This soup has a slight sweetness and a jalapeno-based stab of spice. It also has a good texture contrast because to the inclusion of both blended and diced melon, cucumber, and blueberries.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup milk
- ¼ cup bread crumbs
- 1 pound skinless, boneless chicken breast halves
- 3 tablespoons butter
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 (4 ounce) jar sliced pimento peppers, drained
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- ⅛ teaspoon ground black pepper
Instructions
- Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
- Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 22 g |
| Sodium | 516 mg |
| Sugars | 2 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Very, very tasty. I used some chiffonade basil from my garden on the top. Served it with sliced homegrown tomatoes seasoned with lemon pepper since it is so rich. I’ll make it again and again.
Absolutely Love this Recipe!!!!!!!!!!
Relatively simple recipe and about 45 mins to cook. Subbed bell peppers for pimento. Predominant flavor is parmesan even though I used more than a 1/2 cup of fresh basil from the backyard. Next time I’ll use less parm (or better parm) and more basil! I also recommend seasoning the chicken before breading.
My family loved this. I added extra cream and broth to make more sauce and poured it over noodles. Delicious!!
Wonderful! I found this to use our fresh Basil from our new little herb garden and it did not disappoint. The only change I made was mushrooms instead of the pimentos. This is definitely a keeper and I hope to place it in heavy rotation.
Oh my gosh this was the best! I tweaked the recipe a bit, only because of on what I had on hand. I was trying to use up leftover roast chicken breast, so I omitted the frying step. Instead I sauteed the onion and one minced clove of garlic in the butter in a heavy skillet, and added 2 tbsp flour, to make a roux. Then instead of broth, I used one heaping tbsp of chicken soup base. I didn’t have pimento, so I substituted finely chopped hot sweet pickled cherry peppers (rinsed & seeds removed. I added 1 cup milk, 1/2 c cream and, the basil and blended. I allowed it to just barely simmer then added the leftover, chopped chicken breast and Parmesan. Allowed it to heat through slowly. Served over Easy Pilaf. Was absolutely outstanding. Will be making this again and again.
I followed the recipe and it was great. It makes just enough sauce to use for the chicken and the side pasta dish. Using fresh basil is the best!!
I did make this a little different. I used egg wash before breading the chicken. I used 5TBL of butter and olive oil. I used a bunch more basil and doubled the cream sauce. I made fusilli pasta and mixed that into the sauce. I plated the chicken on top of the pasta and had a great meal! It paired nicely with sauvignon blanc. Wife loved it one of the two kids loved it. (The other ate a bunch of geedunk before dinner and didnt have much of an appetite) I will make this again!
I did not like this recipe at all, unfortunately. I too added garlic and corn starch, but I still did not like the flavor. I like basil, but there was way too much of it for my taste. I also ended up having to cut the chicken up into small pieces, or it would’ve taken forever for it to cook. I was disappointed.
I found that the pimentos just disappeared in the sauce, so I replaced them with a few tomatoes. Sometimes I double the recipe so I can use an entire 14 oz can of chicken. I also added a couple cloves of garlic. After cooking the chicken, I added a couple of tablespoons of flour to make a roux so the sauce would be thicker. This is perfect on Basmati rice. It can also be made without breading the chicken, cutting it into bite-sized pieces and just putting the sauce on rice. I have added mushrooms to the sauce as well with success. Oh, and if you’re buying basil from the grocery store, the .75 oz package is just the right amount.
I made this exactly, doubling the sauce, for pasta, and I thought it was extremely good. I WILL be making it again!
Followed most of the recipe. The only difference was I used egg instead of milk and mixed bread crumbs with same amount of flour and seasoned that with thyme, poultry seasoning and garlic salt. Hint: If you dry the chicken with paper towel before dipping everything sticks perfectly and fries up perfect. And I thicken the sauce by adding couple tablespoons of flour to the butter before stirring in the liquids. The sauce is sooo good. I did add some mushrooms cus I love mushrooms. But it would be just as good without them.
Awesome recipe! I am a terrible cook so I was looking for an easy and fast recipe to surprise my husband with. I modified it by using half each of a red, yellow, and orange bell pepper instead of pimento. I doubled the cream and parm cheese to make more sauce. I also had to bake the chicken in the oven at 350 for about 20 minutes after browning them for ten min in the skillet because they were not cooked all the way through and I didn’t want to burn the coating. This was excellent!! My husband usually doesn’t care for my cooking & he loved this so much he said I should make it for our friends next time we invite them for dinner! Went well with white rice and fresh melody veggies.
I didn’t have any pimentos so I did without and it was delicious all the same. Also, I didn’t have any cream, so I used half and half. My husband liked it too and my five year old even thought it was good – after he picked out the basil. And, since my husband doesn’t really like breading on his chicken I skipped that part.
I did make some changes…..I hate pimiento, so I subbed sun-dried tomatoes. (2 or 3 oz worth- jarred in oil, but drained) I love em. I first made it breading the chicken, but since then I just brown it in the butter. (IMO, no use in breading) I mix everything else in a bowl & pour over. When a recipe calls for a small amount of chicken broth, I just use granules with water. I also usually just use some dried basil. (1 T) That is always on hand. And since Costco has those half gallons of half & half now, I use that instead of whipping cream. 🙂
Great recipe..I baked the chicken instead of frying and used almond flour to bread the chicken to make it gluten free. I also added a little almond flour to the sauce to thicken it up a bit.
Easy and quick. Flavor is on mild side. We loved that! This we’ll make again and soon.
Used egg instead of milk, steamed broccoli and 2 TBSP jarred jalapenos instead of pimento. HUGE hit! Added 1 tsp garlic powder to Italian Seasoned bread crumbs and doubled fresh basil. YUMMO!! Next time I’ll serve over white rice…and may double sauce but not necessary if not serving over anything.
Made as instructed, and it was good, but not “wow.” The one thing I wasn’t totally crazy about was the breading on the chicken got soggy with the sauce on it. I’m not sure the chicken needs to be breaded. Next time I would add more flavors to the sauce as it was very mild. Definitely increase the basil.
I posted the wrong photo!
FANTASTIC, A HUGE HIT..