I've been having trouble with this recipe lately. The cheese on my chicken keeps sticking to the frying pan instead of the food. I have really terrible cookware right now. Perhaps today is the day to get a nice pan. And a salad spinner...and a set of bamboo steamers...and...
--4 boneless, skinless Chicken Breasts (6 to 8-ounce each)
--2 cups shredded Parmesan Cheese (not grated!)
--4 Roma Tomatoes, chopped
--15 to 20 leaves Fresh Basil, chiffonaded (Piled, rolled, then thinly sliced)
--Olive Oil
--Fresh-ground Black Pepper
--Kosher Salt
Heat a large nonstick skillet over medium high heat. Your pan must be very hot when the chicken is added. Pile the shredded cheese on a sheet of wax paper. Season the chicken breasts with black pepper, then firmly press them into the cheese. Coat both sides of breasts with as much cheese as possible. Coat the pan with about 1 tablespoon of olive oil. Set the chicken into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts. While the chicken cooks, mix the tomato and basil in a small bowl seasoning the mixture with salt and pepper to taste. Remove the chicken from the skillet to a plate, draining off the extra oil, then top with the tomato and basil mixture.
This is another recipe courtesy of Rachael Ray, from the Food Network website.
No comments:
Post a Comment