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.
Chicken Pesto Genovese
CHICKEN PESTO GENOVESE
Maggiano's Little Italy Recipe
2 tablespoons vegetable oil
2 pieces chicken cutlets, thinly pounded
2 tablespoons seasoned flour
4 tablespoons Parmesan cheese, grated
6 oz spaghetti, cooked al dente
1 tablespoon butter
1 garlic clove minced
1/4 cup green beans, blanched
1/4 cup red potatoes, blanched & diced
1 tablespoon sun dried tomatoes
1/4 cup chicken stock
3 tablespoons pesto (see recipe below)
2 tablespoons black olive tapenade (see recipe below)
1 tablespoon grated Asiago cheese
1/4 teaspoon pine nuts, toasted
1/4 teaspoon julienne basil
Chicken: Dredge the chicken cutlets in the eggs and then into the blend of Parmesan cheese and seasoned flour. In a large saute pan, heat vegetable oil and cook chicken for about 2 minutes until golden brown on 1 side, flip, and cook for another 2-3 minutes.
Vegetables and Sauce: In another large saute pan, heat the butter and garlic, until lighted browned. Add the green beans, sun-dried tomatoes and crispy red potatoes and saute. While the green beans and potatoes are warming, add the chicken stock to the green bean potato mixture then add the spaghetti then add pesto and toss all of the ingredients and place onto the center of the plate.
1/4 cup pine nuts
4 cloves garlic, chopped
2 1/2 cups fresh basil leaves, packed
1/4 cup fresh spinach leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cups olive oil
1/2 cup Parmesan, grated
To Make the Pesto: Place the pine nuts and garlic in a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, spinach, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan cheese and puree for a minute. Use immediately or store the pesto in the refrigerator.
Black Olive Tapenade:
4 tablespoons Kalamata olives, chopped
3 tablespoons roasted peppers, chopped
2 tablespoons roasted red onions, chopped
1 clove roasted garlic
3 tablespoons olive oil
dash of balsamic vinegar
To make the Tapenade: Finely chop the olives, roasted red pepper, roasted red onions and garlic until 1/8 of an inch.Place all ingredients in a mixing bowl. Add a dash of balsamic vinegar and blend thoroughly.