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.


Friday, August 14, 2009

Olive Garden's Chicken Crostini

A few weeks back on The Radio Happy Hour, we were joined by Mr. Ron Douglas. Mr. Douglas is the author of “America’s Secret Recipes – Part1” and the follow-up “America’s Secret Recipes – Part 2”.

In these cookbooks are recreations of the meals you can buy in restaurants around the country. The biggest ‘news’ is the KFC chicken recipe…that is the one that gets most of the noise, but there are some other favorites in there that people can enjoy in the comfort of their own home.

Additionally, Mr. Douglas maintains the website RECIPE SECRETS.NET where you can sign up and have recipes emailed to you. I signed up for the email recipes and have received a few over the last few weeks.

Let me state upfront, I have only been to Olive Garden once in my life. After we made the recipe, I saw the new ad for Olive garden where the mom takes the son to dinner to find out if he is boffing his girlfriend bond with him one on one.

The featured dish on the commercial is their “Chicken Crostina”. Now, if I had noticed the commercial before attempting this, I would have pounded out the chicken breasts and cut them into little formed pieces (NOT!).

I did not even pound the breasts, as I wanted to keep them big and plump for this attempt. I think next time I would pound them out but not real thin as the commercials show.

The recipe is really simple and does not take a whole lot of preparation. The one thing I will do differently next time is double, if not triple the sauce recipe. I hate when you only have enough sauce to barely cover the food.

Next time your family is thinking of heading to Olive Garden, head to the grocery store instead, and spend about $30.00 for 6 servings of Chicken Crostini…

Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients


6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced (you can buy this jarred in the grocery store or roast your own)
1 cup white wine
1 1/2 cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust
1 1/2 cup seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 cup melted butter
1/2 tsp garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste

Procedures
MIX all ingredients for Potato Crust in a bowl and set aside.


MIX 1 1/2 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 medium-high heat until golden brown and crisp, or until internal temperature reaches 165F. 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



As it was just Nancy and I, we ended up with 4 breasts as left-overs, so we bagged, sealed and froze them for another day.

This really was very tasty. Head over and sign up for Ron’s email recipes…we have a few more to try, like; Red Lobster Cheddar Biscuits; Jack Daniel's Grilling Sauce; Blueberry Brioche Bread Pudding from Daniel in NYC (see it is not all mid-level restaurants, this is a 5-star eatery; and Applebee's Crispy Orange Chicken Skillet.



9 spices added:

Phfrankie Bondo said...

...I do believe I would like that dish with skinless thighs as well...

Bond said...

That would definitely work with this Phfrankie

Desert Songbird said...

We only use skinless thighs in this house; we're not a white meat family.

I'm thinking that doing your own "fix ups" of restaurant recipes would be great. You get to improve on them.

Starrlight said...

Damn. That is on my list for next week. Pasta AND potato? The genius that came up with that needs a hug and a kiss.

And I am with Desert, I'll take your spin on the their version over the restaurant version any day.

barbara said...

I've actually made some of his stuff. Try his Jack Daniels Grilling Sauce. Pretty darn close to the real thing!

Bond said...

SONGBIRD: They will work too Songbird

STARR: LOL well not MY spin, but Ron's spin...enjoy

BARBARA: I just got that recipe last week and will try it out soon.

Dana said...

I love the Olive Garden - unfortunately, there's not one close by, so I'll try your recipe!

Bond said...

DANA: You will love it!

Mary McCroskey said...

One of the best recipes I have ever tried. 5 star meal to say the least! Thank you so much for sharing!

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