Creamy Pimento Chicken
3 large boneless skinless chicken breasts, halve
4 oz. jar diced pimentos, drained
italian bread crumbs (~1 cup)
1/2 cup milk
pecorino romano cheese, grated (~1/4 cup)
1/4 cup fresh basil, chopped
1 clove garlic, minced
~1/2 stick butter
1/4 cup chicken broth (I didn't measure this...could be more or less)
1 cup heavy cream
red pepper flakes
pepper
italian seasoning
angel hair pasta (optional)
maybe some lemon wedges and a little extra basil for garnish (presentation...I need to work on that!)
Grab 2 bowls and put the milk in one and the breadcrumbs into another. This will be for the breading. Turn your stove to medium heat and melt a few pats of butter in a cast iron skillet (If you don't have a cast iron, you can use a regular skillet, but cast iron is the bees knees). Grab a piece of chicken and dip in the milk and then dredge through the bread crumbs and coat the chicken. Cook about 5 minutes on each side or until just browned.
Place the browned chicken in a sprayed baking dish. Preheat the oven to 350. At this point I sprinkled a little italian seasoning on the top of each browned chicken breast. Cover and cook about 20-30 minutes depending on your oven and the size of your chicken pieces.
While that is cooking, have a little wine. Yippee!
When the chicken is just about done, prepare your sauce and pasta noodles (if you are into the pasta). For the sauce, grab a small pot and start over low heat. Saute the garlic for about 1 minute (do not burn). Then stir in chicken broth, pimentos, heavy cream, spices and cheese. Bring to a boil and heat for about 2 minutes or until desired thickness while continuing to stir. Turn down the heat and add the basil to the sauce. Keep on low heat.
We chose to have pasta, chicken and top it with a healthy dose of sauce. (You could sub in rice, or eat it plain with sides...just about anything could work here)
Notes: We both REALLY enjoyed it (and husband helped me make it)!
Servings: 4-6
Start to Finish: 1 hour
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