PETTI DI POLLO AL FORNO CON BALSAMELLA
(Chicken Breasts Baked With Béchamel Sauce)
6 Lg. Chicken breasts - large, bone in, skin removed 6 Garlic cloves - chopped 1 Tbl. thyme leaves, fresh 1 Tbl. Sage leaves, fresh & chopped 1 Tbl. Rosemary leaves, fresh & chopped 3/4 Cup Marsala wine 3 Cups Bechamel sauce - see Roast Beets & Bechamel for recipe 1/2 Cup Parsley - fresh and chopped
PREPARATION OF THE CHICKEN BREASTS
Heat the oil and garlic over medium burner for a minute or two. Add the chicken breasts and the thyme, sage and rosemary. Add salt and pepper to taste at this time also. Mix well to coat the pieces with the oil and herbs. Cook each side for 5 minutes. At the end of this time add the Marsala wine and reduce to a thick syrup. Remove from the heat. Separate the sauce from the chicken. The sauce and two of the breasts will be used in a separate pasta dish, which will be provided elsewhere. Set these aside, and place in the refrigerator
BAKING THE BREASTS
Place the four breasts in a 2 quart casserole, and add the béchamel sauce. The sauce should cover the chicken by about 1/2 inch. Place uncovered in a preheated 350 degree oven and cook for 20 minutes or until the breast juices run clear when pierced with a fork.
Serve with garlic mashed potatoes, or over fettuccine. Add the chopped parsley as a garnish. Grated Parmesan cheese may also be added upon serving.
Last Updated on: 06/03/99 12:51:49 AM