MY VERSION: CARINO'S SPICY ROMANO CHICKEN
My favorite restaurant in the world is Johnny Carino's (a.k.a Carino's Italian Grill) and my favorite recipe is their Spicy Romano Chicken. Well I've tried other recipes that I thought were close but I recently tried a recipe by Guy Fieri and after a few changes I think I've come up with a pretty close alternative. I will make one change when I make it again : I will skip slicing the chicken and just put one breast on each plate. I hope this recipe is enjoyed. I must add that I give Guy all the praise for this recipe :-)
Provided by jennybug
Categories Chicken Breast
Time 1h
Yield 2 cup, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
SPICY ROMANO CHICKEN
Make and share this Spicy Romano Chicken recipe from Food.com.
Provided by JLBurnell
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.
- Add Alfredo sauce and ROmano cheese. Simmer.
- Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!
Nutrition Facts : Calories 381.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 117.1, Sodium 541.1, Carbohydrate 23.7, Fiber 15.4, Sugar 3.4, Protein 34.3
COPYCAT JOHNNY CARINO'S SPICY SHRIMP AND CHICKEN PASTA
Provided by Alli
Number Of Ingredients 11
Steps:
- Add the sliced chicken to a saute pan on medium heat and cook through. Set aside when cooked.
- Begin cooking pasta according to package directions.
- When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat. Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper.
- Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink.
- When the pasta is finished cooking, drain the excess water but don't rinse it. Set aside.
- In the empty pot used to cook the pasta, add the cream, Romano cheese, and cayenne pepper. Let the cream reduce by half while stirring frequently.
- Add the meat and veggie mixture to the sauce and stir together. Add the pasta and stir all together. Serve and enjoy!
CHICKEN PROVENCAL
Delicious chicken recipe suitable for al the family. Can be served with a green salad or new potatoes
Provided by jsnellock
Time 1h15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200 c.
- 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
- Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
- Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
- Add the passata , peppers, stock & thyme. Season with salt & pepper.
- Pour over the chicken and bake for 45 mins or until chicken cooked through.
- Stir in olives - if used.
- Serve with salad.
CARIBBEAN JERK CHICKEN
Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.
Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.
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