SLICED CHICKEN RECIPES RECIPES

Steps:

• Trim the broccoli stalks and peel them.
• Slice off the florettes, and cut them into bite size pieces.
• Roll cut the peeled stalks into small pieces.
• (you should end up with approz. 4 cups cut broccoli) Set aside.
• Slice chicken breasts into 1/4 inch wide slices.
• Place in bowl with chicken broth, 1 teaspoon cornstarch, 1/2 teaspoon salt, and stir together.
• Mix remaining 2 teaspoons cornstarch and 1/2 teaspoon salt with 1/2 cup cold water.
• Set aside.
• Pour 1 tablespoon oil into wok or large skillet and place over high heat.
• When oil is hot, add broccoli and stir for about 30 seconds.
• Add remaining 1/4 cup water, reduce heat to medium, and cover the pan.
• Continue cooking, stirring occasionally, for approximately 2 to 3 minutes, or until broccoli turns dark green and is tender-crisp.
• Pour onto shallow platter and set aside.
• Heat remaining 2 tablespoons oil in same pan over high heat.
• When oil is hot, add garlic and stir for about 30 seconds.
• With a spoon, stir up chicken in bowl again, and dump into pan with garlic.
• Stir briskly for 3-4 minutes, or until chicken has turned white.
• Add bamboo shoots and cooked broccoli, stirring constantly.
• Pour in the cornstarch mixture and continue stirring until the greavy has thickened slightly.
• Remove from heat and discard garlic, if desired.
• Serve hot.
• (I serve it over rice).

Steps:

• EGGPLANT:.
• Preheat oven to 400ºF and line a baking sheet with parchment paper; set aside.
• Place the eggplant slices on the prepared baking sheet and brush on olive oil just enough to cover the top; season with garlic salt, ground sea salt and freshly ground black pepper.
• Transfer to the preheated oven and bake for 20 minutes. Halfway through cooking, flip them and return to the oven for the remaining time.
• Remove from the heat and set them aside.
• CHICKEN:.
• In a shallow dish, add flour, Italian seasoning, garlic salt and freshly ground black pepper; stir to blend.
• Working with one at a time, dredge the pounded chicken breast in flour coating both sides. Shake off any extra flour and place it on a plate while doing the others.
• In a large skillet over medium-high heat, add oil and when it starts shimmering, without crowding, place chicken breasts and cook for 3 minutes per side or until golden.
• When they’re done, transfer them to a plate while cooking the other pieces; set aside.
• SAUCE:.
• In the same skillet, add onions and reduce the heat to medium; sauté 1 minute.
• Add pressed garlic and sauté for only 30 seconds. Add red pepper flakes; sauté for 15 seconds.
• Pour in Marsala wine and stir to coat. Add marinara sauce with a couple pinches of raw sugar; stir well and simmer for 5 minutes – if the sauce bubbles too much, reduce to medium-low.
• ASSEMBLY:.
• In a 9x13 baking dish, spoon in a couple ladles of sauce just enough to cover the bottom. Place chicken pieces in the dish and cover with thin slices of prosciutto.
• Place eggplant slices over the meat followed by a thin layer of sauce, spreading it evenly on the eggplant. Sprinkle cheese over covering the entire surface.
• Transfer the dish to a 400ºF preheated oven and bake for 10 minutes or until the cheese is melted.
• Remove from the heat, sprinkle on some fresh chopped parsley and serve immediately.