Buca Di Beppo Chicken Glorioso Recipes

Steps:

• Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
• Begin to heat the olive oil in a 12 inch sauté pan on med-high.
• Pound the chicken to about 1/4 inch thickness.
• While oil is getting hot, lightly season both sides of the chicken breast with salt.
• Lightly dust the chicken breast in the flour, shake off excess flour.
• Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
• When both sides are nice and brown, add white wine and lemon juice.
• Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
• Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
• Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
• Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
• Add capers to the sauce.
• Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.

Steps:

• Preheat oven to 425 degrees F.
• Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
• Saute the chicken breast until browned.
• Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
• Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
• Transfer the chicken breasts to a pan and hold.
• Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
• Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
• Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
• Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
• Garnish with parsley and serve.

Steps:

• To prepare the hens, split open the back of each Cornish game hen with a sharp knife or poultry shears.
• Remove giblets, rinse under cold water and pat dry with a paper towel.
• Flatten leaving hens in one piece.
• Place olive oil, crushed red pepper, rosemary, oregano and salt in a large bowl and mix well.
• Add hens to the mixture and marinate for approximately 2 hours, turning the hens from time to time.
• Preheat oven to 350 degrees.
• Place the hens on a large sheet pan, skin side down. Spoon some of the marinade over the hens. Bake for approximately 45 minutes, turn the hens skin side up and continue baking for another 30 minutes, or until the meat is done and skin is golden brown and crisp. (When using chicken breasts I usually cook at 375 degrees for 25 minutes skin side down, and 20 minutes skin side up until thermometer reaches 175 degrees in the biggest piece).
• Remove the hends from the oven, place on serving dishes and top with Spinach Sauce.
• To prepare Spinach Sauce bring the cream to a simmer in a small saucepan over medium-low heat.
• Add the garlic.
• Cook until the cream is reduced by half.
• Add the spinach, salt and pepper, and heat through, cooking for approximately 5 minutes.
• Remove sauce from heat and add butter.
• Mix well until the sauce has thickened. If you prefer a smoother sauce, puree in a blender or food processor.
• **Try draining the frozen spinach in a salad spinner. It works fabulously!

Steps:

• SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees.
• Roll 5 oz. of sausage into miniature meatballs.
• Place on a well-oiled cookie sheet and bake in oven for 5 minutes.
• Remove and let cool. Set aside.
• PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside.
• CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips.
• Brush cookie sheet with olive oil, and lay out chicken strips.
• Sprinkle with salt, pepper and oregano.
• Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.
• TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.
• In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese.
• Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm.
• Pour into bowls and garnish with diced red peppers and Romano cheese.