Carino's Italian is a United States-based chain of Italian food casual dining restaurants. It has more than 170 restaurants with branches in about 30 states. Headquartered in Austin, Texas, the concept is owned by Fired Up, Inc., which was founded in 1997 by partners and former Brinker International executives Norman Abdallah and Creed Ford. Prior to 2006, restaurants were called Johnny Carino's Country Italian, Johnny Carino's Italian then changed to Carino's Italian Grill.

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Lemon Rosemary Chicken



Lemon Rosemary Chicken - a marinated and grilled chicken breast deglazed with fresh lemon and rosemary. It is served with fresh Italian green beans and angel hair pasta tossed with fresh Roma tomatoes, spinach and garlic.

Carino's Lemon Rosemary Chicken
Copycat Recipe

Serves 4

Chicken and Pasta
4 (8 oz) boneless skinless chicken
2 cups Italian vinaigrette dressing      
2 teaspoons fresh chopped rosemary
1 lemon    
salt & pepper to taste
1/2 cup olive oil
4 teaspoons fresh chopped garlic
3 cups fresh baby spinach
1 cup diced Roma tomatoes
10 oz angel hair pasta

 Green Beans
1 lb fresh green beans, blanched       
1 cup roasted red peppers, diced large

Garnish     
2 teaspoons Parmesan cheese, shredded      
4 rosemary sprigs, 
4 lemon wheels, thin sliced     

To make the Chicken:  Using a sharp knife, lay the chicken breast on its side and place a cut through the center of the breast going from side to side.  Do not cut all the way through, leaving enough of the chicken breast connected so that you can open up the breast to ‘butterfly’ it creating a heart-shaped breast.  Marinate the 4 chicken breasts in 1 cup of the vinaigrette dressing for a few hours before preparing the meal. To a heated grill, place all chicken breasts down to form grill marks.  Turn the chicken after 2 to 3 minutes to form diamond grill marks. Repeat this process to cook both sides of each chicken breast.  Cook the chicken to 165 Degrees Fahrenheit for 15 seconds.

To a medium heated large sauté pan add the remaining 8 oz of vinaigrette dressing, chopped rosemary, juice from one lemon and salt and pepper to taste.  Place the fully cooked chicken breasts in the saute pan and allow the dressing to slowly glaze over the chicken on medium heat.  There should be no dressing left in the pan, it should be fully glazed onto the chicken breast. 

To make the Pasta:  To another heated saute pan, add 1/4 cup of olive oil, chopped garlic, spinach, diced Roma tomatoes, and salt and pepper to taste.  Sauté until spinach is cooked and garlic is heated.  Do not burn the garlic.  Cook angel hair pasta according to package directions.  Drain excess water and then toss pasta with tomatoes and spinach in the sauté pan and reserve for plating. 

To make the Green Beans:  To another heated saute pan add remaining 1/4 cup of olive oil, green beans, roasted red peppers and the remaining 2 teaspoon of chopped garlic and salt and pepper to taste.  Saute until the green beans are heated and reserve for plating. Plate the pasta and green beans on the designated service plate ware and overlap each chicken breast over the side items.  Garnish each glazed chicken breast with a thinly sliced lemon wheel and rosemary sprig.

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