Archive for the ‘Entree’ Category
Stuffed Chicken Florentine is back by popular demand for Eat-A-Dish for Make-A-Wish® now through July 2nd, and now you can try the recipe at home. Enjoy from our table to yours.
3 oz ricotta cheese
1 oz fresh spinach, cut ¾”
4 oz shredded mozzarella
¼ tsp minced garlic
3 oz asiago cheese
Two 4 oz Boneless chicken breasts
1 cup seasoned all purpose flour (add your favorite herbs and spices to flour)
1 cup seasoned bread crumbs
2 Tbsp water
1 Tbsp canola oil
Combine ricotta, spinach, 2 oz mozzarella, minced garlic and asiago cheese in a mixing bowl and mix until well incorporated. Set aside. This mixture can be made a day in advance, too.
Butterfly 4oz chicken without cutting all of the way through. Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. Put half of the filling in one chicken breast and repeat. Fold over the chicken breast to ensure that you are securing the mixture inside.
Put seasoned flour in a flat and shallow dish. Whisk the egg and the water together in separate container. Place seasoned breadcrumbs in a separate shallow dish or plate.
Dredge your chicken stuffed with the spinach filling in your seasoned flour, then your egg wash, and then your bread crumbs ensuring total coverage. Repeat for the other chicken breast.
In a sauté pan or griddle, add canola oil. Cook on one side about 3 minutes until golden brown. Flip and cook and additional 3 minutes. Pull from the sauté pan and place on a baking sheet. Cover with remaining 2 oz shredded mozzarella and bake at 350 degrees for about 2 minutes or until center is 165 degrees.
We serve our Stuffed Chicken Florentine with angel hair pasta and a white wine garlic cream sauce with spinach, tomatoes, and onions. Try this with your favorite pasta or favorite seasonal vegetables.
We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to like us on Facebook – for every new “like” we will donate $1 to Make-A-Wish® through July 2nd, 2014, up to $25,000! Join our E-club, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.
Between 4/24 – 7/2/2014, Maggiano’s Little Italy will donate $1 to Make-A-Wish from each select menu item, 50¢ per lemonade, $5 from every Meal for Two and 100% of each Star Card sale, with a minimum guarantee of $150,000 from all in-restaurant promotions and donate $1 to Make-A-Wish for each new Facebook Like, up to $25,000. For more information, visit wish.org
We love our On the House Classic Pastas! Available all day and every day when you dine in at participating locations, you can choose one Classic Pasta today and take another home for tomorrow…compliments of your chef! Enjoy our Taylor Street Baked Ziti recipe from our table to yours.
Serves 3 -4
16 oz ziti pasta
20 oz canned or fresh marinara sauce
2 oz olive oil
1 oz butter
1 lb ground Italian sausage
1 oz chopped basil
2 Tbsp minced garlic
8 oz shredded Mozzarella
1 cup white wine
3 Tbsp grated Parmesan
12 oz diced tomatoes
1 basil sprig
Place ziti Pasta in boiling water and cook as stated on the back of the packaging or until your desired al dente. Place the Olive Oil into a heated sauté pan over medium-high heat and cook the Italian sausage.
Once the sausage is almost cooked, add the garlic and continue cooking for approximately 30 seconds. Add the white wine and bring to a simmer, reducing the wine until almost completely dry.
Lower the heat to medium, and add the diced tomatoes, marinara sauce, butter and chopped basil. Remove from the heat, and add the pasta and half of the Mozzarella. Then toss to blend.
Transfer to the baking dish and top with the remaining Mozzarella and Parmesan cheese.
Place underneath a broiler or in a convection oven for approximately 2-3 minutes until cheese is bubbly and golden brown. Garnish with basil sprig and serve immediately
Other Classic Pastas you’ll enjoy:
Spaghetti & Meatball
Baked Eggplant Parmesan
Mushroom Ravioli al Forno
and of course, Taylor Street Baked Ziti
You are always welcome to join us at Maggiano’s Little Italy for your next meal out or special event. We also invite you to like us on Facebook, follow us on Twitter and Pinterest, and watch us on YouTubefor more recipes and tips.
With Thanksgiving one week away, hosts throughout the country are finalizing menus and plans for the big day. While Thanksgiving is the star of the show, let’s not let Friday be cast in the shadow. After all, Friday, November 29th is National Leftovers Day! Whether you’re enjoying our Thanksgiving menu or yours, re-purpose leftovers from Thursday into new food favorites for Friday. Welcome to Maggiano’s leftover remix recipes…Thanksgiving edition!
Turkey Croquettes – Fried turkey and mashed potato balls served with cranberry dipping sauce
Thanksgiving Leftovers Shepherd’s Pie – Combine dinner leftovers, top with mashed potatoes, and bake
Turkey Bolognese – Using leftover shredded turkey, this twist on a classic comes together quickly
Turkey Milanese – Leftover turkey, gravy, and mushrooms prepared Italian style tastes fresh on Friday
Cranberry Tartlets – These mini pies come together so effortlessly it will almost feel like you’re cheating. But it’s okay – we won’t tell your guests!
You’re invited to celebrate Thanksgiving at our place or yours. Please join us at Maggiano’s Little Italy for menu details.
We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.
Photo courtesy of MarthaStewart.com
Cheers to Vegetarian Awareness Week! Who says vegetarian dishes can’t be hearty or comforting? We’re here to show you a recipe from one of our favorite celebrity chefs, Giada de Laurentiis, which is both vegetarian and soul-warming. With a meal as warm and cheesy as Baked Penne with Roasted Vegetables, we doubt your guests will even notice it’s vegetarian!
2 red peppers, cored and cut into 1″ wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1″ strips
¼ cup extra-virgin olive oil
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 Tbsp dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
½ cup grated smoked mozzarella
1 ½ cups frozen peas, thawed
¼ cup grated Parmesan, plus 1/3 cup for topping
2 Tbsp butter, cut into small pieces
Preheat the oven to 450 degrees.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½teaspoon salt, ½ teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ½ teaspoon salt, and ½ teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13″ pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
With fall approaching, comfort food like this goes at the top of our list! We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.
Recipe and photo courtesy of foodnetwork.com