Olive Garden Chicken And Sausage Mixed Grill Recipes

OLIVE GARDEN CHICKEN AND SAUSAGE MIXED GRILL

Olive Garden Chicken and Sausage Mixed Grill image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories Lactose Free

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons hot pepper oil
2 tablespoons fresh rosemary, chopped
1/2 cup fresh lemon juice
1 teaspoon salt
3 bay leaves, broken into pieces
2 large garlic cloves, pressed
1/4 cup extra virgin olive oil
2 lbs boneless skinless chicken breasts (4 oz each)
1 lb Italian sausage, mild
1 pint cherry tomatoes
30 bamboo skewers, soaked in water for at least 30 minutes
3 lemons, cut in half (garnish)
2 sprigs fresh rosemary (garnish)

Steps:

Mix pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
Cut each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.
Bake sausage at 350F for 20 minutes. Cut each link into three pieces and set aside.
Grill chicken until juices run clear and pieces are completely cooked.
Thread sausage pieces on skewer. Grill until sizzling and juices are running.
Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

Nutrition Facts : Calories 800.6, Fat 47.8, SaturatedFat 13.5, Cholesterol 196.3, Sodium 2106.1, Carbohydrate 19.9, Fiber 5.1, Sugar 3.7, Protein 76

"MEAT COUNTER" MIXED GRILL

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 9h

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds hot Italian sausage (6 to 7 links)
4 bone-in chicken breasts, each about 12 ounces, trimmed of excess fat
1 recipe Salsa Verde, recipe follows
2 racks lamb, each about 2 pounds, frenched and trimmed of excess fat
Extra-virgin olive oil
4 lemons, cut in 1/2 crosswise
Freshly ground black pepper
6 to 8 summer squashes, sliced 1/2-inch thick
4 slices (approximately 2 ounces) white bread
2 tablespoons Champagne vinegar
2 bunches Italian parsley, picked and cleaned
16 cornichons
1/4 cup capers, rinsed
4 to 5 anchovies
1 3/4 cups extra-virgin olive oil
Gray salt or course sea salt and freshly ground black pepper

Steps:

In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate.
Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly.
Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours.
Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes.
Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium.
Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes.
Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde.
Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be.

OLIVE GARDEN {COPYCAT} GRILLED CHICKEN FLATBREAD PIZZA RECIPE

Olive Garden {Copycat} Grilled Chicken Flatbread Pizza Recipe image

Soft flat bread topped with creamy Alfredo sauce, grilled chicken, pepper, tomato, and onion makes the perfect appetizer or even main dish!

Provided by Camille Beckstrand

Categories Appetizer Main Course

Time 17m

Number Of Ingredients 7

Ingredients

4 (6"-8") flatbreads
1 cup alfredo sauce
2 cups shredded Mozzarella cheese
2 boneless, skinless chicken breasts (grilled)
1 red bell pepper ((sliced and roasted))
1 roma tomato (diced)
3 green onions (thinly sliced)

Steps:

Preheat oven to 350. Place the flat bread on a large baking sheet.
Spread Alfredo sauce on each flatbread, then top with cheese, chicken, roasted peppers, tomatoes, and green onions.
Place in the oven and cook for 5-7 minutes (or until cheese melts).

Nutrition Facts : Calories 465 kcal, Carbohydrate 28 g, Protein 31 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 121 mg, Sodium 1014 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving

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