Panko Chicken and Romano Sauce With Peas, Prosciutto and Apricot

1. 1

   Preheat oven to 425F.

2. 2

   Place mayo in a shallow dish.

3. 3

   Combine panko bread crumbs and ranch seasoning in another.

4. 4

   Coat each chicken breast in the mayo then in the panko-ranch mixture.

5. 5

   Place on greased baking sheet and bake 20-30 minutes until done.

6. 6

   While the chicken is baking, start the sauce.

7. 7

   Combine milk, half-n-half, salt, pepper and garlic powder in a 2 cup glass measuring cup, set aside.

8. 8

   In a medium sauce pan, melt butter over med high heat and sautee the prosciutto ribbons for one minute to bring out the flavor-use a slotted spoon remove and set aside.

9. 9

   In the same pan reduce heat to medium and add flour to melted butter and whisk for 2-3 minutes.

10. 10

    While stirring constantly, add the milk/half-n-half mixture.

11. 11

    Stir until combined and it begins to thicken-about 2 or 3 minutes.

12. 12

    NOTE: If the butter/flour mixture is not hot enough when you add the milk, the thickening will take much longer.

13. 13

    If it does, you can turn the heat up slightly while continuously stirring-just be very careful if you turn up the heat, milk burns easily!

14. 14

    Once it has thickened to your liking, stir in the romano cheese until completely melted.

15. 15

    Add prosciutto, stir to combine.

16. 16

    Taste and add more salt/pepper/garlic powder if needed.

17. 17

    Chop dried apricots and add to the pot along with the frozen peas.

18. 18

    Stir to combine.

19. 19

    If the chicken is ready, give the sauce 5 minutes to defrost the peas and reconstitute the apricots.

20. 20

    If the chicken is not finished, reduce the heat to med-low until the chicken is done.

21. 21

    To serve, place one chicken breast on each plate and pour 1/2 cup sauce over the top.

* Per serving · 4 servings · Values may vary.