FS Pollo Caprese

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  • 7/28/2019 FS Pollo Caprese

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    GRILL FAMILY STYLE

    MENU ITEM: FS POLLO CAPRESE

    GARNISH: Lemon Halves

    INGREDIENTS SINGLE MEASURE 1/2 PAN MEASURE

    6 oz Chicken Breast, Pounded (Poultry Prep) 1 pc (6 oz) 6 pc, cut in 1/2 (36

    oz)Sea Salt 1/8 tsp 1/2 tsp

    Black Pepper, Table Grind 1/8 tsp 1/2 tsp

    Extra Virgin Olive Oil 1/4 fl oz 1 fl oz

    Garlic, Shaved (Vegetable Prep) 1/2 tsp 3 tsp

    Grape Tomatoes, Cut In Half (Vegetable Prep) 2 oz 12 oz

    Sea Salt 1/8 tsp 1/2 tsp

    Black Pepper, Table Grind 1/8 tsp 1/2 tsp

    Red Pepper Flakes 1/8 tsp 1/2 tsp

    Basil Leaves, Torn 1 ea 3 ea

    Pomodorina Sauce 3 fl oz 18 fl oz

    Capellini Pasta, Pre-cooked (Pasta Prep) 4 oz 32 oz

    Pre-Sliced Fresh Mozzarella Cheese, Quartered 4 pieces 24pieces

    Arugula, Fresh 1/4 oz 1 oz

    Lemon Half 1 ea 4 ea

    Lemon Oil, Prep (Sauces & Oils Prep) 1/2 fl oz 12 fl oz

    PROCEDURE:

    1. Work area and utensils must be clean and sanitary.

    2. Place chicken in a pie tin and season both sides with salt and pepper.

    3. Place the chicken on poultry section of the grill.

    4. Cook for approximately 3 minutes, turning the chicken to achieve proper grill marks.

    5. Flip the chicken over and cook for an additional 3 minutes, achieving proper grillmarks. Cook to an internal temperature of 155 F.

    NOTE: Final service temp will be 165F due to carryover cooking.

    6. When the chicken is half done, in a heated saut pan, add extra virgin olive oil andgarlic, saut until golden brown.

    7. Add grape tomatoes to the pan and saut for 1 minute until tomatoes start to soften,then add the salt, pepper, red pepper flakes, and basil.

    8. Add pomodorina sauce to the pan.9. Dip the pasta in boiling salted water for 10 seconds, drain well.

    10.Add the pasta to the saut pan and toss ingredients until ingredients are wellincorporated.

    11.Land the pasta in an aluminum 1/3 rd pan, piling high and making sure that the tomatohalves are visible on top of the pasta.

    12.Garnish pasta with 24 pieces quartered fresh mozzarella.

    13. Cut the cooked chicken in half on a bias and shingle in an aluminum pan.

    14. Pile 1 oz arugula the other half of aluminum half pan.

    02.01.12 Item: FS Pollo CapreseConfidential & Proprietary Information All Rights Reserved. Romanos Macaroni Grill

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    15.Place the lemon halves in front of chicken.

    16.Ladle 12 oz Lemon Olive Oil into a 16 oz Newspring container.

    02.01.12 Item: FS Pollo CapreseConfidential & Proprietary Information All Rights Reserved. Romanos Macaroni Grill