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    Chuck's Sicilian Balsamic Chicken


    Source of Recipe


    posted by gijane to recipecircus, from Chuck Cortese

    List of Ingredients




    1 1/2 pounds boneless skinless chicken breasts
    Lemon pepper
    1/3 cup olive oil
    2/3 cup Balsamic vinegar
    6 garlic cloves peeled, sliced thick
    1/4 cup grated Reggiano Parmigiano cheese
    1/4 cup sun-dried tomatoes dry with white wine to cover
    1/2 cup roasted red pepper strips 1/4-inch thick
    1/4 cup fresh basil slivered as thin as possible
    Asiago cheese
    1/2 cup dry white wine

    Recipe



    Preheat heavy nonstick skillet; add small amount of vegetable oil. Sprinkle chicken very lightly with lemon pepper and saute until well done. When chicken is cooked, turn up heat under skillet, pour 1/4 cup dry white wine over and cover with lid. Remove pan from heat and cool at room temperature. When cool, remove lid, remove chicken and place on cutting surface. Scrape bottom of pan to loosen browned bits in remaining liquid. Pour into small container and set aside.

    Soak tomatoes in white wine for 1/2 hour. Julienne the chicken and place in a container that has a tight fitting lid. Drain the tomatoes and chop very fine; add to chicken. Combine extra virgin olive oil with balsamic vinegar. Shake in lidded container or whisk in bowl until well blended. Add garlic and basil. Pour over chicken and mix well. Add the liquid and browned bits (if any) and mix well. Place covered container in refrigerator; marinate about 4 hours, turning container and shaking about every 45 minutes.

    To serve: Place drained chicken mixture on platter; reserve liquid. Remove garlic. Place roasted peppers intermittently over top of chicken. Drizzle reserved liquid very lightly over top. Sprinkle grated Parmigiano over all. Shave Asiago cheese with a vegetable peeler into curls and cover all.

    To serve as an hors d'oeuvre: Lightly toast very thinly sliced baguette bread slices and cover with mixture at room temperature.

    To serve as a salad or light entree: Place chicken mixture (room temperature or chilled) on hearts of romaine lettuce.

 

 

 

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