Chickinadici Ala Nica Basil Sausa Con Fromage recipe
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Categories of Recipe
Cheese Recipes
Chicken Recipes
Poultry Recipes
 
Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
4 each chicken breasts boneless
2 cups milk
1/2 cup butter
1 pint cream heavy
1/4 cup sherry
1 can stock
3 tablespoons cornstarch
1/3 cup basil leaves
1 teaspoon black pepper
3/4 cup romano cheese grated
3/4 cup parmesan cheese grated
2 cups bread crumbs
1 teaspoon garlic powder
2 teaspoons onion powder
 Halve breasts.

Marinate breast pieces in milk for 1 hour.

Melt butter in 2-qt saucepan on medium heat.

On low heat, add heavy cream and sherry.

Shake broth with cornstarch and add. Add basil and black pepper.

Slowly add cheese and stir. When sauce is a magnificent oneness, thick, rich and aromatic, turn off heat and let it age for at least 15 minutes.

Preheat oven to 4.

Grease cookie sheet [olive oil is good].

Mix seasoned bread crumbs, garlic powder, and onion powder in bowl.

Roll milk-soaked breast pieces in seasoned bread crumbs.

Sit breasts on greased cookie sheet for a couple minutes.

Bake for 1-12 minutes.

Two minutes before done, remove breast and spoon on sauce.

Remove breasts and serve immediately on ornate Venetian gold leaf platter, with long-stemmed parsley and spring onion garnish.

Serve sauce in hand painted tureen from Torino.

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