Chicken Vodka Radiatori Recipes

Steps:

• Preheat the oven to broil. Place a wire rack inside each of 2 rimmed baking sheets.
• Cut the chicken breasts in half horizontally through the middle (like slicing a bagel) making 4 roughly equal pieces. Place a sheet of plastic wrap on a cutting board. Put 1 chicken piece in the center of the plastic wrap and top with another sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to a prepared baking sheet. Repeat with the remaining chicken pieces.
• To set up a standard breading station, mix the flour, 1 tablespoon salt and 1/2 teaspoon pepper in a shallow dish. Beat the eggs and 1/2 teaspoon salt in a second shallow dish. Place the breadcrumbs in a third shallow dish.
• Dredge 1 piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumbs, turning to coat on both sides and packing the crumbs into any crevices. Return the chicken to the baking sheet and repeat with the remaining chicken pieces.
• Heat the oil in a large skillet over medium-high heat (you will know the oil is ready if you drop a few breadcrumbs into the skillet and they immediately sizzle). Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side, turning with tongs. Transfer to the other prepared baking sheet. Make sure the oil is hot again before repeating with the remaining 2 pieces of chicken.
• Spread 1/4 cup vodka sauce onto each piece of chicken then top each with 1 tablespoon Parmesan and 1/4 cup mozzarella. Broil until the cheese melts and browns in spots, 3 to 5 minutes. Pour the remaining vodka sauce onto a serving platter and top with the chicken pieces. Sprinkle with the parsley.

Steps:

• Bring a large pot of lightly salted water to a strong boil. Add radiatori and cook, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes; do not overcook.
• Meanwhile, add chicken to a medium saucepan over medium heat. Season with garlic and herb seasoning, garlic powder, and salt. Drain and discard most of the juice from the diced tomatoes; add tomatoes to the saucepan. Add 2 tablespoons vodka sauce and bring to a simmer. Add remaining vodka sauce and return to a simmer.
• Drain pasta well and return to the pot. Add sauce and stir to combine.

Steps:

• Preheat oven to 250 degrees F.
• Mix black, white, red, and lemon pepper together in a pie dish. Rinse chicken and roll while still moist in pepper mixture to coat both sides of breast. Melt butter in a large skillet over medium heat and then add chicken, onions, and garlic. Brown the chicken on both sides.
• Add vodka and let cook until chicken is cooked through, approximately 8 minutes. Remove chicken from skillet, place on a lined pan, and keep warm in preheated oven. Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix ingredients well with a wooden spoon. Let simmer for 3 to 5 minutes. Return chicken to the skillet and cook until the tomatoes break down and make a sauce, about 15 minutes.
• Place the cut potatoes in a large stockpot, cover with cold water, and add some salt. Bring to a boil, then simmer until tender when pierced with a fork, approximately 30 minutes.
• Drain well in a colander; place into a bowl for mashing. Mash the potatoes with a potato masher and add sour cream, cream cheese, milk, chives, and garlic; mix well. Serve warm.

Steps:

• MARINADE: In a Ziploc-type bag, combine all the ingredients except for the chicken and mint leaves used for garnish.
• Stir the mixture then add the chicken parts.
• Shake bag gently to coat. Cover and refrigerate several hours or overnight, turning a few times.
• Use a pair of tongs to place the chicken in an oiled 9x13-inch baking dish. *Discard* marinade.
• Bake at 350º for about 1 hour or until meat is browned on the outside and no longer pink in the middle.
• Transfer the chicken to a platter and garnish with the mint leaves.
• OPTIONAL GRILLING DIRECTIONS: Prepare the grill for indirect medium heat.
• Remove chicken parts from marinade; *discard* marinade.
• Place chicken on oiled or sprayed grate and grill until lightly browned and no longer pink in the center, about 1 hour.
• Turn chicken pieces several times while grilling.
• Serve as indicated in Step #6.

Steps:

• Combine soy sauce, sake, garlic, sugar, ginger, sesame oil, and green onion in a large bowl.
• Pierce chicken with a sharp knife, a few times on each side of each piece.
• Marinate chicken in prepared mixture for 2 hours at room temperature, turning pieces often.
• Preheat oven to 400 degrees.
• Cut onion into quarters, cut each quarter in half.
• Place Chicken and onion in a single layer in a large, greased baking dish.
• Bake for 15 minutes.
• Turn chicken pieces over, brushing with marinade, and bake 15 minutes longer.
• Reduce heat to 375 degrees, and bake for 30 minutes longer, brushing with remaining marinade every 10 minutes.
• Serve over rice.