CHICKEN AND CHEESE ROTOLO WITH MANY CLOVES GARLIC SAUCE
Garlic, Garlic, Garlic, Garlic. Yummy. Love that this recipe uses reduced fat products and still tastes like 1,000 calories! Prep time does not include cooking the chicken or noodles. I make my sauce with all broth and no wine and it turns out great.
Provided by TheGrumpyChef
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix chicken, cheese, garlic, herbs, salt and pepper. Spread 3 to 4 tablespoons mixture on each noodle; roll up and place, seam sides down, in 13x9-inch baking dish.
- For sauce, Cook garlic in oil in medium skillet, covered, over medium-low heat until tender, about 10 minutes.
- Mash cloves slightly with a fork.
- Add 1 1/2 cups broth and wine to skillet and heat to boiling.
- Mix flour, parsley and remaining 1/4 cup broth and stir into boiling mixture. Boil until thickened, about 1 minute. Season to taste with salt and pepper.
- Spoon Many Cloves Garlic Sauce over rotolo. Bake loosely covered at 350 degrees until rotolo are hot and sauce bubbly, 20 to 30 minutes.
- Note: You may want to cut lasagna noodles in half before filling, (and of course use less filling per noodle half) to make them easier to handle when eating!
Nutrition Facts : Calories 332.7, Fat 4.2, SaturatedFat 0.8, Cholesterol 43.9, Sodium 345.4, Carbohydrate 41.7, Fiber 1.9, Sugar 1.3, Protein 25.3
CHICKEN WITH 40 CLOVES OF GARLIC
Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
- Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
- Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.
Nutrition Facts : Calories 578 g, Fat 33 g, Protein 57 g
GARLIC CHEESE CHICKEN ROLLUPS
This is a quick, easy and tasty meal - my husband's favorite! If you can make ahead and let marinate, it is even better. Roll on up to the stove and make a tasty treat for dinner tonight!
Provided by Wendy Neff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
- Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.4 g, Cholesterol 138.2 mg, Fat 26.1 g, Fiber 1.5 g, Protein 40.6 g, SaturatedFat 9.8 g, Sodium 1080.6 mg, Sugar 1.8 g
CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA
Love these escalopes with cherry tomatoes, ricotta, and mozzarella.
Provided by jonjonmarante
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
- Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
- Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
- Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
- Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
- Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 631.6 calories, Carbohydrate 57.9 g, Cholesterol 191.5 mg, Fat 25.6 g, Fiber 1.6 g, Protein 47.6 g, SaturatedFat 7.1 g, Sodium 458.8 mg, Sugar 3 g
CHICKEN WITH TOMATOES, OLIVES, AND CILANTRO
Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread. This recipe is from the cookbook "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
- Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.
Nutrition Facts : Calories 268 g, Fat 8 g, Fiber 1 g, Protein 40 g
BAKED CHICKEN IN PARMESAN AND ROASTED GARLIC SAUCE
Baked chicken in a flavorful sauce. Reduced fat. Fresh herbs. Easy to make. What's not to like? After a short prep time you leave it in the oven until you're ready so its easy to deal with an erratic family schedule or tardy guests. Enjoy!
Provided by 3KillerBs
Categories < 60 Mins
Time 1h
Yield 8 thighs
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Squeeze roasted garlic from the papery peels and mash well.
- Heat olive oil in a large, heavy skillet then brown chicken thighs thoroughly over medium-high heat. Work in batches removing each batch to a 13X9 pan in the oven as they finish.
- Reduce heat to medium. Deglaze pan with sherry.
- Add chicken stock (see note), thyme, and the roasted garlic. Simmer 2 minutes.
- Add milk. Add cream cheese in small blobs.
- Bring to simmer, whisking in the cream cheese until smooth.
- Add salt (if using), pepper, and parsley. Whisk in Parmesan until melted.
- Pour sauce over chicken pieces and return to oven for about 1/2 hour or until chicken thighs are thoroughly cooked.
- Remove chicken to a serving platter. Toss sauce with noodles.
- Serve with a green vegetable (I recommend broccoli or an Italian vegetable mix), or a salad.
- Note: If you don't have homemade chicken stock please use a quality soup base (I like Tones), rather than bullion, which is apt to be too salty when combined with the Parmesan.
- Note: If you want a thicker sauce reduce the chicken stock to 1/2 cup.
Nutrition Facts : Calories 577.2, Fat 29.9, SaturatedFat 12, Cholesterol 168.8, Sodium 328.7, Carbohydrate 45.2, Fiber 1.9, Sugar 2.6, Protein 30.3
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