Sunday, August 21, 2016

Chicken Verona & Vodka Sauce

Find it here also...

Monday Meal Plan #28

Some old favorites revisited...

Having made the Chicken Verona for a catering several years ago, it became a favorite! Great served with a dipping sauce or on its own as an entree with Crash potatoes & veggie of choice.

The Vodka Sauce adds a finishing touch to  Shrimp/Andouille Tower! Sauté grit cakes or polenta cakes until golden,
On a bed of spinach, place one cake, top with sautéed shrimp (seasoned with Old Bay) & cooked slices of andouille. Repeat layers of grit cakes, shrimp & sausage. Spoon vodka sauce over & garnish with fresh snipped chives.

Chicken Verona


  • cup dry breadcrumbs
  • 1/3 cup parmesan cheese grated
  • 1/4 cup Parsley - fresh chopped
  • tsp salt, optional
  • 1/4 tsp pepper
  • 1/2 tsp. dry mustard 
  • 3/4 stick melted butter or margarine
  • clove garlic (large), minced
  • chicken breasts, boneless and skinless, cut into strips, about 4 per breast


Mix breadcrumbs, cheese, mustard, parsley, salt and pepper and spread on paper plate or similar to dip/bread chicken breasts.
Melt butter in a small frying pan and mix in garlic.
Dip each chicken breast in butter mixture and dredge in breadcrumb mixture.
Place in a single layer in a shallow baking pan.
Pour remaining butter and breadcrumbs over chicken.
Bake at 350 degrees for about 30-35 minutes.




In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes, parsley, oregano & garlic and cook for 20minutes. Pour in heavy cream and cook for another 20 minutes. 

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