Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

Logo

Logo

Chicken Breast Stuffed With Italian Sausage


Chicken Breast Stuffed With Italian Sausage

Carrabba's Restaurant Recipe

Serves 4

Chicken Breast:
2 bunches fresh baby spinach, stems removed, washed in 2 or 3 changes of cold water
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
3/4 pound Italian sausage, removed from casing
1/2 cup grated Parmigiano Reggiano cheese
1 egg
kosher salt and freshly ground black pepper to taste
8 chicken breast halves, with skin, bones and cartilage removed

For Cooking:
1/2 cup flour
2 tablespoons unsalted butter
1/4 cup olive oil
1/2 cup dry Marsala wine
1/4 cup chicken stock
1 stick (4 ounces) cold butter, cut into 8 pieces
kosher salt and freshly ground black pepper to taste

To Prepare The Chicken: Place washed spinach, with leaves still wet, in a large pot over medium heat. Cover pot and steam spinach. When wilted, drain the spinach, and run under cold water to cool completely. Squeeze out as much liquid as possible. Chop fine.

Saute the onion and garlic in the olive oil in a medium-sized pan over medium heat. When the onions are translucent, add the sausage and stir well to break up the sausage meat. Cook until the meat loses its pink color.

Add the chopped spinach to the sausage and cook, stirring for 2 more minutes. Season to taste with salt and pepper. Remove mixture from heat, transfer to a mixing bowl and let cool. Stir in the grated cheese and the egg and mix well. Taste and adjust seasoning if necessary.

Butterfly each chicken breast half by cutting almost in half horizontally. Lightly pound each breast between sheets of plastic wrap to a level degree of flatness. Lightly season the chicken with salt and pepper.

Place about 2 tablespoons of the filling near the wildest side of each breast half and roll tightly to enclose the filling, tucking in the edges burrito-style as you go. Place the chicken on a sheet pan, cover an refrigerate for 2 to 3 hours or overnight to help hold their shape while cooking.

To Cook:  Heat the butter and the olive oil in large skillet over medium heat. Lightly season the chicken with salt and pepper and dredge the rolls in flour, shaking off any excess. Saute the chicken for 8-10 minutes until it is lightly browned on all sides.

Tilt the skillet an drain out all but 2 tablespoons of the fat. Add the Marsala and the chicken stock to the skillet and cook, stirring and scraping the pan to deglaze. Let liquid reduce until all but about 1/4 cup remains. Reduce heat to low.

Add cold butter 2 pieces at a time and shake and swirl pan, adding 2 more pieces of butter as the previously added butter melts and the sauce becomes creamy. Do not raise heat and boil sauce or the sauce will "break." When all of the butter has been incorporated and the sauce is creamy, taste and adjust seasoning.

To Serve:  Place the chicken on a serving platter. pour sauce over the chicken and serve.

No comments:

Post a Comment