Recipes
Parmesan Chicken in a Cherry Tomato Sauce
Ingredients
- 4-6 boneless, skinless chicken breast halves
- 1/2 tsp salt
- 1/4 cup grated parmesan cheese
- 1/2 cup finely chopped onion
- 1/2 cup Lake George Olive Oil Co. Pomegranate Balsamic
- 2 tsp Lake George Olive Oil Co. Cobrancosa Extra-Virgin Olive Oil
- 1/2 tsp black pepper
- 1 Tbsp Flour
- 1/4 cup chicken broth
- 1/2 tsp dried oregano
Instructions
- Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/2 inch thickness using a meat mallet or small, heavy skillet.
- Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Place in a shallow dish and pour Lake George Olive Oil Co. Pomegranate Balsamic over chicken. Marinate for one hour.
- Separately, combine cheese and flour in a shallow dish. Drench one side of each chicken breast half in cheese mixture.
- Heat 1 tsp of Lake George Olive Oil Co. Cobrancosa Extra-Virgin Olive Oil in a large nonstick skillet over medium-high heat. Add two chicken breast halves, cheese side down. Cook four minutes on each side or until done. Repeat procedure with remaining 1 tsp of Lake George Olive Oil Co. Cobrancosa Extra-Virgin Olive Oil and chicken breast halves. Remove from pan, keep warm.
- Coat pan with cooking spray. Add onion and saute for two minutes. Stir in broth and 1 Tbsp of Lake George Olive Oil Co. Pomegranate Balsamic and cook one minute until liquid almost evaporates.
- Add tomatoes, remaining 1/4 tsp of salt, remaining 1/4 tsp of pepper, and the oregano. Cook two minutes.
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