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My Version: Carino's Spicy Romano Chicken
My favorite restaurant in the world is Johnny Carino's ( a.k.a Carino's Italian Grill ) and my favorite recipe is their Spicy Romano Chicken.Well I've tried other recipes that I thought were close but I recently tried a recipe by Guy Fieri and after a few changes I think I've come up with a pretty close alternative.I will make one change when I make it again : I will skip slicing the chicken and just put one breast on each plate.I hope this recipe is enjoyed.I must add that I give Guy all the praise for this recipe :- )
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Ingrediënten
- 4 skinless chicken breasts
- A bowl with a capacity of 1/4 liter containing blackening seasoning
- 2 tablespoons extra virgin olive oil
- A bowl with a capacity of 1/2 liter containing mushrooms, chopped
- 3 tablespoons minced fresh garlic cloves
- A bowl with a capacity of 1/4 liter containing roughly chopped marinated sun-dried tomato ( or fresh )
- A cup with a capacity of 60 ml containing white wine or A cup with a capacity of 60 ml containing chicken stock
- A bowl with a capacity of 1 liter containing heavy cream ( or half n half )
Bereiding
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Preheat the oven to 170 degrees.
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Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat.Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear.Slice in strips and set aside.
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In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil.Add mushrooms,garlic and cook until mushrooms have released most of their .Then add the sun-dried tomatoes and the chicken slices.Pour the white wine or chicken stock in the pan and scrape pan.Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
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When the cream sauce is to desired consistency, stir in 130 liter Parmesan, 130 liter romano cheese, salt and pepper.Before serving open your artichoke hearts and slice in half.Drain well and put in pan, let cook til warm.I used the ready to serve artichoke hearts.
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Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining A cup with a capacity of 60 ml containing Parmesan.
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