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MB Herb Crusted Chicken in Basil Cream Sauce by Marti Brown serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Herb Crusted Chicken in Basil Cream Sauce

Ingredients:

Boneless Skinless Chicken Breasts, pounded thin

1/2 cup

Progresso Garlic & Herb Bread Crumbs

1/4 cup

Milk

2 tsp

'Perfect Pinch' Roasted Garlic and Bell Pepper Seasoning

1 tsp

Freeze dried chives

3 tbsp

Butter

Garlic cloves, minced

1/2 cup

Chicken Broth

1/4 can

Italian diced tomatoes, drained and finely chopped

1 cup

Heavy whipping cream

1/2 cup

Grated Parmesan cheese blend

2 tbsp

freeze dried (or fresh) basil

dash of fresh ground black pepper

Directions:

Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
Place milk in a separate shallow bowl.
In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
Dip the chicken in the milk, then coat with crumb mixture.
Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
In the same skillet, add garlic and saute for approximately 1 minute.
Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
Stir in cream and tomatoes; bring to a boil and stir for one minute.
Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.

Categories:

Poultry