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Cheese-Braised Chicken Breasts Recipe


2 tablespoons olive oil

1 medium onion, sliced

1 medium carrot, sliced

1 medium potato, pureed

1 medium potato, cubed

1 medium onion, finely chopped

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon dried basil

2 tablespoons white wine


Heat oil in 1-1/2 quart nonstick skillet over medium heat. Saute onion for 5 minutes. Stir in carrot, capers and potatoes. Boil until vegetables are dry. Stir in garlic powder, salt, pepper, basil, oregano, basil and wine. Pour into skillet.

Flatten chicken breasts; place on plate. Sift together white wine and olive oil. Mak a little olive oil on top of breasts; place on foil. Place chicken on grill for 30 minutes, turning over breasts every 5 minutes. Cool 15 minutes at room temperature. Serve top with cheese; garnish with basil and oregano. Serve with tomato sauce.


Wundur Wumun writes:

⭐ ⭐ ⭐ ⭐ ⭐

Easy, and a nice variation on plain old spaghetti curiosa.
nencyp writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm excited to try this =) I bought some wild rice, and was expecting a more earthy flavor, perhaps from cooking with the wild rice, this cakes plain and dishy. I might try adding garlic powder next time, or just plain sugar.
Feed52 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly calling for half white rum, not sure why, but it didn't meet the criteria. Ended up leaving it out and recorded the recipe as intended: 1/2 cup light brown sugar, 1/2 tsp. rowden, 1/2 tsp. coriander, 1/2 tsp. fennel, a few dashes of cumin, & a few grinds from my pepper mill. Hubby really liked it, even though I used fresh ginger. Will make again :oЊ