Buca Di Beppo Cornish Game Hens With Spinach Sauce Or Chicken B Recipes

Steps:

• To prepare the hens, split open the back of each Cornish game hen with a sharp knife or poultry shears.
• Remove giblets, rinse under cold water and pat dry with a paper towel.
• Flatten leaving hens in one piece.
• Place olive oil, crushed red pepper, rosemary, oregano and salt in a large bowl and mix well.
• Add hens to the mixture and marinate for approximately 2 hours, turning the hens from time to time.
• Preheat oven to 350 degrees.
• Place the hens on a large sheet pan, skin side down. Spoon some of the marinade over the hens. Bake for approximately 45 minutes, turn the hens skin side up and continue baking for another 30 minutes, or until the meat is done and skin is golden brown and crisp. (When using chicken breasts I usually cook at 375 degrees for 25 minutes skin side down, and 20 minutes skin side up until thermometer reaches 175 degrees in the biggest piece).
• Remove the hends from the oven, place on serving dishes and top with Spinach Sauce.
• To prepare Spinach Sauce bring the cream to a simmer in a small saucepan over medium-low heat.
• Add the garlic.
• Cook until the cream is reduced by half.
• Add the spinach, salt and pepper, and heat through, cooking for approximately 5 minutes.
• Remove sauce from heat and add butter.
• Mix well until the sauce has thickened. If you prefer a smoother sauce, puree in a blender or food processor.
• **Try draining the frozen spinach in a salad spinner. It works fabulously!

Steps:

• 1. Cut 3 lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer.
• 2. Begin to heat the olive oil in a 12 inch saute pan on med-high.
• 3. Pound the chicken to about 1/4 thickness.
• 4. While the oil is getting hot, lightly season both sides of the chicken breast with salt.
• 5. Lightly dust the chicken breast in the flour, and shake off any excess flour.
• 6. Place the chicken in the saute pan, when the chicken turns golden brown, turn it over and brown the other side as well. It is important to brown both sides to insure that the chicken is completely cooked though.
• 7. When both sides are nice and brown, add the white wine, and lemon juice.
• 8. Continue to cook for approximately 2 to 3 minutes. The liquid should reduce approximately in half.
• 9. Once the liquid is reduced, remove the chicken breasts from the pan and turn off the heat.
• 10. Check to make sure the chicken breasts are cooked through by turning each piece over and cutting it halfway through with a knife. There should be no visible pink. (If the chicken is not completely cooked through, place in a 400 degree oven for 5 minutes to complete cooking.)
• 11. Finish the sauce by placing the softened butter in the pan. Using a rubber spatula, work the butter into the sauce as it melts. And add the capers.
• 12. Pour the sauce on top of the chicken breasts and spoon on remaining capers.

Steps:

• Preheat oven to 425 degrees F.
• Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
• Saute the chicken breast until browned.
• Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
• Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
• Transfer the chicken breasts to a pan and hold.
• Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
• Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
• Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
• Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
• Garnish with parsley and serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Steps:

• In 3 quart sauce pan, heat olive oil over medium heat.
• Add onion and garlic and cook until golden brown.
• Add tomatoes and salt.
• Bring to boil, then cook over low heat for 30 minutes stirring often.
• Turn off heat and add basil.