Easy Chicken Gismonda Food

CHICKEN GISMONDA

Steps:

• Combine bread crumbs and Parmesan; set aside. In small bowl, combine eggs and oil; beat well and set aside.
• Cut diagonal slices through skin side of chicken breasts and pound lightly until meat is thin, careful not to tear skin. Flour chicken thoroughly and coat with egg/oil mixture, then with bread crumbs and cheese. Pat firmly and set aside on waxed paper.
• Heat 1-ounce clarified butter in frying pan and add mushrooms, then add lemon juice, salt and pepper. Cook about 7 minutes, then drain off excess butter. Add sherry and shake to heat through.
• In another saucepan, melt fresh, salted butter and add washed (but not dried) spinach, 1 layer at a time, seasoning each layer with salt, pepper and nutmeg. Cook on medium heat for about 6 minutes, then drain immediately and keep warm.
• Meanwhile, heat remaining clarified butter in large pan and fry chicken breasts on medium heat, about 4 minutes each side, add mushroom sauce and shake to heat through.
• To serve, place pile of spinach on plate, cover with chicken and sauce.

EASY CHICKEN GISMONDA

Steps:

• Season chicken to taste with salt and pepper. Roll in breadcrumbs and sauté in 4 Tbls. butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water for 1 minute. Drain. Brown half of remaining butter in another skillet and sauté spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and sauté until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms.
• For the whole mushrooms on top- toss the mushrooms in olive oil, minced garlic, and chopped fresh thyme and arrage on a roasting pan. Lightly season with salt and pepper and roast at about 400 degrees for just under 10 minutes or until they become nice and tender. Top the finished dish with the roasted mushrooms. Mushrooms can be made ahead of time and placed in fridge covered with clear wrap.

CHICKEN GISMONDA

Steps:

• Split chicken breasts. season to taste with salt and pepper. Roll in bread crumbs and sauté in 4 Tbsp. butter in skillet til golden and cooked through
• Meanwhile, blanch spinach in boiling water 1 minute. Drain. Brown half the remaining butter in another skillet and sauté spinach til just tender.
• . Remove chicken from pan and add remaining butter. Add mushrooms and sauté til light brown. When ready to serve, place spinach on platter. arrange chicken breasts over spinach and cover with mushrooms. Drizzle any butter remaining in pan over chicken. Garnish with whole mushrooms if desired.

CHICKEN GISMONDA

Steps:

• Season chicken to taste with salt and pepper.
• Roll in bread crumbs and saute in 4 tablespoons butter in skillet until cooked through.
• Meanwhile, blanch spinach in boiling water 1 minute; Drain.
• Brown half of remaining butter in another skillet and saute spinach until just tender.
• Remove chicken from pan and add remaining butter; Add minced mushrooms and saute until light brown.
• Place spinach on platter; Arrange chicken breasts over spinach and cover with mushrooms.
• Drizzle butter remaining in pan over chicken.
• Garnish with whole mushrooms, if desired.

EASY GRILLED CHICKEN

Steps:

• Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
• Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
• Grill chicken and veggies over medium heat.