Chad made Chicken Manicotti. Deacon’s New South on Church Street, is preparing a delicious tasting menu with specialty cocktails celebrating “A Bronx Tale” making its Nashville debut February 12-17 at the Tennessee Performing Arts Center. The three-course menu includes a salad entrée, choice of two Italian entrees, and dessert. It also features three specialty cocktails themed from the show. The menu will be available starting next week through Feb. 17 at the restaurant. The restaurant will also be providing some food items that are consumed on stage every night of the production, which include a slice of pizza, a breadstick, and a sandwich. Deacon's New South is located at401 Church Street, Nashville, TN 37219. For more information about the restaurant visit https://www.deaconsnewsouth.com/.
Recipe below:
Chicken Manicotti
Ingredients
- 2 skinless, boneless Chicken Breast Halves
- ½ C White Vinegar
- 1 C Olive Oil
- 1 Garlic Clove, crushed
- 16 homemade crepes or 12-oz package premade crepes
- 6 tbs Butter
- 2 C Heavy Whipping Cream
- ¼ tsp Ground Nutmeg
- 1 tsp ground Black Pepper
- 1 ½ C Parmesan Cheese, grated
- 1 tsp Salt
- 1pt. Ricotta Cheese
- 1 C Spinach, chopped
- 1 Egg
- 1 tbs fresh Oregano, chopped
- 1 tbs fresh Marjoram, chopped
- 1 tbs fresh Basil, chopped
- 1 C Mozzarella Cheese, shredded
DirectionsBegin this recipe by making the marinade for your chicken. Combine the vinegar, olive oil, and garlic in a large resealable plastic bag with the chicken breasts. Make sure that the chicken is well coated in the marinade before setting in the refrigerator to marinate for at least 30 minutes. Once the chicken is ready to be cooked, heat a large skillet over medium heat. Add a drizzle of the chicken’s marinade and add the chicken to the pan, browning it on both sides for about three to five minutes per side.
Melt the butter in a small saucepan over medium-high heat. Once melted, pour in the heavy cream, salt, nutmeg, and ground black pepper. Stir constantly until the sauce begins to thicken. Reduce the heat to low before stirring in the parmesan cheese. Once the cheese is melted you can set your sauce to the side while you prepare the stuffing.
Combine the ricotta cheese, chopped spinach, egg, oregano, marjoram, and basil in a large mixing bowl. Add the cooled chicken and stir the mixture well to combine fully. Stuff 16 crepes with chicken, spinach and ricotta mixture and fold over like a taco.
Pour half of the sauce into the bottom of a 9x13-inch baking dish. Line the dish with the stuffed crepes. Pour the remaining creamy bechemel sauce over the top of the crepes and cover the top of the crepes with one cup of shredded mozzarella cheese. Cover the dish with aluminum foil and bake for 45 minutes.
New York Sour
2 oz Buffalo Trace or other bourbon
.75 oz Lemon Juice
.75 oz Simple Syrup
1 egg white
.75 oz Red Wine (preferably Cabernet or Merlot)
Dry Shake all ingredients in a shaker except the red wine. Add ice cube and shake again. Double strain into a rocks glass and top with red wine on top very slowly so it will float.
The Bronx Cocktail (CockTale)
1.5 oz. Gin
.25 oz. Sweet Vermouth
.25 oz. Dry Vermouth
1.5 oz. Fresh Orange Juice
Shake and strain. Orange peel for garnish in a martini glass.
---------------------------------------In an interview published on January 21, 2015 by Kara Newman of Wine Enthusiast with Robert De Niro, he was asked what his favorite cocktail was. He answered, "A classic (vodka) martini with a lemon twist". Being as A Bronx Tale was his directors debut, his favorite cocktail should only be fitting.
The De Niro Martini
4 oz. Vodka1 oz. Dry Vermouth
Stir and strain into a martini glass. Lemon twist as a garnish.
