CHICKEN SCARPARIELLO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
- Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
FABULOUS GRILLED CHICKEN SPIEDINI
We love having chicken spiedini at a local italian restaurant. I found this recipe in our local newspaper and gave it a try. We thought it was great and I hope you will too. It's a good choice for a summer cook-out. If I am short on time, I prepare the chicken as directed, but skip the rolling/skewering and simply grill it. Just as tasty and very easy.
Provided by Chris from Kansas
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
- On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
- In shallow dish, combine olive oil and melted butter.
- Dip chicken into butter mixture; coat with crumb mixture.
- Tightly roll up and secure with wooden toothpicks, if needed.
- Cut into 1-inch-thick pieces; thread onto metal skewer.
- Remove wooden picks.
- Repeat with remaining chicken.
- To grill; Place skewers on lightly greased grid over medium hot coals.
- Cover and grill for 5 minutes per side or until chicken is cooked through.
- Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.
Nutrition Facts : Calories 360.2, Fat 19.1, SaturatedFat 7, Cholesterol 98.3, Sodium 667.8, Carbohydrate 14.6, Fiber 1, Sugar 1.2, Protein 31.3
CHICKEN ROSSINI
This was inspired by a local Italian Restaurant. We loved the light sauce and smoked flavor. It was great with a salad and breadsticks. I pounded out the breasts to an even thickness to ensure even cooking.
Provided by Greffete
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 Lightly season chicken with garlic powder and black pepper.
- Heat Olive Oil in large skillet on M-High.
- Quickly sear chicken and remove from pan.
- (reserve) Sauté Mushrooms in skillet until about half cooked add chicken stock.
- Spray casserole dish (9x13) with No-stick spray.
- Place chicken in casserole dish.
- Add a layer of tomato to each chicken breast followed by a layer of ham and a layer of mushrooms, add stock, cover with Foil and bake for 20-30 minutes or until chicken is cooked through (when poked with fork juices run clear!).
- Add cheeses to top of each breast and return to oven uncovered.
- Bake until cheeses are melted.
- Serve chicken on bed of pasta with some of juice from pan.
- Some sauted zuccinni squash on the side is really good and can also be used as an edible garnish.
- Enjoy!
Nutrition Facts : Calories 741.4, Fat 15.5, SaturatedFat 5, Cholesterol 110.8, Sodium 1013.5, Carbohydrate 89.2, Fiber 4.6, Sugar 3.9, Protein 58.6
ROSSINIS
Provided by Ina Garten
Categories beverage
Time 1h15m
Yield Makes 6 to 7 drinks
Number Of Ingredients 5
Steps:
- Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
- When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.
SAUCE ROSSINI
Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the oil over high. Season beef with salt and pepper. Working in batches if necessary so as not to crowd the pan, brown the beef, about 3 minutes per side.
- Reduce heat to medium, then add peppercorns and shallots. Cook, stirring, 10 minutes. Add wine and cook, stirring up any browned bits on the bottom of the pan with a wooden spoon, until the liquid has almost evaporated. Add stock, truffle juice, and parsley stems. Bring to a boil, then cook until reduced by one-half. Strain through a fine mesh sieve. Season with salt and pepper.
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