Pollo Bella Recipes

Steps:

• Open chicken breasts and lay open side down on a hot grill.
• Grill 3-5 minutes on each side until cooked.
• Remove from grill.
• Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
• Hold folded breast with wooden picks.
• Set on a warmed platter and cover.
• In a large skillet saute the onions and garlic in the clarified butter until tender.
• Deglaze the pan with the white wine.
• Add the butter, salt, and pepper, and mushrooms and cook until tender.
• Add basil and lemon juice and swirl pan to combine.
• Pour mushroom sauce over the Chicken breasts.

Steps:

• Tre Fungi Directions:.
• Saute the sliced Portobello and button mushrooms in oil and butter.
• When mushrooms begin to lose their water, add porcini mushrooms, garlic, and rosemary; saute for 10 minutes.
• Add the reserved porcini liquid.
• Bring to a boil, add salt and pepper. Remove from heat.
• Bring to room temperature and add parsley; chill.
• Sauteed Chicken Directions:.
• Rinse and gently pat dry chicken breasts.
• Flatten chicken breasts and season with salt and pepper.
• Coat chicken breasts with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides.
• Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Saute until nicely brown, flip and repeat on the other side.
• Top each chicken breast with cheese; cover the pan and allow the cheese to melt.
• Serving Directions:.
• Heat the Tre Fungi with white wine in a separate pan until it starts to bubble.
• Pour on top of chicken and serve with rice pilaf and steamed asparagus.