Poultry

• Prep Time5 min
• Cook Time10 min
• Total Time15 min
• Yield4-6

• Cuisine
  • American
  • Italian
• Course
  • Main Course
• Tags
  • Chicken
  • Dairy
  • Easy Meals

Getting Started

To start

• Preheat grill to 400 degrees
• Preheat oven to 350 Degrees

What You’ll Need

• 3 cups cooked penne pasta (or your favorite shape)
• 2 large boneless skinless chicken breasts
• 1/2 tablespoon of The Gourmet Farm Girl House Seasoning
• (Note- House Blend is an Italian flavor blend)
• Extra Virgin Olive oil
• 3 cloves garlic chopped
• 1 medium size green pepper (sliced thin)
• 1 small onion (sliced thin)
• 1 cup sliced portabella mushrooms
• 6.5 ounce jar Sun Dried Tomato Pesto
• 1-14.5 ounce cans diced tomatoes
• 3 ounces sliced Prosciutto (cut into strips)
• 8 ounces fresh mozzarella cheese (sliced)
• 1 cup tomato juice
• 4 tablespoons toasted pine nuts
• 2-3 tablespoons fresh chopped Flat Leaf Parsley

1

Boil pasta to al dente according to package directions. Remove from heat, drain and pour into a large mixing bowl; set aside

2

Season chicken breasts on both sides with seasoning (or salt and pepper) place on a plate and drizzle with extra virgin olive oil; set aside.

3

In a large saute pan over medium high heat drizzle in 3-4 tablespoon of extra virgin olive oil, add the chopped garlic and saute for 30-40 seconds till fragrant. Add the sliced peppers, onions and mushrooms, saute for 5-7 minutes till soft. Stir in the sun dried and diced tomatoes, heat through and pour over the cooked pasta; mix together.

4

Spray a 9×9 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top ; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover tightly with foil and bake for 20-25 minutes.

5

While casserole bakes; grill chicken breasts 4-5 minutes on each side till cooked through; remove from heat and wrap in foil; allow chicken to rest for 5-6 minutes then slice into strips.

6

Remove casserole from oven and place the grilled chicken over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately.

• Cuisine
  • American
• Course
  • Main Course
• Tags
  • Chicken
  • Fast Meals
  • Quick and Easy

Getting Started

To Start

• Preheat oven to 350 degrees

What You’ll Need

• 1 large head of garlic (roasted)
• 2 Cornish Hen (thawed)
• Salt and Pepper
• The Gourmet Farm Girl Rosemary Infused Extra Virgin Olive Oil (or regular Extra Virgin Olive Oil)
• 2 14.5 oz cans chicken broth
• 1/4 cup Moscato Wine
• 1 tablespoon cornstarch mixed in 3 tablespoons COLD water
• 1 small bunch of fresh Thyme
• 3-4 sprigs of fresh Rosemary

Method

1

Cut the head of garlic in half; drizzle with olive oil and sprinkle with salt. Wrap in a foil pouch and bake for 30-40 minutes or until soft. When cool enough to handle; squeeze out the cloves of garlic and smash with a spoon to form a paste; set aside.

2

Rinse and clean the hens under cold water; pat dry. Using a large sharp knife cut along the back bone to fillet open the bird so it will lay flat. Repeat with the other hen.

3

Place the hens on a large baking sheet (with edges) sprayed with cooking oil. Salt and pepper both sides and rub the roasted garlic paste over each hen, drizzle with the olive oil and pour 1 can of broth onto the pan.

4

Bake uncovered for 50-60 minutes or until the internal temperature reaches 155-160 degrees. For additional browning turn on the broiler for the last 1-2 minutes before removing from the oven.

5

While the hens bake; heat the other can of chicken broth in a deep skillet; add the wine, stir in the cornstarch mixture, some of the fresh Thyme leaves and a sprig of Rosemary; reduce heat to simmer and keep warm till the hens are ready; stirring often.
Note: deglaze the baking sheet with several splashes of wine and add to the sauce; optional

6

When ready to serve, plate the hens on top of several more fresh Rosemary sprigs; pour the sauce over the birds and sprinkle with a few more fresh Thyme leaves.

• Cuisine
  • American
• Course
  • Main Course
• Tags
  • Pork
  • Turkey

Getting Started

To Start

• Preheat oven to 350 degrees

What You’ll Need

• 5-6 cloves roasted garlic
• 2 slices smoked bacon (cut into pieces)
• 4 Turkey Tenderloins fillets
• 1/2 tablespoon Gourmet Farm Girl House seasoning
• 4 slices Smoked ham sliced thin
• 1 14.5 oz can artichoke hearts (drained)
• 1 cup shredded mozzarella cheese
• 2 cups fresh spinach (packed)
• 2 tablespoons vegetable oil
• ½ sweet onion chopped
• 1 14.5 oz can diced tomatoes
• ½ cup red wine
• Kitchen twine cut into 8 pieces 8 inches long

Method

1

Cut one head of garlic in half; drizzle with olive oil and sprinkle with salt; wrap in foil and bake
for 20-30 minutes.

2

In a large skillet cook the bacon till just brown; remove the bacon pieces and set aside. Turn off heat; remove the bacon fat and set skillet aside.

3

While garlic roasts; place turkey fillets in a plastic bag and pound out with a meat tenderizer or rolling pin. Remove and season; place a slice of ham, several artichokes hearts, 1-2 tablespoons of cheese, a few crumbles of the bacon and a small bunch of spinach on top of each fillet. Gently roll; tie each roll with two pieces of kitchen twine.

4

Remove 5-6 cloves from the head of garlic and gently smash

5

Add the vegetable oil to the skillet and return to medium high heat; place the turkey rolls in the skillet and brown on both sides; 2-3 minutes. Remove turkey rolls and place in a 9×12 glass casserole dish sprayed with vegetable oil.

6

Add to the skillet the chopped onions; sauté for 1-2 minutes; add tomatoes, any remaining drained artichoke hearts, roasted garlic and cook for 5-7 minutes. Pour mixture over the turkey rolls; deglaze the pan with the wine and pour over the turkey and vegetables.

7

Bake at 350 for 25-30 minutes.

8

Serve with additional steamed spinach.

9

Garnish with additional pieces of chopped bacon.