Chicken Marso

Chicken marso

Recipe by:

Chef Skip Laskody from Harris-Teeter


4 to 6 boneless, skinless chicken breasts

seasoned flour for dredging

1 cup blanched broccoli florets

1 cup sliced mushrooms

1/2 cup minced ham

2-3 cups alfredo sauce

2 tbsp. butter

1) Preheat oven to 350 degrees. In large saute pan, melt butter. Dredge chicken and brown in saute pan. Remove chicken to a casserole dish and bake for 20-25 minutes, until done.

2) Add broccoli, mushrooms and ham. Cook 2-3 minutes, add alfredo sauce and reduce heat. Simmer for 10 minutes.

Serve chicken over rice and pasta and top with sauce and vegetables.