Food recipes
For Finishing The Dish
For Finishing The Dish
Ingredients:
8 teaspoons olive oil
8 tablespoons Parmesan cheese
4 teaspoons minced parsley
Directions:
1. Make the balsamic glaze by combining the balsamic vinegar, brown
sugar, molasses, and salt in a small saucepan. Place over medium/low heat
and heat the mixture until bubbling, then simmer for 5 minutes. Remove from
the heat and cool.
2. Make the bruschetta marinara by combining the tomatoes, tomato sauce,
basil, olive oil, white vinegar, garlic, pepper, and salt in a small bowl.
Cover and set aside.
3. Marinate the chicken by combining the water, salt, paprika, and liquid
smoke in a medium bowl. Pound the chicken breasts until about ¾ inch
thick, then add to the marinade, cover, and chill for exactly 1 hour.
4. Preheat a grill to high heat.
5. When the chicken has marinated, remove the breasts from the brine, rinse
each under cold water, and blot dry. Rub each breast with oil and sprinkle
with a little ground black pepper. Grill the chicken for 4 to 5 minutes per
side or until chicken is cooked.
6. Break the pasta in half and cook it for 4 minutes in a large saucepan of
boiling water. Strain.
7. To prepare each serving, preheat a medium sauté pan over medium heat.
Add 2 teaspoons of olive oil to the pan and one quarter of the cooked angel
hair pasta. Add ½ cup of the bruschetta marinara and 1 tablespoon grated
Parmesan cheese and toss with tongs until hot.Turn out the pasta onto the
center of a plate and drizzle with balsamic glaze. Slice the chicken breasts
and arrange one quarter of the chicken around the pasta, then sprinkle 1
tablespoon of grated Parmesan cheese over the top, followed by 1 teaspoon
of minced parsley. Repeat for the remaining servings.
● SERVES 4.
T.G.I. FRIDAY’S DRAGONFIRE CHICKEN
MENU DESCRIPTION: “Marinated chicken breast topped with fiery kung pao
sauce, mandarin oranges and pineapple pico de gallo.”
This Friday’s low-fat creation does not skimp on flavor. A marinade, a spicy sauce,
and a fresh salsa all pitch in for some big-time taste bud stimulation. Sprinkle
mandarin orange sections over the top if you’ve got ’em, and you will completely re-
create the look and taste of this healthy new entree clone.
MARINADE
Ingredients:
8 teaspoons olive oil
8 tablespoons Parmesan cheese
4 teaspoons minced parsley
Directions:
1. Make the balsamic glaze by combining the balsamic vinegar, brown
sugar, molasses, and salt in a small saucepan. Place over medium/low heat
and heat the mixture until bubbling, then simmer for 5 minutes. Remove from
the heat and cool.
2. Make the bruschetta marinara by combining the tomatoes, tomato sauce,
basil, olive oil, white vinegar, garlic, pepper, and salt in a small bowl.
Cover and set aside.
3. Marinate the chicken by combining the water, salt, paprika, and liquid
smoke in a medium bowl. Pound the chicken breasts until about ¾ inch
thick, then add to the marinade, cover, and chill for exactly 1 hour.
4. Preheat a grill to high heat.
5. When the chicken has marinated, remove the breasts from the brine, rinse
each under cold water, and blot dry. Rub each breast with oil and sprinkle
with a little ground black pepper. Grill the chicken for 4 to 5 minutes per
side or until chicken is cooked.
6. Break the pasta in half and cook it for 4 minutes in a large saucepan of
boiling water. Strain.
7. To prepare each serving, preheat a medium sauté pan over medium heat.
Add 2 teaspoons of olive oil to the pan and one quarter of the cooked angel
hair pasta. Add ½ cup of the bruschetta marinara and 1 tablespoon grated
Parmesan cheese and toss with tongs until hot.Turn out the pasta onto the
center of a plate and drizzle with balsamic glaze. Slice the chicken breasts
and arrange one quarter of the chicken around the pasta, then sprinkle 1
tablespoon of grated Parmesan cheese over the top, followed by 1 teaspoon
of minced parsley. Repeat for the remaining servings.
● SERVES 4.
T.G.I. FRIDAY’S DRAGONFIRE CHICKEN
MENU DESCRIPTION: “Marinated chicken breast topped with fiery kung pao
sauce, mandarin oranges and pineapple pico de gallo.”
This Friday’s low-fat creation does not skimp on flavor. A marinade, a spicy sauce,
and a fresh salsa all pitch in for some big-time taste bud stimulation. Sprinkle
mandarin orange sections over the top if you’ve got ’em, and you will completely re-
create the look and taste of this healthy new entree clone.
MARINADE
Printed from https://recipe.bluelayer.org/recipe/71091/for-finishing-the-dish