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Chicken Zarro by Chef Joe Spiotta

on Monday, 27 February 2012. Posted in Magazine, Chef Recipes, Eat This! February 2012

Chicken-Zaro-DSC 1900Not to be confused with Zorro — the dashing black-clad masked outlaw. This is Zarro. Chicken Zarro to be exact, Chicken Zarro was a staple in our traditional Sunday family dinners. The recipe was handed down by my grandmother whose last name was Zarro. This dish is now considered a legacy in our family and we continue to enjoy it at our Sunday family dinners to this day. Joe Spiotta, Chef and Owner of Bricco Bracco has unmasked this dish and it is absolutely delicious

  • 2 Chicken breasts (5-6 oz.)
  • 2 slices mozzarella cheese
  • 2 thinly sliced pieces proscuitto
  • Half cup chopped proscuitto
  • 1 shallot minced
  • 1 cup sliced mushrooms
  • Flour
  • 2 beaten eggs
  • 1 cup sweet marsala wine
  • 3 oz chicken stock
  • 2 oz salted butter

Lay both chicken breasts skin side down. Place two slices proscuitto and mozzarella in the center and fold cbhicken together to form a sandwich. Dredge chicken in flour and coat evenly. Dip in beaten eggs and then back in the flour to coat heavily.

Take a sautee pan and place 3 oz of olive oil over medium heat. Sautee chicken on both sides till golden and crusty. Remove chicken from pan and open it onto a cookie sheet. Place 1 oz of chicken stock on chicken and finish cooking it in pre heated 400 degree oven. Approx 8 to 10 minutes.

In sautee pan add chopped proscuitto and let render 2 minutes. Add mushrooms cook 2 minutes. Add minced shallots cook 1 minute. Add marsala and flame off alcohol add remaining chicken stock and butter. Reduce to sauce consistency.

Remove chicken from oven and fold back into sandwich. Top with sauce and enjoy. Serve over whipped potatoes or your favorite pasta. Makes 1 serving.

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