CHALLENGE: GRILLED CHICKEN WITH BROCCOLI RABE AND SAUSAGE
Provided by Michael Proietti
Categories appetizer
Time 50m
Yield 15 to 20 appetizer portions or 8 full portions
Number Of Ingredients 15
Steps:
- In a blender, combine 1 cup olive oil, basil, red pepper flakes and 2 cloves garlic. Puree until blended and thick. Pour into a shallow baking dish and add the chicken. Toss to coat and marinate the chicken while finishing the dish.
- Bring a large pot of water to a boil. Preheat a grill or grill pan to medium heat.
- Meanwhile, heat a large skillet. Crush 3 garlic cloves and set aside. Heat 1 cup olive oil in the skillet. Add the garlic and cook until golden. Remove sausage from casings and add to the skillet. Saute the sausage until browned.
- In the boiling water, blanch the broccoli rabe until just soft but still crunchy. Transfer rabe to a bowl of ice water. Remove from water, drain on paper towel-lined plate and set aside.
- Grill the chicken until cooked through and juices run clear.
- To the browned sausage, add the mushrooms and saute until mushrooms start getting soft. Add the rabe, the chicken stock and a pinch of red pepper flakes and season with salt and pepper.
- Slice the bread and lay out on a serving plate. Spoon some of the broccoli rabe/sausage mixture over top, then cover each with 1 chicken breast and 1 thigh. Top with arugula, tomatoes and sliced provolone cheese. Then drizzle some of the broccoli rabe sauce over top, to wilt the arugula, and serve immediately.
CHICKEN AND BROCCOLI RABE SUMMER ROLLS
Provided by Anne Burrell
Categories appetizer
Time 55m
Yield 16 spring rolls
Number Of Ingredients 15
Steps:
- Heat a tall-sided pot half filled with canola oil to 350 degrees F. Bring a large pot of salted water to a boil.
- Trim the ends of the broccoli rabe and blanch in the boiling water. Drain well.
- Coat a large saute pan with enough olive oil to coat the bottom. Put the garlic in the pan and heat over medium heat. When the garlic is fragrant, add the chile paste and cook for an additional minute.
- While the garlic and chile cook, finely chop the broccoli rabe, then add to the pan. Cook for a couple minutes to marry the flavors. Season with salt. Remove from the heat and allow to cool.
- In a mixing bowl combine the ground chicken and Parmesan thoroughly and sprinkle with salt. Mix in the cooled broccoli rabe.
- To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing; fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry.
- Fry the egg rolls in the oil until golden brown and crispy. Remove and drain on a paper-towel-lined sheet tray. Place the egg rolls on a platter and serve with the Dipping Sauce.
- In a small bowl combine the yogurt, mustard and vinegar. Season with salt.
5-INGREDIENT CHICKEN SAUSAGE WITH BRAISED RED CABBAGE
A little sweet, a little briny, this fall-inspired dish will warm your tummy. I like to round out the meal with quinoa pilaf or garlic toast.
Provided by Michelle Dudash
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large, wide-based pot over medium heat. Add 2 teaspoons neutral high-heat cooking oil, like canola, rice bran or grapeseed oil. When the oil is shimmering, add the sausage and brown on one side, about 3 minutes. Turn and brown another side, 2 to 3 minutes. Turn and brown another side if possible, about 2 minutes. Remove from the pan.
- Add the apple, onion and cabbage to the pan, scraping the bottom of the pan with a wooden spoon as the water releases from the vegetables. Cook until wilted, stirring occasionally and reducing the heat to medium-low as needed, about 10 minutes. Add the vinegar, 1/4 cup water (or broth for added flavor, if you have some) and 1/4 teaspoon each salt and pepper. Place the sausage on top. Partially cover and simmer until the fruit and vegetables become wilted and are fork-tender, about 5 minutes. Slice the sausage on a cutting board and serve over the fruit and vegetables.
Nutrition Facts : Calories 265, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 666 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 18 grams
CHICKEN STUFFED WITH SMOKED MOZZARELLA, ROASTED TOMATOES AND BROCCOLI RABE OVER POTATOES WITH MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
- Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
- For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
- Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
- Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.
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