Roccos Olive Bread Food

ROCCO'S FAMOUS CHICKEN MARSALA

Steps:

• For the Chicken Marsala:
• In a large saute pan, heat the olive oil on medium-high heat. Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded. Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
• The next 2 steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, NOT on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine. Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute. Stir in the half-and-half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
• If serving right away. Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
• If making ahead of time and/or for a more tender and juicy Chicken Marsala. Do NOT remove the breasts; instead pour the entire contents of the saute pan into a baking dish and put in a preheated 175 degrees F oven for 1 hour. Carefully remove chicken breasts and transfer to a serving platter. Pour the sauce from the pan over the chicken breasts and serve

ROCCO'S FAMOUS HOT STICKS

Steps:

• Preheat the oven to 450 degrees F.
• Turn out the pizza dough onto a cutting board. Flatten the dough and press out the bubbles. Pull the dough into a rectangle roughly the size of a sheet of notebook paper. Dump out the wing sauce into the center of dough, and use a spoon or cake server to evenly spread the sauce all over the dough.
• Cut the sauced dough in half the short way, then cut each half further into 3 even strips. Grab the ends of one strip and fold the sauce side over onto itself, twirling the dough strip into a tube so the hot sauce is inside and the white dough is on the outside.
• Transfer the dough twirls to a cookie sheet, making sure they do not overlap. Bake on the center rack of the oven until browned but still soft inside, 8 to 10 minutes.
• Cut in half, pile onto a serving tray, and serve with your favorite blue cheese or ranch dressing for dipping.

ROCCO'S OLIVE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Setting; press Start.

ROCCO'S FAMOUS CHICKEN MARSALA

Steps:

• In a large saute pan, heat the olive oil on medium-high heat.
• Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded.
• Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
• The next two steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, not on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine.
• Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute.
• Stir in the half and half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
• Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.

ITALIAN OLIVE BREAD

Steps:

• In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
• Form a well in the flour and pour in the hot water.
• With a wooden spoon, pull flour into the water to form a batter.
• Break the eggs and drop into the batter.
• Vigorously stir the eggs and batter together till the eggs have been absorbed.
• Cut the butter into 2 or 3 pieces and drop into the mixture.
• With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
• Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
• The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
• Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
• Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
• First rising:.
• Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
• Shaping:.
• Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
• Punch down the dough and turn onto the floured work surface.
• Pat and push the dough into a 14 inch square.
• Allow it to relax for 3-4 minutes before scattering the olives.
• Press the olives lightly into the dough.
• Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
• Tuck the open ends of the dough under to make a smooth surface.
• Pat the loaf to flatten and shape into an oval about 2 inches thick.
• Second rising:.
• Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
• Preheat oven to 350 20 minutes before baking.
• Uncover the loaf and brush with beaten egg yolk.
• Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
• Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.