chicken breast valdostana with braised lentils

chicken breast valdostana with braised lentils

* 1 chicken breast
* 4 slices of ham
* 4 slices of cheese
* 300 g mushrooms
* 1 onion
* 2 cloves garlic
* 2 cups tomato juice
* flour for frying chicken breast
* salt and pepper
* thyme
* rosemary
* oregano

The chicken breast is cut in 2 lengthwise. Each piece is beaten a little with the sledgehammer between 2 food foils. A few tablespoons of flour mix with a little salt, pepper and rosemary. Roll out each piece of breast in abundance, then fry in hot olive oil. Remove on an absorbent towel, absorb excess oil and keep warm.

In another pan, lightly fry the finely chopped onion and garlic. When the onion has become transparent, add the finely chopped mushrooms (or cut into slices, as desired) and a cup of tomato juice. Match the taste of salt and pepper and simmer until all the juice is reduced.

We mix the remaining tomato juice with pepper, thyme and oregano.

In a heat-resistant dish greased with a little oil, put the fried chicken pieces, cover with a slice of ham.

chicken breast valdostana with braised lentils

a layer of mushroom composition

chicken breast valdostana with braised lentils

and a slice of mozzarella, then pour the tomato juice with spices.

chicken breast valdostana with braised lentils

Put the tray in the oven for 25-30 minutes, until the sauce decreases and the cheese melts.

Serve hot.

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