In part 2 of her visit to Westmoreland Count Community College, Arlene learns some more great recipes from with people from the school’s culinary program. Student Nathan Piccolomini makes pollo di bella, which translates to “beautiful chicken,” and Professor Mary Zappone makes tomato stacks with mozzarella cheese.
In case you missed it, be sure to check out part 1 of Arlene’s visit!
Pollo di Bello (Beautiful Chicken)
The name of this Italian dish translates to "beautiful chicken" because of how it looks (and tastes) so beautiful!
Ingredients
Pesto Sauce
- 1/2 cup whole basil leaves
- 1 clove garlic minced
- 1 Tbsp pine nuts
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- salt and pepper to taste
Chicken ingredients
- 2 pieces airline chicken breast "Airline chicken" is a culinary term meaning a boneless, skin-on chicken breast with the wing attached (also called a pierre cut).
- 1/2 cup flour
- pinch salt and pepper
- 1 1/2 Tbsp olive oil
- 1-2 oz pancetta diced
- 3-4 oz onion diced
- 4 oz button mushrooms sliced
- 1 cup tomatoes peeled and chopped
- 1/3 cup dry white wine
- 1/4 cup Asiago cheese
- 1/4 cup Fontina cheese
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
To make pesto sauce:
- Wash basil. Season with salt and pepper; dredge with flour.
- Place all ingredients (except Parmesan cheese) in bowl of food processor. Process until mixture becomes a smooth paste, stopping to scrape sides, if necessary.
- Add Parmesan cheese and pulse just to mix.
To prepare chicken
- Wash chicken. Season with salt and pepper; dredge with flour.
- Heat olive oil in large sauté pan over medium-high heat. Sauté pancetta until rendered. Add chicken; brown until golden.
- Add onion; continue cooking several minutes. Add mushrooms, tomatoes and wine.
- Bring to a simmer. Top chicken with pesto and 3 cheeses and braise in preheated 350 degree oven for about 20-25 minutes.
- Season to taste. Serve immediately over rice or pasta. Makes 2 servings. Enjoy!
Fresh Mozzarella Tomato Stacks
Ingredients
- 8 slices tomato (1/4 inch thick)
- 8 slices fresh mozzarella cheese (1/4 inch thick)
- 4 leaves fresh basil
- fresh minced basil
Olive Spread
- 1/2 cup Kalamata olives
- 1/2 cup black California olives
- 1 clove garlic
- 2 Tbsp olive oil
Dressing
- 1/2 cup olive oil
- 1 Tbsp balsamic vinegar
- 2 tsp granulated sugar
- dash salt
Instructions
Olive spread
- In a food processor, minced olives, garlic, and 2 Tablespoons olive oil; set aside.
Dressing
- In a bowl, whip together 1/2 cup olive oil, balsamic vinegar, sugar and salt.
To serve
- Place tomato slice on plate; spread with olive spread; top with mozzarella and basil. Repeat another layer of tomato, olive spread, and mozzarella. (Use only one basil leaf in each stack.)
- Sprinkle each stack with dressing. Garnish each stack with freshly minced basil. Makes 4 servings. Enjoy!
- Note: Olive spread can be made in advance and kept refrigerated until ready to be used (24-48 hours).
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