requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (no, that’s not an euphemism). If your grill has a lid, keep it open so you can watch for nasty flare-ups.
MARSALA SAUCE
⅓ cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-ounce cans sliced mushrooms
(drained)
¼ cup Marsala wine
¼ teaspoon ground black pepper
1 cup chicken broth
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
CHICKEN SEASONING
1¼ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon marjoram
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 skinless chicken breasts fillets
olive oil
1. Melt butter over low heat in a medium saucepan.
2. Turn heat up to medium/high to saute the prosciutto in the melted butter for about 2 to 3 minutes (be careful not to burn the butter). Add shallots and garlic and saute for about 30 seconds. Add Marsala wine, simmer for another 30 seconds or so, then add drained mushrooms and black pepper Simmer over medium/high heat for 5 minutes.
3. Dissolve cornstarch in chicken broth. Add broth to the saucepan and simmer for an additional 5 minutes.
4. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove pan from the heat, then cover it until needed.
5. Preheat barbecue grill on high heat. Combine ingredients for chicken seasoning in a small bowl. Use your thumb and fingers to crush the herbs and spices in the bowl to make a finer blend.
6. Wrap each chicken breast in plastic wrap and pound with a kitchen mallet until uniform in thickness. Brush each chicken breast generously with olive oil. Sprinkle seasoning blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one-quarter turn on each side while cooking to make criss-cross grill marks.
7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the Marsala sauce over each serving of chicken and dig in.
• SERVES 4.
THE CHEESECAKE FACTORY MINI CRABCAKES
MENU DESCRIPTION: “Served with remoulade sauce.”
The secret to great crab cakes starts with great crab. Freshly cooked blue crab is the crab of choice for these crustacean cakes, but you can often find high quality canned backfin blue crab in some stores. One such brand comes in 16-ounce cans from Phillips Seafood and is sold at Costco, Sam’s Club, Wal-Mart and Von’s stores. Once you’ve got the crab grabbed you need to pick up some panko. Panko is Japanese-style breadcrumbs usually found near the other Asian foods in your market. The Factory uses a little bit of panko to coat each of these small crab cakes for a great, lightly crunchy texture. One order of this appetizer at the restaurant gets you 3 crab cakes; this recipe makes 6 cakes from ½-pound of crab. If you have a 1-pound can of crabmeat, you can save the leftover ½-pound for another recipe or double-up on this one. Any surplus crab cakes will keep for 24 hours in the fridge before you need to get them in a pan. Oh, and one other thing to remember when making crab cakes: Be gentle. Don’t stir the crab too much into the other ingredients. Rather, fold the mixture gingerly with a spatula to combine. You want any big chunks of tasty crab to stay as big chunks of tasty crab in the finished product.
2 tablespoons mayonnaise
2 tablespoons minced green onion
(green part only)
2 tablespoons minced red bell
pepper
½ beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay seasoning
½ teaspoon yellow prepared
mustard
½ pound lump crab meat
3 tablespoons plain breadcrumbs
(such as Progresso)
¼ cup panko (Japanese
breadcrumbs)
vegetable oil
REMOULADE SAUCE
½ cup mayonnaise
2 teaspoons capers
2
MARSALA SAUCE
⅓ cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-ounce cans sliced mushrooms
(drained)
¼ cup Marsala wine
¼ teaspoon ground black pepper
1 cup chicken broth
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
CHICKEN SEASONING
1¼ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon marjoram
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 skinless chicken breasts fillets
olive oil
1. Melt butter over low heat in a medium saucepan.
2. Turn heat up to medium/high to saute the prosciutto in the melted butter for about 2 to 3 minutes (be careful not to burn the butter). Add shallots and garlic and saute for about 30 seconds. Add Marsala wine, simmer for another 30 seconds or so, then add drained mushrooms and black pepper Simmer over medium/high heat for 5 minutes.
3. Dissolve cornstarch in chicken broth. Add broth to the saucepan and simmer for an additional 5 minutes.
4. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove pan from the heat, then cover it until needed.
5. Preheat barbecue grill on high heat. Combine ingredients for chicken seasoning in a small bowl. Use your thumb and fingers to crush the herbs and spices in the bowl to make a finer blend.
6. Wrap each chicken breast in plastic wrap and pound with a kitchen mallet until uniform in thickness. Brush each chicken breast generously with olive oil. Sprinkle seasoning blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one-quarter turn on each side while cooking to make criss-cross grill marks.
7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the Marsala sauce over each serving of chicken and dig in.
• SERVES 4.
THE CHEESECAKE FACTORY MINI CRABCAKES
MENU DESCRIPTION: “Served with remoulade sauce.”
The secret to great crab cakes starts with great crab. Freshly cooked blue crab is the crab of choice for these crustacean cakes, but you can often find high quality canned backfin blue crab in some stores. One such brand comes in 16-ounce cans from Phillips Seafood and is sold at Costco, Sam’s Club, Wal-Mart and Von’s stores. Once you’ve got the crab grabbed you need to pick up some panko. Panko is Japanese-style breadcrumbs usually found near the other Asian foods in your market. The Factory uses a little bit of panko to coat each of these small crab cakes for a great, lightly crunchy texture. One order of this appetizer at the restaurant gets you 3 crab cakes; this recipe makes 6 cakes from ½-pound of crab. If you have a 1-pound can of crabmeat, you can save the leftover ½-pound for another recipe or double-up on this one. Any surplus crab cakes will keep for 24 hours in the fridge before you need to get them in a pan. Oh, and one other thing to remember when making crab cakes: Be gentle. Don’t stir the crab too much into the other ingredients. Rather, fold the mixture gingerly with a spatula to combine. You want any big chunks of tasty crab to stay as big chunks of tasty crab in the finished product.
2 tablespoons mayonnaise
2 tablespoons minced green onion
(green part only)
2 tablespoons minced red bell
pepper
½ beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay seasoning
½ teaspoon yellow prepared
mustard
½ pound lump crab meat
3 tablespoons plain breadcrumbs
(such as Progresso)
¼ cup panko (Japanese
breadcrumbs)
vegetable oil
REMOULADE SAUCE
½ cup mayonnaise
2 teaspoons capers
2
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