Chicken Pomodoro
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 226.79 g Fontina cheese, shredded
- 118.29 ml semi-dry tomatoes, chopped
- 1 garlic clove, minced
- 118.29 ml fresh Italian parsley, chopped
- 29.58 ml balsamic vinegar
- 236.59 ml olive oil
- 118.29 ml flour
- salt, to taste
- pepper, to taste
- 59.14 ml chicken broth
- 0 dry white wine
- 4 boneless chicken breasts
directions
- Combine the fontina, tomatoes, parsley,garlic and the basalmic vinegar in a small bowl.
- Pound the chicken breasts to about 1/3 inch thick.
- Put cheese mixture in the middle and roll up securing with a toothpick.
- Heat the oil on medium heat.
- Season the flour with salt and pepper [ I also like to add some Italian seasoned bread crumbs for texture].
- Dredge chicken rolls in flour mixture. Cook chicken for about 15 minute browning evenly.
- Remove chicken and keep warm.
- When all of the chicken is done add the white wine and then the broth to deglaze the pan for the sauce.
- Cook until it has a nice syrup like consistency.
- Pour over the chicken and serve.
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RECIPE SUBMITTED BY
I was born and raised in Utah. I started cooking at a young age. I love to cook. Food is one of my favorite hobbies. I just learned how to make sushi. Love fresh vegetables so I grow a organic garden every year.