The Pioneer Woman's Bruschetta Chicken Recipe | The Pioneer Woman | Food Network
This simple chicken dinner recipe only uses 5 ingredients but PACKS the flavor!
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Bruschetta Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 3 servings
Ingredients
3 cups diced crusty bread
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 chicken cutlets (thin-cut chicken breast)
5 Roma tomatoes, diced
2 cloves garlic, pressed
6 fresh basil leaves, chiffonade, plus whole fresh basil leaves for garnish
3 tablespoons balsamic reduction/glaze
Directions
Preheat the oven to 375 degrees F.
Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.
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The Pioneer Woman's Bruschetta Chicken Recipe | The Pioneer Woman | Food Network
Martha Stewart Teaches You 3 Classic Soup Recipes | Martha's Cooking School S2E3 Soups
Watch Martha as she makes a nourishing chicken soup that’s as easy as poaching a chicken. Then learn the “flavor-boosting” techniques that go into making minestrone. Finally, you’ll discover how to make velouté, a classic “mother sauce” that here becomes the basis for a creamy spinach soup.
#Soups #Chicken #Spinach #Recipe #Cooking #MarthaStewart
00:00 Introduction
00:38 Chicken Soup
08:06 Minestrone
17:12 Spinach Cream
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Chicken Soup:
Spinach Cream Soup:
Minestrone Soup:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Teaches You 3 Classic Soup Recipes | Martha's Cooking School S2E3 Soups
Cannelloni Carbone | Simply Simmons | Pasta Recipe
Thank you for watching, todays video, I hope you enjoyed and let me know if you tried out this recipe by tagging me in your recreations!
Here is everything you need for this recipe:
-Cannelloni
-16oz ricotta cheese
-1 cup finely chopped spinach
-1/2 cup finely chopped parsley
-1 beaten egg
-1tbs Italian SEASONing
-1 cup mozzarella
-1/2 cup parmesan cheese
-1 Jar of pasta sauce
-fresh basil
-1 head roasted garlic
Sauce
Chiffonade the fresh basil
Cut off top of garlic and put in oven at 350 degrees for about an hour, squeeze garlic into sauce pan
Pour Carbone Marinara sauce into saucepan
Add a handful or two of the basil and move saucepan to the stove
Add Arrabbiata sauce in to the pan with a bit more basic and roasted garlic
Cook over a medium flame until it starts to bubble
Preparing for the Oven
Pour the sauce on the bottom of the baking pan and layer the cannelloni over top
Load the cheese filling into the pastry bag and squeeze into the cannelloni, be sure to keep twisting the top of the pastry bag so the filling doesn’t come out the top
Spoon the rest of the sauce, last 2 cups of mozzarella, and grated parmesan over the top of the pasta
Bake at 350 degrees for about 25-30 minutes
Bruschetta
#Shorts #Bruschetta
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