Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Chicken Fontina



CHICKEN FONTINA
Maggiano's Little Italy Recipe

Serves 6

6 (4 oz.) boneless chicken breasts
1 1/2 cup mushroom filling, (see recipe below)
1 cup seasoned flour (salt & pepper)
3 eggs
1/2 cup water
1 cup seasoned bread crumbs
3 tablespoons olive oil
1/3 cup mozzarella, shredded


Mushroom Filling:
3/4 cup button mushrooms, finely diced
3/4 tablespoon olive oil
3/4 tablespoon smoked ham, finely diced
2 tablespoon red onions, finely diced
1 1/4 tablespoons heavy cream
1 teaspoon basil, finely diced
1 teaspoon parsley, finely diced
1 sage leaf, finely diced
3/4 tablespoon butter
1/3 cup Fontina cheese, grated
salt & pepper

Mushroom Filling:  Place the olive oil and onions in a saute pan and cook on medium heat until the onions are translucent and tender. Add mushrooms to the pan and cook until all of the water is cooked out, stirring constantly. Add heavy cream and let it reduce until mushroom mixture begins to bind. Add butter and fresh herbs, continue to reduce and add a pinch of salt & pepper. Fold in the finely diced smoked ham. The mixture will have a thick wet consistency. Transfer the finished mixture to a parchment lined sheet tray and allow to cool. Once cooled, fold in grated Fontina cheese with a rubber spatula and reserve for stuffed chicken breast.

Stuff and Bread Chicken: Butterfly the boneless breasts without cutting all the way through. Gently pound between sheets of plastic wrap to slightly expand surface to easily stuff and seal closed when stuffed. Place 1/4 cup of mushroom filling in the middle of each breast. Fold the butterflied breasts over, pocketing the mixture inside. Using standard breading procedure dip all breast carefully in the flour, egg wash, breadcrumbs mixture in that order, insuring that you have a good seal around the edge of the breast. Breast should not be rolled but folded. Reserve on parchment lined sheet pan until ready to cook.

To Cook: Preheat oven to 450 degrees. Coat a large saute pan with olive oil and place each stuffed chicken breasts in the pan and cook for about 3 minutes on each side, or until golden brown.Remove the chicken from the pan and transfer to a baking pan. Place in a hot oven and cook for about 3 minutes. Add the shredded cheese on top of the chicken, and finish on the oven for 1 more minute or until internal temperature of 165 degrees is achieved. Serve with mashed potatoes or a simple angel hair with aglio olio.



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