Carrabba's Menu Grilled Stuffed Chicken Breasts with Prosciutto

Grilled stuffed Chicken Breasts with Prosciutto and Fontina Recipe source: American Test Kitchen
Ingredients: Serve 4
4 (12 ounce) bone in split chicken breasts, trimmed
Salt and pepper
4 tablespoons unsalted butter, softened
1 shallot, minced
4 teaspoons minced fresh tarragon
2 ounces fontina cheese, rind removed cut into four 3 by ½ inch sticks
4 thin slices prosciutto (2 ounces)

Procedures:
1. Cut horizontal pocket in each breast. Dissolve 3 tablespoons salt in 1 quart cold water in large container. Add chicken and refrigerate covered, for 30 minutes.

FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s)

2. Clean and oil cooking grate. Combine butter, shallot, and tarragon in bowl. Roll each piece of cheese in 1 slice prosciutto. Remove chicken from brine, dry thoroughly inside and out with paper towels, and season inside and out with pepper. Spread equal amount of butter mixture inside each breast. Place 1 prosciutto wrapped piece of cheese inside each breast and fold breast over to enclose. Evenly space three 12 inch pieces of kitchen twine beneath each breast and tie, trimming any excess.

3. Place chicken breasts, skin side down over hot part of grill and cook (covered if using gas) until well browned, 3 to 5 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken, skin side up, to cool side of grill, with thicker side facing fire. Cover grill and continue to cook until chicken registers 160 degrees, 25 to 30 minutes longer (30 to 40 minutes if using gas). Transfer chicken to carving board and let rest, tented loosely with aluminum foil, for 10 minutes. Remove twine, then carve meat from bone. Carve into ½ inch thick slices and serve.
Carrabba's Menu Grilled Stuffed Chicken Breasts with Prosciutto

How to Make Chicken Pot Pie with Savory Crumble Topping

Chicken Pot Pie with Savory Crumble Topping Recipe source: American Test Kitchen
Ingredients: Serve 6
CHICKEN :
1 ½ pounds boneless, skinless chicken breasts and/or thighs, trimmed
3 cups low sodium chicken broth

CRUMBLE TOPPING:
2 cups (10 ounce) all purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter, cut into ½ pieces and chilled
1 ounce Parmesan cheese, finely grated( ½ cup)
¾ cup plus 2 tablespoons heavy cream

FILLING:
2 tablespoons vegetable oil
1 onion, chopped fine
3 carrots, peeled and cut into ¼ inch thick slices
2 small celery ribs, minced
Salt and pepper
10 ounces cremini mushrooms, trimmed and sliced thin
1 teaspoon soy sauce
1 teaspoon tomato sauce
4 tablespoons unsalted butter
½ cup all purpose flour
1 cup whole milk
3 tablespoons minced fresh parsley
2 teaspoons lemon juice
¾ cup frozen baby peas

Procedures:
FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer chicken to large bowl. Pour broth through fine mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper middle position and heat oven to 450 degrees.

FOR THE CRUMBLE TOPPING: Combine flour, baking powder, salt, pepper and cayenne in large bowl and sprinkle butter pieces over top. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces, ½ to ¾ inch wide, onto parchment lined baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. Meanwhile, shred chicken into bite size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat remaining 1 tablespoon oil in now empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juice, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark found begins to form, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.

Melt butter in now empty Dutch oven over medium heat. Stir in flour and cook for 1 minutes. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom to loosen browned bits, and continue to simmer until sauce fully thickens, about 1 minute longer. Season with salt and pepper to taste. Off heat, stir in 2 table spoons parsley and lemon juice.

Stir chicken vegetable mixture and peas into sauce. Pour mixture into 13 by 9 inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining 1 tablespoon parsley and serve. End.
How to Make Chicken Pot Pie with Savory Crumble Topping

How to Make High Roast Chicken With Potato Gratin

High Roast Chicken With Potato Gratin Recipe source: American Test Kitchen
Ingredients: Serve 4
½ cup sugar
Salt and pepper
1 ( 4 ½ to 5 pound ) whole chicken, giblets discarded
2 tablespoons unsalted butter, softened
2 teaspoons minced fresh thyme
1 garlic clove, minced
1 teaspoon grated lemon zest
2 ½ pounds russet or Yukon Gold Potatoes, peeled and sliced 1/8 to ¼ inch thick
2 tablespoons olive oil

Procedures:
Dissolve sugar and ½ cup salt in 2 quarts cold water in large container. Submerge chicken, cover, and refrigerate for at least 1 hours or up to 1 ½ hours. Meanwhile, combine butter, thyme, garlic, and lemon zest in bowl and refrigerate until needed.

Adjust oven rack to lower middle position and heat oven to 500 degrees. Line broiler pan bottom with aluminum foil and spray with vegetable oil spray. Toss potatoes with 1 tablespoon oil and season with salt and pepper. Spread potatoes evenly over prepared broiler pan bottom and cover with broiler pan top.

Remove chicken from brine, rinse well, and pat dry with paper towels. Butterfly chicken, flatten breastbone, and gently tuck wings behind back.

Gently loosen center portion of skin covering each side of breast. Using spoon, place butter mixture underneath skin, and then gently press on skin to spread out butter mixture. Place chicken on slotted broiler pan top, brush with remaining 1 tablespoon oil, and season with pepper. Push each leg up to rest between thigh and breast.

Roast chicken until skin is crisped and deep brown and breasts register 160 degrees and thighs register 175 degrees, 40 to 45 minutes. Rotating pan halfway through roasting.

Transfer chicken to carving board; let rest for 10 minutes. Remove broiler pan top and using paper towels, soak up excess grease from potatoes; transfer to serving platter. Carve chicken; serve with potatoes. End.

How to Make High Roast Chicken With Potato Gratin

How to Make Nut Crusted Chicken Cutlets

Nut Crusted Chicken Cutlets Recipe source: American Test Kitchen
Ingredients: Serve 4
4 ( 6 to 8 ounce) boneless, skinless chicken breasts, timed
Kosher salt
1 cup roughly chopped almonds
4 tablespoons unsalted butter, cut into 4 pieces
1 shallot, minced
1 cup panko bread crumbs
2 teaspoons grated lemon zest, zested lemon cut into 4 wedges
1 teaspoon minced fresh thyme
1/8 teaspoon cayenned pepper
3 large eggs
2 teaspoon Dijon Mustard
¼ teaspoon pepper
1 cup all purpose flour

Procedures:
Adjust oven rack to lower middle position and heat oven to 350 degrees. Using fork, poke thicker half of each breast 5 or 6 times. Place on wire rack set inside rimmed baking sheet and season each breast with ½ teaspoon salt. Refrigerate, uncovered, while preparing coating.

Pulse nuts in food processor to coarse meal, about 20 pulses. Melt butter in 12 inch skillet over medium heat and cook, swirling pan constantly, until butter turns golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and ½ teaspoon salt; cook, stirring constantly, until just beginning to brown, about 2 minutes. Reduce heat to medium low, add panko and ground nuts, and cook, stirring frequently, until golden brown, 10 to 12 minutes. Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme, and cayenne.

Lightly beat eggs, mustard, and pepper together in second shallow dish or pie plate. Place flour in third shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 piece at a time, dredge chicken breasts in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Dredge chicken in panko mixture, pressing gently to adhere. Transfer breaded chicken to clean wire rack set inside rimmed baking sheet and repeat with remaining chicken.

Bake until chicken registers 160 degrees, 20 to 25 chicken. Let rest for 5 minutes before serving with lemon wedges. End.

Variation:
Nut Crusted Chicken Cutlets with Lime and Chipotle: substitute 2 teaspoon grated lime zest for lemon zest, reserving lime wedges for garnish, and 1 teaspoon chipotle Chile powder, ½ teaspoon ground cumin, and ½ teaspoon ground coriander for thyme.

Nut Crusted Chicken Cutlets with Orange and Oregano: Substitute 1 teaspoon grated orange zest for lemon zest, reserving orange wedges for garnish, and oregano for thyme.
How to Make Nut Crusted Chicken Cutlets

How to Make Crunchy Buttermilk Baked Chicken

Crunchy Buttermilk Baked Chicken source: American Test Kitchen
Ingredients: Serve 4
2 cups buttermilk
¼ cup sour cream
1 (1 ounce) envelope ranch seasoning mix
1 tablespoon salt
3 pounds bone in chicken pieces (breasts, thighs, and drumsticks, or mix breasts cut in half), skin removed, trimmed
5 slices hearty white sandwich bread, torn into pieces
Vegetable oil spray

Procedures:
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Whisk buttermilk, sour cream, 2 tablespoons ranch seasoning mix, and salt together in large bowl until salt dissolves. Add chicken and toss to coat. Refrigerate, covered, for at least 30 minutes or up to 1 hour.

Meanwhile, pulse bread and remaining ranch seasoning mix in food processor until finely ground. Bake bread crumbs on baking sheet on middle rack., stirring occasionally, until light golden, about 5 minutes. Transfer to shallow dish or pie plate.

Line baking sheet with aluminum foil and spray lightly with vegetable oil. Remove chicken from brine, allowing excess to drip back into bowl, and dredge in bread crumbs, pressing to adhere. Transfer to prepared baking sheet and spray lightly with vegetable oil spray. Discard brine.

Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until chicken is golden brown and breasts register 160 degrees and legs/thighs register 175 degrees, 20 to 25 minutes. Serve. End.
How to Make Crunchy Buttermilk Baked Chicken

How to Make Easier Fried Chicken

Easier Fried Chicken Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
1 ¼ cups buttermilk
Salt and pepper
Hot sauce
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
3 ½ pounds bone in chicken pieces (breasts, thighs, and drumsticks, or mix, breasts cut in half), trimmed
2 cups all-purpose flour
2 teaspoon baking powder
1 ¾ cups peanut or vegetable oil

Procedures:
Whisk 1 cup buttermilk, 1 tablespoon salt, 1 teaspoon pepper, dash hot sauce, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 2 teaspoons pepper, 1 teaspoon salt, remaining ¾ teaspoon garlic powder, remaining ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk and mix with finger until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

Heat oil in 11 inch straight side sauté pan over medium high heat to 375 degrees. Carefully place chicken in pan, skin side down, and cook until golden brown, 3 to 5 minutes longer. Transfer chicken to wire rack set inside rimmed baking sheet. Bake chicken until breasts register 160 degrees and legs/thighs register 175 degrees, 15 to 20 minutes. Let chicken rest for 5 minutes before serving. End.
How to Make Easier Fried Chicken

How To Make Glazed Picnic Ham

Glazed Picnic Ham (smoked Shoulder) source: American Test Kitchen
Ingredients: Serve 12 to 18
1 (8 to 10 pound) bone in smoked picnic ham, skin removed and fat trimmed to ¼ inch thickness
3 tablespoons dry mustard
1 teaspoon pepper
1 cup packed dark brown sugar
½ cup Dijon mustard
½ cup balsamic vinegar
¼ teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 tablespoon apple cider or water

Procedures:
Adjust oven rack to lowest position and heat oven to 325 degrees. Line large roasting pan with aluminum foil. Using sharp knife score fat layer of ham at 1-inch intervals in crosshatch pattern. Combine 1 tablespoon dry mustard and pepper in small bowl. Rub pepper mixture over entire ham. Set ham on V-rack set inside prepared pan and cover pan tightly with foil. Bake until ham registers 140 degrees, 2 to 3 hours.

Meanwhile, bring sugar, Dijon mustard, vinegar, remaining 2 tablespoons dry mustard, cayenne, and cloves to boil in medium saucepan. Reduce heat to low and simmer until reduced to 1 cup, 15 to 20 minutes. (Glaze can be refrigerated for up to 3 days; microwave until hot before using.)

Remove ham from oven and let rest for 5 minutes. Increase oven temperature to 450 degrees. Discard foil and brush ham evenly with ½ cup glaze. Return ham to oven and bake until dark brown and caramelized, 25 to 30 minutes. Stir cider into remaining glaze. Transfer ham to carving board, tent loosely with foil, and let rest for 30 minutes. Carve ham and serve, passing glaze separately. End.
How To Make Glazed Picnic Ham

How to Make Roasted Pork Shoulder with Peach Sauce

Slow Roasted Pork Shoulder with Peach Saucesource: American Test Kitchen
Ingredients: Serve 8 to 12
PORK ROAST:
1 (6 to 8 pound) bone in pork butt
½ cup kosher salt
½ cup packed light brown sugar
Pepper

PEACH SAUCE:
10 ounces frozen peaches, cut into 1 inch chunks (2 cups), or 2 fresh peaches, pitted and cut into ½ inch wedges
2 cups dry white wine
½ cup granulated sugar
¼ cup plus 1 tablespoon rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard

Procedures:
FOR THE PORK ROAST: Pat pork dry with paper towels. Using knife, score fat cap of roast at 1 inch intervals in crosshatch pattern, being careful not to cut into meat. Combine salt and sugar in bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap tightly in plastic wrap, place on rimmed baking sheet, and refrigerate for at least 12 hours or up to 1 day

Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast, brush off excess salt mixture, and season with pepper. Transfer roast to V rack coated with vegetable oil spray set inside large roasting pan and add 4 cups water to roasting pan.

Cook roast, basting twice during cooking, until meat is extremely tender and meat near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board. Ten loosely with aluminum foil and let rest for 1 hour. Transfer liquid in roasting pan to fat separator and let stand for 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining just for another use.

FOR THE PEACH SAUCE: bring peaches, wine, sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining 1 tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.

Using sharp paring knife, cut around inverted T-shaped bone and pull free from roast. Using serrated knife, slice roast. Serve, passing sauce separately. End.
How to Make Roasted Pork Shoulder with Peach Sauce

How to Grill Roasted Bone in Pork Rib Roast

Grill Roasted Bone in Pork Rib Roast Recipe source: American Test Kitchen
Ingredients: Serve 6
1 (4 to 5 pound) bone in pork center cut rib or blade end roast, tip of chine bone and membrane removed, fat trimmed to ¼ inch thickness
4 teaspoon kosher salt
2 cups wood chips, soaked in water for 15 minutes and drained
1 ½ teaspoons pepper
1 recipe Orange Salsa with Cuban Flavors (optional: recipe follows)

How to Grill Roasted Bone in Pork Rib Roast
Procedures:
Pat roast dry with paper towels. Using sharp knife, score fat layer of roast at 1 inch intervals in crosshatch pattern, being careful not to cut into meat. Season roast with salt. Wrap tightly with plastic wrap, place on rimmed baking sheet, and refrigerate for at least 6 hours or up to 1 day.

Using large piece of heavy duty aluminum foil, wrap soaked chips into foil packet and cut several vent holes in top.

A. FOR A CHARCOAL GRILL: open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour over one third of grill with coals steeply banked against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
B. FOR A GAS GRILL: place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium high and turn off other burner(s).
Clean and oil cooking grate. Season roast with pepper. Place roast on grill near, but not over, coals and flames. Cover (with vent over meat if using charcoal) and grill roast until meat registers 140 degrees, 1 ¼ to 1 ½ hours.

Transfer roast to carving board, tent loosely with foil, and let rest for at least 30 minutes. Carve roast into thick slices by cutting between ribs. Serve immediately, passing salsa separately, if using.

ORANGE SALSA WITH CUBAN FLAVORS
Ingredients: Makes 2 ½ cups
½ teaspoon finely grated oranges zest, plus 5 oranges, peeled and segmented, segments quartered crosswise

½ red onion, chopped fine
1 jalapeno, stemmed, seeded, and minced
2 tablespoons lime juice
2 tablespoons minced fresh parsley
1 tablespoon extra virgin olive oil
2 teaspoons packed brown sugar
1 ½ teaspoons white vinegar
1 ½ teaspoons minced fresh oregano
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper

Procedures:
Combine all ingredients in bowl and serve (salsa can be refrigerated in airtight container for up to 1 day) End.
How to Grill Roasted Bone in Pork Rib Roast

How to Make Oklahoma Barbecue Chopped Pork

Oklahoma Barbecue Chopped Pork Recipe source: American Test Kitchen
Ingredients: Serve 8
2 tablespoons packed brown sugar
2 tablespoons paprika
Salt and Pepper
1 (6 to 8 pound) bone in pork shoulder roast
4 cups wood chips, soaked in water for 15 minutes and drained

Procedures:
Combine sugar paprika, 1 tablespoon salt, 2 tablespoons pepper, and white pepper bowl. Pat pork dry with paper towels and rub spice mixture all over pork.(Pork can be refrigerated, covered with plastic wrap, for up to 24 hours).

Using large piece of heavy duty aluminum foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Repeat with remaining chips.

FOR A CHARCOAL GRILL: open bottom vent halfway. Place q foil packet on 1 side of grill, cover with 3 quarts charcoal briquettes (half of large chimney starter), and place second foil packet on top. Light large chimney starter there quarters full with charcoal briquettes(4 ½ quarts). When top coals are partial covered with ash, pile on top of second foil packet. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: add ½ cup ice cubes to 1 foil packet. Place both wood chip packets directly over primary burner. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium high and turn off other burner(s). (adjust primary burner as needed to maintain grill temperature of 275 to 300 degree. )

Clean and oil cooking grate. Place pork on cool side of grill and cook, covered, until pork is lightly charred and smoky, about 4 hours.

Adjust oven rack to middle position and heat oven to 325 degrees, transfer smoked pork to roasting pan and cover pan tightly with foil. Bake until pork is tender and pulls away from bone, 2 to 3 hours. Remove from oven, tent loosely with foil, and let rest for 30 minutes.

Transfer pork to carving board. When cool enough to handle, pull into large chunks. Roughly chop pork and transfer to bowl. Season with salt and pepper to taste, and serve. (pork can be refrigerated for up to 3 days)

Oklahoma Barbecue Sauce
Ingredients: Make about 1 ½ cups
1 tablespoon vegetable oil
½ small onion, chopped fine
1 tablespoon tomato paste
2 teaspoons paprika
1 cup ketchup
¾ cup cider vinegar
3 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon celery salt
Salt and Pepper

Procedures:
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in tomato paste and paprika and cook until paste begins to darken, abut 1 minute.

Add ketchup, vinegar, sugar, Worcestershire, and celery salt and bring to boil. Reduce heat to medium low and simmer until slightly thickened, 8 to 10 minutes. Transfer to bowl and let cool to room temperature. Season with salt and pepper to taste. Serve with Oklahoma Barbecue Chopped Pork.

Oklahoma Barbecue Relish
Ingredients: Makes about 4 Cups
½ head green cabbage, cored and chopped fine (5 cups)
1 ½ cups sweet pickle relish
½ cup cider vinegar
3 tablespoon yellow mustard
¾ teaspoon celery salt
¼ teaspoon white pepper

Procedures:
Combine all ingredients in bowl, cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Serve with Oklahoma Barbecue Chopped Pork. (Relish can be refrigerated for up to 5 days)End.
How to Make Oklahoma Barbecue Chopped Pork