Olive Garden Petto Di Pollo Ripieno Con Porcini Recipes

PORTOBELLO RIPIENE CON POLLO

Steps:

• For the Base Sauce:
• In a saute pan, add all ingredients (except the cream) and reduce over medium heat to a syrup consistency. Then add cream and set aside.
• For the Top Sauce:
• In a food processor or a blender, puree all ingredients until smooth. Set aside.
• In a saute pan over medium heat, add olive oil, garlic and chopped mushrooms. Saute until they began to soften. Add sauteed mushrooms, seasoned bread crumbs and a pinch of salt and pepper to food processor. Blend until incorporated, but still granular. Set aside.
• For assembly:
• Preheat grill to 350 degrees F.
• On a pie tin or small sheet pan, place 1 grilled mushroom cap stem side up. Spoon mushroom pesto on top of mushroom cap. Top pesto with a layer of sauteed spinach. Next add grilled chicken strips in a fan like pattern. Then top with fresh mozzarella and the remaining mushroom cap. Add water to pan for moisture and bake in preheated oven for 20 minutes.
• For plating:
• Cover the bottom of the serving plate with the Base Sauce. Using a metal spatula, carefully place the baked mushroom onto the plate. Using a squirt bottle or spoon, stripe the Top Sauce over the length of the chicken strips.
• Garnish with spinach chiffonade, if using, and bell pepper brunoise, if using.

OLIVE GARDEN PETTO DI POLLO RIPIENO CON PORCINI

Steps:

• Preheat oven to 350°F
• Place chicken breasts between two layers of wax paper and pound with a meat mallet to ¼-thick cutlets.
• Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and sauté until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool. Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally.
• Mound one quarter of sautéed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center, then roll up, enclosing the mushroom filling. Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled. Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste.
• Bake for 25 minutes or until chicken is cooked through. (Internal temperature should register 165 F when measured with a meat thermometer.)
• Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and sauté until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.
• When the chicken is ready, remove the twine and slice each roll into ½ inch thick slices. Fan the slices out on four individual dinner plates and serve each with a spoonful of the tomato-garlic sauce.