Pollo Bella Recipes

THE BELLA

Steps:

• Cover the chicken breast with plastic wrap and gently pound to a uniform thickness to ensure even cooking.
• Season the chicken breast with salt, pepper, and dried tarragon.
• Pan saute the chicken breast in 2 teaspoons butter and 1 tablespoon olive oil over medium-high heat. Once the chicken in browned on one side, about 4 minutes, flip and add white wine and continue cooking until the internal temperature reads 165 degrees F on an instant read thermometer, about 5 minutes more.
• In another medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and cook until golden on each side and tender, about 5 minutes. Remove from pan. Add the spinach to the skillet and cook until slightly wilted, about 2 minutes.
• Meanwhile, roast the red bell pepper under the broiler until the skin is blackened on all sides, about 6 minutes. Place the pepper in a bowl covered with plastic wrap and allow to steam 5 minutes. Peel, seed and slice into 1/4-inch strips.
• In a small bowl, whisk to combine the basil pesto and mayonnaise.
• Heat a large nonstick skillet or griddle on medium heat. Butter one side of both slices of the bread and place them butter-side down on a cutting board. Build each sandwich by beginning the layering on one of the slices of bread with the sliced mozzarella cheese, the sauteed mushrooms, spinach, roasted red peppers, and chicken. Spread 2 tablespoons of the pesto mayonnaise on the other slice and place it buttered-side up on top.
• Place the sandwich on the griddle and cook until golden, about 4 minutes. Flip and continue to cook the other side until it is golden and the filling is warmed and cheese is melted, about 4 more minutes.

PENNE POLLO (CHICKEN PASTA)

Steps:

• In a frying pan or saucepan cook the chicken until almost cooked
• Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
• Add 1 tsp of Pesto

POLLO AL LIMONE (LEMON CHICKEN)

Steps:

• Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
• When ready to cook, preheat oven to 350 degrees F.
• Heat the remaining 2 tablespoons of olive oil in a large frying pan.
• Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
• Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.

POLLO BELLA

Steps:

• Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet.
• Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.
• Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.
• When cream has reduced and thickened, stir in Gorgonzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan cheese, if desired.

POLLO BELLA

Steps:

• Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet.
• Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.
• Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.
• When cream has reduced and thickened, stir in Gorgonzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan cheese, if desired.

POLLO CAPRI - ADAPTED FROM BELLA'S ITALIAN CAFE, TAMPA, FLORIDA

Steps:

• Tre Fungi Directions:.
• Saute the sliced Portobello and button mushrooms in oil and butter.
• When mushrooms begin to lose their water, add porcini mushrooms, garlic, and rosemary; saute for 10 minutes.
• Add the reserved porcini liquid.
• Bring to a boil, add salt and pepper. Remove from heat.
• Bring to room temperature and add parsley; chill.
• Sauteed Chicken Directions:.
• Rinse and gently pat dry chicken breasts.
• Flatten chicken breasts and season with salt and pepper.
• Coat chicken breasts with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides.
• Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Saute until nicely brown, flip and repeat on the other side.
• Top each chicken breast with cheese; cover the pan and allow the cheese to melt.
• Serving Directions:.
• Heat the Tre Fungi with white wine in a separate pan until it starts to bubble.
• Pour on top of chicken and serve with rice pilaf and steamed asparagus.