Roma Chicken Express

Recipe Ingredients

4		Breasts - chicken, halves, - broiler/fryer, bon
		Skinned
3 tablespoons	45ml	Pesto - prepared
1 cup	237ml	Broth - chicken
1		-- vegetable, cooking
1/4 cup	59ml	Vinegar - balsamic
1/2 cup	73g / 2.6oz	Mushrooms - shitake, - chopped *
1/3 cup	20g / 0.7oz	Onion - chopped
1/8 teaspoon	0.6ml	Garlic salt
1/8 teaspoon	0.6ml	Pepper
1/4 cup	59ml	Pepper - red, roasted, - julienne
3 tablespoons	45ml	Olives - black, sliced
1 tablespoon	15ml	Cilantro - chopped

Recipe 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 frying pan 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.

Source:
Cook: Gloria Piantek, Plainsboro, New Jersey "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

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