Thursday, December 10, 2009

Mediterranean Herb Chicken

This is from the Cooking With Kare cookbook from my hometown news station:

Mediterranean Herb Chicken
*8 boneless, skinless chicken breast halves
*3/4 cup roasted garlic olive oil (**my new favorite cooking oil**)
*2 cups bread crumbs
*1 cup grated Asiago or Parmesan cheese
*2 tablespoons chicken rub

*1 tablespoon roasted garlic olive oil
*8oz. sliced mushrooms
*1 (16oz) jar Mediterranean pasta sauce
*1/2 cup chicken broth
*4 Roma tomatoes, chopped

Heat oven to 400 degrees.  Brush chicken generously with oil; season to taste with salt and pepper.  In flat dish mix bread crumbs, cheese, and rub; roll chicken in mixture to coat well.  Place in greased 13x9-inch baking pan; drizzle with 1/4 cup oil.  Bake 10-14 minutes or until chicken is no longer pink in center, turning once.

Meanwhile, heat 1 tablespoon oil in large frying pan over high heat until hot; stir in mushrooms.  Cook until mushrooms are tender; stir in pasta sauce and chicken broth.  Bring mixture to a boil.  Reduce heat to low; simmer 6 minutes.  Stir in tomatoes; cook 2-3 minutes.  Spoon sauce over baked chicken.

8 Servings
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