TGI Friday's® Sizzling Chicken and Cheese

2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded white chihuahua cheese
2 slices American cheese
mashed potatoes

Marinade:

2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon salt

Pepper and Onion Medley:

1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne

Pound chicken breasts to even thickness.

Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.

Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve Sizzling Hot.

TGI Friday's® Copycat Bruschetta Chicken Pasta

4 (4 ounce) chicken breasts
salt and black pepper (To Taste)
1 lb angel hair pasta
6-8 medium size roma tomatoes
4 tablespoons olive oil, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
2 minced garlic cloves
10 fresh basil leaves
2 garlic cloves, sliced into thin coins
1/2 cup tomato sauce
1 cup balsamic vinegar
1 tablespoon granulated sugar


Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165° F. Grill right before serving.

Pasta: Boil pasta as per directions on box until al dente. Drain and transfer to bowl.

Tomato Salad: Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, basil, 2 tablespoons olive oil, salt, pepper, and minced garlic and hold for 2 hours before use.

Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Sauté cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.

Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.

Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature

To serve: Slice chicken breast into strips at a 45 degree angle and place on top of pasta. Enjoy!

Thank you, your message has been sent

TGI Friday's® Lemon Chicken Scaloppine

2 1/2 lbs chicken breasts (pounded thin)
2 fluid ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 fluid ounces heavy whipping cream
4 artichokes
4 teaspoons parsley
20 ounces angel hair pasta, cooked just al dente
8 tablespoons fried pancetta
4 tablespoons fried capers

Lemon Sauce:

1 tablespoon fresh lemon juice
1 quart chablis
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper

FOR THE CHICKEN: heat a sauté pan over medium heat. Add oil and heat. Add chicken pieces to the sauté pan and sauté on each side for one minute (or until no longer pink). Add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute. When the mushrooms are cooked, squeeze the juice from the lemons into the sauté pan and coat the chicken with the juice (ensure there are no seeds). Add the cream to the pan and stir to incorporate. Add the lemon sauce and stir to incorporate- DO NOT RETURN TO HEAT/FLAME!

FOR THE LEMON SAUCE: boil the chablis to reduce to 2 cups. Add the lemon juice and butter and melt slowly. Add the whipping cream and simmer on low heat until thickened. Add the spices and cool to room temperature.

TO SERVE: In a large bowl, twirl the pasta into a nest. Sprinkle the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken. Sprinkle the artichokes, pancetta and capers over the entire dish. Garnish with chopped parsley

TGI Friday's® Spicy Cajun Pasta

10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a
couple tablespoons cold water to form a slurry)
Salt and pepper to taste


Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper.

Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.