Olive Garden Stuffed Chicken Breasts

Olive Garden Stuffed Chicken Breasts...another great Olive Garden soup recipe to try !

Ingredients

* 4 skinless, boneless chicken breasts
* 5 t. olive oil
* 4 oz. mushrooms such as porcini, shiitake or cremini, thinly sliced
* 4 thin slices prosciutto (2 ounces), or thinly sliced deli ham
* 3/4 C. shredded Italian fontina cheese (3 oz.)
* 1 small clove garlic, thinly sliced
* 2 large plum tomatoes (6 ounces), peeled, seeded and slivered
* 1 t. finely chopped fresh basil leaves
* Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4 thick cutlets.
3. Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool.
4. Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sautéed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling.
5. Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.
6. Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste. Bake for 25 minutes or until chicken is cooked through. (Internal temperature should
register 165°F when measured with a meat thermometer.)
7. Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.
8. When chicken is ready, remove twine and slice each roll into 1/2 inch-thick slices. Fan slices out on four dinner plates and serve each with spoonful of the tomato-garlic sauce. The olive garden soup recipe of stuffed chicken is ready to serves 4.

Olive Garden Chicken Marsala

Olive Garden Chicken Marsala...another great olive garden soup recipe to try !

Ingredients

* 4 Chicken half breasts - boneless, skinless
* 1/4 C. cake flour (Wondra)
* 1/2 tsp. Salt
* 1/2 tsp. Oregano
* 4 Tbsp. Oil
* 4 Tbsp. Butter
* 1/2 tsp. Pepper
* 1 C. Fresh Mushrooms, sliced
* 1/2 C. Marsala Wine

INSTRUCTIONS

1. Combine flour, salt, pepper, and oregano in a shallow dish.
2. Heat
3. the oil and butter in a skillet until it begins to bubble lightly.
4. Dredge the chicken in the flour, coat evenly. Cook the chicken on
5. medium heat for about 2 minutes on the first side, until lightly
6. brown.
7. As you flip the breasts to the second side, add the
8. mushrooms around the chicken pieces.
9. Cook about 2 more minutes,
10. until lightly browned on the second side.
11. Stir the mushrooms. Once
12. the second side is lightly browned, add the wine around the pieces,
13. cover the pan and simmer for about 10 minutes.
14. Transfer to plates
15. and the olive garden soup recipe of chicken marsala is ready to serve.

Olive Garden Lemon Cake

Olive Garden Lemon Cake...a nice olive garden recipe to try !

Ingredients

* 1 french vanilla or white cake mix
* 1 small tub mascarpone cheese
* 1 cup heavy whipping cream
* Juice of 2 lemons
* zest of 1 lemon
* 1/2 cup white sugar.

INSTRUCTIONS

1. Prepare cake mix, and bake in 2 of the round cake pans.
2. Cool and remove.
3. This is easier to handle if you freeze the cake.
4. Slice the cake in 1/2, and put on a flat dish.
5. I use my kitchen-aid mixer, and mix the following.
6. 1 small tub mascarpone cheese
7. use the whipping beater, and mix for 30 seconds.
8. Add the sugar and the heavy whipping cream.
9. Mix until it gets fluffy...slowly ad the lemon juice and zest.
10. taste it..My husband likes it extra tart...add more lemon zest to taste.
11. "Frost" the cake with 1/2 of the cream mixture, and repeat with the second half of the cake.
12. Top with powderd sugar through a sive just on the top!
13. Slice and eat..great with a drizzle of berry Ice-cream topping.
The Olive Garden recipe is ready to serve....enjoy it !

Olive Garden Alfedo Sauce

Olive Garden Alfedo Sauce

Ingredients

* 1 cup 10% or 35% cream
* 1 stick of butter
* 2 Tbsp Cream Cheese
* 1/2 cup parmesan cheese
* 1 tsp garlic powder
* salt + pepper to taste

INSTRUCTIONS

1. in a pot combine butter, cream and cream cheese simmer this until all is melted and mix well. Add the parmesan cheese and garlic powder simmer this for 15 to 20 mins on low you may wish to season with a little salt + pepper. The Olive Garden recipe is ready to serve...enjoy it !

Olive Garden House Dressing

Olive Garden House Dressing Recipe

Ingredients

* 1/2 c. white vinegar
* 1/3 c. water
* 1/3 c. vegetable oil
* 1/4 c. corn syrup
* 2 1/2 Tbl. grated Romano cheese
* 2 Tbl. dry pectin
* 2 Tbl. beaten egg
* 1 1/4 tsp. salt
* 1 tsp. lemon juice
* 1/2 tsp. minced parsley
* 1/2 tsp. minced garlic
* Pinch dried oregano
* Pinch crushed red pepper flakes

INSTRUCTIONS

1. Combine all ingredients in blender. Blend well. Chill at least 1 hour. The Olive Garden recipe is ready.....enjoy !

OLIVE GARDEN'S MINESTRONE SOUP

OLIVE GARDEN'S MINESTRONE SOUP... an amazing Olive garden soup recipe to try..nice one !

INGREDIENTS
1 cup finely minced celery
• 1 cup finely minced onion
• 1 cup finely minced carrot
• 1/2 cup garbanzo beans
• 1/2 cup kidney beans
1/4 cup butter
• 1/2 cup whole dried peas
• 1/2 cup white pea beans
• 3/4 cup sliced carrots
• 3/4 cup coarsely chopped onion
• 3/4 cup sliced celery
• 3/4 cup chopped bell pepper
• 1/2 cup rice or barley
• 2 tablespoons minced parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 teaspoons soy sauce
• Pepper to taste
• 1 cup shell macaroni
• Parmesan cheese

INSTRUCTIONS
Slowly sauté onion, celery and carrot in butter until very brown.
Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos — they will take the longest) about 2 to 2-1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time, add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread. The olive garden soup recipe is ready to serve. Amazingly nice....enjoy it !

olive-garden-pasta-roma-soup.

Olive Garden Pasta E Fagioli Soup in a Crock Pot

Olive Garden Pasta E Fagioli Soup in a Crock Pot... a great olive garden soup recipe to try ! Amazingly nice !

INGREDIENTS
* 2 lbs ground beef
* 1 onion, chopped
* 3 carrots, chopped
* 4 stalks celery, chopped
* 2 (28 ounce) cans diced tomatoes, undrained
* 1 (16 ounce) can red kidney beans, drained
* 1 (16 ounce) can white kidney beans, drained
* 3 (10 ounce) cans beef stock
* 3 teaspoons oregano
* 2 teaspoons pepper
* 5 teaspoons parsley
* 1 teaspoon Tabasco sauce (optional)
* 1 (20 ounce) jar spaghetti sauce
* 8 ounces pasta

INSTRUCTIONS
1.Brown beef in a skillet.
2.Drain fat from beef and add to crock pot with everything except pasta.
3.Cook on low 7-8 hours or high 4-5 hours.
4.During last 30 min on high or 1 hour on low, add pasta.
The Olive garden soup recipe of pasta e fagioli is ready to serve...enjoy it !