Courtesy Jeff Lipsky
Neilson Barnard/Getty; Ben Gabbe/Getty; Ethan Mill
Every year, the New York City Wine & Food Festival brings hundreds of chefs (and thousands of great dishes) to the Big Apple—and now PEOPLE has an early look at who and what to expect at this year’s eighth annual event that runs October 15-18.
Photo Courtesy Feeding America
Easy-dinner guru Ray calls this recipe “maybe even better than a Margherita pizza,” so you know it’s bound to be delicious.
Pizzette-Style Chicken Paillard
By Rachael Ray for Feeding America’s 5-Ingredient Dinner Challenge
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 tablespoon olive oil, plus more for drizzling
Salt and pepper
2 cloves garlic, thinly sliced
1 ½ pints grape or cherry tomatoes, halved
A fat handful of fresh basil leaves, torn into pieces
1 pound fresh mozzarella, very thinly sliced or shredded on the large holes of a box grater
1. Butterfly and pound the chicken breasts into cutlets. Drizzle with extra-virgin olive oil and season with salt and pepper.
2. In a large skillet with a lid, heat 1 tablespoon extra-virgin olive oil (1 turn of the pan) over medium- high heat. Add the garlic and stir a minute. Add the tomatoes, season with salt, cover and cook to soften the tomatoes, 8 to 10 minutes, shaking the pan occasionally. Stir in the basil to wilt.
3. Preheat the broiler. Also preheat a large griddle pan, grill pan or skillet over medium-high heat. Cook the chicken for a few minutes on each side, then transfer to a baking sheet lined with a rack. Treating the chicken like a small pizza crust, spread with sauce and top with mozzarella. Broil to brown and melt the cheese.
Courtesy of Jamie Oliver, Rachael Ray, Gordon Ramsay
A performance by Debbie Harry and chicken drumsticks in whiskey sauce were just two tasty items featured at Rachael Ray‘s 7th annual Feedback party at the SXSW music festival in Austin, Texas on Saturday.