• Cooking Time:
  • Servings: 1
  • Preparation Time:


  • 1 (6 to 8 ounce) boneless, skinless chicken breast half
  • 1 tablespoon olive oil
  • 1/4 cup Italian-seasoned bread crumbs
  • For Sauce:
  • 1 tablespoon pine nuts
  • 1 tablespoon butter
  • 1/2 cup sliced fresh mushrooms
  • 2/3 cup beef broth
  • 1 tablespoon tomato sauce
  • 2 tablespoons amaretto
  • 1 tablespoon cornstarch


  • To prepare chicken:
  • Prepare a medium fire in the grill.
  • Rinse chicken and pat dry; coat with olive oil, then with bread crumbs.
  • Grill until cooked through.
  • To prepare sauce:
  • Toast pine nuts in a dry skillet, stirring frequently; transfer to a small bowl.
  • Melt butter in the skillet.
  • Add mushrooms; saute for 2 to 3 minutes.
  • Stir together broth, tomato sauce, amaretto and cornstarch; to to mushrooms.
  • Cook, stirring, over medium heat until thickened.
  • Pour over chicken; garnish with pine nuts.


This is a recipe from Marciano's restaurant in St. Louis, MO.

Per serving: 723 calories; 37g fat; 41.5g protein; 42.5g carbohydrate; 2g fiber

Categories: Broil/Grill  Main Dish  Poultry 

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