YIELD: 12 servings ¼ cup plus as needed olive oil 4 lbs. boneless chicken breast, cut into strips 2 Tbsps. minced garlic 1 50-oz. can cream-of-chicken soup 1½ cups water ½ cup lemon juice 3 to 4 Tbsps. anchovy paste (optional) ¼ cup lemon zest 2 tsps. cracked black pepper 3 cups mixture red and yellow cherry tomatoes 1 Tbsp. olive oil 2¼ cups grated Parmesan, divided 12 wedges romaine lettuce, grilled ½ cup chopped parsley 1. In a brasier or rondo, heat ¼ cup olive oil over ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.