Pollo Bella Recipes

POLLO CAPRI - ADAPTED FROM BELLA'S ITALIAN CAFE, TAMPA, FLORIDA

Steps:

• Tre Fungi Directions:.
• Saute the sliced Portobello and button mushrooms in oil and butter.
• When mushrooms begin to lose their water, add porcini mushrooms, garlic, and rosemary; saute for 10 minutes.
• Add the reserved porcini liquid.
• Bring to a boil, add salt and pepper. Remove from heat.
• Bring to room temperature and add parsley; chill.
• Sauteed Chicken Directions:.
• Rinse and gently pat dry chicken breasts.
• Flatten chicken breasts and season with salt and pepper.
• Coat chicken breasts with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides.
• Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Saute until nicely brown, flip and repeat on the other side.
• Top each chicken breast with cheese; cover the pan and allow the cheese to melt.
• Serving Directions:.
• Heat the Tre Fungi with white wine in a separate pan until it starts to bubble.
• Pour on top of chicken and serve with rice pilaf and steamed asparagus.

COPYCAT CARRABBA'S POLLO ROSA MARIA

Steps:

• Open chicken breasts and lay open side down on a hot grill.
• Grill 3-5 minutes on each side until cooked.
• Remove from grill.
• Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
• Hold folded breast with wooden picks.
• Set on a warmed platter and cover.
• In a large skillet saute the onions and garlic in the clarified butter until tender.
• Deglaze the pan with the white wine.
• Add the butter, salt, and pepper, and mushrooms and cook until tender.
• Add basil and lemon juice and swirl pan to combine.
• Pour mushroom sauce over the Chicken breasts.

THE BELLA

Steps:

• Cover the chicken breast with plastic wrap and gently pound to a uniform thickness to ensure even cooking.
• Season the chicken breast with salt, pepper, and dried tarragon.
• Pan saute the chicken breast in 2 teaspoons butter and 1 tablespoon olive oil over medium-high heat. Once the chicken in browned on one side, about 4 minutes, flip and add white wine and continue cooking until the internal temperature reads 165 degrees F on an instant read thermometer, about 5 minutes more.
• In another medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and cook until golden on each side and tender, about 5 minutes. Remove from pan. Add the spinach to the skillet and cook until slightly wilted, about 2 minutes.
• Meanwhile, roast the red bell pepper under the broiler until the skin is blackened on all sides, about 6 minutes. Place the pepper in a bowl covered with plastic wrap and allow to steam 5 minutes. Peel, seed and slice into 1/4-inch strips.
• In a small bowl, whisk to combine the basil pesto and mayonnaise.
• Heat a large nonstick skillet or griddle on medium heat. Butter one side of both slices of the bread and place them butter-side down on a cutting board. Build each sandwich by beginning the layering on one of the slices of bread with the sliced mozzarella cheese, the sauteed mushrooms, spinach, roasted red peppers, and chicken. Spread 2 tablespoons of the pesto mayonnaise on the other slice and place it buttered-side up on top.
• Place the sandwich on the griddle and cook until golden, about 4 minutes. Flip and continue to cook the other side until it is golden and the filling is warmed and cheese is melted, about 4 more minutes.