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Herb Crusted Chicken in Basil Cream Sauce

When I saw the title of this recipe, I knew I had to give it a try. I love trying new ways to doctor up chicken breasts and a basil cream sauce sounded perfect. I served the chicken over pasta (shocker) and it was amazing. The creamy sauce combined with the crispy and flavorful chicken made my belly very, very happy 🙂 I’ll definitely make this again- give it a shot!

Herb Crusted Chicken in Basil Cream Sauce

What you’ll need:

  • 2 Boneless Skinless Chicken Breasts, pounded thin
  • Desired pasta
  • 1/4 cup milk
  • 1/2 cup Progresso Garlic & Herb Bread Crumbs
  • 2 teaspoons ‘Perfect Pinch’ Roasted Garlic and Bell Pepper Seasoning
  • 1 teaspoon freeze dried chives
  • 3 Tablespoons butter
  • 3 cloves of garlic, minced
  • 1/2 cup Chicken Broth
  • 1/4 can of Italian diced tomatoes, drained and finely chopped
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese blend
  • 2 Tablespoons freeze dried (or fresh) basil
  • dash of fresh ground black pepper

What to do:

  • Cook pasta according to directions.
  • Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives 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, then coat with crumb mixture.
  • Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
  • In the same skillet, add garlic and saute for approximately 1 minute.
  • Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
  • Stir in cream and tomatoes; bring to a boil and stir for one minute.
  • Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
  • Serve by pouring the sauce over the chicken and pasta.
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