ISO - Chicken Caprese from Olive Garden

I am looking for the recipe for the new entree at Olive Garden called Chicken Caprese.
Also, if someone has the recipe for the Stuffed Chicken Marsala, or Zuppa Toscana I would love to have those too.

Olive Garden Stuffed Chicken Marsala

6 chicken breasts
Salt
Pepper
Thyme
6 slices prosciutto
6 slices Fontina cheese
Flour, for dredging
Canola oil
10 ounces sliced mushrooms
1/2 cup marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon flour

Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina. Dip chicken breasts in flour.

Heat skillet. Add oil to skillet and sauté chicken breasts until brown on both sides.

Remove browned chicken breasts from skillet.

Add more oil if necessary. Add mushrooms to skillet and sauté on high heat until browned. Mushroom liquid will start to deglaze the pan.

Add Marsala to skillet and reduce by half, about 5 minutes.

Add chicken stock to skillet and put chicken back to the pan. Simmer
until chicken is cooked through, about 5 to 10 minutes.

Transfer chicken to platter. Thicken sauce by making a buerre maine with butter and flour, and whisking it in until sauce thickens.

Olive Garden’s Zuppa Toscana

1 lb hot Italian sausage
¾ cup onion, diced
6 slices bacon
½ tspn minced garlic
1 x 10 oz package kale
32 oz chicken broth
1 qt water
2/3 cup heavy cream
1 tspn dried parsley
½ tspn oregano

Preheat oven to 300°F.

Bake sausage links on sheet pan about 25 min., or till done.

Cut in half lengthwise then cut at an angle into ½" slices.

Cook bacon in large saucepan till crisp, removed & crumble.

Cook onion in bacon drippings over medium heat till onions are nearly clear.

Add garlic & cook 1 minute. Add stock and water, simmer 15 min.

Add crumbled bacon, sausage, kale, cream, parsley & oregano & simmer 5 minutes.

Olive Garden Chicken Castellina

1 1/2 pounds skinless boneless chicken breasts, cut in 1 to 1.5-inch pieces
6 ounces flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 ounces olive oil
2 ounces white wine
1 1/2 pounds cooked pasta
fresh parsley, chopped
—Castellina Sauce Ingredients—
2 ounces bacon, diced
3 ounces butter, cubed
1 teaspoon garlic, chopped
2 ounces sun-dried tomatoes, diced
12 ounces heavy cream
12 ounces milk
1 ounce cornstarch
2 ounces grated parmesan cheese
3 ounces smoked gouda cheese, chopped
3 ounces mushrooms, sliced
8 1/2 ounces artichokes, drained, sliced
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation for Castellina Sauce: In a 3-qt sauce pan or large pot, saute bacon over medium/high heat until crisp and golden (not dark). Lower heat, add butter and melt. Add garlic and sun-dried tomatoes. Saute for approximately one minute stirring frequently (do not brown). Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda. Once cheese melts, add remaining ingredients and bring to a boil stirring continuously Remove from heat and let stand uncovered.

Preparation for Chicken: Mix flour with salt and pepper. Coat chicken in seasoned flour; shake off excess flour. Heat olive oil in large saute pan. Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal emperature of the thickest piece of chicken reaches 165 degrees. Begin pasta in a separate pot according to package directions. Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Once reduced, bring to a boil on medium/high heat. Place 6 oz of cooked pasta on each plate. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley.

This is NOT Olive Garden’s recipe - but it is still good!
ROASTED CHICKEN CAPRESE

4 boneless skinless chicken breast halves
Lemon Vinaigrette, recipe follows
6 medium Roma tomatoes
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup olive oil
8 ounces mozzarella cheese, cut in 1/4-inch pieces
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon pepper

Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.

Preheat oven to 375 degrees F.

Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don’t touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.

Reduce oven temperature to 350 degrees F.

Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through.

To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.

LEMON VINAIGRETTE:
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup olive oil

Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.

Servings: 4

OLIVE GARDEN?S CHICKEN CAPRESE
Serves Six

Ingredients:
2 pounds (approx. 8-10) Roma (plum) tomatoes, core* and cut into 1-inch pieces 2 teaspoons black pepper
30 medium fresh basil leaves (no stems), cut into 1-inch pieces 6 boneless, skinless chicken breasts or breast fillets
4 tablespoons of extra-virgin olive oil, divided ½ cup white wine
3 tablespoons minced garlic, divided 1½ cups heavy cream
3½ teaspoons Italian seasoning, divided 1 cup grated Parmesan cheese
1½ teaspoons and 1 tablespoon salt, divided 1 pound dry capellini (angel hair) pasta
1 cup of vegetable oil 2 cups shredded mozzarella cheese
1½ cups and 1 tablespoon flour, divided

*Chef?s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Tomatoes and Basil Preparation:

* Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
* Cover, set aside and refrigerate for at least 1 hour.

Chicken Preparation:

* Preheat oven to 350 degrees F.
* Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.
* Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
* Dredge chicken in the mixture, shaking off any excess.
* Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
* When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

Pasta Preparation:

* Cook pasta according to package directions.
* Drain and set aside until needed.

Sauce Preparation:

* While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
* Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
* Slowly add 1 tablespoon of flour and stir to combine.
* Add white wine and bring to a boil. Boil for approximately 1 minute.
* Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
* Add heavy cream. Lower heat and bring to a simmer.
* Add grated Parmesan cheese.

Assembling Chicken Caprese:

* Preheat broiler.
* Remove chicken from baking dish and set aside until needed.
* Transfer pasta to baking dish and partly coat with sauce.
* Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
* Place chicken on top of pasta.
* Sprinkle shredded mozzarella cheese evenly over chicken.
* Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

Thanks KW! I poked around the net looking for the recipe for a bit but had no luck. I don’t know how you find the things we all look for but somehow you do. Thanks again :slight_smile:

You’re very welcomed! Enjoy!

KW