Chicken Valentino Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F.
• Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the flour, then in the egg, and coat with bread crumbs. Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast. Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing. Give the breast an even squeeze to secure the closure.
• Slowly place the breast, seam side down, in the oil. Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning. Cook the other side until golden brown, and remove the breast to a baking sheet. Put it in the oven and allow it to finish cooking, approximately 10 minutes.
• Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water. Drain and reserve.
• Very carefully fry the basil leaf in the same oil until translucent.
• To serve the chicken, trim the outside edges of the breast, and then cut it on the bias. Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center. Stand the Chicken Valentino in the front of the plate, exposing the stuffing. Garnish the plate with the fried basil leaf.
• Heat the marinara sauce in a small saucepan. Stir in the cream and fresh basil. Serve underneath Chicken Valentino.

Steps:

• Coat chicken breast in flour, then saute chicken in 1/2 teaspoon of butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream and blend together. Serve over rice pilaf or your favorite pasta.

Steps:

• Heat the oil on medium high in a large frying pan (add enough oil to go up to almost half way the frying pan).
• Mix the honey and Valentino hot sauce together in a bowl. In another bowl mix the flour, garlic salt and pepper. Taste the flour to make sure that you have added enough garlic salt, if not add more.
• One at a time, dip the chicken wings in the Valentino/honey mix then in the flour mix, set aside. Finish covering the rest of the chicken wings and place in the hot oil. Cover and RAISE the heat to almost high for about 2 mins then return to medium high. The reason for this is because when cold meat is placed in hot oil, the temperature drops a little and tends to absorb into the meat instead of frying it.
• Fry on each side for about 10-12 mins or until golden brown.
• Drain on paper plate.

Steps:

• 1. Preheat oven to 350. Slice chicken in half lengthwise, leaving attached at one side; opened and laid flat..should resemble butterfly. Pound flat.
• 2. Combine parmesan, italian seasoning, chives, s & p, and sprinkle over chicken. At 1 end of breast place 3 strips of pepper. Top with mozarella, and roll up tightly starting on the side with peppers and cheese. Insert toothpick.
• 3. Place in prepared baking dish with olive oil. Bake 15 minutes, then set oven to broil for 5-10 minutes. Remove and slice.

Steps:

• Preheat the oven to 400 degrees. Bring 1 2/3 cups water to a simmer, and stir in the porcini; soak for 10 minutes. Drain, reserving both mushrooms and broth. Roughly chop the mushrooms.
• Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. When hot, add the garlic and cook until lightly browned. Add the mushrooms and saute for 2 minutes. Stir in the mushroom broth, bring to a boil and then simmer for about 10 minutes, so that it reduces by 1/3. Season to taste with salt and pepper.
• Trim off excess fat from the chicken pieces. Rinse and pat dry. Place the chicken, skin-side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Pour reduced mushroom broth over the chicken. Sprinkle with the rosemary, wine and remaining 3 tablespoons oil. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over, season with more salt and pepper and continue cooking until the chicken and potatoes are lightly browned, 30 to 35 minutes more. Serve with the vegetables and the juices from the pan.