Recipe by Cook4_6
Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.
Top Review by kimpoole
This recipe was delicious. I did add artichokes to the sauce when I added the sun dried tomatoes. One suggestion is to prepare the meal a day in advance, the flavors really popped the second day.
- 85.04 g olive oil
- 5 boneless skinless chicken breasts
- 1.23 ml salt
- 170.09 g white wine
- 3 garlic cloves, chopped
- 2.46 ml crushed red pepper flakes
- 226.79 g alfredo sauce (homemade, preferrably with Romano cheese or prepared will do in a pinch)
- 56.69 g sun-dried tomatoes
- 118.29 ml mozzarella cheese, shredded
- 9.85 ml parsley, chopped (garnish)
Directions See How It's Made
- Preheat oven to 425 degrees F.
- Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
- Saute the chicken breast until browned.
- Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
- Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
- Transfer the chicken breasts to a pan and hold.
- Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
- Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
- Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
- Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
- Garnish with parsley and serve.