Chicken Nopoli
Ingredients
INGREDIENTS REQUIRED:
BONELESS CHICKEN BREAST – SINGLE CHICKEN BREAST PIECE
HAND CRUSHED CORN FLAKES – APPROX 1 CUP
CANDIED PECANS – ¼ CUP
GROUND CINNAMON – PINCH
HONEY – TO TASTE
SALT AND PEPPER – TO TASTE
SALTED BUTTER – ¼ CUP
FRESH CHOPPED GARLIC – 1 TABLESPOON
FRESH CHOPPED PARSLEY – ½ TABLESPOON
½ CUP OF AMARETTO LIQUER
¾ – 1 CUP OF HEAVY CREAM
Instructions
START WITH A SINGLE BONELESS CHICKEN BREAST – COVER WITH CLEAR WRAP AND LIGHTLY POUND FLAT
REMOVE CHICKEN BREAST AND FIRMLY COAT EACH SIDE WITH HAND CRUSHED CORN FLAKES
PREPARE A SAUTE PAN OVER MED-HIGH HEAT
ADD BUTTER TO SAUTE PAN AND MELT; ONCE MELTED – PLACE CHICKEN BREAST ENCRUSTED WITH CORN FLAKES AND SAUTE UNTIL THE EDGES START TO TURN WHITE – ADD SALT AND PEPPER TO TASTE
FLIP CHICKEN BREAST OVER AND CONTINUE TO SAUTE – IMMEDIATELY ADD FRESH CHOPPED GARLIC AND SAUTE UNTIL IT TURNS FRAGRANT – DO NOT BURN GARLIC.
IMMEDIATELY DEGLAZE PAN WITH AMARETTO LIQUER. AFTER FLAME BURNS OFF – ADD HEAVY CREAM AND HONEY AND REDUCE UNTIL SAUCE THICKENS
REMOVE CHICKEN FROM PAN AND PLACE ATOP COOKED PENNE OR RIGATONI PASTA. POUR REMAINING REDUCED CREAM OVER CHICKEN AND PASTA.
TOP WITH CANDIED PECANS, FRESH CHOPPED PARSLEY, AND A PINCH OF GROUND CINNAMON.
ENJOY!