Chicken Pecorino Romano

Name: Chicken Pecorino Romano Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 4 oz Casaro Pecorino Romano Cheese - 1 oz. (by MBALLOU); 1 clove Garlic; 2 tbsp Basil; 2 tbsp Parsley; 1 tbsp Italian Spice (by SLIDOG); 1 large Egg fresh whole raw; 1 large Egg white fresh; 2.5 1tsp Olive Oil; 2 oz Bel Gioioso - Fresh Mozzarella; 2 tbsp Basil; 12 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS); 1 cup Fresh and Easy Cherry Tomato Sauce (by ROBYNCN)

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 4

Ingredients

2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 4 oz Casaro Pecorino Romano Cheese - 1 oz. (by MBALLOU) 1 clove Garlic 2 tbsp Basil 2 tbsp Parsley 1 tbsp Italian Spice (by SLIDOG) 1 large Egg, fresh, whole, raw 1 large Egg white, fresh 2.5 1tsp Olive Oil 2 oz Bel Gioioso - Fresh Mozzarella 2 tbsp Basil 12 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS) 1 cup Fresh and Easy Cherry Tomato Sauce (by ROBYNCN)

Directions

Preheat oven to 350 degrees. Assemble "beading" by combining almond flour, Pecorino Romano cheese, dried spice, fresh spices (reserve 2 Tbsp fresh basil for garnish), and gralic and set aside. Pound and slice chiken into thin cutlets. Soak chicken in beaten eggs. Dredge each piece into the breading and flip to coat both sides. Add oil to pan and fry chicken pieces. Soak up excess oil with a paper towel OR Bake on a non-stick pan (or on parchment paper) in a 350 degree oven for 30 minutes. Put about 1 cup of sauce on the bottom of an oven baking dish and arrange chicken pieces on top of the sauce. Top with additional sauce and fresh mozzarella, if desired. Bake to warn through and melt cheese. Garnish with fresh basil. Serve with a salad for a complete meal.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JEANNEM55.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving