Post by bee on Jun 26, 2007 7:13:15 GMT -5
OLIVE GARDEN’S CHICKEN CAPRESE
~TOMATOES AND BASIL~
2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
4 tablespoons of extra-virgin olive oil, divided use
3 tablespoons minced garlic, divided use
3 1/2 teaspoons Italian seasoning, divided use
1 1/2 teaspoons and 1 tablespoon salt, divided use
~CHICKEN~
1 1/2 cups and 1 tablespoon flour, divided use
2 teaspoons black pepper
6 boneless, skinless chicken breasts or breast fillets
vegetable oil
~PASTA~
1 pound dry capellini (angel hair) pasta
~SAUCE~
1/2 cup white wine
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (for top)
TOMATOES AND BASIL PREPARATION:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.
CHICKEN PREPARATION:
Preheat oven to 350 degrees F.
Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.
Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.
When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.
PASTA PREPARATION:
Cook pasta according to package directions. Drain and set aside until needed.
SAUCE PREPARATION:
While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.
Slowly add the remaining 1 tablespoon of flour and stir to combine.
Add white wine and bring to a boil. Boil for approximately 1 minute.
Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.
Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.
ASSEMBLING CHICKEN CAPRESE:
Preheat broiler.
Remove chicken from baking dish and set aside until needed.
Transfer pasta to baking dish and partly coat with sauce.
Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.
Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Servings: 6
Wine Pairing Recommendation: Bottega Vinaia Pinot Grigio
Adapted from Source: Olive Garden
~TOMATOES AND BASIL~
2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
4 tablespoons of extra-virgin olive oil, divided use
3 tablespoons minced garlic, divided use
3 1/2 teaspoons Italian seasoning, divided use
1 1/2 teaspoons and 1 tablespoon salt, divided use
~CHICKEN~
1 1/2 cups and 1 tablespoon flour, divided use
2 teaspoons black pepper
6 boneless, skinless chicken breasts or breast fillets
vegetable oil
~PASTA~
1 pound dry capellini (angel hair) pasta
~SAUCE~
1/2 cup white wine
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (for top)
TOMATOES AND BASIL PREPARATION:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.
CHICKEN PREPARATION:
Preheat oven to 350 degrees F.
Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.
Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.
When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.
PASTA PREPARATION:
Cook pasta according to package directions. Drain and set aside until needed.
SAUCE PREPARATION:
While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.
Slowly add the remaining 1 tablespoon of flour and stir to combine.
Add white wine and bring to a boil. Boil for approximately 1 minute.
Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.
Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.
ASSEMBLING CHICKEN CAPRESE:
Preheat broiler.
Remove chicken from baking dish and set aside until needed.
Transfer pasta to baking dish and partly coat with sauce.
Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.
Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Servings: 6
Wine Pairing Recommendation: Bottega Vinaia Pinot Grigio
Adapted from Source: Olive Garden
