recipe adapted slightly from my sister-in-law Kelly
If you are an Italian lover at all, then this recipe will definitely not disappoint. I love how it takes the basic alfredo sauce and gives it a great new flavor with tomato and basil. So delicious!
Serves 2-3
2 boneless, skinless chicken breasts, pounded thin
1/4 cup milk
1/2 cup Progresso Garlic & Herb Bread crumbs (or just Italian-style bread crumbs will work too)
2 tsp Roasted Garlic and Bell Pepper Seasoning
3 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons flour
1/2 cup chicken broth
1/4 can of Italian diced tomatoes, drained and finely chopped
1 cup heavy cream (I used half and half and it worked great)
1/2 cup grated Parmesan cheese
2 Tablespoons dried (or fresh) basil
dash of freshly ground black pepper
Place bread crumbs and garlic and bell pepper seasoning in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl. In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking. Dip the chicken in the milk, and then coat with the crumb mixture. Cook chicken in butter until browned and cooked through (about 10 minutes). Remove and keep warm. In the same skillet, add garlic and saute for approximately 1 minute. Add 2 Tablespoons flour and whisk for about 1 minute over medium heat until golden. Add chicken broth and bring to boil. Stir occasionally to loosen browned parts from the pan. Stir in cream and tomatoes; bring to a boil for one minute. Reduce heat to low; add Parmesan cheese, basil and dash of pepper. Stir sauce and cook until heated through and thickened (about 5 minutes). Serve by pouring the sauce over the chicken and cooked pasta (if desired).
