Chicken A La Rosalie By Rosalie Dimasso Russo Food

CHICKEN ROSALIE

Steps:

• Saute chicken breasts lightly in butter or margarine.
• Place each on a ham slice in a 9 x 12-inch greased baking dish.
• In same skillet used for browning chicken, saute mushrooms.
• Add remaining ingredients, mix well and spoon over chicken and ham.
• Sprinkle with parsley and bake at 275 degrees for 2 1/2 hours.

CHICKEN A LA ROSALIE (BY ROSALIE DIMASSO RUSSO)

Steps:

• * Coat chicken cubes in seasoned eggs (salt, pepper and garlic powder) and then coat with flavored bread crumbs. Fry, drain on paper towls, discard oil. * Fry sliced onions, then peppers. * Give mushrooms a quick boil in water to which vinegar has been added. (Mushrooms should be whole, however, if they are too large, remove stems and use caps). * Now you are ready to saute'' the drained mushrooms, when almost done, add chopped ham or pepperoni to the mushrooms and give them an additional saute-ing. * Now, place everything together in a large pan, add 1 1/2 cups of lemon juice, season with salt, pepper, oregano, basil, parsley and mix together and simmer for approximately 5 minutes. * At this point, it can be frozen or refrigerated for later use. * When ready to use, be sure to remove from the refrigerator a few hours prior to baking. * Add 1 1/2 sticks of butter and heat until piping hot in a 350 degree oven for approximately 45 minutes. ** Hints: Use two frying pans to speed up the preparation. Add salt and pepper after frying peppers, not during as it will wilt them.