4 chicken breasts, boneless
2 cup milk
1/2 cup butter
1 pt cream, heavy
1/4 cup sherry
1 can stock
3 tbsp cornstarch
1/3 cup basil leaves
1 tsp black pepper
3/4 cup romano, grated
3/4 cup parmesan, grated
2 cup bread crumbs
1 tsp garlic powder
2 tsp onion powder
A Recipe for
Chickinadici Ala Nica Basil Sausa Con Fromage
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This is a recipe for Chickinadici Ala Nica Basil Sausa Con Fromage from the recipe cookbook of Recipes-to-go (Cheese)
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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 400. 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 10-12 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.
Source: A World famous recipe handed down from the Borgia Popes to
~Johnc-. It won 47 prizes in Paris, France for culinary exuberance.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook echo
Serves: 4
Chickinadici Ala Nica Basil Sausa Con Fromage Recipe brought to you by Recipes To-Go