Olive Garden Chicken Breast Stuffed With Sun-Dried Tomatoes
Olive Garden Chicken Giardino
Olive Garden Chicken Scampi
Olive Garden Chicken Spiedies
Olive Garden Heart Healthy Chicken And Pasta
Olive Garden Parmesan Crusted Chicken
Olive Garden Pollo Limone
Olive Garden Chicken Breast Stuffed With Sun-Dried Tomatoes
Serves 4
Published in: Olive Garden
4 Chicken Breast with skin
1/4 cup Sun-dried Tomatoes
2 tablespoons Pine nuts
1 cup Frozen Chopped Spinach
1/2 cup Shredded Fontina cheese
2 cup Bread Crumbs
1 tablespoons Melted Butter
1 tablespoons Chopped Italian Parsley
1 teaspoons Salt
1/4 teaspoons Black Ground Pepper
Mix stuffing ingredients together in a bowl. Place chicken breast on a
cutting board remove the tenderloins and cover with plastic wrap. With a
mallet or the palm of your hand slightly flatten the breast out. Form the
stuffing into a ball and place in center of the chicken. Wrap the breast
around the stuffing starting with one side roll the breast tucking the
opposite side underneath. Season the top of the chicken (skin side) with
salt and pepper. Roast in a 400 oven for 30-40 minutes or until chicken
reaches 165 internal temp.
Olive Garden Chicken Giardino
Published in: Olive Garden
1 packages chicken tenderloins -- sliced in 1/3's
Assorted vegetables (whatever's in season) diced red peppers --
carrots, summer
squash -- zucchini, broccoli, spinach, peas, diced tomatoes,
asparagus
Giardino sauce:
2 Tbsp. butter or margarine
Juice of 1/2 lemon
White sauce mix (2 tblspns.)
1 tblspn. Thyme
1 1/2 cup Chablis
1 cup water
1/2 tsp. crushed garlic
A few crushed red pepper flakes
salt and pepper
1/2 cup cream
Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed
pepper, and lemon juice. Cook for a few minutes over medium heat. **Make
sure that you cook to reduce the acidity of the lemon juice, or when you
add the cream, it will curdle. Add water. Mix white sauce mix with some
cream so it's not lumpy and add to pan. Add the cream and stir until
slightly thickened. Set aside. Saute the chicken pieces over medium heat.
Set aside. Saute veggies, starting with the denser veggies first (carrots,
asparagus, peppers) and add the rest of the veggies and cook until done
but not soggy. Add cooked farfel pasta to pan and add sauce and chicken.
Cook until heated through and thickened.
Olive Garden Chicken Scampi
Serves 4
Published in: Olive Garden
1 pounds chicken tenders (I guessed at this -- amount was not in the
recipe)
1/4 cup white sauce (recipe follows)
Scampi Sauce
2stickbutter
2 tablespoons crushed garlic (real garlic; not salt or the dried stuff)
2 tablespoons chicken stock
3/4 cup Chablis
1 cup water
1/4 cup white sauce (recipe follows)
1 teaspoons crushed red pepper
2 tablespoons Italian seasoning
Black pepper to taste
1/2packagesangel hair -- cooked
according to package directions
Thinly sliced bell peppers (red -- green and yellow)
Thinly sliced red onions -- about
10wholegarlic cloves
White Sauce Base Heat 1 tablespoon butter in nonstick skillet. After it's
melted, add 2 tablespoons flour and cook for 2 minutes on medium heat.
slowly add milk and stir constantly to get rid of lumps. When you have
added enough milk, you should have like a white gravy consistency. Set
this aside. You will have much more white sauce than you will actually
need.
The Scampi Sauce Heat butter over a slow heat. Add the garlic, Italian
seasoning and crushed red pepper. Cook for about 2 minutes on low heat.
Add the wine, water, and chicken base. Stir until combined. Add the white
sauce mix and stir until slightly thickened. Put the garlic cloves in a
small nonstick skillet with some oil and braise them for about 20 minutes
on low heat. Just put the lid on the skillet and let them cook, they
should be golden and really soft when they are done . In a large nonstick
skillet, saute the peppers and onions for a few minutes. Also, saute
chicken tenderloins (however many you feel like cooking or eating!) Add
the angel hair and pour the sauce over. Saute until everything is mixed
together and sauce is reheated. Add garlic cloves.
Olive Garden Chicken Spiedies
Published in: Olive Garden
Marinade
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons granulated sugar
10 garlic cloves -- minced
1 teaspoons Dijon mustard
1/2 teaspoons salt
1/2 teaspoons pepper
1/2 teaspoons dried tarragon
1/2 teaspoons dried oregano
1 1/2 pounds chicken breasts -- boned, skinned, cut into 1-inch squares
Add all ingredients except the chicken to a non-aluminum mixing bowl and
mix thoroughly until the sugar and salt are completely dissolved. Pound
the chicken breast between sheets of wax paper until an even thickness of
3/16 inch overall. Cut the chicken breast meat into 1-inch squares and
add to the marinade, covering completely. Allow to marinate for 2 hours,
refrigerated. Remove from the marinade after 2 hours and drain.
Appetizer Sauce
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon garlic, minced
2 teaspoons dried tarragon
1/2 cup pineapple juice
Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors.
Serve cold.
Vegetables
3 large red bell peppers, cut 1/2 x 1 inch 72 strips
2 large green bell peppers, cut 1/2 x 1-inch 48 strips
1 large yellow onion, cut 1/2 x 1-inch24
(8-inch) bamboo skewers, soaked in water in the refrigerator overnight
Assemble Spiedies in the following order: red bell pepper, onion, chicken
(folded into "C" shape on the skewer), green bell pepper, onion, chicken,
alternately, finishing with a red pepper strip after the 4th piece of
chicken on each skewer. Spread the skewered items out on each skewer, so
they will cook quickly. Place the Spiedies on a grill or a griddle and
cook approximately 1 minute per side, turning 4 times. Adjust the timing
according to your equipment's heat output. Serve immediately, 4 per
guest, with dipping sauce, about 1/4 cup per serving.
Olive Garden Heart Healthy Chicken And Pasta
Published in: Olive Garden
8ouncesfresh pasta shells or 6 ounce dry pasta shells
1 1/4 pounds fresh spinach
1 pounds chicken breast; boned -- skinned and grilled, cut in 1-inch
dice
4mediumcloves garlic -- chopped fine
1 teaspoons olive oil or vegetable spray
1 cup chicken broth
1/2 teaspoons nutmeg or mace
Salt and pepper
1/2 cup Parmesan -- grated
Cook the spinach in the broth until tender. Drain and reserve broth. Mash
out excess liquid. Cook pasta. Preheat a saute pan or heavy skillet over
medium heat, add the oil or vegetable spray and saute the garlic,
stirring constantly, until it is white. Don't allow it to brown. Add the
spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the
spinach, stir and turn and add a small amount of the reserved cooking
broth. Stir and turn the spinach until it is hot, adding broth as
necessary. Remove pasta and immediately drain. Add the shells into the
spinach mixture and blend well. Serve immediately with Parmesan.
Olive Garden Parmesan Crusted Chicken
Published in: Olive Garden
1 cup Plain Bread Crumbs
2 tablespoons Flour
1/4 cup Kraft Parmesan Cheese
1 cup Milk
6(1/2"😉 Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 cup dry Bowtie Pasta
2 tablespoons Butter
3 tablespoons Olive Oil
2 teaspoons Crushed Garlic
1/2 cup White Table Wine (Chablis)
1/4 cup Water
2 tablespoons Flour
3/4 cup Half and Half
1/4 cup Sour Cream
1/2 teaspoons Salt
1/8 teaspoons Basil Leaves
3/4 cup Mild Asiago Cheese ( finely grated)
Prepare pasta according to package directions. Wash and drain chicken
strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk
in dish for dipping. Dip chicken in breadcrumb mixture and then in milk
and then back in breadcrumbs. Place in fry pan that the oil has bee
heated and fry at medium to medium low temperature until golden. Remove
and drain chicken. In a saucepan on medium heat, melt butter, add olive
oil. Whisk in flour until mixture is blended. Quickly add garlic, water,
and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add
half and half and sour cream stir. When mixture is smooth add grated
cheese stir until melted. Finally sprinkle fresh basil in the sauce and
stir lightly and remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Assembly: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 -
3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan
Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan
cheese if desired.
Olive Garden Pollo Limone
Serves 4
Published in: Olive Garden
4 boneless skinless chicken breasts
3 tablespoons flour
1 1/2 tablespoons olive oil
1/4 cup finely chopped green onions
2minced cloves of garlic
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoons grated lemon peel
Salt -- pepper
Pound chicken to 1/4 inch thick and sprinkle with salt and pepper. Place
flour in a bowl. Heat 1 teaspoon oil in a nonstick skillet over high heat.
Lightly coat chicken with flour and transfer to skillet and cook until
brown and cooked through, about 2 minutes per side. Transfer chicken to
plate and keep warm. Heat 1/2 teaspoon olive oil in same skillet over low
heat. Add green onions and garlic; saute until tender. Stir in broth and
wine scraping browned bits from pan. Add lemon juice and 2 tablespoons
chopped parsley. Increase heat to high and bring to a boil, simmering for
about 3 minutes. Mix in lemon peel and season to taste with salt and
pepper. Return chicken to skillet and simmer in sauce until heated through
turning to coat. Transfer chicken to plate, spoon juices over chicken and
sprinkle with remaining parsley.
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