bravo

In conjunction with Rao's Homemade, Gorga's spin on the classic is both unique and totally delicious

One Pan Chicken Prosciutto di Parmigiana

24-ounce jar Rao’s Homemade Marinara Sauce

½ pounds boneless skinless chicken breasts

breadcrumbs

all-purpose flour

eggs

salt

black pepper

Prosciutto di Parma

olive oil

mozzarella

Parmigiano Reggiano

basil leaves

torn into pieces (for garnish

leaves)

Preheat oven to 375F degrees. Working in a shallow 9x13 baking dish, pour the olive oil into the baking dish and spread all over the bottom. Set it aside. 

Now, season the chicken breast portions with salt and pepper and set those aside. Create a “breading” set-up for the chicken. You will need a shallow pan for the flour, one for the eggs and one for the breadcrumbs. 

Working in one flow, lightly dredge the seasoned chicken in the flour, followed by the eggs, and finally the breadcrumbs. You want to make sure that the chicken is fully coated in each of the items. 

As you finish breading each piece of chicken, place them in the lightly greased baking dish.

Bake the breaded chicken in the preheated oven for 20 to 25 minutes until the chicken has reached an internal temperature of 158F degrees. (the chicken is not fully cooked at this stage.)

Next, remove the chicken from the oven, and cover it with Rao’s Homemade Marinara Sauce.

Place 2 slices of the mozzarella on top of each chicken piece, and liberally sprinkle the Parmigiano Reggiano over the mozzarella. 

Finally, sprinkle chopped prosciutto over the chicken and cheese and place back into the oven. Bake for 10-12 minutes until the chicken reaches an internal temperature of 165F degrees, and the cheese is melted, and the prosciutto is crispy. 

Carefully, remove the chicken from the oven and allow to cool for 15 minutes before serving.

Before serving, sprinkle the top with the basil leaves. Serve with Rao’s Linguini and sauteed Spinach.

Brie Cranberry Chicken Pizza

pizza dough

c cranberry sauce (prepared)

oz brie cheese, sliced

oz mozzarella, shredded

chicken (prepared)

Sea salt and fresh ground black pepper

Preheat the Pizza Stone in Bravo on cooking rack in position 1 at 450°F 30/90 for 30 min. to get Stone hot.

 Let dough stand at room temperature for 30 min.

 Roll dough into an 11-inch circle on a floured surface. Pierce entire surface with a fork.

 Spoon prepared cranberry sauce on top, lay down Brie slices, add mozzarella, and cooked chicken.

 Using the Pizza Peel, carefully place dough on Pizza Stone. Bake at 450°F 30/90 for 12 min. or until crust is browned and crisp.

 Using the Pizza Peel, remove pizza. Season with salt and pepper and cut into 8 slices.

Rabbit and Apricot Skewers

rabbit striploins, each

apricots,

T apple cider vinegar

garlic cloves,

t raw honey

lemon

parsley

thyme

½ t dried rosemary, chopped

skewers metal

In a large bowl, add all ingredients except rabbit and apricot. Whisk together. Place rabbit pieces into  bowl. Mix to combine. Cover and place in fridge to marinate for 4 hours.

 Preheat Bravo and set to bake at 350°F.

  Remove rabbit from marinade. Skewer on a piece of rabbit, then ¼ of an apricot, another piece of rabbit, and finally another piece of apricot. (4 pieces of rabbit, 3 pieces of apricot on each skewer makes 4 skewers total.)

Spray enamel baking pan with cooking spray. Place kabobs in baking pan. Place on cooking rack in position 3. Bake for 5-6 min.

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One Pan Chicken Prosciutto di Parmi...

Brie Cranberry Chicken Pizza

Rabbit and Apricot Skewers

Top 3 bravo recipes from across the web

The most viewed bravo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pan Chicken Prosciutto di Parmi...

Brie Cranberry Chicken Pizza

Rabbit and Apricot Skewers

The most viewed bravo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine