Thursday, June 18, 2009

Chicken Napalitana


4 chicken breasts
2 small zucchini
1 small container fresh mushrooms
1/2 red onion
2 cloves garlic
4-5 sun dried tomatoes packed in olive oil
1/2 mozzarella cheese (ricotta can be used as well)
minced garlic (optional)

Slice zucchini into 1/3 to 1/4 inch rounds. Finely chop garlic. Chop sun-dried tomatoes. Saute vegetables in approx 1.5 tablespoons butter and 1 tbls spoon olive oil (just guess, as Rachael Ray does) until tender. Add garlic towards the end so it doesn't burn. Then transfer vegetables to bowl. Pound out chicken between plastic wrap until it is uniformly about 1/4 to 1/3 inch thick and season with seasoned salt, pepper, and a little Ms. Dash. Heat 2-3 tbls olive oil from the sun-dried tomatoes far. It is infused with the yummy flavor. Brown the flattened chicken breasts on each side for approx 4 minutes. Then layer 2 breasts in the bottom of a baking dish, top with mozzarella or ricotta, then top the cheese with the vegetables. Lay the last 2 chicken breasts and top with remaining cheese. Bake at 350 for 25 minutes or until bubbly. Combine 3 tbls butter, juice from 1/2 lemon and a few drops of garlic oil (from jar of mince garlic)...if you have it. Melt over low heat and pour over each serving of chicken and vegetables. This is so good..and is great leftover! I like to serve with a side of Italian dressing pasta.
Trust me, it is so good...even better than it looks in this picture

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