ROSEMARY CHICKEN ROLLED IN BREADCRUMBS WITH BABY BELLA MUSHROOMS – ONION – PARMESAN – PINE NUTS – PARSLEY IN BROTH – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–rosemary

–breadcrumbs (plain, boxed)

–baby bella mushrooms (4 or 5, sliced)

–onion (one-half, sliced)

–Parmesan cheese

–pine nuts (one-half small package)

–parsley (fresh)

–chicken broth (non-fat, low sodium)

–white wine

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms and one-half onion, and place in a covered baking dish with a little chicken broth and a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag with a little olive oil, salt, pepper, and rosemary.  Add breadcrumbs, and shake well.  Then place the breaded chicken in the mushroom and onion sauce.

3 – Sprinkle Parmesan cheese, one-half package of pine nuts, and chopped parsley on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s