Romano Chicken Supreme Recipe
- 6 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon salt
- 1 pound fresh mushrooms, chopped
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 2 garlic cloves, minced
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons orange juice
- 1 cup soft bread crumbs
- 1/3 cup grated Romano cheese
- 1. In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt.
- 2. In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese.
- 3. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Yield: 6 servings.
1 chicken breast half with about 1/4 cup mushroom mixture equals 274 calories, 11 g fat (6 g saturated fat), 100 mg cholesterol, 413 mg sodium, 8 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.