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1.) Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
2.) Place milk in a separate shallow bowl.In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven’t done so already).
3.) Dip the chicken in the milk, then coat with crumb mixture.
Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
4.) In the same skillet, add garlic and saute for approximately 1 minute.
5.) Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
6.) Stir in cream and tomatoes; bring to a boil and stir for one minute.
7.) Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
8.) Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.
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| Serving Size: 1 Serving (661g) | |
| Recipe Makes: 2 Servings | |
| Calories: 1297 | |
| Calories from Fat: 806 (62%) | |
| Amt Per Serving | % DV |
| Total Fat 89.5g | 119 % |
| Saturated Fat 39.3g | 197 % |
| Monounsaturated Fat 31g | |
| Polyunsanturated Fat 12.1g | |
| Cholesterol 497.8mg | 153 % |
| Sodium 525.5mg | 18 % |
| Potassium 1275.4mg | 34 % |
| Total Carbohydrate 3.1g | 1 % |
| Dietary Fiber 0g | 0 % |
| Sugars, other 3.1g | |
| Protein 113.9g | 163 % |
|
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. |
Calories per serving: 1297
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