Chicken Don Guisseppi Recipes

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Drizzle some olive oil in a pan set over medium heat. Dip the veal in some flour, then place in the hot oil. Sprinkle the veal with salt and pepper and cook until golden brown, about 2 minutes. Flip the veal and add the cooked sausage, onions, cherry peppers, sweet peppers, capers, garlic and olives. Add the chicken stock and butter, and cook until the sauce reduces, 4 to 5 minutes. Plate the veal with some sauce and serve.

Steps:

• Slice each half breast into 3 long chicken tenders. Dredge them in flour shake off the excess flour. Dip them in the egg wash drip off the excess egg and bread them well all over. Take the remaining flour and reserve it for later. In a large skillet on a high flame put enough oil + about 1 tbs of butter to fry the tenders. The reason for the high flame is you want a nice crisp coating on the outside but you want to leave the center slightly undercooked . When all the chicken is done put them on a rack in a baking pan and in 225 degree oven. In the same skillet on a medium low flame add a touch more oil to saute the onion. Season with salt and pepper when the onion begins to soften add the garlic continue to stir so not to burn the garlic. After the garlic is in for about 2 minutes add the Triple Sec and the wine deglaze the skillet. When the wine reduces and thickens add the broth and raise the flame to medium high . Bring the broth to a brisk boil and allow it to reduce some to about two thirds the original volume. Take the peas and toss them in the flour either in a bag or a bowl. Add the peas to the sauce shake off as much of the excess flour as possible. I use a colander!Season lightly again with salt and pepper and cover the skillet. Allow it to simmer until the broccoli reaches your desired texture. Add the fresh thyme and the cheese simmer without the cover a few minutes add the cream simmer another minute. Take the chicken out of the oven and make sure the center is cooked. Lay the cooked egg noodles on a serving platter drizzle with olive oil and mix well. Lay the chicken tenders on top and poor the broccoli and sauce on top of the chicken. Sprinkle with chopped parsley and serve with extra grating cheese & fresh ground black pepper.

Steps:

• Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
• Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

Steps:

• Mix dressing, honey, mustard and peanut butter.
• Brush chicken with 1/2 cup of the dressing mix; coat with crushed chips. Place on greased cookie sheet.
• Bake at 425° for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes, or until lightly browned. Serve with remaining dressing mix as dipping sauce.
• Serve cut-up carrots, celery or apples with remaining sauce.