Buca Di Beppo Chicken Glorioso
photo by DeliciousAsItLooks
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 ounces olive oil
- 4 1⁄2 boneless skinless chicken breasts
- 1⁄4 teaspoon salt
- flour
- 6 ounces white wine
- 3 garlic cloves, chopped
- 1⁄2 teaspoon crushed red pepper flakes
- 8 ounces alfredo sauce (homemade, preferrably with Romano cheese or prepared will do in a pinch)
- 2 ounces sun-dried tomatoes
- 1⁄2 cup mozzarella cheese, shredded
- 2 teaspoons parsley, chopped (garnish)
directions
- 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.
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Reviews
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This recipe was the bomb. Everyone liked it which is an accomplishment in our family. I made Skinny Fettuccini Garlic Alfredo (on pinterest). It is made with 1% milk and small amounts of butter and cream cheese which cuts down on calories but certainly not flavor. Adding some wine to it really kicked up the flavor. Delicious!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.