Petto Di Pollo Con Olive Food

PETTO DI POLLO CON GORGONZOLA

Steps:

• In a medium heavy-bottom saucepan, bring the cream to a boil. Reduce the heat to a good simmer and cook, stirring frequently, until it is thickened and reduced by about half, about 15 to 20 minutes. Stir in the Gorgonzola and continue to cook, stirring frequently, until the cheese is melted and combined with the cream, 1 to 2 minutes. Remove from heat and reserve in a warm place.
• Bring a large pot of water to boil. Blanch the spinach to bring out the color, then drain and shock in a bowl of ice water. Drain again, pressing out all excess water. Set aside.
• Pound the chicken: Place each chicken breast between two sheets of plastic wrap and pound to a thickness of one-fourth inch without tearing. Season each breast with a pinch of salt and pepper on each side, then dredge in flour to coat.
• In a large sauté pan over medium-high heat, heat the oil until hot, then brown the chicken on each side, one piece at a time, 1 to 2 minutes per side. Adjust the heat as needed to keep the chicken from burning, and add oil as needed to keep a thin film on the bottom of the pan. Remove the chicken to a platter to keep warm.
• In the same sauté pan, add a little oil if needed to maintain a thin film, then stir in the garlic. Cook over medium-heat just until aromatic. Stir in the spinach, then the sauce. Cook, stirring constantly, for a minute or so to merge the flavors. Remove from heat.
• Heat the broiler and place each chicken breast on an oven-proof plate. Spoon one-fourth of the cream and spinach over each breast, then evenly sprinkle the mozzarella and Parmigiano-Reggiano cheese over each portion.
• Place each plate briefly under the broiler to melt the cheese and brown the sauce slightly. Sprinkle the plates with chopped parsley and serve immediately.

OLIVE GARDEN PETTO DI POLLO RIPIENO CON PORCINI

Steps:

• Preheat oven to 350°F
• Place chicken breasts between two layers of wax paper and pound with a meat mallet to ¼-thick cutlets.
• Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and sauté until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool. Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally.
• Mound one quarter of sautéed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center, then roll up, enclosing the mushroom filling. Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled. Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste.
• Bake for 25 minutes or until chicken is cooked through. (Internal temperature should register 165 F when measured with a meat thermometer.)
• Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and sauté until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.
• When the chicken is ready, remove the twine and slice each roll into ½ inch thick slices. Fan the slices out on four individual dinner plates and serve each with a spoonful of the tomato-garlic sauce.