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Buca Di Beppo Chicken Glorioso

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Ingredients

Adjust Servings:
3 ounces olive oil
4 1/2 boneless skinless chicken breasts
1/4 teaspoon salt
flour
6 ounces white wine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
8 ounces alfredo sauce homemade, preferrably with romano cheese or prepared will do in a pinch
2 ounces sun-dried tomatoes
1/2 cup mozzarella cheese, shredded

Nutritional information

472.2
Calories
254 g
Calories From Fat
28.3 g
Total Fat
5.6 g
Saturated Fat
96 mg
Cholesterol
690.7 mg
Sodium
10.7 g
Carbs
1.9 g
Dietary Fiber
6.2 g
Sugars
33.5 g
Protein
247 g
Serving Size

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Buca Di Beppo Chicken Glorioso

Features:
    Cuisine:

    This was very good. Made my own alfredo sauce. Served it over noodles and used fresh mozzarella. My husband said it was a keeper!

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Buca Di Beppo Chicken Glorioso, Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon., This was very good. Made my own alfredo sauce. Served it over noodles and used fresh mozzarella. My husband said it was a keeper!, Very delicious! I made my own reduced-fat alfredo sauce and served the chicken over spaghetti. Perfect with a glass of sauvignon blanc.


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees F.

    2
    Done

    Heat Oil on Medium High Heat. Season the Chicken Breast With Salt and Lightly Dust With Flour.

    3
    Done

    Saute the Chicken Breast Until Browned.

    4
    Done

    Turn Over and Brown the Other Side as Well. Remove the Chicken Breast from the Pan and Pour Off All Oil.

    5
    Done

    Add Wine to the Pan and Return the Chicken Breasts to the Pan as Well. Cover and Cook the Chicken Breasts in the Pan, Turning Once, Until an Internal Temperature of 165 Degrees Is Met.

    6
    Done

    Transfer the Chicken Breasts to a Pan and Hold.

    7
    Done

    Add the Garlic, Crushed Red Pepper, and the Alfredo Sauce to the Wine Left in the Pan. Bring the Sauce to a Boil, but Do not Reduce.

    8
    Done

    Remove from the Flame and Add the Sundried Tomatoes. Place About 2/3 of the Sauce in the Baking Dish, Reserving About Half of the Sundried Tomatoes.

    9
    Done

    Place the Chicken Breasts in the Baking Dish. Top the Chicken Breasts With Mozzarella. Drizzle the Remaining Sauce With the Sundried Tomatoes Over the Top.

    10
    Done

    Bake in a 425-Degree Oven Until the Sauce Becomes Bubbly and Begins to Brown.

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    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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