October 08, 2010

Recipe: Shana's Chicken with Sundried tomatoes and Cheese

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This is a Shana original creation, I am very proud of this chicken creation and have no idea truly what to call it, and I cook by how I feel so I don't exactly measure so bare with me through this recipe ;0) and try it, truly so so so good! IF you have questions please ask!

Ingredients:
some tablespoons of Olive Oil
boneless skinless chicken breast (1 for each person you are serving)
Sundried tomatoes
Provolone cheese (2 slices per serving)
Mozzarella cheese at least 2 cups
Chicken Broth
Chicken seasoning
Cous Cous

DIRECTIONS:

First take your chicken and season it with the chicken seasoning (McKormick, or Mrs. Dash etc.) place in a pan with enough chicken broth to completely cover it place a lid on it and let it cook on medium-high heat till cooked through.

I prefer dehydrated sun-dried tomatoes (you can find them in the produce section) that way you just put what you need in boiling water for 2 minutes and they are ready. I found with the jar kind they went bad before I was ready to use them again.
For the cheeses, I think that you MUST USE HIGH QUALITY CHEESE. I prefer Sargento for the Provolone which is on sale for $2.50 a package and they often have coupons and for the Mozzarella I like Kraft.



The pictures shows the different steps....
When you chicken is cooked through have a sided pan and coat it with olive oil I also like to grind pepper with my pepper mill and then I place a breast of chicken down then a few dun-dried tomatoes, then the mozzarella and then usually 2 pieces of provolone per chicken breast. Notice lots of cheese will fall on the pan as you do this, that is totally great, that is why you have olive oil in the pan, it will be so yummy, you do not want the tomatoes to fall off so do try to make sure they are firmly on top.

Put it in your pre-heat 350 degree oven and let the delicious cheese melt and brown in the pan. I would set the timer for 15 minutes and check. I like the cheese that falls in the pan to be completely crispy so I usually leave it in for 20 minutes! We LOVE COUS COUS, we usually do the Near East Cous Cous, but this time I tried an Israeli variety, very easy to make only 5 minutes you could also serve it over rice! So let me know what you think, is this something any of you think looks appetizing?

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