Chicken Sausage Mixed Grill Olive Garden Copycat Food

OLIVE GARDEN CHICKEN AND SAUSAGE MIXED GRILL

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.

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)

Steps:

• SAUCE PREPARATION:.
• MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
• COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
• ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
• CHICKEN & VEGETABLES PREPARATION:.
• COMBINE all chicken ingredients in a mixing bowl and blend well.
• MARINATE for 30 minutes.
• HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
• SAUTE chicken strips until internal temperature reaches 165°F.
• ADD all vegetables and saute until cooked through.
• ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
• TRANSFER to a serving platter and garnish with chopped parsley.

CHICKEN & SAUSAGE MIXED GRILL (OLIVE GARDEN COPYCAT)

Steps:

• MARINADE:.
• MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
• SKEWER:.
• CUT each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewer in the marinade and marinate for at least 3 hours.
• BAKE sausage at 350°F 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 clear.
• PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

CHICKEN MILANESE (OLIVE GARDEN COPYCAT)

Steps:

• FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
• WHISK eggs and milk together in a flat-bottom bowl.
• MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
• DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
• MELT butter in sauce pan over medium heat.
• ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
• ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
• ADD roasted garlic, pepper and salt. Stir until well blended.
• ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
• HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
• ADD cooked, drained tortellini pasta to sauce and blend well.
• TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
• GARNISH with fresh parsley and lemon wedges.

CHICKEN CASTELLINA (OLIVE GARDEN COPYCAT)

Steps:

• SAUCE:.
• SAUTE pancetta (or bacon) in a 3-quart sauce pan or large pot, over medium-high heat until crisp and golden brown. REduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Saute for approximately 1 minute, stirring frequently (do not brown).
• WHISK in cream, milk and cornstarch. Raise heat to medium-high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
• REMOVE from heat and let stand uncovered.
• CHICKEN:.
• MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
• HEAT olive oil in large saute pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
• ADD wine to chicken in pan (caution: there will be a low flame in the pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium-high heat.
• TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
• GARNISH with chopped parsley and serve.