oil 30 ml olive oil
- For the sauce For the sauce
- 1 tsp chili flakes (or to taste) 4.9 ml chili flakes (or to taste)
- 1/2 cup white wine 120 ml white wine
- 1/2 cup lemon juice 120 ml lemon juice
- 1/2 cup butter 120 ml butter
- 2 garlic cloves, minced 2 garlic cloves, minced
- 6–8 slice prosciutto (chopped) 6–8 slice prosciutto (chopped)
- 2 oz frozen broccoli (thawed and cut in bite size pieces) 57 g frozen broccoli (thawed and cut in bite size pieces)
- 4 cup sliced white mushrooms 960 ml sliced white mushrooms
- 1/2 cup grated Parmesan (Provolone and mozzarella cheese) 120 ml grated Parmesan (Provolone and mozzarella cheese)
Method
Prepare the chicken for cooking
In a bowl combine the breadcrumbs, oregano rosemary, salt and pepper. Toss well to combine.
Lightly coat the chicken breasts with olive oil, then toss them in the seasoned bread crumbs until well coated.
Cook the chicken
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 medum 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.
Finish the chicken
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.
Serve with cooked penne or garlic bread..
In a bowl combine the breadcrumbs, oregano rosemary, salt and pepper. Toss well to combine.
Lightly coat the chicken breasts with olive oil, then toss them in the seasoned bread crumbs until well coated.
Cook the chicken
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 medum 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.
Finish the chicken
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.
Serve with cooked penne or garlic bread..
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