Il Pollo Monte Cristo Recipes

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MONTE CRISTO CHICKEN



Monte Cristo Chicken image

Provided by Lesley Porcelli

Categories     Chicken     Citrus     Garlic     Herb     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon plus 1 1/2 teaspoon olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
Herbes de Provence
All-purpose flour (for dusting)
3 cloves garlic, sliced
1 shallot, chopped
1/4 cup dry white wine
1/4 cup chicken stock
Juice of 1/4 lemon
1 tablespoon butter
Julienned lemon zest (optional)

Steps:

  • Heat oven to 375°F. Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired.

MONTE CRISTO SANDWICH - THE REAL ONE



Monte Cristo Sandwich - the Real One image

This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream.

Provided by SEAWAKIM

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 15m

Yield 8

Number Of Ingredients 12

1 quart oil for frying, or as needed
⅔ cup water
1 egg
⅔ cup all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
⅛ teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

Steps:

  • Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
  • Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
  • Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 23.7 g, Cholesterol 50 mg, Fat 17.9 g, Fiber 1.1 g, Protein 12.2 g, SaturatedFat 4.8 g, Sodium 808.2 mg, Sugar 2.3 g

ITALIAN MONTE CRISTO



Italian Monte Cristo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 cup seedless red raspberry jam
2 tablespoons Dijon mustard
1/2 teaspoon chopped fresh rosemary
8 slices brioche bread
8 thin slices Swiss cheese
16 thin slices prosciutto cotto
4 large eggs, at room temperature
3/4 cup heavy cream, at room temperature
1/8 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
3 tablespoons powdered sugar

Steps:

  • In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.
  • In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.
  • Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.)
  • Sprinkle one side of each sandwich with powdered sugar and serve warm.

IL POLLO MONTE CRISTO



Il Pollo Monte Cristo image

This recipe is based on a dish from LA restaurant Il Sole. It sounds very rich but actually a healthier dish. The recipe calls for chicken breasts but I cut the breasts to medallions for easier cooking and serving. The prep work can be done ahead of time fairly easily.

Provided by Aubry177

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup low sodium chicken broth
1 cup veal stock
2 tablespoons fresh lemon juice
4 tablespoons all-purpose flour
1 1/2 teaspoons herbes de provence
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 (6 ounce) boneless skinless chicken breasts (6oz each)
1/4 cup dry white wine
12 garlic cloves, peeled and thinly sliced
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 400 degrees. Whisk together chicken broth, veal stock and lemon juice in a medium bowl. Set aside.
  • Whisk together flour, herbs de Provence, salt and pepper in a shallow dish. Dredge each chicken breast in flour mixture, making sure to coat both sides.
  • Coat a large ovenproof skillet with cooking spray and place over medium-high heat. Add chicken breasts to skillet and brown for 3 minutes on each side.
  • Add wine and garlic; cook chicken for 3 more minutes. Pour stock mixture over chicken and place skillet in preheated oven. Roast chicken for 12 minutes or until just cooked through.
  • Remove skillet from oven and transfer chicken to a large plate. Cover with aluminum foil to keep warm.
  • Place skillet over medium heat and bring sauce to a simmer. Cook until it has thickened slightly; about 10 minutes. Whisk in butter and season the sauce with salt and pepper to taste (sauce will thicken upon standing).
  • To Serve, lay out chicken on plate, thinly slice chicken and top with sauce. Serve with asparagus, broccoli or other seasonal vegetables.

Nutrition Facts : Calories 235.2, Fat 6.7, SaturatedFat 2.7, Cholesterol 89.3, Sodium 386.9, Carbohydrate 10.4, Fiber 0.5, Sugar 0.5, Protein 29.7

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