Macaroni Grill Chicken Milanese Copycat Recipe

I love the Chicken Milanese at Macaroni Grill so I had to figure out a way to make a copycat version of it!  This is pretty darn close.  I love this mix of the zippy lemon butter sauce and sweet balsamic glaze.  It's delicious served with a salad of baby greens and/or baby arugala with tomato, fresh basil, and a little fresh parmesan and then balsamic glaze over the salad as well.  This recipe will make 10-12 chicken tenders.

Chicken
10-12 chicken tenders
2 eggs
3 Tbsp. milk
Italian breadcrumbs
2 Tbsp. grated parmesan (optional)
Butter or olive oil
Balsamic Glaze

Pound the chicken tenders between two pieces of plastic wrap until it's about 1/4" thick.  With a fork, whisk together the eggs and milk.  Heat a large frying pan over medium to medium high heat.  Add 2 Tbsp. of either butter or olive oil to the hot pan just before adding the chicken to it.  Get out two shallow bowls or pie tins.  Add the egg mixture to one and fill the other with 1 to 1 1/2 c. Italian breadcrumbs.  Dredge the chicken in the egg mixture then in the breadcrumbs.  Brown the chicken well on both sides until well browned and cooked through.  Transfer the chicken to a glass dish in the oven and keep the oven on warm.  This will keep it warm while you finish all the chicken and the sauce.  While chicken is browning, cook the lemon butter sauce.

Lemon Butter Sauce
2 oz. lemon juice
1 oz. white cooking wine
2 oz. heavy cream
1/2 clove garlic
2 sticks butter (1/2 lb)
salt and pepper

Heat the lemon juice and white wine over medium heat.  Bring to a boil and reduce it by a third.  Add cream and 1/2 clove of garlic.  Simmer until it thickens about 3-4 minutes.  Slowly add the butter in pieces until it is completely incorporated.  Add salt and pepper to taste.  Remove from heat but keep it warm until you serve it (which should be right away).

SERVING IT
To serve the chicken, place 2 chicken tenders on your plate.  Then add 1-2 Tbsp. of the lemon butter sauce over it.  Then lightly drizzle the balsamic glaze over it.  Eat immediately!

This would also be good with just a little pasta or risotto and the above mentioned salad served with it.  Mmmm!

Tauna's Baked Mostaccioli

"This is typical of Mom’s recipes---easy to make." - Tauna 

1 12-oz. pkg. Mostacciolli, cooked
1 lb. Italian sausage or lean ground beef, cooked and drained
(can use sweet or hot Italian sausage or 1/2 and 1/2 etc)
2 26-oz jars of Pasta Sauce (one with olive and mushroom, & one with tomato/basil)
4 C shredded mozzerella cheese
chopped parsley(opt.)

Preheat oven to 350.

In a large bowl, combine cooked mostacciolli, cooked meat, pasta sauce,  and 2 C cheese.  Mix well.  Bake in 13x9” covered casserole (greased), 45 mins.  Uncover and top with remaining 2 C cheese and parsley and bake 10 minutes longer.

Sundried Tomato Basil Spread

This is a yummy recipe to serve with crackers at a party or for an Italian cheese and crackers snack. 

1 (8 oz.) pkg. cream cheese

12-14 oz. softened sun-dried tomatoes

¼ c. grated parmesan cheese

1 clove garlic

4-5 basil leaves

Combine all ingredients in a food processor and process until smooth.  Garnish with chopped basil leaves.  Serve at room temperature or slightly warmed in the microwave.