This quick recipe, which uses smoked ham and provolone cheese from the deli, comes from “Cook Something,” by Mitchell Davis.
BADDA-BING CHICKEN
Preparation time: 25 minutes
Cooking time: 25 minutes
Yield: 4 servings
1/3 cup all-purpose flour
1/2 teaspoon salt
Freshly ground black pepper to taste
4 skinless, boneless chicken breast halves
2 tablespoons extra-virgin olive oil
1 thin slice deli smoked ham, cut into 4 pieces
2 thin slices deli provolone cheese, each cut into 2 pieces
1 medium shallot, peeled, minced
1/4 pound mushrooms, cleaned, thinly sliced
1/2 cup each: chicken broth, dry white wine
1 teaspoon tomato paste
1/4 cup finely chopped parsley
1/2 teaspoon dried oregano, crushed
1/2 teaspoon arrowroot dissolved in 2 teaspoons water
1. Combine flour, salt and 10 grinds fresh black pepper in pie plate. Dredge chicken in flour mixture; set aside.
2. Heat 1 tablespoon of the olive oil in large skillet over medium heat. Add chicken; cook 4 minutes. Turn chicken over and top each breast with piece of ham and cheese. Cook 4 minutes. Remove from pan.
3. Heat remaining olive oil in same pan. Add shallot; cook 1 minute. Add mushrooms; cook, stirring often, 5 minutes.
4. Pour broth and wine into pan. Stir in tomato paste, parsley and oregano. Simmer 4 minutes. Stir in dissolved arrowroot; cook until sauce has thickened, about 4 minutes. Season with salt and pepper.
5. Put chicken back into pan, spooning sauce over each piece. Cook about 2 minutes. Chicken is done when juices run clear and internal temperature reads 170 degrees.
Nutrition information per serving:
Calories …… 325 Fat ……. 14 g Cholesterol .. 85 mg
Sodium ….. 735 mg Carbo ….. 12 g Protein ……. 34 g
