Olive Garden : The Restaurant Recipe Blog

Sep
03
2014

Olive Garden Stuffed Chicken Marsala

Posted by: ChefTom in Categories: Olive Garden, Recipes.

I recently had the most amazing chicken dish at Olive Garden.  The next day I couldn’t stop thinking about how good the dish was, so I was determined to recreate it at home.  Today’s secret recipe will show you exactly how to make Olive Garden’s stuffed chicken breast.

Oven-roasted chicken breast is stuffed with Italian cheeses and sun-dried tomatoes, then topped with a creamy Marsala wine sauce with mushrooms.

For your side dishes, use these delicious recipes from our forum for spinach greens and garlic mashed potatoes.

Enjoy!

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Olive Garden Stuffed Chicken Marsala

Cheese Stuffing:
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce:
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Pre-heat oven to 350°F.

Combine all cheese stuffing ingredients in a mixing bowl.

Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.

Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

Fold over other lobe of chicken breast; does not have to seal.

Heat large sauté pan over medium heat.

Add olive oil and heat until shimmering.

Place flour in a shallow pan and season to taste with salt and pepper.

Dredge stuffed chicken breasts in flour, shaking off excess.

Saute chicken breasts with preheated oil, cooking until each side is golden brown.

Remove chicken from pan and place in a baking dish.

Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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May
28
2014

Olive Garden Bruschetta Cannellini

Posted by: ChefTom in Categories: Olive Garden, Recipes.

Today’s secret recipe is another Italian classic from Olive Garden.  They make a delicious bruschetta cannellini appetizer that is perfect to make at home as a snack or for a party.  This flavorful blend of cannellini beans and seasonings is served on toasted Italian bread that has been rubbed with garlic.  When you make this at home make sure you let it sit in the refrigerator for at least an hour to let the flavors meld.

We have some more great bruschetta recipes on our forum: Go Here

Enjoy!

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Olive Garden Bruschetta Cannellini

1/2 15-oz can white cannellini beans, drained
2 Tbsp fresh lemon juice
1/2 Tbsp Dijon mustard
1/2 Tbsp balsamic vinegar
2 Tbsp sour cream
Salt & pepper to taste
1 Tbsp extra virgin olive oil
1/2 loaf Italian bread
Extra virgin olive oil (to drizzle)
1 garlic clove, cut in half
1 small plum tomato, diced
2 Tbsp chopped flat leaf parsley (to garnish)

Mix drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour.

Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.

Rub grilled bread with cut half of garlic to infuse with garlic flavor.

Place bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Apr
02
2014

Olive Garden Pizza Rustica

Posted by: ChefTom in Categories: Olive Garden, Recipes.

I recently picked up a ceramic pizza stone which allows you to get that perfect crust like your pizza just came out of a brick oven.  Today’s secret recipe is a great example of a recipe that comes out so much better when baked on a pizza stone.  Olive Gardens Pizza Rustica has a flavorful medley of toppings like eggplant, roasted garlic, prosciutto, pesto and of course mozzarella cheese.  You can certainly make this pizza on a metal baking pan, but if you want that pizzeria style crust, I suggest you get yourself a stone like this to bake it on.

This recipe calls for pesto sauce which you can purchase in a jar or you can make your own using this recipe from our forum: Go Here

Enjoy!

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Olive Garden Pizza Rustica

7 1/2 cups all-purpose flour (approximately)
1 pk dry active yeast
2 1/2 cups water, warm (90-115ºF)
1/2 Tbsp +1 tsp salt
1 Tbsp extra virgin olive oil
All-purpose flour as needed
1 eggplant, peeled and cut into very thin slices
16 fresh garlic cloves
1 Tbsp extra virgin olive oil
20 thin slices prosciutto ham
4 rounds fresh mozzarella cheese, cut into slices
4 tbsp of pesto (jarred)

Pre-heat oven to 350ºF.

PIZZA DOUGH:

Pour warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.

Place ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.

Cut risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.

ROASTED GARLIC CLOVES:

Place garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove..

Bake at 350ºF for 45 minutes. Remove and allow to cool.

PIZZA:

Place dough ball on floured board. Using hands, flatten and spread out to form a circle.

Slide pizza dough onto a pizza pan or parchment paper.

Place fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves.

Bake at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.

*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Feb
05
2014

We’re getting hit with a second snow storm this week here in New York so that means it’s time for some more shoveling.  A nice bowl of soup always hits the spot after coming in from the cold and today’s secret recipe (shown below) does the trick.  Olive Garden’s angel hair and three onion soup is a flavorful blend of pearl onions, red onions and Vidalia onions in a chicken based broth.

This recipe couldn’t be easier to prepare.  The best part is that it uses ingredients that I normally already have in the kitchen.

We have many more great-tasting soup recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden Angel Hair and Three Onion Soup

4 Tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or 1/2 frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion (or other sweet onion), sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese

Place oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour.

Add pasta and parsley and cook until pasta is just al dente.

Ladle into soup bowls. Sprinkle with grated Romano cheese

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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