How To make Chicken with Arugula and Gorgonzola Cheese
How To make Chicken with Arugula and Gorgonzola Cheese
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4 chicken breast halves without skin 5 tbsp lemon juice 3 tbsp light soy sauce 2 tbsp balsamic vinegar 2 tbsp dried basil 2 cloves garlic -- minced 1/8 tsp black pepper 16 arugula leaves Combine all ingredients except cheese.Marinate overnight. Grill on one side for 4 minutes. Turn over and add crumbled cheese and contine to cook until cheese melts and chicken is cooked. Serve over a bed of arugula.
How To make Chicken with Arugula and Gorgonzola Cheese's Videos
Bruschetta with pickled chicken and gorgonzola cheese sauce recipe
Easy, nourishing and tasty recipe for any occasion. You may also change chicken for duck or turkey. Ingredients (for 2 persons): Ciabatta Bread – 1 pc Chicken breast - 500 g White wine or White wine vinegar - 4 tbsp Garlic - 3 g Rosemary - 4 g Orange peel - 9 g Cloves - 4 g Thyme - 4 g Gorgonzola Cheese - 100 g Cream 33% - 50 ml Arugula - 100 g Walnut - 100 g Nutmeg - 10 g Salt - 2 g Black pepper - 2 g Preparation: Pickle chicken breast in white wine with the addition of orange peel, garlic, thyme, cloves and rosemary at least for 3 hours. Mix cream with cheese Gorgonzola in a blender. Fry ciabatta on grill, coal or butter bread and fry in a pan. Spread thick layer of sauce on ciabatta and put arugula on top of it. Fry the chicken. Thinly slice duck breast. Then put them on arugula and sprinkle walnuts.
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Ingredients: 2 boneless chicken breasts ½ tsp salt ½ tsp black pepper ½ tsp paprika
Ingredients for sauce: 2 tbsp mayonnaise 1 tsp mustard
Filling ingredients: 150 grams of cheese 2 garlic cloves bunch of dill or parsley
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The Best Salad You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making a restaurant-quality mixed greens salad at home. Learn the techniques necessary to raise your salad game to where did you get this? levels of goodness.
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Mustard Crusted Chicken Recipe: The Chef's Pantry
Mustard Crusted Chicken Recipe: Join Chef Dave Becker of Sweet Basil and Anna Rossi in #TheChefsPantry for a yummy chicken dish! COOK WITH US: 1# boneless and skinless Chicken Thighs (pounded) 2T Dijon mustard 2T Extra Virgin Kosher Salt Cracked Black Pepper 1# Parsnips (quartered the long way. Basically long spears) 1/2 Spanish Onion (thinly sliced) 1 T Garlic (minced) 4 dried Figs (sliced) 4 dried Plums (sliced) 2 cups Marsala Wine (as good as you can find without looking too hard) 1 t fresh Sage (chopped) 3 T Gorgonzola Cheese 1 tub of Baby Arugula 1/2 fresh lemon 2 T Extra Virgin
Preheat oven to 375. Heat two skillets on medium heat. In a mixing bowl, add the mustard, slowly whisk in the olive oil. Season the chicken with salt and pepper. Coat the chicken in the oil and mustard. Sear the chicken in one of the pans.
While the chicken is searing, slice the parsnips.
Add a little oil to the other pan and add the parsnips. Season with salt and pepper.
Flip the chicken and then add the garlic and onions.
Place the skillet with the parsnips in the oven.
Once the onions and garlic begin to brown add the Marsala, add the prunes, and figs.
Place that skillet in the oven.
Lay the plates down and set the table.
When the parsnips are brown divide them up on the plates, next check the chicken thighs. They should be fork tender. Divide them between the plates. Spoon the jus over the chicken and parsnips.
Toss the arugula with fresh lemon and olive oil and sage. Place a small pile of the arugula atop the chicken and then divide the gorgonzola between the dishes.
6.salad bowl Whisk 2 medium cast iron skillets Knife Cutting board
Chicken Thighs (boneless and skinless) Evoo Kosher Salt cracked Pepper Dijon Mustard Fresh Garlic Spanish onion Dried Figs Dries prunes Arugula 1 lemon Gorgonzola or Blue Cheese Parsnips 4