Stuffed Chicken Siena

It is hard to find someone who doesn't like chicken :-)

So easy to cook and very versatile.  You can just rub olive oil, salt and paprika on it and grill and it will still taste so good..

But if you feel like being a little bit hardworking today, I have something from Olive Garden that will make your guests begging for a second serving :-)

Olive Garden Stuffed Chicken Siena


CHEESE FILLING/CHICKEN

1/2 cup mozzarella, shredded
2 Tbsp Parmesan, grated
1/2 cup smoked Gouda, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream

CHICKEN:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

FOR SIENA SAUCE/PASTA:
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions

Pre-heat oven to 450 degrees F. 

CHEESE FILLING:

Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

PREPARATION FOR CHICKEN:

Place chicken on a cutting board and split to open. Spread cheese filling evenly on both sides.

Fold one side over to the other and repeat with other breasts.

Place chicken in baking pan coated with cooking spray. Bake at 450 degrees F for 20 minutes or until juices run clear.

SIENA SAUCE:

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.

Place one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil.

Serves 4

Source : Olive Garden

Rigatoni ala Vodka

Time for a fantastic secret recipe for
rigatoni ala vodka that can be made in under 20 minutes.

Rigatoni ala Vodka

2 tbsp Olive Oil 
1 tsp Butter 
1/4 finely chopped Onion 
2 cloves chopped Garlic 
handful Parsley, chopped
8 slices Italian Pancetta
6.5 ounces Tomato Paste
6.5 ounces Whipping Cream
2 ounces Vodka
1 lb. rigatoni Pasta
Salt
Black Pepper

Pasta preparation:

Boil Water and add Salt

Add Pasta and cook uncovered until done for about 8 minutes.

Cook pasta "al dente" meaning "firm to the bite"

Drain and toss in the sauce right away.

Sauce preparation:

Preheat Pan for about 1 minute.

Heat Olive Oil and Butter on medium for about 1 minute.

Add Onion and cook until golden brown for about 2 minutes.

Add Garlic and Parsley and cook for about 1 minute.

Add Pancetta and cook for 2 minutes.

Add Vodka and wait to evaporate for about 2 minutes.

Add Tomato Paste and cook for about 3 minutes.

Add Cream and wait to bubble about 3 minutes.

Add cooked Pasta and blend for about 2 minutes.

Serve right away.

Optional: Decorate with a Parsley Leaf