Calories In Tommy Bahama Menu Recipes

SANIBEL STUFFED CHICKEN FROM TOMMY BAHAMAS COPYCAT RECIPE - (4.3/5)

Steps:

• PREPARE CHICKEN CHIPOTLE RANCH MIXTURE: Place ranch dressing a medium bowl and combine the 3 tablespoons chopped chipotle peppers, 1 teaspoon ground cumin, lime juice with the ranch mix and stir until completely mixed. Add the diced onion, chives and cilantro. Chicken: Fill a medium bowl halfway with Extra Virgin Olive Oil and completely submerge each chicken breast. Fill a medium/large freezer bag with bread crumbs and shake chicken until it is fully covered with the bread crumbs. Cut pockets into chicken breasts and spread a liberal amount of the cream cheese and stuff with the chipotle ranch and shredded mozzarella cheese Saute chicken in skillet with olive oil for 5 to 7 minutes each side (or until the crust is crispy and brown). Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of the chipotle ranch mixture as a sauce/topping.

TOMMY BAHAMA MAI TAI RECIPE

Steps:

• Combine Flor de Cana Rum, orange curacao, orgeat syrup, lime juice, pineabpple juice, sweet and sour mix, and cubed ice into a cocktail shaker and shake vigorously (and we mean VIGOROUSLY, it truly makes the difference between a good Mai Tai and a great Mai Tai).
• Strain into an old fashioned glass over shaved ice.
• Float dark rum.
• Garnish with a fresh orchid.

BAHAMA BREEZE PAN SEARED SALMON PASTA RECIPE

Steps:

• Take a skin-on or skinless salmon fillet and pat dry to prevent stickiness and crisp evenly while cooking.
• Season the fillet with salt, black pepper, crushed red pepper, parsley, and lemon juice for 2-3 minutes.
• Heat the oil in a skillet and carefully put the fillet in the pan.
• Then sear the fillet, first skin side up. Cook each side for up to4-5 minutes, depending on the thickness of the fillet.
• After searing the salmon fillet, leave the flavor-rich juices in the pan.
• Melt the butter and cook the garlic until it turns golden and releases the flavor.
• Simmer it slightly and then add sun-dried tomatoes, giving it time to release its flavor.
• Add fresh herbs and cook for 1 minute.
• Boil the pasta, stain, and rinse in the cold water.
• Then melt the salted butter in a pan and fry chopped garlic, add pasta and parmesan in it, mix well and remove from the heat.
• Put the pasta on a serving plate.
• Place the salmon fillet (cut in strips) on the pasta.
• Pour the salmon sauce on top of it.
• To garnish, sprinkle some parsley and a few lemon wedges, and the recipe is ready to serve.