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Recipe by: temima
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Serves: 10
CarbsPerServing: 16g total
Effort: Easy
1/4 cup butter -- melted
1/4 cup parmesan cheese -- could use pork rinds
(recipe called for dry bread crumbs)
4 boneless breasts (about one pound)
3 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
4 ounces pimientos -- chopped
1/2 cup grated parmesan cheese
1/4 cup fresh basil -- minced
1/8 teaspoon pepper
Dip breasts in melted butter then in parmesan or crushed pork rinds,
cook in skillet on both sides till juices run clear, about ten
minutes. Set aside and keep warm. Add broth to skillet, bring to
boil, scraping bottom of pan to loosen browned bits. Stir in cream
and pimientos; boil and stir one minute.
Reduce heat. Add Parmesan cheese, basil and pepper. Stir till heated
through, pour over chicken.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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