Wednesday, April 19, 2006
The Olive Garden's Chicken Caprese
My mouth is already watering for this one. I LOVE Basil. I just have to wait for my plants to grow up a bit before I try this one.
Serves: 6
2 pounds (approx. 8-10) Roma (plum) tomatoes, core* and cut into 1-inch pieces
2 teaspoons black pepper
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
6 boneless, skinless chicken breasts or breast fillets
4 tablespoons of extra-virgin olive oil, divided
½ cup white wine
3 tablespoons minced garlic, divided
1½ cups heavy cream
3½ teaspoons Italian seasoning, divided
1 cup grated Parmesan cheese
1½ teaspoons and 1 tablespoon salt, divided
1 pound dry capellini (angel hair) pasta
1 cup of vegetable oil
2 cups shredded mozzarella cheese
1½ cups and 1 tablespoon flour, divided
*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Tomatoes and Basil Preparation:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ 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.
Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.
Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté 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 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
Slowly add 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 ½ cup of the marinade liquid and sauté 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.
Categories: chicken, italian
Serves: 6
2 pounds (approx. 8-10) Roma (plum) tomatoes, core* and cut into 1-inch pieces
2 teaspoons black pepper
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
6 boneless, skinless chicken breasts or breast fillets
4 tablespoons of extra-virgin olive oil, divided
½ cup white wine
3 tablespoons minced garlic, divided
1½ cups heavy cream
3½ teaspoons Italian seasoning, divided
1 cup grated Parmesan cheese
1½ teaspoons and 1 tablespoon salt, divided
1 pound dry capellini (angel hair) pasta
1 cup of vegetable oil
2 cups shredded mozzarella cheese
1½ cups and 1 tablespoon flour, divided
*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Tomatoes and Basil Preparation:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ 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.
Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.
Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté 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 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
Slowly add 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 ½ cup of the marinade liquid and sauté 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.
Categories: chicken, italian
Comments:
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It just looks that way ;)
But I'm not trying this one for a while. I don't have nearly enough basil on my tiny plants yet.
I'll post a review when I do make it.
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But I'm not trying this one for a while. I don't have nearly enough basil on my tiny plants yet.
I'll post a review when I do make it.
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