Chicken Rossini Food

ONE POT ITALIAN CHICKEN & ORZO / RISONI PASTA

Steps:

• Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour - 24 hours (See Note 3 to skip marinating).
• Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.
• Turn heat up to medium high. Add oil if required.
• Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.
• Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.
• Cook for 9 - 10 minutes, stirring frequently (otherwise it will stick).
• Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).
• Stir through parmesan and basil - excess liquid will evaporate in this step.
• Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.

ONE POT CHICKEN, VEGETABLE & PARMESAN ORZO (RISONI)

Steps:

• Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
• Add garlic and onion, cook for 1 minute.
• Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
• Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
• Add risoni/orzo, stock and milk, then stir well.
• Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
• Add parmesan and spinach, stir through. Add salt and pepper to taste.
• Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
• Serve, garnished with parsley and more parmesan if desired!

CHICKEN SCARPARIELLO

Steps:

• Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

ROSSINIS

Steps:

• Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
• When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.

CHICKEN ROSSINI

Steps:

• Pre-heat oven to 350 Lightly season chicken with garlic powder and black pepper.
• Heat Olive Oil in large skillet on M-High.
• Quickly sear chicken and remove from pan.
• (reserve) Sauté Mushrooms in skillet until about half cooked add chicken stock.
• Spray casserole dish (9x13) with No-stick spray.
• Place chicken in casserole dish.
• Add a layer of tomato to each chicken breast followed by a layer of ham and a layer of mushrooms, add stock, cover with Foil and bake for 20-30 minutes or until chicken is cooked through (when poked with fork juices run clear!).
• Add cheeses to top of each breast and return to oven uncovered.
• Bake until cheeses are melted.
• Serve chicken on bed of pasta with some of juice from pan.
• Some sauted zuccinni squash on the side is really good and can also be used as an edible garnish.
• Enjoy!