Chicken Crostina Food

CHICKEN LIVER CROSTINI

Steps:

• Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

CHICKEN CROSTINA " OLIVE GARDEN NEW DISH"

Steps:

• Potato Crust Preparation:.
• -- Using a spoon, thoroughly mix all ingredients in a large bowl.
• -- Cover and set aside until ready to use.
• Chicken Crostina Preparation:.
• -- In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian seasoning. Dredge chicken breasts in the mixture, shaking off any excess.
• -- Heat 3 tablespoons of olive oil in a large skillet. Cook chicken breasts two at a time over medium-high heat until golden brown and crisp, add more olive oil for each batch as necessary.
• -- Place cooked chicken breast on a baking sheet or dish and top with the potato crust mixture. Transfer the 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 tablespoons of olive oil in a sauce pan. Add roasted garlic and cook for 1 minute. Stir in 1 tablespoon of flour and white wine and bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of parsley and tomatoes. The sauce is done when it is bubbling throughout and has started to thicken.
• -- Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

CHICKEN CROSTINA - OLIVE GARDEN RECIPE

Steps:

• - Mix all ingredients for potato crust in a bowl and set aside.
• - Mix 1/12 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 med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. 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.

CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.

CHICKEN PIZZA CROSTINI

Steps:

• Heat oven to 350.
• Brush bread slices with oil; place on ungreased cookie sheet.
• Bake at 350 for 8 to 10 minutes or until crisp.
• Top each with pizza sauce, chicken, cheese and parsley.
• Bake at 350 for an additional 5 to 8 minutes or until topping is hot and cheese is melted.
• Serve warm.

CHICKEN-LIVER CROSTINI

Steps:

• Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
• Preheat the oven to 350°F
• In a large skillet, melt the butter in 1 tablespoon of the olive oil; add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes.
• Stir in the minced anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer; scrape the mixture into a medium bowl (making sure you get as many scrapings as possible).
• Add the remaining 3 tablespoons of olive oil to the skillet.
• Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes;.flip and cook the chicken livers for 1 minute longer.
• Stir in the onion mixture add the cognac and carefully ignite it with a long match; cook livers until the flames subside (make sure they don't overcook because then they get tough!).
• Discard the herb sprigs and scrape the contents of the skillet into a food processor; let cool slightly; pulse until chunky, then season with salt and pepper.
• Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp.
• Spread the baguette toasts with the chicken liver and serve.
• *Make Ahead:.
• The chicken-liver spread can be refrigerated in an airtight container for up to 2 days; bring the spread to room temperature before serving.
• **Wine Pairing:.
• "Vernaccia di San Gimignano, a classic Tuscan white, would pair ideally with this classic pâté from Tuscany's capital, Florence-its crisp apple notes are delicious with these earthy chicken livers. Try the flinty 2007 Teruzzi & Puthod Rondolino or the lightly almondy 2007 Toscolo".

PEACHY CORONATION CHICKEN CROSTINI

Steps:

• Mix together the mayonnaise and curry powder. Tear the chicken into thin strips with your fingers and cut up the peaches - you can do this up to 2 days before. Keep in the fridge until needed. To serve, spoon some of the mayonnaise mixture over the crostini, lay chicken pieces on top and finish with a couple of peach slices.
• For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

CHICKEN CROSTINA

Steps:

• — Using a spoon, thoroughly mix all potato crust ingredients in a large bowl.
• — Cover and set aside until ready to use.
• Assembling Chicken Crostina
• — In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian seasoning. Dredge chicken breasts in the mixture, shaking off any excess.
• — Heat 3 tablespoons of olive oil in a large skillet. Cook chicken breasts two at a time over medium-high heat until golden brown and crisp, or until the internal temperature reaches 165 degrees F. Add more olive oil for each batch as necessary.
• — Place cooked chicken breast on a baking sheet or dish and top with the potato crust mixture. Transfer the 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 tablespoons of olive oil in a sauce pan. Add roasted garlic and cook for 1 minute. Stir in 1 tablespoon of flour and white wine and bring to a boil. Add heavy cream, parmesan cheese, 1 tablespoon of parsley and tomatoes. The sauce is done when it is bubbling throughout and has started to thicken.
• — Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.