Roma Chicken Express
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
broiler/fryer |
|
| 3 | tablespoons |
basil pesto
prepared |
*
|
| 1 | cup |
stock
chicken |
|
| 1 | x |
nonstick cooking spray
|
* |
| ¼ | cup |
vinegar
balsamic |
|
| ½ | cup |
mushrooms
shitake, chopped |
*
|
| ⅓ | cup |
onions
chopped |
|
| ⅛ | teaspoon |
garlic salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | cup |
sweet red bell peppers
roasted, julienned |
|
| 3 | tablespoons |
olives
black, sliced |
*
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
broiler/fryer |
|
| 45 | ml |
basil pesto
prepared |
*
|
| 237 | ml |
stock
chicken |
|
| 1 | x |
nonstick cooking spray
|
* |
| 59 | ml |
vinegar
balsamic |
|
| 118 | ml |
mushrooms
shitake, chopped |
*
|
| 79 | ml |
onions
chopped |
|
| 0.6 | ml |
garlic salt
|
|
| 0.6 | ml |
black pepper
|
|
| 59 | ml |
sweet red bell peppers
roasted, julienned |
|
| 45 | ml |
olives
black, sliced |
*
|
| 15 | ml |
cilantro
chopped |
|
Directions
On a hard surface with a meat mallet or similar flattening utensil, pound the chicken to a ¼ 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 to 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.
