CHICKEN IN ROMANESCO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
- Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
- Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
- Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.
ROASTED CHICKEN WITH KALE AND TOMATO PANZANELLA
For an easy summer dinner, chicken thighs and drumsticks are crisped up on the same sheet pan as the crusty bread, lacinato kale, and cherry tomatoes in the panzanella that's served alongside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
- Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.
CHICKEN ROMANO
This chicken is super easy, and can easily be cut down to 1 or 2 servings. It's great for a last minute "what should I make for dinner" night.
Provided by karen
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Combine bread crumbs, parsley and cheese.
- Brush chicken with butter, then roll in crumb mixture.
- Place meaty side up in ungreased, shallow baking pan.
- Sprinkle remaining crumb mixture on top.
- Bake, uncovered, for 40 minutes or until chicken is no longer pink.
- Cover the chicken with foil if the crumbs begin to get too brown.
Nutrition Facts : Calories 255.9, Fat 12.3, SaturatedFat 6.3, Cholesterol 99.7, Sodium 425.3, Carbohydrate 7.2, Fiber 0.6, Sugar 0.6, Protein 27.8
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
LACINATO KALE AND LEEK FLAN
Categories Milk/Cream Egg Side Bake Leek Kale Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks in butter and oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in kale and cook, covered, until slightly wilted, about 2 minutes. Add broth and water and simmer, uncovered, until kale is tender, about 8 minutes.
- Purée kale mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
- Preheat oven to 325°F.
- Bring cream and cheese just to a boil, then remove from heat. Steep, covered, 10 minutes.
- Whisk together whole egg, yolks, and kale purée in a bowl. Pour cream mixture through fine-mesh sieve into kale mixture and whisk to combine. Divide among buttered ramekins and bake, uncovered, in a water bath until set, 30 to 35 minutes (centers will still be slightly wobbly).
- Transfer ramekins with tongs to a rack and cool 5 minutes. If desired, invert custards onto plates by first running a thin sharp knife around edge of each ramekin.
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