Tony Roma’s restaurant was one of my favorites when I lived in Las Vegas. They have an amazing selection of barbecue sauces-so good that I could have just eaten their bread rolls dipped in sauce, and called it a day.
This is my interpretation of a recipe that they used to feature in the early 2000s- A barbecued chicken breast topped with french fried onions, cheese, tomato and scallions.
Ingredients:
Four boneless, skinless chicken breasts
One bottle Sweet Baby Ray’s Barbecue Sauce
1/2 cup French Fried Onions
1 cup shredded cheddar cheese
1 Roma tomato, chopped
4 scallions, chopped
Salt
Pepper
Garlic Powder
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Prepare chicken breasts on a separate plate by sprinkling with salt, pepper and garlic on both sides. Grill chicken breasts (using an indoor or outdoor grill) until cooked almost all the way through. Timing will vary based on the thickness of the chicken breasts and the heat of the grill.
While the chicken is cooking, chop the tomato and scallions and place together in a small bowl.
Empty the bottle of barbecue sauce into a bowl. Dip each chicken breast in the sauce until thoroughly coated. Place sauce-coated chicken breasts on the foil-lined baking sheet. Top with about 1/8 cup french fried onions per breast, then top each with approximately 1/4 cup of shredded cheddar cheese. Bake at 400 degrees about 5 minutes, or until the cheese is melted.
Remove chicken from oven and place each breast on a serving plate. Garnish each piece with a small amount of the tomatoes and scallions. Serve with mashed potatoes and green beans.
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