Poultry
Chicken Breasts with Goat Cheese, Rosemary & Fresh Homegrown Tomatoes
Ingredients & measurements:
4 Chicken Cutlets (3 oz each)
¼ cup EV Olive Oil
1 TBSP of Margarine
¼ cup of sherry cooking wine
3 oz fresh goat cheese
1 tsp fresh chopped rosemary
2 each fresh tomatoes (quartered)
1 tsp fresh garlic
Pinch fresh cracked black pepper
1tsp Mediterranean Sea salt
Process:
Take your chicken breasts and rub olive oil, salt, pepper &
garlic on them before the cooking process. In large skillet heat your
olive oil and garlic until you have some action, add your cutlets to the
skillet, rosemary and a pinch of pepper, sauté on each side for about 3
minutes, then add your fresh tomatoes, once you have turned your cutlets
to the final cooking side add your goat cheese atop each cutlet and smear
with a knife, sauté for 2 more minutes and then add your sherry cooking
wine to deglaze and add your margarine. Let this reduce and then take out
breasts and plate topping with your tomato, rosemary & sherry sauce.
Chicken wtih Marsala Wine Sauce
Ingredients/Measurements:
CHICKEN
6 OZ of Chicken Cutlets (thawed)
Marinade
1 Cup Olive Oil (extra virgin)
2TBSP Chopped Garlic
1TBSP salt & pepper combo
2TBSP of chopped onions
1 TBSP Tabasco
Add all of the ingredients over the chicken breast and mix. Let stand for 20 minutes room temperature.
Marsala Wine Sauce
1 Cup Olive Oil (extra virgin)
1TBSP Chopped Garlic
1tsp salt & pepper combo (equal parts salt & pepper)
1TBSP Beef Base (granules)
1 TBSP Tabasco Sauce (smoked Chipolte)
3 Cups Marsala Wine
2 Cups Sliced Portabella Mushrooms
1 Cup Marinara Sauce (store version)
2TBSP light Salted Butter
Prepartion Directions:
Sauce
In sauce pot add olive oil and sauté garlic, mushrooms, salt & pepper, beef base let cook for about two minutes and add your Tabasco and Marinara Sauce and let cook for two minutes then add your Marsala Wine and let reduce for about 20 minutes stirring occasionally finish with butter.
Chicken
In skillet add 1 cup of olive oil and bring up to temperature add 1 TBSP of chopped garlic, lightly dust your chicken breast with Italian Style Bread Crumbs (both sides) and then place in skillet. The cooking process should take about 5 minutes on each side. Light brown and turn over in skillet. When Breast is firm to touch you can then take your Marsala Wine Reduction and finish off by pouring wine sauce over your chicken in skillet and let it reduce another 2 minutes. Serve.
Chicken Nerone with Artichoke Sauce
Ingredients/Measurements:
CHICKEN NERONE
Place your 6 / 4 oz chicken cutlets in bowl and add 1 TBSP of chopped Garlic, 1tsp salt & pepper combo, 1 Cup Olive oil and mix together and let sit for about 15 minutes before cooking.
ARTICHOKE SAUCE:
½ Cup artichoke hearts
1 Cup Slice Mushrooms (your choice)
1 Bunch Green Onions (sliced)
1tsp chopped garlic
3TBSP Olive Oil
1tsp salt & pepper combo
½ tsp pinch
1TBSP Dijon Mustard
½ tsp Tabasco
2TBSP A1
3TBSP lea Perrins
4TBSP BBQ Sauce
2 oz Butter
2 Cups Sherry Wine
Prepartion Directions:
Cooking the Chicken
In skillet place 1 cup of olive oil and add 1TBSP of garlic until garlic begins to brown, add some Italian style bread crumbs to chicken breast and then place in skillet browning on each side for about 5 minutes until chicken is firm to touch. You can then add your sauce to the chicken skillet if you would like and finish off your chicken. Remove breast from skillet and top with your sauce.
SAUCE:
Sauté artichokes, mushrooms, green onions and garlic in olive oil. Add remaining ingredients and bring to boil; cook for 5 minutes.
Chicken Saltimbocca
Ingredients/Measurements:
4 Each Boneless Chicken Cutlet
1 tsp of fresh Sage (chopped)
4 Slices of Gruyere Cheese
4 Slices of Proscuitto Ham
1 Tbsp Chopped Garlic
½ Cup Sherry Wine
1 TBSP Butter
3 TBSP Olive Oil
1-cup Italian breadcrumbs
1 tsp salt & pepper combo
Prepartion Directions:
Chicken Marinade Process: Place Cutlets in bowl and add 1 cup olive oil, 2 TBSP chopped garlic and 1 tsp salt & pepper combo; mix together.
Cooking Process: Place Olive oil and garlic in skillet, light dust each chicken breast with breadcrumbs, when oil is hot place your breast in the oil and begin cooking process. Cook on 3 minutes on each side. On final side in the skillet place your sage on the breast, then the proscuitto ham and then top with the Gruyere Cheese. Keep skillet hot and then add your Sherry wine and let the pan deglaze and the cheese will begin to melt. As the liquid begins to cook off add your butter and salt and pepper. Take chicken out of skillet and place on plates and spoon out the reduced sauce over the cheese and serve.
