See, I come by it naturally. Not as grand as their's, but go until you have exhausted your intrigue or continue and grow.
Okay, back to my Tuscan Chicken Dish. This dish is everything in one dish: sauteed chicken cutlets topped with fresh spinach and drizzled with lemon aioli. The recipe came from The Tasting Room in Omaha, NE. I had so much fun making all the different steps that created the one flavorful *and*colorful dish. My regret is that I plated this in a dish that was too busy and took away from the food. I was tired by this time and just wasn't thinking. This was so good that I know I will be making it again very soon.
(Tomato Confit Ingredients)
1/2 c. mayonnaise
4 T. fresh lemon juice, divided
5 T. olive oil, divided
1/3 c.chopped shallots
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 c. dry white wine
2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
1/2 c. all-purpose flour
Pinch of Cayenne pepper
3 large eggs
1 c. grated Romano or Parmesan Cheese, divided
2 T. thinly sliced fresh basil leaves
3 T. butter4 large skinless, boneless chicken breast halves, cut horizontally in half
2 (4-inch) pieces baguette, halved horizontally (I used a sour dough Baguette)
4 c. fresh spinach (about 2 ounces)
Extra Virgin Olive Oil (for drizzling)
Whisk mayonnaise and 3 T. lemon juice in small bowl.
Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season tomato confit with salt and pepper. Cool.
DO AHEAD: Lemon mayonnaise and tomato confit can be made 1 day ahead. Cover separately and chill.
Preheat oven to 250 degrees F. Set rack in rimmed baking sheet (jelly roll pan). Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.
Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl.