Lost recipe: Bon appetit Jan 08 r.s.v.p
Hoping someone can provide me with the Tuscan chicken recipe in the Jan 08 Bon Appetit R.S.V.P section. I made it back in Jan and thought it was very good but my mag has since disappeared and I can't seem to be able to locate the recipe on-line. Thanks!
Posting copyirghted recipes is a no-no, but I can give you the ingredient list...
½ cup mayonnaise
4 tablespoons fresh lemon juice, divided
5 tablespoons olive oil, divided
1/3 cup chopped shallots (about 2 medium)
3 garlic cloves, minced
Pinch of dried crushed red pepper 1/2 cup dry white wine es
2 14 ½-ounce cans diced tomatoes with basil, garlic, and oregano
½ cup all purpose flour
Pinch of cayenne pepper
3 large eggs
1 cup grated Parmesan cheese, divided
2 tablespoons thinly sliced fresh basil leaves
3 tablespoons butter
4 large skinless boneless chicken breast halves, cut horizontally in half
2 4-inch pieces baguette, halved horizontally
4 cups fresh spinach (about 2 ounces)
4 teaspoons drained capers Extra-virgin olive oil (for drizzling)
re: Billow Fair
re: Billow Fair
Make a lemony mayonnaise with the juice.
Saute shallots garlic and red pepper a couple of minutes. Add wine and reduce by half. Add tomatoes and simmer till thickened, add salt and pepper to taste. let cool.
Sprinkle breasts (chicken) with salt and pepper, dredge in mixture of cayenne and flour, dip in egg cheese and basil.
Brown in skillet, in butter and oil, in batches, place on rack in 250 oven to keep warm and cook remiaining chicken.
Toast baguettes in skillet,on one side in remaining butter and oil, spread with tomato mixture. Place chicken in shallow bowls (2 each) top with lemon mayo. then add spinach, capers and finish with lemon juice, olive oil and any remaining lemon mayo and the cheese, salt and pepper. Tuck a baguette in each bowl.