Chicken Roma Supreme

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Contributed by: Chef Noe Lorenzana

Chef Noe Lorenzana

Capistrano's Restaurant Sundried Tomato Sauce 4 t Shallots – chopped 3 t Olive oil 1/2 lb Sundried tomatoes – soaked 1/2 t Garlic 1 C White wine 1 C Sundried tomato water – left over 2 C Heavy cream 1 oz Corn starch 1 lb Butter Salt and pepper to taste Sauté the shallots in olive oil until brown. Add sundried tomatoes, garlic, white wine and sundried tomato water. Add heavy cream to boiled and add corn starch. Reduce to half, turn to low heat and add butter piece by piece. Do not break the sauce. Strain and adjust the taste with salt and pepper. 1/2 oz Shallots 1/2 oz Mushrooms – sliced 1 7 oz Chicken breast 1 Spinich leaves 1 oz Buttermilk 1/2 C Bread crumbs 1 oz Shredded parmesan 1 t Olive oil blend 1/2 t Garlic 1/2 Basil leaves – julienne 3 oz Sundried tomato sauce 1 Garnish Sauté the shallots and mushrooms and set aside. Pound the chicken breast and stuff with spinach, mushrooms, and shallots. Dip in buttermilk and coat with bread crumbs and parmesan cheese. Fry to crispy (15 seconds) and finish in the oven. Slice the chicken breast into five (5) pieces and fan around the plate.

Chicken Roma Supreme

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Chicken Roma Supreme taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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  1. Chef Noe Lorenzana

    Capistrano's Restaurant Sundried Tomato Sauce 4 t Shallots – chopped 3 t Olive oil 1/2 lb Sundried tomatoes – soaked 1/2 t Garlic 1 C White wine 1 C Sundried tomato water – left over 2 C Heavy cream 1 oz Corn starch 1 lb Butter Salt and pepper to taste Sauté the shallots in olive oil until brown. Add sundried tomatoes, garlic, white wine and sundried tomato water. Add heavy cream to boiled and add corn starch. Reduce to half, turn to low heat and add butter piece by piece. Do not break the sauce. Strain and adjust the taste with salt and pepper. 1/2 oz Shallots 1/2 oz Mushrooms – sliced 1 7 oz Chicken breast 1 Spinich leaves 1 oz Buttermilk 1/2 C Bread crumbs 1 oz Shredded parmesan 1 t Olive oil blend 1/2 t Garlic 1/2 Basil leaves – julienne 3 oz Sundried tomato sauce 1 Garnish Sauté the shallots and mushrooms and set aside. Pound the chicken breast and stuff with spinach, mushrooms, and shallots. Dip in buttermilk and coat with bread crumbs and parmesan cheese. Fry to crispy (15 seconds) and finish in the oven. Slice the chicken breast into five (5) pieces and fan around the plate.

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