ezRecipe-Zee: Cooking Recipe: How to make A Touch Of Garlics Crab Pollo Cardinale

A Touch Of Garlics Crab Pollo Cardinale

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Date Added:	March 4, 2008
Calories:
Serves:	1
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Main Dish, Copy Cat / Restaurant

Ingredients:

                    === CARDINALE ===
1/2   ounce         olive oil
3     ounces        flour
2                   boned skinned chicken breasts - (3 oz ea)
                    pounded slightly
1/2   ounce         butter
1                   roasted red bell pepper
                    and cut in half
2     slices        proscuitto ham - (paper thin, and
                    approximately 3" long)
2     slices        foutina cheese
2                   calamata olives
2     ounces        snow crab (body and leg meat)
3     ounces        cream sherry
2     ounces        chicken stock
1     ounce         light cream
1/4   teaspoon      prepared roux - (melted butter and
                    flour paste used for thickening)
                    Salt
                    Freshly-ground black pepper
                    === JULIENNE VEGETABLES ===
1/4   ounce         olive oil
                    Salt
                    Freshly-ground black pepper
1/4                 zucchini
1/4                 yellow squash
1/8                 carrot
1/4   ounce         sundried tomatoes
                    water for 1 hour, drained and diced

Directions: one line for each direction. When saved the lines will be numbered.

Heat skillet on medium heat for about a minute. Add olive oil. Dredge chicken breast in flour and pan sauté until golden (approximately 1 minute on each side). Add butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry.
Return pan to heat and flambé. Add stock, cream and roux and work roux in with a spoon or large fork so it dissolves in to the liquids. As the sauce begins to reduce in the pan add the following ingredients in exact order on top of each chicken breast: 1/2 of the crab body meat; 1 roasted red bell pepper half; 1 slice proscuitto; 1 slice of fontina cheese; 2 pieces of crab leg meat (criss-crossed); 2 calamata olive halves.
Put lid on skillet, reduce heat to very-low and allow chicken to cook for 5 to 6 minutes. Remove chicken on to serving plate and return skillet to heat. Reduce sauce to desired consistency and spoon over chicken.
For the Vegetables, in a small skillet on medium heat, sauté vegetables, sundried tomatoes, olive oil and salt and pepper for approximately 1 minute. Serve tender but firm. Arrange around the chicken on the same plate.
This recipe yields 1 serving.

Notes:
Brian Nemeth is the chef at the A Touch of Garlic restaurant in Springfield, MA

Nutrition Facts not Available

Rating: ()

Added On: March 4, 2008

* Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html