Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Chicken Glorioso

This is another Chicken Alfredo dish from the Chef's at Buca di Beppo restaurant. It features whole chicken breasts smothered in a cream sauce with sun dried tomatoes and a hint of red pepper flakes.


  • 3 ounces of olive oil
  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon salt flour
  • 6 ounces of white wine
  • 3 garlic cloves, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 8 ounces of Alfredo sauce
  • 2 ounces of sun dried tomatoes
  • 1/2 cup mozzarella cheese, shredded


  • 2 teaspoons parsley, chopped


  1. Preheat the oven to 425 degrees.
  2. Heat oil on medium high heat.
  3. Season the chicken breast with salt and lightly dust with flour.
  4. Sauté the chicken breast until browned on both sides.
  5. Remove the chicken from the pan and pour off all the oil.
  6. Add wine to the pan and return the chicken breasts to the pan.
  7. Cover and cook the chicken in the pan, turning once.
  8. Transfer the chicken breasts to a pan and hold.
  9. Add the garlic, crushed red pepper and the Alfredo sauce to the wine left in the pan.
  10. Bring the sauce to a boil. Remove from the flame and add the sun dried tomatoes.
  11. Place about 2/3 of the sauce in a baking dish, reserving about half of the sun dried tomatoes.
  12. Place the chicken breasts in the baking dish.
  13. Top the chicken breasts with mozzarella cheese.
  14. Drizzle the remaining sauce with the tomatoes over the top.
  15. Bake in the oven until the sauce becomes bubbly and begins to brown.
  16. Garnish with parsley and serve.

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