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  • A Touch Of Garlic's Crab Pollo Cardinale

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    A Touch Of Garlic's Crab Pollo Cardinale
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 ounce extra virgin olive oil
    • 3 ounce flour
    • 2 x boned skinned chicken breasts - (3 ounce ea) butterflied, or possibly pounded slightly
    • 1/2 ounce butter
    • 1 x 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 x calamata olives pitted, halved
    • 2 ounce snow crab (body and leg meat)
    • 3 ounce cream sherry
    • 2 ounce chicken stock
    • 1 ounce light cream
    • 1/4 tsp prepared roux - (melted butter and flour paste used for thickening) Salt to taste Freshly-grnd black pepper to taste
    • 1/4 ounce extra virgin olive oil Salt to taste Freshly-grnd 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 ounce sundried tomatoes soaked in cold water for 1 hour, liquid removed and diced

    Directions

    1. Heat skillet on medium heat for about a minute. Add in extra virgin olive oil. Dredge chicken breast in flour and pan saute/fry till golden brown (approximately 1 minute on each side). Add in butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry.
    2. Return pan to heat and flambe. Add in stock, cream and roux and work roux in with a spoon or possibly large fork so it dissolves in to the liquids. As the sauce begins to reduce in the pan add in 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 pcs of crab leg meat (criss-crossed); 2 calamata olive halves.
    3. Put lid on skillet, reduce heat to very-low and allow chicken to cook for 5 to 6 min. Remove chicken on to serving plate and return skillet to heat. Reduce sauce to desired consistency and spoon over chicken.
    4. For the Vegetables, in a small skillet on medium heat, saute/fry vegetables, sundried tomatoes, extra virgin olive oil and salt and pepper for approximately 1 minute. Serve tender but hard. Arrange around the chicken on the same plate.
    5. This recipe yields 1 serving.

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