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Archive for the ‘Entree’ Category

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Maggiano’s Little Italy Chicken Florentine Recipe

by Keith Brunell - Dallas, TX | Written on November 19, 2014

Try bringing an unexpected dish to the Thanksgiving table this year. That’s now new traditions, memories and classics are made. This Chicken Florentine recipe is the perfect twist on the upcoming holiday tradition. You could even substitute the chicken for turkey breast if you’re still craving that annual big dose of tryptophan!

Stuffed Chicken Florentine Recipe

Get Maggiano’s Chicken Florentine Recipe here!

A special thanks goes to our guest, Tammy M., who patiently waited for me to recreate this recipe so we could share it with everyone. We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

Maggiano’s Lighter Take Fettuccine Alfredo Recipe

Written on September 17, 2014

When it came to recreating this Classic Pasta, our chefs were presented with quite the challenge. The traditional dish is blanketed in a thick, warm sauce. How could we keep the creamy flavors that make it classic while reducing calories? We started the way we always do. Chefs went into our kitchens and started cooking. And now you can get in your kitchen and create our Lighter Take Fettuccine Alfredo.

Lighter Take Fettuccine Alfredo Recipe

Serves 4-6
Ingredients
2 Tbsp Butter
1 cup Asiago cheese, shredded
2 cups Heavy cream
1 Tbsp Minced garlic
16 oz Chicken broth, low sodium
1 ½ Tbsp Corn starch
9 oz Rolled flat pasta sheets (i.e. lasagna sheets – available online)
2 Tbsp Olive oil
1 lb Chicken breast, boneless, skinless
8 oz Asparagus, fresh
2 Tbsp Fresh chives, chopped
Salt & pepper to taste

Instructions
Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer.
Combine the corn starch with cold chicken broth using a whisk. Add this mixture to the Alfredo sauce made in the previous step. Bring back to a simmer and hold until ready to serve
Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then toss in an 8 quart bowl with 2 tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine.
Rub chicken breast with olive oil and sprinkle with salt and pepper. Place on hot grill for 2 minutes, rotate for 2 more minutes, flip chicken over and grill for 2 minutes, then rotate an d grill for 2 more minutes or until internal temperature is 165 degrees. Remove from grill. Place on cutting board and make 4 slices across the chicken and one down the center creating 10 bite sized pieces.
Wash your asparagus and drain. Place on a cutting board and trim off the bottom 1-2 inches and discard. Cut the remaining asparagus into 1 inch pieces and reserve for pasta.
Place the sauce in a large sauté pan. Add grilled chicken and asparagus to sauce and bring to a slow simmer. Add cut lasagna sheets and toss pasta.
Serve pasta in a large serving dish and garnish with fresh chives and 2 tablespoons of Asiago cheese.

Chef Tips
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as Penne Rigate, Ziti, Spaghetti or Fettuccine. It is critical to prepare the first 4 steps as close as possible to step 6, but may be done in advance up to an hour.
The sauce step can be made separately in entirety without being part of this dish.
Feel free to use other vegetables/protein in this dish. Veal, duck, and pork work well, as does broccoli, spinach, sun-dried tomatoes.
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as penne rigate, ziti, spaghetti or fettuccine.

Join us at www.lightertake.com to see how we proved to ourselves that the Lighter Take menu lives up to the name Maggiano’s — guaranteed to satisfy, or it’s on us! We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

 

Stuffed Chicken Florentine Recipe

Written on May 1, 2014

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.

Stuffed Chicken Florentine Recipe

Serves 2

Ingredients
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
1 egg
2 Tbsp water
1 Tbsp canola oil

Instructions
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 InstagramTwitter 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

 

Little Italy Favorites: Taylor Street Baked Ziti Recipe

Written on January 20, 2014

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.

Little Italy Favorites: Taylor Street Baked Ziti Recipe

Serves 3 -4
Ingredients
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

Instructions
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
Spaghetti & Meatball
Mom’s Lasagna
Four-Cheese Ravioli
Baked Eggplant Parmesan
Fettuccine Alfredo
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.