Casa d' Angelo Chicken Primavera

The Entree recipe<br /> <br /> <br /> 3 sprigs fresh rosemary<br /> <br /> 2 (6-ounce) boneless, skinless chicken breasts all fat trimmed<br /> <br /> Kosher salt and fresh-ground black pepper, to taste<br /> <br /> 3 tablespoons olive oil<br /> <br /> 1 tomato, chopped into &frac12;-inch pieces<br /> <br /> &frac12; teaspoon dried oregano<br /> <br /> 1 &frac12; teaspoon chopped fresh basil<br /> <br /> 3 tablespoons shaved parmesan*<br /> <br /> Remove the spines from the central twig of 1 sprig fresh rosemary. Place the chicken breasts between two pieces of plastic wrap and pound with a heavy object such as a meat mallet or rolling pin until about 1/8 inch thick. Sprinkle with salt and pepper. Sprinkle rosemary spines over one side of each breast.<br /> <br /> In a large skillet over high heat, heat 1 tablespoon oil. Add the chicken breasts and cook about 3 minutes a side until golden.<br /> <br /> Meanwhile, combine the tomatoes, 1 tablespoon olive oil, oregano and basil. Toss to combine.<br /> <br /> Place the chicken breast, rosemary-studded side up, on a plate. Top with tomato mixture. Garnish with shaved parmesan and a whole rosemary sprig. Makes 2 servings.<br /> <br /> <em>Per serving: 482 calories, 54 percent calories from fat, 29 grams total fat, 6 grams saturated fat, 128 milligrams cholesterol, 3 grams carbohydrates, .56 gram total fiber, 2 grams total sugars, 2 grams net carbs, 49 grams protein, 303 milligrams sodium.</em><br /> <br /> *You can purchase shaved parmesan or use a vegetable peeler to shave it off a wedge of Parmigiano-Reggiano.<br /> <br /> Adapted from Angelo Elia, chef/owner Casa d' Angelo, 171 E. Palmetto Park Road, Boca Raton, 561-996-1234, and 1201 N. Federal Hwy., <a class="runtimeTopic" href="#" data-topic-id="PLGEO100100403070000">Fort Lauderdale</a>, 954-564-1234.
sfl-recipes-find-something-to-cook-tonight-201-032

( Sun Sentinel / April 2, 2013 )

The Entree recipe


3 sprigs fresh rosemary

2 (6-ounce) boneless, skinless chicken breasts all fat trimmed

Kosher salt and fresh-ground black pepper, to taste

3 tablespoons olive oil

1 tomato, chopped into ½-inch pieces

½ teaspoon dried oregano

1 ½ teaspoon chopped fresh basil

3 tablespoons shaved parmesan*

Remove the spines from the central twig of 1 sprig fresh rosemary. Place the chicken breasts between two pieces of plastic wrap and pound with a heavy object such as a meat mallet or rolling pin until about 1/8 inch thick. Sprinkle with salt and pepper. Sprinkle rosemary spines over one side of each breast.

In a large skillet over high heat, heat 1 tablespoon oil. Add the chicken breasts and cook about 3 minutes a side until golden.

Meanwhile, combine the tomatoes, 1 tablespoon olive oil, oregano and basil. Toss to combine.

Place the chicken breast, rosemary-studded side up, on a plate. Top with tomato mixture. Garnish with shaved parmesan and a whole rosemary sprig. Makes 2 servings.

Per serving: 482 calories, 54 percent calories from fat, 29 grams total fat, 6 grams saturated fat, 128 milligrams cholesterol, 3 grams carbohydrates, .56 gram total fiber, 2 grams total sugars, 2 grams net carbs, 49 grams protein, 303 milligrams sodium.

*You can purchase shaved parmesan or use a vegetable peeler to shave it off a wedge of Parmigiano-Reggiano.

Adapted from Angelo Elia, chef/owner Casa d' Angelo, 171 E. Palmetto Park Road, Boca Raton, 561-996-1234, and 1201 N. Federal Hwy., Fort Lauderdale, 954-564-1234.

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