The Olive Garden Official Siena Sauce Food

STUFFED CHICKEN SIENA (THE OLIVE GARDEN - OFFICIAL RECIPE)

Steps:

• CHEESE FILLING: MIX all cheese filling ingredients in a mixing bowl until well-blended.
• Divide into 4 portions; refrigerate until ready to use.
• PREPARATION FOR CHICKEN: PLACE chicken on a cutting board and split to open.
• Spread cheese filling evenly on both sides.
• FOLD one side over to the other and repeat with other breasts.
• PLACE chicken in baking pan coated with cooking spray.
• Bake at 450ºF for 20 minutes or until juices run clear.
• SIENA SAUCE: HEAT olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown).
• Add bell peppers and sauté until al dente.
• Add olives and capers and stir.
• Add red wine and bring to a boil.
• Add remaining ingredients except basil.
• BRING to a boil, reduce to low heat and simmer for approximately 30 minutes.
• Add basil to sauce and stir well; remove Siena sauce from heat.
• PLACE one chicken breast and drained, cooked pasta on each plate.
• Evenly distribute Siena sauce over chicken and pasta.
• Garnish with chopped basil.

CHICKEN GNOCCHI VERONESE (OLIVE GARDEN)

Steps:

• Gnocchi.
• WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
• PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
• COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
• DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½" pieces. Push fork tines on each piece for the classic gnocchi appearance.
• BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
• Chicken & Sauce.
• COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
• COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
• HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
• ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add sauce mixture. Bring to a simmer.
• DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
• SERVE gnocchi topped with extra Parmesan cheese.

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• Preheat oven to 350°F.
• Stuffing:Combine all cheese stuffing ingredients in a bowl.
• Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
• Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
• Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
• Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
• Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
• Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
• Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.