15 to 20 minutes
10 to 15 minutes
4 - 6 servings
1 pound chicken breast for Milanesa, sliced 1/4-inch thick
* salt and ground black pepper
1/2 cup flour
1 tablespoon olive oil
1/2 cup finely chopped shallots
8 ounces sliced mushrooms
1/2 cup red wine
1 cup Onion Bros Vidalia® Summer Tomato Basil Dressing
4 ounces sliced Provolone cheese
Heat oven to 450 degrees. Spray a 7 x 11-inch baking dish with non-stick spray.
Season chicken with salt and pepper; dredge in flour andshake to remove excess. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken 45 to 60 seconds per side; remove to a plate and set aside.
Add shallots and mushrooms to same skillet; Sauté 5 to 7 minutes or until tender. Add wine; cook 2 to 3 minutes or until wine is almost evaporated. Stir in dressing and remove skillet from heat.
Spread 1/2 cup dressing mixture over bottom of baking dish. Lay 2 chicken pieces side by side over sauce in bottom of dish (to make 2 separate stacks). Layer each piece with sauce, cheese slices and remaining chicken, ending with cheese, until all ingredients have been used.
Place in oven 10 to 15 minutes or until cheese is melted and bubbly. Remove from oven; cut each stack into 2 portions and serve immediately.
No Nutritional Information Available
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