Rocco Dispirito | A Famous & Young Celebrity Chef

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Rocco Dispirito
Grilled Chicken

Last Updated on November 20, 2021 by Sultana Parvin

The passion for cooking Rocco Dispirito had begun at the very young age of 11, and he has never back. At 16 he entered the Culinary Institute of America, and at 18 began working for legendary chefs worldwide. He has opened two popular New York restaurants, authored 13 cookbooks including five New York Times bestsellers in healthy cooking/diets, and starred in the hit series The Restaurant on NBC.

Rocco Dispirito Chicken Recipes

Grilled Chicken with Avocado Relish

Makes 4 servings

Rocco Dispirito

Grilled Chicken with Avocado Relish

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 4 gold Kist Farms’ boneless, skinless chicken breast halves
  • 3 tablespoon extra-virgin olive oil, divided
  • 1 large tomato, diced
  • Salt and freshly ground pepper
  • 3 large avocados, diced
  • 1 medium red onion, diced
  • 1 jalapeno, finely chopped
  • Juice of 1 lime
  • ½ cup fresh cilantro, roughly

Instructions

  1. Preheat a grill/grill pan/broiler on high. Take each chicken breast and cut in half lengthwise to make cutlets. You’ll end up with 8 cutlets.
  2. Coat chicken with 2 tbsp of olive oil and season generously with salt and pepper. Grill chicken until it is cooked throughout, about 3½ minutes per side (total time depends on thickness).
  3. While the chicken is grilling, make the relish: In a medium-size bowl, combine avocado, tomato, onion, jalapeno, lime juice, and remaining olive oil. Season to taste with salt and pepper. Gently fold in cilantro.
Broiled Chicken Thigh
Grilled Chicken

Ingredients

  • 4 gold Kist Farms’ boneless, skinless chicken breast halves
  • 3 tablespoon extra-virgin olive oil, divided
  • 1 large tomato, diced
  • Salt and freshly ground pepper
  • 3 large avocados, diced
  • 1 medium red onion, diced
  • 1 jalapeno, finely chopped
  • Juice of 1 lime
  • ½ cup fresh cilantro, roughly

Process

Step 1

Preheat a grill/grill pan/broiler on high. Take each chicken breast and cut in half lengthwise to make cutlets. You’ll end up with 8 cutlets.

Step 2

Coat chicken with 2 tbsp of olive oil and season generously with salt and pepper. Grill chicken until it is cooked throughout, about 3½ minutes per side (total time depends on thickness).

Step 3

While the chicken is grilling, make the relish: In a medium-size bowl, combine avocado, tomato, onion, jalapeno, lime juice, and remaining olive oil. Season to taste with salt and pepper. Gently fold in cilantro.

Serve the chicken alongside a mound of the relish.

Rocco Dispirito Healthy Chicken Recipes

Broiled Chicken Thighs with Stew of Mushrooms, Corn, and Cabbage

Make 4 servings

Broiled Chicken Thighs

Ingredients for Rocco Dispiriti Recipes

  • 5 tablespoon vegetable oil, divided
  • 3 tablespoon garlic paste, or
  • 9 garlic cloves, chopped
  • Salt and freshly ground pepper
  • 1 8-ounce package sliced cremini mushrooms
  • 1 bunch scallions, sliced thin on a bias
  • 2 lb boneless, skinless chicken thighs
  • 1 16-ounce package coleslaw mix
  • 1 ½ cups frozen corn kernels
  • ¼ cup water
  • 1 12.5 –ounce jar house of Tsang General Tsao Sauce

How to cook Dispirito Recipe

Step 1

Combine 2 tbsp of vegetable oil with garlic paste. Rub the mixture over chicken thighs to coat. (If desired, put thighs in a resealable plastic bag in the refrigerator and marinate overnight.)

Step 2

Preheat broiler on high. Season chicken generously with salt and pepper. Place chicken on a roasting rack set on a foil-lined rimmed baking sheet. Broil for about 10 minutes. Turn and continue to broil until chicken is just cooked through, 5-6 minutes more.

Step 3

Meanwhile, heat the remaining 3 tbsp oil over high heat in a large sauté pan. When the oil is hot, add mushrooms and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in scallions, coleslaw mix, and corn, and season to taste with salt and pepper. Cover and cook until cabbage is tender, about 4 minutes.

Step 4

Add general Tsao Sauce and water to the vegetable mixture. Season to taste with salt and pepper, if necessary. Serve vegetable mixture with chicken thighs.

Tips: You can cook these two recipes in an airfryer.

Source: Home Cooking The Costco way

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Sultana Parvin, the owner of this site (sultanarecipe.com) is a passionate recipe builder with thorough knowledge of food, nutrition, and dietary needs for people of different ages and different physical conditions. She has contributed her creative recipes to different food and recipe sites, e-books, and magazines. Sultana is widely experienced on different menu and food courses. With her amazing cooking expertise and innovative ideas, she has been writing various food recipes, particularly those Bangladeshi and Indian traditional main and side dishes like: vegetarian, chicken, meat, fish, desert, rice, noodles, cakes, cookies, soup, smoothies etc. Sultana possesses in depth knowledge on foods’ nutrition value and other relevant contents, such as calorie, carbohydrate, fat, sugar, fiber, sodium, protein etc. of a wide variety of food items. In addition to the taste of food items, Sultana analyses psychology and taste of different categories and ages of people while developing her food recipes. Publications of Sultana Parvin: Sultana wrote a number of Recipe Books, among those following recipe books have been published in Amazon.com: ** Yummy Vegetable Recipes: Delicious Indian Vegetable Dishes ** Authentic Indian Vegetable Dishes **30 Diabetic and Heart Healthy Indian Food Recipes with Nutritional Detail Sultana edited a famous recipe book, namely “Flavors of India and Africa” written by Khatun Gulamani of California, USA.