Rosemary Chicken and Breadsticks
Rosemary Chicken, one of my favorite dishes of all time. This was my first time creating it on my own, and I had quite a few changes to the original recipe. Plus, I have been having cravings for breadsticks for ages. Mmmmmmm, so delicious.
I think I could have doubled the sauce and added some kind of tangy cheese to better the sauce…definitely something to tinker with.
Also, the breadsticks didn’t really rise as well as I thought they would and were a bit chewy, but I think that might have something to do with the yeast that had been sitting in the freezer for a year, and the coldness of my house. Like always, the recipe is after the break.
Cook and drain 12 oz. linguine, angel hair or bowtie pasta.
2 chicken breasts, cubed
2 TB olive oil
4 TB garlic, minced
1 tsp ground black pepper
2 TB rosemary, crushed
1 1/2 c. cream
2 TB butter
2 TB flour
1 cup-ish of your favorite, white cheese (Romano maybe?)
Saute chicken, garlic and black pepper. Add cream, flour, butter and rosemary. Stir until sauce starts to thicken, add cheese and stir until creamy. Serve warm over pasta and top with fresh-grated Parmesan.
Pre-heat oven to 400
1 TB yeast
1 TB honey
1 1/2 cups warm water
1 TB malted milk powder
1 tea salt
4 cups sifted flour
1 beaten egg or melted button
Seasonings (parmesan, garlic salt, season all) for top of breadsticks
Soften yeast & honey in warm water, add malted milk & salt. Blend gradually, add flour, blending with wooden spoon until dough pulls away from side of bowl into a ball. Divide dough into 16-20 pieces. Roll into snakes (10″ long), place on greased cookie sheet. Brush with egg or butter, sprinkle with desired seasonings (salts, sesmae seeds, cheese, whatever). Allow to rise for 15 minutes. Bake for 15 minutes, or until done.