CHICKEN CROSTINA - OLIVE GARDEN RECIPE
This is a recipe I found featured on Olive Garden's website. I made it for me and my boyfriend at the time and we both fell in love with it. He would request it all the time. It's very filling but definitely worth it! The potato "crust" on top of the chicken is what makes it! Great for a special occasion or if you want to impress someone! Make sure you read the directions before you start cooking because they are not in step by step order. They are broken down by the different elements of the dish.
Provided by inhereyes
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- - Mix all ingredients for potato crust in a bowl and set aside.
- - Mix 1/12 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each batch as necessary.
- - Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown. (1-2 minutes).
- - Cook pasta according to package directions. Drain and set aside.
- - Heat 2 tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
- - Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 1323.4, Fat 63.5, SaturatedFat 28.2, Cholesterol 213, Sodium 1860.3, Carbohydrate 120.2, Fiber 6.2, Sugar 4.9, Protein 58.7
BOURBON-SOAKED PEACH AND LARDO CROSTINI
Steps:
- Put the peaches in a small bowl, toss them with the thyme leaves, and drizzle the bourbon over them. Let stand for 10 minutes. Meanwhile, toast the baguette slices either under a broiler, or grill them on a hot grill or grill pan until golden brown.
- To serve, arrange about 3 slices of drained peaches on each toasted baguette slice. Lay a slice of lardo on the peaches on each crostini and serve immediately.
CORONATION CHICKEN
A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
- Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
- For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
- Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
- To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
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