ITALIANNO DE CAPRI 

Yield: Serves 2
Ingredients:
  • Two 6 ounce boneless skinless breasts of chicken
  • 1 small zucchini
  • 1/2 cup cornmeal
  • 1 1/2 cups milk
  • 1/4up parmesan cheese
  • 1/4 cup dry white wine
  • 1/4 cup tomato sauce
  • 1/8 cup pesto
  • 2 tablespoons Two Snooty Chefs Italianno de Capri
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced onion
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon dry thyme or 1 1/2 teaspoons fresh
Procedure:
  1. Make white wine marinate; use white wine, olive oil, garlic, onion lemon juice, and thyme.
  2. Mix well and place chicken breast in marinate. Marinate for 4 hours
  3. Make polenta; heat milk, slowly add cornmeal, continue stirring until thick.
  4. Add parmesan cheese and Italianno de Capri, keep warm.
  5. Cut zucchini into long strips, 1/2 inch thick and 6 inches long, brush with olive oil and grill.
  6. Grill chicken to 165º.
Plating:
  1. Paint plate with tomato and pesto sauce with a spoon in an abstract design.
  2. Place polenta in center of the plate.
  3. Place grilled zucchini on polenta.
  4. Place cooked chicken on zucchini.

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