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Ингредиенты
- 3 lg. Large eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 pound freshly grated Romano cheese
- 2 1/2 pound skinned boneless chicken breasts (cut up in bite size pcs)
- 2 to 3 c. seasoned fine dry bread crumbs
- About 1 1/4 c. extra virgin olive oil
- 1 pound mushrooms, sliced
- 2 lg. onions, minced coarse
- A 12 ounce. jar pepperonici (pickled green mild chili peppers), liquid removed
- 1/2 c. dry white wine
- Rice or possibly buttered noodles as an accompaniment
Инструкции
- In a bowl combine well the Large eggs, the salt, the pepper, and the Romano and stir in the chicken. Have the bread crumbs ready in a large shallow plate. In a large heavy skillet heat 1/3 inch of the oil over high heat till it is warm. Dredge as much of the chicken as will fit in the skillet in the bread crumbs, shaking off the excess, and fry the pcs in one layer in the oil for 2 min on each side, or possibly till they are browned. Transfer the chicken to a platter and keep it hot, covered loosely. Dredge the remaining chicken and brown it, adding more oil to the skillet as necessary. Cook the mushrooms and the onions in the oil remaining in the skillet over moderate heat, stirring for 10 min or possibly till they are softened. Slit the pepperonici over the skillet with a sharp knife, add in them to the vegetables, and cook the mix stirring for 5 min. Stir in the wine and the chicken, add in salt and pepper to taste, and heat the mix till it is heated through. Serve the chicken over rice or possibly noodles.
- NOTE: This dish can be made ahead and served in a chafing dish. Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 12 servings | |
| Calories 435 | |
| Calories from Fat 251 | 58% |
| Total Fat 28.37g | 35% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.02g | |
| Cholesterol 98mg | 33% |
| Sodium 533mg | 22% |
| Potassium 385mg | 11% |
| Total Carbs 20.23g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.2g | 2% |
| Protein 23.13g | 37% |
