| Description: | Half grilled Mary’s chicken, blanched garlic and parsley, spinach malfati, marinara sauce |
| Date: | 7.22.18 |
| Allergens: | Gluten, dairy, garlic, onions, chili |
| Plating: | Large oval |
| PLU: | |
| Price: | $ 23.00 |
| Portion | Plate Component | ||||
| 1 | Stuffed half chicken | ||||
| 1 Tbl | Whole butter | ||||
| 7 | Spinach malfati | ||||
| 2 oz. | Marinara sauce | ||||
| Pinch | Grated Parmesan cheese | ||||
Cook the chicken as shown in the linked recipe. Allow to rest while you prepare the malfati.
Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.
Place the chicken as shown, then spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.