Ingredients:
- 1 1/4 pounds chicken breast tenderloins
- 2/3 cup bottled sweet Italian salad dressing
- 3/4 packaged seasoned dry bread crumbs
- 3/4 cup halved fresh mushrooms
- 2 cloves garlic, finely chopped
- 1 Tablespoon butter
- 1/4 cup coarsely chopped prosciutto
- 34 cup shredded mozzarella cheese
- 1 lemon, quartered
1. Marinate chicken in salad dressing for 2-24 hours.
2. Drain chicken, discard marinade. Dip chicken in bread crumbs to coat. Thread chicken on skewers, accordion style, leaving 1/4 inch space between pieces
3. Heat grill to medium. Grill skewers for 10-12 minutes, turning once halfway thru grilling.
4. In a large skillet, melt butter. Add garlic and mushrooms and cook until tender. Add prosciutto and cook 2 minutes.
5. Remove chicken from skewers; arrange on plates. Sprinkle chicken with mushroom mixture, top with cheese. Squeeze lemon to finish.
Source: Family Circle Hometown Cooking cookbook
My notes:
Everyone seemed to love this dinner. The chicken had a nice flavor, and even though I'm not a fan of prosciutto, it was quite tasty as part of the mushroom mixture. This is definitely a recipe I will make again. In place of regular bread crumbs I used panko. Also, I used baby bella mushrooms and quartered them. Next time, I think I might add just a few slices of onion and possibly introduce a little white wine to the mxiture and try to create a bit of a sauce.
I served this with roasted broccoli, cauliflower and carrots, Alexia french rolls, and fresh cherries.
Roasted broccoli, cauliflower and carrots are made by tossing veggies in a little bit of olive oil, sprinkling with freshed cracked black pepper, a little kosher or sea salt and roasted in the oven for about 20 minutes at 400 degrees. If you like a little kick, toss in a few red pepper flakes before roasting.
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