ezRecipe-Zee: Cooking Recipe: How to make TGI Fridays Bruschetta Chicken

TGI Fridays Bruschetta Chicken

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

Ingredients:

                    === CHICKEN BREASTS
4                   chicken breasts - (4 oz ea)
                    Salt
                    Freshly-ground black pepper
                    === GARLIC BREAD ===
1/4   pound         butter (1 stick)
1/8   teaspoon      salt
1/8   teaspoon      freshly-ground black black pepper
1/8   teaspoon      garlic powder
                    === PASTA ===
1     pound         angel hair pasta
                    = (can cook and chill ahead of time)
2     tablespoons   salt
1/2   gallon        salted water
2     tablespoons   salad oil
                    = (if pasta cooked ahead of time)
                    === TOMATO SALAD STEP 1 ===
6     medium        Roma tomatoes - (to 8)
2     tablespoons   olive oil
1/4   teaspoon      salt
1/8   teaspoon      freshly-ground black pepper
2                   garlic cloves
10                  fresh basil leaves
                    === TOMATO SALAD STEP 2 ===
2     tablespoon    olive oil
                    Remaining garlic butter
2                   garlic cloves
                    === TOMATO SALAD STEP 3 ===
1/2   cup           plain tomato sauce
                    Pasta
                    Balsamic Glaze
                    === BALSAMIC GLAZE ===
1     cup           balsamic vinegar
1     tablespoon    sugar

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

For the Chicken Breasts: Season both sides of chicken breasts with salt and black pepper Grill 3 to 4 minutes per side for grill marks or until the chicken breasts reach 165 degrees (recommended cooking on a seasoned grill). Grill right before serving.
For the Garlic Bread: Melt butter in microwave and stir to combine seasonings. Drizzle your favorite bread with garlic butter and bake at 350 degrees until crispy and golden brown (approximately 4 minutes)
For the Pasta: Boil pasta in salted water until al dente. Drain and transfer to bowl. If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with salad oil.
For the Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4-inch pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine all ingredients and hold for 2 hours before use.
For the Tomato Salad (Step 2): Heat heavy bottom sauce pan under medium-low flame. Add olive oil, heat oil for 20 seconds. Add any remaining garlic butter from bread to sauce pan. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender -- do not brown garlic (if brown discard and start over). Increase heat and add tomato salad and stir.
For the Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with Balsamic Glaze.
For the Balsamic Glaze: Bring to a boil in small pan and turn down flame to a simmer. Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.
To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta. Slice 5 fresh basil leaves into thin strips and garnish pasta. Enjoy!
This recipe yields 4 servings.

Nutrition Facts not Available

Rating: ()

Added On: March 4, 2008

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