• Servings: 1
• 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

1. To prepare chicken:
2. Prepare a medium fire in the grill.
3. Rinse chicken and pat dry; coat with olive oil, then with bread crumbs.
4. Grill until cooked through.
5. To prepare sauce:
6. Toast pine nuts in a dry skillet, stirring frequently; transfer to a small bowl.
7. Melt butter in the skillet.
8. Add mushrooms; saute for 2 to 3 minutes.
9. Stir together broth, tomato sauce, amaretto and cornstarch; to to mushrooms.
10. Cook, stirring, over medium heat until thickened.
11. 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