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“I worked with this great chef who developed this HOT & SPICY dish. It took me a few tries, but I've finally duplicated it. Serve plain, buttered pasta with it to put out the fire.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 boneless skinless chicken breasts
  • 1 tablespoon minced garlic (or less)
  • 3 -4 tablespoons hot pickled vegetables, found in the Italian aisle in the supermarket. (cauliflower, carrots, peppers,onions, drained from pickling juice)
  • 2 tablespoons olive oil

Directions

  1. Pound out chicken breasts, so that they cook quickly and evenly.
  2. In saute pan, heat oil. Add giardiniera and garlic and saute lightly for 2-3 minutes.
  3. Push giardiniera and garlic to the side of pan and add chicken.
  4. Saute 2-3 minute per side, spooning pan juices and giardiniera over them.
  5. DO NOT salt chicken. I made that mistake once. It was so salty, it became inedible. The giardiniera has plenty of salt on its own.
  6. Plain, buttered pasta or a baked potato with cool sour cream are good sides for this spicy dish.

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