CHICKEN SPEDINI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the chicken and stuffing: Preheat the oven to 375 degrees F.
- In a saucepan, heat 1 tablespoon of the oil on medium-high heat for 2 minutes. Then add the tomatoes and onions and stir. Cook this mixture until softened, 4 to 5 minutes. Season with salt and pepper and finish with minced parsley. Remove from the heat, stir and let cool. Drain off any excess liquid.
- Slice a pocket in each breast from the top area next to the drumette three-quarters into the breast towards the tip. Fill each pocket with about 2 tablespoons stuffing and pat flat to ensure even cooking.
- Warm an oven-safe nonstick pan over medium-high heat with the remaining 1 tablespoon olive oil for 2 minutes. Sprinkle the breasts with salt and pepper. Add the breasts to the pan, skin-side first, and allow to sear until the skin is browned, 2 to 3 minutes. Flip and cook on the second side for 2 minutes, and then place in the oven and finish for 8 to 10 minutes. Let the chicken rest until plating; keep the oil in the pan.
- For the pasta: Place the heated chicken pan again over medium heat and add the onions. Cook, stirring, until softened, 3 to 4 minutes. Finally, reduce the heat to low, add the tomato sauce and stir to warm for 3 to 4 minutes. Add the pasta, stir and warm. Saucing the pasta should take 3 to 4 minutes. Add the Parmesan and stir.
- Portion the pasta onto individual plates and top with a stuffed breast. Top with some Parmesan Cream and drizzle with olive oil. Garnish with parsley.
- In a saucepan over medium-high heat, add the butter and cook until melted. Reduce the heat to medium, add the flour and cook, stirring, to create a roux; cook until the roux is a pale blond color. Reduce the heat to low, add the milk and cook, stirring, until thickened. Finally, add the cheese to the milk mixture one cup at a time, stirring until all the cheese has been added and well blended. Taste and season with salt and pepper, and then remove from the heat. Continue to stir to ensure consistency and to allow the mixture to cool.
SPEDINI
This is an excellent spedini recipe adapted from an Italian cookbook, but using sandwich steak, making it very easy and economical and very very tasty! Update: Try using a thin sliced sirloin steak for an incredible flavor!
Provided by Chef Annie Z
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound steak with a meat hammer to tenderize. Brush pounded steak with olive oil and crushed garlic. Stack and cover with plastic wrap and set aside.
- Slice raw bacon, fry and crumble, set aside.
- Mix the breadcrumbs, parmasan cheese, garlic and olive oil in a small bowl.
- Top each piece of steak with the breadcrumb mixture, sprinkle with some bacon and a slice of provolone cheese. Roll and close with toothpicks.
- Fry the spedini's in olive oil to brown.
- Pour 1/2 the marinara sauce in the bottom of a casserole dish. Place spedinis on sauce and pour the remainng sauce over the top.
- Bake 350 degrees for 30 minutes or until hot and cooked through.
- Great served over Angel Hair pasta.
Nutrition Facts : Calories 1360.9, Fat 103.2, SaturatedFat 34.8, Cholesterol 230.2, Sodium 2391.6, Carbohydrate 41.8, Fiber 4.9, Sugar 13.3, Protein 63.2
CUNETTO'S SPAGHETTI CON BROCCOLI (ACTUAL RECIPE)
This is the famous dish from Cunetto House of Pasta on "The Hill" in St. Louis. Recipe published in the Riverfront Times' Recipes 1997. This is not the same as the Pasta House version. . .this is a white sauce, not a pink one! This recipe is fast enough for a mid-week meal, but fancy enough to serve at a dinner party! Feel free to lighten it up a bit with light margarine and fat-free half and half (I have done it many a time with great results).
Provided by januarybride
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
- Increase the heat of the cream sauce slightly and bring to a boil.
- When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
- Reduce over medium heat until cream sauce clings to the spaghetti.
- Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.
Nutrition Facts : Calories 855.3, Fat 38.7, SaturatedFat 23.2, Cholesterol 110.4, Sodium 1646.7, Carbohydrate 98.5, Fiber 4.4, Sugar 3.9, Protein 29.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love