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See below ingredients and instructions of the recipe
4 ea Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
3 tb Pesto, prepared
1 c Broth, chicken
Spray, vegetable, cooking
1/4 c Vinegar, balsamic
1/2 c Mushrooms, shitake,
-- chopped *
1/3 c Onion, chopped
1/8 ts Garlic salt
1/8 ts Pepper
1/4 c Pepper, red, roasted,
-- julienned
3 tb Olives, black, sliced
1 tb Cilantro, chopped
* 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 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 - 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.
Cook: Gloria Piantek, Plainsboro, New Jersey
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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