We have an Artichoke Champion!

A pat on the back and a tip of the toque to Una Mamma Italiana for a landslide win with her Roasted Artichokes and Tomato Stuffed Chicken Breast recipe. It's a well deserved win – the recipe looks amazing, and I will be making it and giving my personal review of it very soon. Plus, I did offer up an unfair advantage by using two of the four suggested ingredients in my dish.....ok, who are we kidding....that was a bogus foul call on Mamma's part!!!!! Regardless of the sneak attacks, I congratulate Una Mamma on a job well done! Thanks to YOU, all of our readers, for making this such a fun competition. We plan to do this again really soon, and we look forward to YOUR suggestions to make it happen!

Una Mamma - you may have won this battle, but our kitchen wars are far from over.

Arivaderchi!

Food Challenge Results: Pollo con Carciofi e Pomodori and Chicken Artichoke Picatta

So as we all know, artichokes (carciofi) were the winning ingredient for the "Mamma Meets The Cucina" Food Challenge. You voted and we heard ya loud and clear!!! So what you are about to read is the result of long hours of inventing and preparing the (hopefully) WINNING recipes for this challenge:) We both know we've got some hefty competition - but it's all in good fun....for now.

Let's start with Una Mamma Italiana's original
Roasted Artichoke and Tomato Stuffed Chicken Breasts

.....or if you want to sound really Italian, Pollo con Carciofi e Pomodori! The roasted taste of the artichokes and the tomatoes is what makes this dish. Don't skip that step...and the creamy sauce, though somehwat of an indulgence - is so worth it because it's the perfect, rich finish to the chicken....I'd serve this with a green salad tossed with none other than - artichoke hearts!

Enjoy!!

ROASTED ARTICHOKE & TOMATO STUFFED CHICKEN BREASTS

INGREDIENTS:
4 Roma tomatoes, quartered
1 can artichoke hearts
e.v.o.o.
2 TSP Italian Seasoning
kosher salt
cracked black pepper
4 TBSP grated romano cheese
1 clove garlic
1/3 cup dry white wine
1/3 cup heavy whipping cream
2-3 LG chicken breasts

Place quartered tomatoes and artichoke hearts on a baking sheet. Drizzle generously with extra virgin olive oil and season with 1 tsp Italian Seasoning, kosher salt and black pepper (enough to coat). Roast in the oven (under the broiler) for about 5 minutes, or until the vegis get dark and crispy.



While these are cooking, make pockets a pocket in each of your chicken breasts. (NOTE: this is much different than butterflying the breasts. Simply cut a slit in the middle, leaving the back and sides of the breast intact. This creates a pocket for your stuffing to fill.



Roughly chop the roasted artichoke hearts and tomatoes. Stuff the pockets of the breasts generously with HALF of the chopped veggie mixture. Season the outside of the breasts with salt and pepper.

Saute up some of that garlic in the e.v.o.o. As soon as they start to get golden, add the chicken and brown on each side, flipping them with EXTRA CARE so as to keep the filling inside:) Once browned, remove from the pan and place the breasts in a warm oven (350 degrees for 10 minutes or so) to finish cooking.



In the meantime, add the remaining roasted artichokes & tomatoes mixture to the pan. Saute briefly, then deglaze the pan with the white wine. Cook on med-high until reduced by about half (and the alcohol cooks out) and then add the heavy cream. Stir in some of the grated cheese and the rest of the Italian seasoning. Simmer until thickened, stirring occasionally. Add the chicken back into the sauce to heat everything through and meld all the flavors.




Then, plate and serve!





And now, here's Cucina Domenico's
Chicken Artichoke Picatta


This is a traditional Italian dish with the addition of artichoke hearts, which makes for great flavor and texture. Although this recipe calls for chicken cutlets, it would also work well with veal cutlets, flounder or tilapia.

Two quick, but important notes about this dish:

1. Piccata is fairly quick and easy to make. As long as you stay on top of your timing, you'll end up with a perfect dish.

2. Whenever you are using wine to cook with (you will be using white wine for this dish), never use anything less in quality than you would drink or serve to guests. Better tasting ingredients make for better tasting dishes!

CHICKEN ARTICHOKE PICCATA

INGREDIENTS:
2 large or 4 small thin cut chicken cutlets
1/2 cup flour
1 teaspoon garlic powder
juice plus zest of 1 lemon
salt and pepper
4 tblspn olive oil
2 tblspn butter
1/3 cup white wine
1/3 cup chicken broth
2 tablespoon capers
1 small jar artichoke hearts

Mix together the flour, garlic powder, dash of salt and pepper, and lemon zest, dredge cutlets in flour mix

In a large pan heat 4 tablespoons olive oil, add 2 tablespoons butter.

Add cutlets, cook 3 minutes each side.

Add 1/3 cup white wine, 1/3 cup chicken broth and juice from lemon, lower heat, let simmer for 5 minutes. Add 2 tablespoons capers and 1 small jar artichoke hearts. Let simmer for 1-2 minutes.

Serve over rice.



NOW it's time to vote again! Use the poll on each blog's sidebar or the Cucina Domenico Facebook Group Page to cast your vote for which recipe YOU think should be the winner!
Happy voting!

Mediterranean Salad

Here's a nice, fresh salad idea that's perfect for spring and summer. Serve it as a main or side dish, or even wrapped in a tortilla as a sandwich. Lots of zesty flavor here! All of the tasty ingredients, especially the red onion, really bring the couscous to life. Try adding some roasted red pepper and cucumber for even more flavor and texture.

MEDITERRANEAN SALAD

1 cup uncooked couscous
1 glove garlic, minced
1/2 cup plus 1 tablespoon olive oil, divided, plus more for mixing
2 lemons
1/2 lb medium size raw shrimp, shelled and deveined
1 6-8 oz can medium black olives, pitted
1/2 container grape tomatoes
6 oz jar artichoke hearts, chopped
1/2 red onion, chopped
4 oz container feta cheese, crumbled
1/2 of 10 oz can of chick peas
1/4 cup fresh basil, chopped

Prepare uncooked couscous according to package directions. Place cooked couscous in a large mixing bowl, stir in a few drizzles of olive oil to avoid couscous from sticking, set aside.
In a large frying pan, heat up 1 tablespoon olive oil. Add garlic, heat for 30 seconds, add juice of one lemon, heat for additional 30 seconds. Add shrimp, stir for approximately 3-4 minutes, until shrimp are pink. Remove from heat, chop into large pieces, let cool.
Mix remaining 1/2 cup of olive oil with chopped basil and the juice and zest of one lemon. Add shrimp, olives, tomatoes, artichoke hearts, red onion, feta cheese and chick peas to couscous. Drizzle the olive oil dressing over couscous mixture. Mix well. Serve with a nice Pinot Grigio

Serves 6-8.