These are Jorge's recipes:
Tuscan Spinach Chicken with Sweet Bruschetta
S/C Value = 5/2
Servings: 4
Chicken:
4 chicken breasts
4 oz. mozzarella cheese
2 oz. Romano cheese
8 oz. baby spinach
1/2 cup mushrooms, chopped
2 cloves garlic, minced
2 tsp. oregano
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
Bruschetta:
1 tomato, diced
5 fresh basil leaves, chopped
2 garlic cloves, 1 cut in half and the other chopped 2 garlic cloves, 1 cut in half and the other chopped
1 cup ricotta
8 slices baguette, each about 3/4 inch thick
Extra-virgin olive oil
Salt and pepper, to taste
1. For chicken:
Place chicken on a flat surface and lay a sheet of saran wrap over the breasts.
Pound flat with a mallet. Drizzle each breast in olive oil and season with salt and pepper, to taste.
Cook chicken in 2 tablespoons olive oil for 5-8 minutes in a skillet over medium heat.
Chicken should be grilled brown and cooked through.
Cook spinach in olive oil in skillet over medium heat.
Add garlic, mushrooms, and oregano.
Layer sautéed spinach over chicken breasts.
Top with mozzarella and Romano cheeses. Broil for 3 minutes.
2. For bruschetta: Preheat broiler.
In a bowl, mix tomato, basil, and chopped garlic clove.
Add salt and pepper, to taste.
Halve garlic clove and rub top of bread slice with cut side of a garlic clove.
Brush with olive oil.
Toast bread slices in oven on baking sheet for 10 minutes, or until just starting to golden. Remove bread from oven and spread an even layer of ricotta on each slice.
Return to oven for 5 additional minutes. Remove from oven and top with tomato mixture.
3. Serve each chicken breast with 2 slices of bruschetta.
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Zesty Chicken Bacon Linguine
S/C Value = 3/2
Servings: 4
Linguine:
6 oz. linguine
12 oz. bacon, chopped
1 chicken breast
1 large onion, thinly sliced
2 egg yolks
Parmesan cheese, for serving
Salt and pepper, to taste
Broccoli:
1 head broccoli
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Extra-virgin olive oil
1. For the linguine: Place chicken on a flat surface and lay a sheet of saran wrap
over the breasts.
Pound flat with a mallet.
Cook chicken in olive oil for 5-8 minutes in a skillet over medium heat until cooked through.
Remove chicken from skillet and slice into thin strips.
Cook linguine according to directions on package.
Save 1/2 cup pasta cooking water.
Cook bacon in olive oil in a large skillet until crispy.
Discard all but 3 tablespoons bacon fat. Add onions to skillet and cook over medium-high heat, stirring occasionally, until softened.
Add cooking water from pasta to skillet and bring to a boil. Stir in linguine and remove from heat.
Stir in egg yolks one at a time.
Add chicken and bacon.
Season with pepper and sprinkle with Parmesan.
2. For the broccoli: Preheat oven to 450° F.
Toss broccoli with 1 tablespoon olive oil, salt, and pepper.
Spread evenly on a baking sheet. Roast broccoli in oven about 12 minutes until tender and lightly browned. Remove broccoli from oven and toss with Parmesan.
3. Serve linguine with side of broccoli.
Servings: 4
Linguine:
6 oz. linguine
12 oz. bacon, chopped
1 chicken breast
1 large onion, thinly sliced
2 egg yolks
Parmesan cheese, for serving
Salt and pepper, to taste
Broccoli:
1 head broccoli
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Extra-virgin olive oil
1. For the linguine: Place chicken on a flat surface and lay a sheet of saran wrap
over the breasts.
Pound flat with a mallet.
Cook chicken in olive oil for 5-8 minutes in a skillet over medium heat until cooked through.
Remove chicken from skillet and slice into thin strips.
Cook linguine according to directions on package.
Save 1/2 cup pasta cooking water.
Cook bacon in olive oil in a large skillet until crispy.
Discard all but 3 tablespoons bacon fat. Add onions to skillet and cook over medium-high heat, stirring occasionally, until softened.
Add cooking water from pasta to skillet and bring to a boil. Stir in linguine and remove from heat.
Stir in egg yolks one at a time.
Add chicken and bacon.
Season with pepper and sprinkle with Parmesan.
2. For the broccoli: Preheat oven to 450° F.
Toss broccoli with 1 tablespoon olive oil, salt, and pepper.
Spread evenly on a baking sheet. Roast broccoli in oven about 12 minutes until tender and lightly browned. Remove broccoli from oven and toss with Parmesan.
3. Serve linguine with side of broccoli.
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Creamy Goat Cheese Stuffed Chicken
S/C Value = 2/1
Servings: 4
Chicken:
8 oz. goat cheese
1/4 cup olives
1 red bell pepper, chopped
1 Tbsp. fresh thyme, chopped
4 chicken breasts
Extra-virgin olive oil
Salt and pepper, to taste
Sauteed Zucchini:
1 cup zucchini, sliced
Extra-virgin olive oil
Salt and pepper, to taste
1. For chicken: Mix goat cheese, olives, red bell pepper, and thyme together in a small bowl. Season with salt and pepper, to taste.
Make a slit in each chicken breast and fill with cheese mixture. Brush the breasts with olive oil and season with salt and pepper, to taste.
Secure with toothpicks.
Cook chicken in 2 tablespoons olive oil for 5-8 minutes in a skillet over medium heat.
Chicken should be browned and cooked through.
Remove chicken from heat and serve with sautéed zucchini.
2. For zucchini:
Cook zucchini in olive oil in a skillet until tender, about 3 to 5
minutes.
Remove from skillet and season with salt and pepper, to taste.
3. Serve each chicken breast with a side of zucchini.
