Olive Garden Chicken Lombardy Food

OLIVE GARDEN CHICKEN LOMBARDY RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, ¾ teaspoon salt, and pepper.
• With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
• Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes.

CHICKEN BREAST LOMBARDY

Steps:

• Place chicken between 2 sheets wax paper.
• Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
• Dredge chicken lightly in flour.
• Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
• Cook over low heat 3 to 4 minutes on each side or until golden brown.
• Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
• Repeat procedure with remaining chicken, adding 2 tbs.
• butter, reserve remaining drippings.
• Sauté mushrooms in the remaining 1/4 cup butter.
• Sprinkle evenly over chicken.
• Stir wine& chicken broth into pan drippings in skillet.
• Simmer 10 minutes stirring occasionally.
• Spoon sauce evenly over chicken.
• Bake at 400°F for 10 minutes.
• Combine cheeses, and sprinkle over chicken.
• Bake an additional 5 minutes.
• Service with rice or your favorite pasta.

CHICKEN LOMBARDY

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
• Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.
• Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Place flour in a shallow plate and dredge chicken.
• Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.
• Sprinkle mushrooms evenly over chicken.
• Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
• Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.

CHICKEN BREASTS LOMBARDY

Steps:

• Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
• Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.

OLIVE GARDEN CHICKEN CAPRESE

Steps:

• Tomatoes and Basil Preparation:.
• Core and cut Roma (plum) tomatoes into 1-inch pieces. Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato.
• Cut basil leaves into 1-inch pieces (no stems).
• Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
• Cover, set aside and refrigerate for at least 1 hour.
• Chicken Preparation:.
• Preheat oven to 350 degrees Fahrenheit.
• Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat.
• Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
• Dredge chicken in the mixture, shaking off any excess.
• Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
• When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
• Pasta Preparation:.
• Cook pasta according to package directions.
• Drain and set aside until needed.
• Sauce Preparation:.
• While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
• Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
• Slowly add 1 tablespoon of flour and stir to combine.
• Add white wine and bring to a boil. Boil for approximately 1 minute.
• Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
• Add heavy cream. Lower heat and bring to a simmer.
• Add grated Parmesan cheese.
• Assembling Chicken Caprese:.
• Preheat broiler.
• Remove chicken from baking dish and set aside until needed.
• Transfer pasta to baking dish and partly coat with sauce.
• Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
• Place chicken on top of pasta.
• Sprinkle shredded mozzarella cheese evenly over chicken.
• Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted.