Chicken Donna Recipes
CHICKEN DONNA
One night I was at a loss for what to make. I took some ingredients on hand, and in a half hour had a tasty meal.
Provided by DonnaRose
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Saute chopped cutlets in olive oil.
- Toss and brown.
- Throw in garlic and onion, saute another two minutes.
- Drain off less than a 1/4 of the canned tomato juice.
- Throw in the tomatoes, turn heat to high and heat through about 5 minutes, reducing some liquid.
- Season with ground pepper and other seasoning to taste. Let cook on medium till meat is tender.
- Serve over boiled penne.
Nutrition Facts : Calories 386.5, Fat 18.3, SaturatedFat 2.5, Sodium 257.9, Carbohydrate 53.2, Fiber 7.5, Sugar 5.3, Protein 5.5
BON TON-STYLE FRIED CHICKEN
Steps:
- Marinate chicken:
- Whisk together all marinade ingredients in a large bowl.
- Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
- Dredge and fry chicken:
- Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don't have that wide a pot, you can fry the chicken in two batches.)
- Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
- Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.
BALSAMIC AND TOMATO ROAST CHICKEN
Provided by Donna Hay
Categories Chicken Tomato Roast Kid-Friendly Quick & Easy Vinegar Basil Summer Capers Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.
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