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4 servings
suggest servings
| 1 | pound | chicken breasts | trimmed, skinned and boned |
| 6 | cups | broccoli florets | |
| 2 | pounds | broccoli florets | |
| 2 | large | green bell peppers | or red, quartered lengthwise and cut crosswise into 1/8 inch wide strips |
| 1 | large | onion | halved lengthwise, and cut into 1/4 in. thick slices |
| 2 | cloves | garlic | peeled and minced |
| 1/2 | teaspoon | thyme | dried |
| 1 | teaspoon | basil | dried, crumbled |
| 1/2 | teaspoon | black pepper | freshly ground |
| 1/2 | teaspoon | salt | |
| 4 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | freshly grated |
Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch.
Wrap Each Chicken Breast Separately in Plastic and Freeze Until Firm But Not Solid.
Cut Chicken Crosswise Into 1/8 Inch Wide Strips.
Cover Broccoli With Cold Water in Medium Bowl.
Coat Heavy Skillet With Vegetable Spray. Add Olive Oil and Heat Over High Heat 1 Min.
Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper and Rosemary To Pan.
Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet.
Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover and Steam 2 Min.
Stir in Chicken. Cover and Steam Util Chicken Is Almost Cooked Thru, About 1 Min.
Uncover and Increase Heat and Stir Fry Until Liquid Reduces Slightly, About 1 Min.
Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan.
This recipe definitely needs some "tweaking", but it still tasted pretty good. I added a little soy sauce & white wine & sherry.
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+1
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| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 521mg | 22% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 2.0g | 9% |
| Sugars 4.0g | |
| Protein 45.0g | 91% |
| Vitamin A | 143% | Vitamin C | 470% | |
| Calcium | 21% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I've cooked clams in almost every way; chowders, on the 1/2 shell, in sauces, and stuffed. This is first time I tried clams casino. Now I have an additional and extremely tasty way to enjoy these bi-valves. Thank you for the recipe!
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