A Touch of Garlic's Crab Pollo Cardinale

A Touch of Garlic’s Crab Pollo Cardinale

1/2 ounce olive oil
3 ounce flour
2 boned skinned chicken breasts - (3 ounce ea) butterflied, or pounded slightly
1/2 butter
1 roasted red bell pepper peeled, seeded, and cut in half
2 slc proscuitto ham - (paper thin, and approximately 3" long)
2 slc foutina cheese
2 calamata olives pitted, halved
2 snow crab (body and leg meat)
3 cream sherry
2 chicken stock
1 light cream
1/4 tsp prepared roux - (melted butter and flour paste used for thickening)
Salt to taste
Freshly-ground black pepper to taste


1/4 oz olive oil
Salt to taste
Freshly-ground black pepper to taste
1/4 x zucchini seeded, julienned
1/4 x yellow squash seeded, julienned
1/8 x carrot peeled, julienned
1/4 oz sundried tomatoes soaked in cool
water for 1 hour, drained and diced

Heat skillet on medium heat for about a minute. Add olive oil. Dredge
chicken breast in flour and pan saute until golden (approximately 1 minute
on each side). Add butter, sprinkle lightly with salt and pepper, remove pan
from heat and cream sherry.

Return pan to heat and flambe. Add stock, cream and roux and work roux in
with a spoon or large fork so it dissolves in to the liquids. As the sauce
begins to reduce in the pan add the following ingredients in exact order on
top of each chicken breast: 1/2 of the crab body meat; 1 roasted red bell
pepper half; 1 slice proscuitto; 1 slice of fontina cheese; 2 pieces of crab
leg meat (criss-crossed); 2 calamata olive halves.

Put lid on skillet, reduce heat to very-low and allow chicken to cook for 5
to 6 minutes. Remove chicken on to serving plate and return skillet to heat.
Reduce sauce to desired consistency and spoon over chicken.

For the Vegetables, in a small skillet on medium heat, saute vegetables,
sundried tomatoes, olive oil and salt and pepper for approximately 1 minute.
Serve tender but firm. Arrange around the chicken on the same plate.

This recipe yields 1 serving.