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Crab Pollo Cardinale

CRAB POLLO CARDINALE with Julienne and Sundried Tomatoes
A Touch of Garlic Restaurant Copycat Recipe

Serves 1

Cardinale
1 tablespoon olive oil
6 tablespoons flour
2 (3 oz.) boneless, skinless chicken breast, butterflied or pounded slightly
1 tablespoon butter
1 roasted red bell pepper, peeled, seeded and cut in half
2 slices proscuitto ham (paper thin and approx. 3 in. long)
2 slices foutina cheese
2 calamata olives, pitted and cut in half
2 ounces snow crab (body & leg meat)
6 tablespoons cream sherry
4 tablespoons chicken stock
2 tablespoons light cream
1/4 teaspoon of prepared roux (melted butter and flour paste used for thickening)
salt & pepper to taste

Julienne Vegetables
1/4 ounce olive oil
salt & pepper to taste
1/4 zucchini, seeded and julienne cut
1/4 yellow squash, seeded and julienne cut
1/8 carrot, peeled and julienne cut
1/4 oz sundried tomatoes (soaked in cool water for 1 hour, drained and diced)

Heat skillet on medium heat for about a minute. Add olive oil. Dredge chicken breast in flour and pan sauté until golden (about 1 minute on each side). Add butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry. Return pan to heat and flambé. Add stock, cream and roux and work roux in with a spoon or large fork so it dissolves in to the liquids. As the sauce begins to reduce in the pan add the following ingredients in exact order on top of each chicken breast:

  • 1/2 of the crab body meat
  • 1 roasted red bell pepper half
  • 1 slice proscuitto
  • 1 slice of fontina cheese
  • 2 pieces of crab leg meat (criss-crossed)
  • 2 calamata olive halves


Put lid on skillet, reduce heat to very low and allow chicken to cook for 5 to 6 minutes. Remove chicken on to serving plate and return skillet to heat. Reduce sauce to desired consistency and spoon over chicken.

For the Vegetables in a small skillet on medium heat, saute vegetables, sun dried tomatoes, olive oils and salt and pepper for approx. 1 minute. Serve tender but firm. Arrange around the chicken on the same plate.

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