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Name: Roma Chicken Express
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Vinegar, balsamic; 1/8 ts Garlic salt; 1 tb Cilantro, chopped; 1/3 c Onion chopped; 1/2 c Mushrooms, shitake,; 3 tb Olives, black, sliced; 3 tb Pesto, prepared; 4 Breasts, chicken, halves,; Spray, vegetable, cooking; 1/4 c Pepper, red, roasted,; 1 c Broth, chicken; 1/8 ts Pepper

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INGREDIENTS

1/4 c Vinegar, balsamic
1/8 ts Garlic salt
1 tb Cilantro, chopped
broiler/fryer, boned,
1/3 c Onion ; chopped
1/2 c Mushrooms, shitake,
3 tb Olives, black, sliced
3 tb Pesto, prepared
chopped *
julienned
4 Breasts, chicken, halves,
skinned
Spray, vegetable, cooking
1/4 c Pepper, red, roasted,
1 c Broth, chicken
1/8 ts Pepper

Servings

INSTRUCTIONS

* 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 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

NOTES

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Roma Chicken Express

1/4 c Vinegar, balsamic
1/8 ts Garlic salt
1 tb Cilantro, chopped
 broiler/fryer, boned,
1/3 c Onion chopped
1/2 c Mushrooms, shitake,
3 tb Olives, black, sliced
3 tb Pesto, prepared
 chopped *
 julienned
4 Breasts, chicken, halves,
 skinned
 Spray, vegetable, cooking
1/4 c Pepper, red, roasted,
1 c Broth, chicken
1/8 ts Pepper

* 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    File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

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Nutrition

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Serving Size: 1 Serving (103g)
Recipe Makes: 4 Servings

Calories: 21
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 165.1mg		6 %
Potassium 72.7mg		2 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.2g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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