Tuesday, June 16, 2009

Carmela's Chicken and Rosemary Bread

If you want an AMAZING melt in your mouth meal, keep reading below. This is a copy cat recipe from Macaroni Grill.
6 oz butter
8 oz mushrooms
2 chicken breast (Pre-cooked)
Salt and pepper to taste
1 medium onion sliced and caramelized
6 0z cooking wine
1 pint heavy cream
24 oz pasta of choice (rigatoni or bow tie work well)
8 oz Parmesan cheese
1-Cook pasta as directed on package.
2-In a hot saute pan add butter, mushrooms, chicken, caramelized onions, salt and pepper and saute for 2 min
3-Add the wine and saute for another minute. Add the heavy cream and bring to boil over high heat.
4-Drain pasta and return to pot, mix the saute mixture until well Incorporated. Toss briefly and add cheese and mix well.
5-Transfer to plate and serve.
1 package yeast
1 tbls sugar
1 cup warm water
2 1/2 cups flour
1 tsp salt
2 tbls rosemary (I didn't have rosemary so I just used Italian seasoning)
2 tbls butter

1-Place yeast, sugar, and water in large bowl or food processor.
2-Mix in 1 tbls butter, salt, and 2 cups of flour.
3-Add one tbls of rosemary
4-Knead for about 10 min by hand or in food processor about 5 min until smooth
5-Add more flour if necessary
6-Oil a bowl, put dough in it and cover with towel.
7-Let dough rise in a warm place for one hour until double.
8-Punch down dough and divide in half. Let raise about 5 min
9-Spray baking sheet with cooking spray and divide bread into two rounded oval loaves.
10-Sprinkle remaining tbls of rosemary over the top of loaves.
11-Let loaves rise again until double, about 45 min
12-Bake at 375 for 15-20 mins until lightly browned.
13-Carefully remove from oven, brush with remaining butter.
Oil and Vinegar Dipping Sauce for Bread


Julie said...

oh man that does look delish! please come and be my personal cook, the pay is crapy but my kids give awesome kisses!

Julie said...

Amanda what would your recommend as a good cooking wine?

Amanda said...

I use wine a lot when cooking so I use the mini four back Chardannay, I used Gallo for this recipe. White Wine for chicken, fish, and white sauces. Red wine for beef and red sauces.

Julie said...

wow thanks for all the info!

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