Columbia Restaurant’s Pollo Manchego with Good Rice and 1905 Salad

Pollo manchego:

6 chicken breast filets

plain bread crumbs

Kroger zesty seasoning blend (it’s with the regular spices in the grocery store)

sun dried tomatoes (in a bag, where the raisins and prunes are in the grocery)

2 tbls. olive oil

1 jar of Ragu Classic alfredo sauce

Kraft Mexican 4-Cheese

1/4 cup fresh chopped basil

1 tsp. lemon juice (magic ingredient)

1 tsp. lime juice (magic ingredient)

1. Dip chicken breasts in milk, then place them in a gallon-size Ziploc bag with half the can of bread crumbs. Add 2 tablespoons(ish) of zesty seasoning to bag. Shake it up, repeat to double coat.

2. Heat olive oil in a BIG skillet on medium-high heat. Add fresh chopped basil.

3. Drop in the chicken, and press down with a spatula. Only turn the chicken once or twice to get the bread coating crispy. 

4. When the chicken is crispy on the outside and fully cooked, top with sun dried tomatoes and cheese, lower the heat and let the cheese melt. Once cheese is melted, remove from the skillet.

5. In the same skillet, pour in the alfredo sauce and add lemon and lime juices. Heat through.

Now, fix a plate with rice and chicken, then drizzle with citrus alfredo. 

Good rice:

2 cups long grain white rice

32 oz. chicken broth

1/2 cup fresh chopped parsley

1/2 cup fresh chopped basil

1 chopped yellow onion

1/2 stick of light butter

1 or 2 tsp. salt

1. Melt the stick of butter in a big pot, then sautee onions until tender.

2. Add the rice, stir frequently until it turns caramel colored.

3. Pour in chicken broth, parsley, basil and salt, stir. Bring to a boil, then cover and turn down heat. Let rice steam for 18-20 minutes, then gently fluff with a 2-prong fork.

1905 Salad

4 cups iceberg lettuce, broken into 1 ½" × 1 ½" pieces

1 ripe tomato, cut into eighths

½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)

½ cup Swiss cheese, julienne 2" × ⅛"

½ cup pimiento-stuffed green Spanish olives

“1905” Dressing (see recipe below)

¼ cup Romano cheese, grated

2 tablespoons Lea & Perrins Worcestershire Sauce®

1 lemon

Salad Preparation

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients

½ cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

⅛ cup white wine vinegar

Salt and pepper to taste

Salad Dressing Preparation

Mix olive oil, garlic and oregano in a bowl with a wire whisk.  Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.