Best Chicken Dobar The Purple Dish Recipes

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DOBAR CHICKEN



Dobar Chicken image

The purple dish! As well as the house favorite. Penne pasta tossed in our own port wine & Gorgonzola cream sauce, topped with grilled chicken breast, port soaked grapes & Gorgonzola cheese.

Provided by ramsous

Categories     One Dish Meal

Time 13m

Yield 1 serving(s)

Number Of Ingredients 11

2 chicken breasts, marinated
2 ounces olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 ounces penne pasta
1 teaspoon butter
10 ounces port wine
2 ounces gorgonzola
3 ounces heavy cream
2 ounces grapes
1/2 teaspoon parsley

Steps:

  • Add Butter and port to saute pan.
  • Reduce by 3/4.
  • Add Heavy Cream and Gorgonzola.
  • Reduce by 1/2
  • Add Penne
  • Char Grill Chicken.
  • Place pasta in bowl.
  • Top with Chicken.
  • Top with grapes soaked in port.
  • Top with Gorgonzola.
  • Garnish with parsley.

Nutrition Facts : Calories 2854.5, Fat 141.6, SaturatedFat 49.9, Cholesterol 360.8, Sodium 1659.2, Carbohydrate 234.3, Fiber 25.8, Sugar 31.4, Protein 92.6

CHICKEN WITH PURPLE ONIONS



Chicken With Purple Onions image

This is a gorgeous dish that is super simple and tastes delicious. If you want an impressive-looking dish, try this. I used to work at a great little health spa/resort where this was served regularly. I hope you enjoy it! (Note: You can use bottled Parmesan Cheese Dressing in place of the mixture here if you can find it.)

Provided by Munchkin Mama

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts
2 large purple onions
8 ounces grated parmesan cheese (fresh is best)
1/2 tablespoon cayenne pepper (to taste)
2 tablespoons parsley (fresh or dried- for color)
1/4 cup milk
1/3 cup mayonnaise (not miracle whip)
1/4 cup grated parmesan cheese (I use the dried version for this)
1 teaspoon white wine vinegar
1/4 teaspoon Worcestershire sauce

Steps:

  • Combine dressing ingredients and preheat oven to 425 degrees.
  • Peel onions. Cut into six 1/2" thick slices and place on an ungreased baking sheet. (You want to cut them in the same direction that do when you trim off the ends so that you see the rings of the onions.) (Hope that makes sense). Save onion scraps for another use if desired.
  • Trim chicken of any visible fat and place in a single layer on onion slices, trimming and filling in as needed on each onion slice. (It's okay if the chicken hangs over the onion slightly).
  • Drizzle about 1 tablespoon dressing mixture over each serving.
  • Generously sprinkle on parmesan cheese and cayenne pepper to taste. Top with parsley. Bake at 425 degrees for about 30 minutes.

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