Best Chicken Milanese With Slow Roasted Cherry Tomatoes And Arugula Recipes

CHICKEN MILANESE

Steps:

• Place cleaned and rinsed chicken breasts on a flat protected surface. To butterfly each chicken breast, place your knife at the uppermost part of the chicken breast and make a cut about 4 inches in and follow it down towards the tail end of the chicken breast. Continue to slice into the chicken breast making each half as even as possible without separating them. Pat each split chicken breast dry with a paper towel and season with salt, pepper and lemon pepper on both sides. Coat each chicken breast with all purpose flour and shake off excess. Pre-heat a skillet to medium heat and add 1/2 to a cup of cooking oil depending on the depth of the skillet. Pan sear each chicken breast on either side until golden brown and fully cooked through (roughly 3 minutes per side). Let chicken breasts drain on paper towel before serving(approx.2 min.).
• Peel the potatoes and cut them into wedges. Place them on a sheet pan with parchment paper. Drizzle with 2 teaspoons extra virgin olive oil, 2 teaspoons Italian seasoning, 2 teaspoons lemon juice, salt and pepper to taste. Roast in a 325 degree oven until fork tender. approximately 20 minutes.
• Open the 10 oz. of arugula or mixed greens and pour into a mixing bowl. Add the sliced, quartered tomatoes and Italian dressing or dressing of choice. Sprinkle of black pepper is optional. Gently toss salad together and divide about 2 ounces per plate.
• The finishing sauce for the chicken breasts: Using the pan drippings from the cooked chicken breasts, return the skillet to a moderate heat. Stirring with a spatula or spoon add 2 tablespoons butter, 2 tablespoons balsamic vinegar, and four sliced garlic cloves. Cook for approximately 1 minute. Place each chicken breast on Plate and drizzle some of the sauce on top of each one. Next, place potato wedges alongside each chicken breast. Enjoy!

CHICKEN MILANESE (OLIVE GARDEN COPYCAT)

Steps:

• FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
• WHISK eggs and milk together in a flat-bottom bowl.
• MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
• DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
• MELT butter in sauce pan over medium heat.
• ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
• ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
• ADD roasted garlic, pepper and salt. Stir until well blended.
• ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
• HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
• ADD cooked, drained tortellini pasta to sauce and blend well.
• TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
• GARNISH with fresh parsley and lemon wedges.