Okay, so I love the Olive Garden and sadly there isn't one anywhere near me. I actually have to drive about 4 hours just to get the delicious unlimited breadsticks and delicious pasta. I have tried for years to find a recipe that would hail in comparison to their Parmesean Crusted Chicken, and luckily I was able to find a quick recipe on a website that had similar-to-restaurant recipes. I found this gem and doctored it a bit to my tastes.
Do you have any Olive Garden recipes?!
Makes 4 servings.
Ingredients
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2″) Thick Pieces of Chicken Breast Strips
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)
Directions
Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
*Tip: I make my own mixture of breadcrumbs for this, and other recipes. I use an almost stale bagette and break it up into small sizes and toss it into the Magic Bullet. Along with the breadcrumbs, I throw some grated parm, garlic powder, a sprinkle of paprika, and a sprinkle of parsley.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Ta Da!
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 – 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Showing posts with label boneless skinless chicken breasts. Show all posts
Showing posts with label boneless skinless chicken breasts. Show all posts
Thursday, August 11, 2011
Sunday, August 7, 2011
Stuffed Potatoes
Makes 12 servings
Ingredients
6 medium potatoes
1 big red onion, diced
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 chicken breast, cut in 1/2 inch pieces (I left this out this time)
1 tbsp butter or olive oil
1 tsp fresh lovage, chopped (I used dill this time)
80-100g grated cheese
salt and freshly ground pepper, to taste
Directions
1. Preheat oven to 230°C (450°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
2. Meanwhile prepare the filling. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. Add red pepper and chicken small pieces and cook until meat has lost it's raw color. Stir in fresh lovage, salt and pepper an remove from heat.
3. When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh to filling mixture, and stir.
4. Turn the oven to 250°C (480°F). Grease a baking sheet with oil. Fill the potato shells with the filling mixture and place them on the baking sheet. Sprinkle with cheese on top. Bake for 20 minutes until potatoes turn golden brown.
Ingredients
6 medium potatoes
1 big red onion, diced
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 chicken breast, cut in 1/2 inch pieces (I left this out this time)
1 tbsp butter or olive oil
1 tsp fresh lovage, chopped (I used dill this time)
80-100g grated cheese
salt and freshly ground pepper, to taste
Directions
1. Preheat oven to 230°C (450°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
2. Meanwhile prepare the filling. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. Add red pepper and chicken small pieces and cook until meat has lost it's raw color. Stir in fresh lovage, salt and pepper an remove from heat.
3. When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh to filling mixture, and stir.
4. Turn the oven to 250°C (480°F). Grease a baking sheet with oil. Fill the potato shells with the filling mixture and place them on the baking sheet. Sprinkle with cheese on top. Bake for 20 minutes until potatoes turn golden brown.
Tuesday, April 27, 2010
Open Faced Sandwiches
I never update this damn thing. I tend to forget to take pictures or write down my concoctions.
Tonight, for dinner, I made open faced sandwiches on fresh italian bread.
Ingredients
3 whole chicken breasts, thawed
1 small red pepper
1 small green pepper
1 small yellow pepper
2-3 stocks of green onion
1/2 small red onion
BBQ Sauce of your choice (I went with Jack Daniel's Honey Smokehouse)
Large Baguette, French Bread, Italian Loaf, Kaizers, etc. (whichever you prefer)
1 cup of grated cheese (I use an aged cheddar)
Directions:
Once chicken is thawed, chop it up into strips. Toss into frying pan with a little bit of cooking oil. While it's cooking, wash & chop all of your veggies. Once the chicken is cooked, put enough BBQ sauce to coat the chicken and stir. Toss in all the veggies and cook until they're done enough for you (I like mine a little bit crunchy, so mine just get thrown in for a few minutes). Before you remove the chicken & veggie mix, add some more BBQ sauce to your liking. On sliced baguette or on the roll, pile on the chicken & veggies and top with cheese. Put them in the oven until the cheese is melted. Makes 6 Kaizers or 3 long pieces of Italian Bread. ENJOY!
(I wish I had finished product pictures, but all I have is mixed up/cooking).
Tonight, for dinner, I made open faced sandwiches on fresh italian bread.
Ingredients
3 whole chicken breasts, thawed
1 small red pepper
1 small green pepper
1 small yellow pepper
2-3 stocks of green onion
1/2 small red onion
BBQ Sauce of your choice (I went with Jack Daniel's Honey Smokehouse)
Large Baguette, French Bread, Italian Loaf, Kaizers, etc. (whichever you prefer)
1 cup of grated cheese (I use an aged cheddar)
Directions:
Once chicken is thawed, chop it up into strips. Toss into frying pan with a little bit of cooking oil. While it's cooking, wash & chop all of your veggies. Once the chicken is cooked, put enough BBQ sauce to coat the chicken and stir. Toss in all the veggies and cook until they're done enough for you (I like mine a little bit crunchy, so mine just get thrown in for a few minutes). Before you remove the chicken & veggie mix, add some more BBQ sauce to your liking. On sliced baguette or on the roll, pile on the chicken & veggies and top with cheese. Put them in the oven until the cheese is melted. Makes 6 Kaizers or 3 long pieces of Italian Bread. ENJOY!
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