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Sauteed Chicken Breasts Layered With Roasted Peppers
Yield: 1 servings
Ingredients and directions for this recipe
FOR RICE PILAF
1 oz Dried porcini mushrooms
Vegetable oil
1/2 c Small dice onion
1 c Long grain white rice
1 1/2 c Chicken stock
1 Bay leaf
Salt and pepper to taste
FOR LAYERED CHICKEN BREASTS
2 Chicken breasts 4 to 6
-ounces each
Flour
Vegetable oil
2 sl Prosciutto
4 Pieces roasted red peppers
2 sl Fresh mozzarella or 4 ounces
-grated
1/2 c Marsala wine
1/2 c Water
Parsley
Salt and pepper to taste
Soak porcini mushrooms in warm water for 20 minutes or until soft. Remove
mushrooms from liquid and reserve a 1/2 cup for rice preparation. Roughly
chop mushrooms and set aside. Heat a small amount of vegetable oil in a
medium saucepot. Place the onion and mushrooms in the pot and saute until
onions are soft. Then add the rice and saute for 2 to 3 minutes, coating it
with oil and toasting it slightly. Next add the chicken stock, the reserved
mushroom liquid and bay leaf. Last season with salt and pepper. Bring to a
boil and lower heat to slight simmer. Cook for 15 to 18 minutes and fluff
with a fork.
For Layered Chicken Breasts:
Take the chicken breasts and clean them of any fat or membrane. Pat dry
with paper towels and season with salt and pepper. Dredge chicken breasts
in flour and pat off excess. Heat 1/4 cup of vegetable oil in saute pan.
When ready place breasts in oil and cook for 3 to 4 minutes on each side.
Next layer prosciutto red pepper and mozzarella cheese over the browned
chicken. Add wine and water then cover and lower heat to simmer for 5
minutes. Remove chicken and reduce heat. Spoon rice on the plate and make a
bed. Place chicken over rice and cover with sauce.
See also:
Previous recipe Sauteed Chicken Breasts
Next recipe Sauteed Chicken Breasts On A Bed Of Lentils With Lemon And G
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