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Casa d' Angelo Chicken Primavera
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.
April 2, 2013