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Lemon Peppered Baked Sonoma Chicken Recipe from Animator's Palette

4 Whole Chicken Breasts
2 tsp. Lemon Pepper
2 oz. Zucchini
2 oz. Eggplant
2 oz. Yellow Squash
2 oz. Red Pepper
2 oz. Green Pepper
2 oz. Cheddar Cheese
2 toes Garlic
To taste Salt and Pepper

Tomato Concasse:
1 lbs. Fresh tomatoes
4 Toes? Garlic
1 Large Onion
Fresh Cilantro

Sweet Corn Risotto:

8 oz. Arborio Rice
1 oz. Shallots
3 toes Garlic
2 tsp. Fresh Chopped Thyme
1 oz. White Wine
4 oz. Cut Sweet Corn
1 pint Chicken/Vegetable Stock
3 oz. Mascarpone cheese
2 oz. Parmesan Cheese


Blend the zucchini and the rest of the vegetables and make a vegetable stuffing, mix cheese into the mix and season.

Rub the lemon pepper into the chicken skin make a incision into the breast and pipe stuffing into the chicken.

Mark the chicken skin side down on a very hot griddle pan. Bake chicken in the oven 350°F approx 15 minutes or no blood juices are showing.

Prepare tomato concasse by peeling the tomato and deseed. Dice the tomato, saute onion and garlic and cook tomato until soft. Add seasoning and fresh cilantro just before serving.

To make Risotto saute onion and garlic in olive oil, add the herbs and wine, mix the rice in to the ingredients. Allow the rice to infuse the flavors in the pan.

Add stock enough just to cover the rice and allow to simmer adding stock periodically and stir the rice.

As the rice is cooking it will become starchy. This is good as the rice will start to bind like a rice pudding.

Towards the end of the cooking process add the sweet corn and mascarpone cheese. This will give a nice creamy texture to the rice.

When the rice is cooked add the Parmesan cheese into the rice. This will really enchance the flavor.


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