Easy Italian Chicken Fried Potatoes Recipes

Steps:

• 1. Note: If you are looking for a good homemade Italian recipe, check out my Colorful Party Pasta Salad Recipe. I include a homemade Italian Dressing within that recipe & it's delicious! Any Italian dressing will do, use your favorite! Try different varieties!
• 2. Remove any excess fat from chicken & rinse chicken in cold water, pat dry. Place in a large glass bowl, pour dressing over chicken just until thoroughly covered. Turn chicken to be sure to get both sides. Cover & allow to marinade for at least 30 minutes.
• 3. In the meantime, prepare potatoes. Clean potatoes, & cut in one inch wedges, leaving skin intact. (Need those awesome vitamins!!) Add olive oil to large skillet & heat over medium high heat. Add potatoes. Cook for 15 minutes, turning frequently to brown on all sides.
• 4. When potatoes are halfway done, add Italian dressing, minced garlic, onions, & your fresh herbs. Add salt & pepper to taste. Continue to cook over medium heat, turning frequently. I cover during this process to help the potatoes cook all the way through. Continue to cook until potatoes are cooked all the way through.
• 5. While the potatoes are cooking, heat EVOO on medium heat in another large skillet. Add chicken, marinade, & minced garlic. Season with salt & pepper to taste. Cook 5-7 minutes each side depending on thickness of breast. Add fresh herbs the last couple minutes. I used fresh rosemary in this dish.
• 6. Top with optional parmesan cheese just before serving! This dish goes very well with candied carrots as a side dish. Mmm good!! This is one meal I never have left over of! Sometimes I wish I did just so I wouldn't have to cook!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
• Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
• Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
• Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

Steps:

• Wash chicken cutlets and pat dry with paper towels.
• Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
• Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
• Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
• When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
• Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
• When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
• When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
• Clean 4 large russet potatoes.
• Slice potatoes into 16 slices each.
• Place potatoes slices into large bowl and coat with the olive oil.
• Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
• Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
• Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.