Born in "THE" Bronx, raised on Long Island...stints in Rochester, NY; Manhattan, NY; Andover, MA; Montclair & West Windsor, NJ and now Memphis, TN., our cuisine of birth is Italian, but we enjoy cooking Chinese, Mexican, American and hodge-podge.

Our recipes will be as accurate as possible, but you see, I rarely measure things. I prefer to combine based upon taste.

Also, I will use brand names on occasion, but am not sponsored by any company and these mentions do not put cash into my pocket.

Music is my other love & we will share music related to food (in even the smallest sense) with y'all with every new post.


Monday, April 13, 2009

Pollo Tesoro with Gnocchi

Hoping y'all had wonderful Passover's or Easter's!

And a big WHOOOOOP to our friend who joined in a lifelong commitment to the man of her dreams over the weekend. SO HAPPY FOR THEM BOTH!

I am working on the photography for this blog. The lighting is not perfect in the kitchen and sometimes I have troubles getting the right look. Sometimes I do though!

So, Friday, I was lying on the couch (not The Couch), just the couch at Nancy's and The Masters was on the TV and my eyes were fluttering and as they gained momentum a question Nancy had asked me earlier began to reverberate in my head..."What are we having for dinner?", she had asked.

Now, with me and my family, that is no simple question. When we travel as a family (which does not happen often enough anymore), the breakfast conversation will touch on plans for lunch. At lunch dinner is discussed, and...you guessed it, during dinner breakfast conversation occurs!

So, here I am half asleep, golf being played in the background and the culinary synapses begin to sizzle...

Chicken, OK....stuffed...hummm, prosciutto...provolone, no mozzarella...a sauce...some red peppers and mushroom....portobellas, yup!

Something to go along with it...GNOCCHI - well, I have been craving it again since New Year's Eve.

After a bit more rest, off to the local Kroger's head Nancy and I, she with no clear idea of my dinner plans.



Here are the ingredients:

4 boneless Chicken Breasts
2 large Portobello Mushrooms
1 Medium Onion (sweet works well - but regular yellow is fine)
3-4 tablespoons. minced garlic (not pictured)
1 Red Pablano Chili (optional)
2 Tomatoes
1 Sweet Red Pepper
5 tablespoons butter (not pictured)
2 tablespoons flour Not pictured)
Fresh Mozzarella
6-8 slices Prosciutto
16 oz. Chicken Stock
1/2 cups Marsala Wine (not pictured)
1 pound Gnocchi

(ALL PICTURES ENLARGE WITH A CLICKITY CLICK)


To prep, chop up the pablano chili. Seed and cut out the ribs on the red pepper and then cut into long slices. Stem the mushrooms, clean them with a damp towel and then slice, cutting the slices in half if you feel they are too big. Chop the tomatoes and the onion.

Note: The mushrooms will reduce in size while cooking.

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Slice the mozzarella into 1/2" thick slices. Lay the chicken flat on the cutting board and using a sharp chef's knife, slice into the slide of the breast parallel to the cutting board. You are looking to butterfly the breast.

Once the breasts are butterflied, layer a slice of Prosciutto on one side. Then place the Mozzaralla on top and then another slice of prosciutto. Fold the breast over and secure with a few toothpicks. Flour the chicken breasts and set aside.

NOTE: Remember to warn your family & guests about the toothpicks when they begin eating!

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Put a large pan on the heat and get it hot. Then add three tablespoons of olive oil and three of butter. Let it get to the point that the foam has subsided.

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Add the chicken and saute until golden on each side.

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Put into a oven set on warm (170 degrees).

Remove all but 2 tablespoons of the oil in the pan and then add the garlic, onion, red pepper and pablano chili. Let saute until onions are translucent and the pepper is beginning to soften Remember to inhale over the pan (don't get too close) and enjoy the remarkable aroma.


Remove the vegetables to a plate and then add two tablespoons of butter and let melt. Add two tablespoons of flour and make a roux. Cook the roux until medium brown.


Slowly add the chicken stock and then the Marsala wine, stirring constantly. Let it cook over medium-high heat for about 4 minutes, then add the chicken breasts. Pour the vegetables over the chicken breasts and let the sauce boil for a few minutes, then lower the heat to simmer and cover for 5 minutes.


Prepare the gnocchi per the package directions (basically add to boiling water and continue cooking over a low boil 3-4 minutes or until the gnocchi begins to rise to the top). Strain the gnocchi and add back into the pot you used to cook it in. Add some of the sauce from the pan and stir to coat.


Place some gnocchi onto the plate and then one chicken breast. Spoon the sauce over all. I then sprinkled with some dried basil.

Note: On further thought, I would add a fresh basil leaf inside
each chicken on top of the mozzarella cheese.

Nancy kept asking "What are you going to call it?" I could not come up with anything fancy...I like basics, so this will be called "Pollo Tesoro", which literally means 'Chicken Treasure'.

When translating 'darling' to Italian, you get tesoro, because a darling is to be treasured. Nancy is my darling, so for you Nancy...a new chicken dish.


"Mangiare Bene e Piacere"


18 spices added:

OBLadyBug said...

Thank you my love for the new chicken dish - I'm flattered by the name. The meal was yummy and I so treasure our time together.

Bond said...

NANCY: you are my inspiration to try new foods and combinations...it is fitting the first for this site should be named in your honor.

Turnbaby said...

Awwww-- how sweet!

This looks yummy--I'll have to give it a whirl

Bond said...

TURNBABY: I think you will enjoy.

Dana said...

Oh man, that looks good! Hopefully if I ever meet a man, he'll be a good cook :D

Travis said...

Dang that looks good, even if it does have stuff in it that I don't generally care for.

Rex said...

That looks amazing. I am going to have to borrow your recipe. I love gnocchi.

Bond said...

DANA: WELCOME! he better be, or I will come teach him.

TRAVIS: What are those things?

REX: Thanks...borrow away. I am actually having leftovers tonight!

Desert Songbird said...

Travis makes me giggle...stuff in it that I don't generally care for.Those would be veggies, dear Trav.

Starrlight said...

Holy shiz, that sounds super yum. Sunday dinner me thinks. Is it fast? We have auction stuff from 12-430 and I will be lazy girl when I get home.

Bond said...

SONGBIRD: leave him alone missy!

STARR: With my suggestions, you can have this Sunday!

Starrlight said...

I am so gonna do that. Cause I WORSHIP gnocchi and I love anything that goes well with them. Best thing I have had in the last 3 years was a lamb ragu with gnocchi. If only I had that recipe.

Bond said...

Gnocchi is to be worshiped... indeed.

Ralph said...

What an excellent dish! The grand mix of ingredients makes for a tasty treat. And I like the care you took to make the roux, the beginnings of a great gravy and sauce. Thanks for a recipe to try...and enjoy!

Bond said...

RALPH: Hope you truly enjoy it Sir...

TopChamp said...

You charmer, you!

Bond said...

TOPCHAMP: ah you noticed!

Patti said...

That sounds delish. I hope Ralph will make it someday. ;-)

At the moment he is preparing shrimp to go into his special Shrimp Ralph dish. We will have it with Penne Pasta this evening..

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