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.




Prosciutto Stuffed Chicken

Buca di Beppo Copycat Recipe

Serves 2

Stuffed Chicken:
2 chicken breasts
4 slices prosciutto
2 slices Swiss cheese
Dijon mustard
1 cup Italian bread crumbs

1/4 cup olive oil
2 - 4 tablespoons minced garlic (adjust to your liking)
1 (14 oz.) can diced tomatoes, put in a food processor to get rid of chunks
2 cups water
1 tablespoon fresh basil (or 1 teaspoon dried)
1/2 tablespoon fresh parsley (or 1/2 teaspoon dried)
1 1/2 teaspoon sugar
1/4 teaspoon pepper

Creamy Pesto:
2 cups loosely packed parsley
1 teaspoon minced garlic
2 tablespoons lemon juice
1/4 cup walnuts, pecans, or pine nuts
salt and pepper
3/4 cup olive oil
1/4 cup cream

parmesan cheese

Preheat the oven to 375. Place plastic wrap over the chicken breast with the shiny side up.  Pound it out so the chicken is about 1/2-3/4 inch thick.  Place one piece of Prosciutto on the chicken.  Top with a piece of Swiss cheese.  Break to make it fit. Place another piece of Prosciutto on top.
Roll up the chicken breasts.  While you are rolling them up, tuck in the sides as you go.  Use toothpicks to close any opening.  Brush the chicken rolls with the dijon mustard. Roll them in the bread crumbs.  Place them on a greased baking sheet and bake for 35-40 minutes.

While they are baking, prepare the marinara sauce.   Place the olive oil in a saucepan over medium heat.  Add the garlic and saute for about 20 seconds.  Add the tomatoes and other ingredients.  Let it simmer until you are ready to serve the chicken.

For the pesto, place the parsley, garlic, lemon juice, nuts, salt, and 1/4 teaspoon pepper in a blender. Add 1/4 cup of oil and pulse until it a few times.  While the blender is still on, add the remaining oil. You'll need to stop it and scrape down the sides from time to time.  Add the cream while the blender is on low as well.  Add it a little at a time to make sure it doesn't get too watered down.  I

When the chicken comes out of the oven, pour some of the creamy pesto on a plate.  Place the chicken on top of the pesto.  Top with the fresh marinara.  I sprinkled some freshly grated Parmesan on top of the marinara.

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