Corey Crawford, chef de cuisine at Fiorenzo's, the Italian restaurant at Hyatt Regency Orlando, shows you how to make Chicken & Ravioli, one of the restaurant's signature dishes, in this episode of Compliments of the Chef.
Watch the video, then gather all your ingredients and give it a try.
Fiorenzo’s Chicken and Ravioli
1 7-ounce Airline Chicken Breast
3 Fresh Spinach Ravioli
2 ounces Marinated Artichokes
2 slices Speck Ham
Creamy Chicken Jus (recipe below)
2 slices Deli Provolone
Gremolata (recipe below)
1 small bunch of parsley, washed and dried 1 clove garlic skin removed 2 lemons,
Finely chop Parsley and Garlic and add the zest of the 2 lemons
Creamy Chicken Jus
Pan Drippings from roasted chicken Breast
one-half cup Chicken Stock
1 teaspoon butter
Roughly Chopped Parsley to Taste
White Pepper to Taste
Salt to Taste
Pan Sear the Airline Chicken Breast until the internal temperature reaches 165 degrees. Place one slice of Provolone then 2 slices of Speck Ham and cover with another slice of Provolone. Place in 450 degree oven to melt the cheese over the chicken, approximately 8 minutes. Pull from oven and let rest for 5 minutes.
Blanch Ravioli then place into skillet that chicken was cooked in and add chicken stock once it comes to a simmer add Artichoke, Butter, Herbs and Salt and Pepper.
Ladle Ravioli, Artichoke, and Sauce into a deep bowl, place chicken breast on top and garnish with Gremolata and sprinkle with olive oil