Posted on Categories Personal

Tonight’s recipe: Chicken Rosalita

A friend was over for dinner tonight and I took the opportunity to experiment with chicken and my cast iron skillet. I made up a dish, kind of like Chicken Parmagianna without the final baking step. The chicken came out really nice, so I thought I’d share the recipe. The indicated ingredients are enough for two+ portions depending on the size of the chicken breasts and how hungry you are!

Ingredients:

  • 3 boneless chicken breasts

  • 6 cloves of garlic

  • 2 tomatoes

  • 4 oz. white mushrooms (really to taste)

  • 2 eggs

  • 1/2 cup seasoned breadcrumbs

  • 4 tbsp canola oil

  • 2 tbsp oregano

  • 2 tbsp parsley

  • 4 oz. Jarlesburg cheese (or mozzarella, swiss, etc)

  • 1 tsp. Arrow root (can substitute corn starch)

    Preparation:

  • Cut tomatoes into large slices

  • Cut cheese into thin slices

  • Cur garlic into thin slices

  • Cut mushrooms into thin slices

  • Pound chicken breasts flat (always cover the chicken with plastic!)

  • Put breasts into egg wash and then coat with breadcrumbs

    Cooking:

    1. Heat skillet, then add oil

    2. Add garlic

    3. Add chicken breasts

    4. Once breasts begin to brown, add tomatoes

    5. A little salt and pepper

    6. After tomatoes begin to soften (about 5 minutes), flip breasts

    7. Add mushrooms

    8. Top breasts with cheese slices

    9. After cheese softens, add oregano and parsley

    10. Stir thoroughly and spoon mushrooms, tomato, and liquid over chicken

    11. Stir arrow root into a few ounces of water in a glass, then add mixture around skillet and stir

    12. Let cook another 2-3 minutes and then serve!