From the Kitchen of Haley Conley-Cloughessy
- 1 Loaf Italian bread
- 2 (or more) Boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 to 1 tsp herbs (see directions)
- 2 Tbs diced garlic
- Sun-dried tomatoes
- 1/2 cup-ish white wine
- 1/2 cup-ish chicken stock
- 2 Tbs butter
Tear up bread into medium sized chunks. Place on cookie sheet and bake at 375 for about 10 minutes.
Meanwhile, cut chicken into bite-sized, or slightly larger, chunks and lay out flat. In a small bowl, mix about 1/2-1 tsp of any herbs you like (I use a mixture of dried basil, dried rosemary, ground salt, ground pepper, dried oregano, garlic powder, onion powder, crushed red pepper). Sprinkle/rub over chicken.
In a large skillet, cook chicken chunks over medium high until done.
Add garlic (more or less depending on how much you like it) and sun-dried tomatoes (with some juices). Cook 1 minute. Add wine and reduce about a minute. Add chicken stock. Heat through. Add butter.
In large bowls, place 2-3 pieces of the Italian croutons. Add chicken and drizzle with pan juices. Serve immediately.
COMMENTS / NOTES:
Excellent concoction I made after watching Rachel Ray do a shrimp scampi. I don’t really know how much of anything to add because I eyeball it. This has a very strong flavor so feel free to add less of the herbs and garlic. The bread is really excellent after it soaks up the juices.