The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.




Skinny Grilled Chicken

Cheesecake Factory Recipe

Serves 2

6 ea. boneless, skinless chicken breasts (3 oz. ea.), slightly pounded
1 teaspoon salt
1/2 teaspoon ground black pepper
6 oz. Roma tomatoes,1/2” diced
1 oz. French Mustard Vinaigrette
2 oz. white rice, steamed
12 ea.  asparagus spears, steamed
1 tablespoon basil infused olive oil
1 teaspoon parsley, chopped
1 1/2 oz. fresh baby arugula
1 oz. French Mustard Vinaigrette
1/4 oz. Parmesan cheese, grated

Season the chicken (both sides) with kosher salt, and ground black pepper. Place the chicken onto a clean, hot and lightly oiled grill set over medium high heat.  Cook the chicken for approximately 1 minute.  Turn the chicken 45° and continue to cook for another minute.  Flip the chicken over and cook for another 2 minutes or until the chicken is done.

Place the tomatoes into a small saute pan set over medium high heat.  Pour 1 ounce of the dressing over the tomatoes and into the pan.  Heat the tomatoes for 20-30 seconds.

Mound equal amounts of steamed white rice onto the center of each serving dish. Place six of the steamed asparagus spears (in pairs) onto each serving plate around the rice. Set three chicken breasts onto each serving plate, on top of the white rice, and partially covering some of the asparagus.  Sprinkle equal amounts of the warm tomatoes (with dressing) over the chicken on each plate.

Drizzle equal amounts of the basil infused oil over the chicken and tomatoes on each plate.  Sprinkle the chopped parsley all over the chicken and tomatoes.Place the arugula into a clean mixing bowl.  Ladle the vinaigrette into the bowl and gently toss the ingredients together.Mound equal amounts of the arugula on top of the chicken on each plate. Sprinkle the Parmesan cheese all over the arugula, chicken and tomatoes.

French Mustard Vinaigrette:

1/2 shallot, minced
1/2 tablespoon Dijon mustard
generous pinch of salt
2 tablespoons lemon juice
1-2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
salt and pepper to taste

Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
Store jar in refrigerator if making ahead and shake well before using.

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