Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

CHICKEN GLORIOSO




Source of Recipe


Buca di Beppo / Chef Richard Graham


List of Ingredients




3 oz Olive oil
4 ½ pieces Chicken Breast
¼ t Salt
Flour
6 oz White Wine
3 cloves Garlic, Chopped
1/2 t Crushed Red Pepper
8 oz Prepared Alfredo Sauce
2 oz Sundried Tomatoes
½ cup Mozzarella, shredded
2 t Parsley, chopped


Recipe



Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour. Sauté the chicken breast skin side down until browned. Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil. Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met. Transfer the chicken breasts to a pan and hold. Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce. Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.

Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top. Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown. Garnish with parsley and serve.