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
2 tablespoons vegetable oil
2 pieces boneless skinless chicken, thinly pounded
2 tablespoons seasoned flour
4 tablespoons parmesan cheese, grated
6 oounces spaghetti, cooked al dente
1 tablespoon butter
garlic clove minced
1/2 cup green beans, blanched
1/4 cup red potatoes, blanched & diced 1/2 inch
1 tablespoon sun dried tomatoes
2 oz 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
1/8 teaspoon julienne basil
Dredge the chicken in the eggs and then into the blend of Parmesan cheese and seasoned flour. In a large saute pan (or griddle), heat vegetable oil and cook chicken for approximately 2 minutes until golden brown on 1 side, flip, and cook for another 2-3 minutes or until an internal temperature 165 degrees (chicken) is reached.
In 10” 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
1 1/2 tablespoons garlic, chopped (4-5 cloves)
2 1/2 cups fresh basil leaves, packed
1/4 cup fresh spinach leaves
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
3/4 cups olive oil
1/2 cup Parmesan, grated
Place the pine nuts and garlic in the bowl of 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 and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Black Olive Tapenade:
4 tablespoons Kalamata olives, roughly chopped
3 tablespoons roasted peppers, finely chopped
2 tablespoons roasted red onions, finely chopped
1 clove roasted garlic
3 tablespoons olive oil
dash balsamic vinegar
Finely chop all Kalamata olives, roasted red pepper, roasted red onions and garlic until 1/8 inch.
Place all ingredients in a mixing bowl and blend thoroughly using a rubber spatula.