ROMAN-STYLE CHICKEN
From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well.
Provided by KelBel
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Nutrition Facts : Calories 240.8, Fat 12.2, SaturatedFat 1.9, Cholesterol 62.3, Sodium 418.2, Carbohydrate 8.2, Fiber 2, Sugar 3.3, Protein 21.3
CHICKEN, ROMAN STYLE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Rub chicken pieces with mixture of flour, salt and pepper. Melt 4 tablespoons butter in skillet and brown half of chicken in it. Use more butter as needed. Repeat operation with additional butter and remaining chicken. Remove chicken.
- Melt 4 tablespoons butter in the skillet and saute onion and ham for 5 minutes. Return the chicken to the skillet; add wine and rosemary; cook over low heat until wine is absorbed. Add tomatoes.
- Cover and bake at 350 degrees for about one hour, or until chicken is done.
- Meanwhile, saute green pepper and garlic in hot olive oil. Fifteen minutes before chicken is done, add to chicken. Taste for seasonings and serve.
CHICKEN ROMANO
I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!
Provided by rebeccalovestocook
Categories World Cuisine Recipes European Italian
Time 45m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
- Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
- Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g
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- In a large skillet over medium heat, add the olive oil. When the oil is shimmering add the chicken to the skillet. Cook until browned on both sides, remove from the pan and set aside.
- Add the peppers and prosciutto to the now empty skillet. Cook until browned and the prosciutto is crisp about 5 minutes. Add the garlic and cook 1 minute more.
- Add the diced tomatoes (with the juices), chicken broth, and the fresh herbs. Using a wooden spoon, scrape the browned bits from the bottom of the pan. Return the chicken back to the skillet, bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook until the chicken is cooked through, about 15-20 minutes.
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- Season the chicken with salt and pepper and dredge in the flour. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.
- Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
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- Add the wine to deglaze the pan. Add the tomatoes, chicken stock, thyme, oregano and red pepper flakes.
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