Sizzling Chicken And Shrimp Recipe Tgi Fridays Copycat Food

SIZZLING CHICKEN AND CHEESE (TGI FRIDAY'S COPYCAT)

Steps:

• Heat a large oven-safe skillet over high heat. Sear the bell peppers and onion in 1 tsp of oil for 3 minutes or until charred-looking. Add 2 TBSP of Italian dressing and stir to coat. Remove and set aside.
• Season the chicken breasts with salt, pepper, and paprika on both sides. Add 2 tbsp of oil into the same skillet and sear the chicken breasts for 2 minutes on each side. Remove and set aside.
• Pour 1 cup of Italian dressing into the same skillet (still over high heat) and deglaze the pan for 1 minute. Remove from heat and pour dressing aside.
• Lightly grease the pan with 1 1/2 tsp of oil. Sprinkle 1/2 cup of cheese onto the bottom and spread 4 cups of mashed potatoes over the cheese. Sprinkle with the remaining 1/2 cup of cheese. Layer the chicken breasts a top and pour over the dressing. Garnish with bell peppers and onion.
• Bake at 400° F for 20-30 minutes or until sizzling hot.

TGI FRIDAY'S SIZZLING CHICKEN AND CHEESE

Steps:

• Pound chicken breasts to even thickness.
• Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
• Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
• Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
• Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling.".

TGI FRIDAY'S COPYCAT BRUSCHETTA CHICKEN PASTA

Steps:

• Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, left over juice, basil, 2 tablespoons olive oil, salt, pepper, and hold for 2 hours before use.
• Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.
• Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.
• Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.
• Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.
• Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving.
• To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.Enjoy!