A Touch Of Garlic's Crab Pollo Cardina
Source of Recipe
Darlene
A Touch Of Garlic's Crab Pollo Cardinale
* Exported from MasterCook *
Recipe By :Brian Nemeth
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== CARDINALE ===
1/2 ounce olive oil
3 ounces flour
2 boned skinned chicken breasts - (3 oz ea) -- butterflied, or
pounded slightly
1/2 ounce butter
1 roasted red bell pepper -- peeled, seeded,
and cut in half
2 slices proscuitto ham - (paper thin, and
approximately 3" long)
2 slices foutina cheese
2 calamata olives -- pitted, halved
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 -- to taste
Freshly-ground black pepper -- to taste
=== JULIENNE VEGETABLES ===
1/4 ounce olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 zucchini -- seeded, julienned
1/4 yellow squash -- seeded, julienned
1/8 carrot -- peeled, julienned
1/4 ounce sundried tomatoes -- soaked in cool
water for 1 hour, drained and diced
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.
Source:
"Kitcken Link (Copycat Collection) at
http://www.kitchenlink.com/copycat.html"
S(Formatted for MC6):
"03-01-2001 by Joe Comiskey - jcomiskey@krypto.net"
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Per serving: 677 Calories (kcal); 39g Total Fat; (52% calories from fat); 11g Protein; 70g Carbohydrate; 50mg Cholesterol; 634mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates
NOTES : Brian Nemeth is the chef at the A Touch of Garlic restaurant in Springfield, MA
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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