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A Touch Of Garlic's Crab Pollo Cardinale
Serving Size: 1

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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
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

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

This recipe yields 1 serving.

© 2008
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