ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
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.
NONA'S ITALIAN COUNTRY CHICKEN
I found this recipe in the American Profile and the submitter was Kathryn Novak of Northville, Mich. I made this for dinner last night and it was delicious! The prep time is the soaking of the chicken in the eggs.
Provided by Denise in NH
Categories Chicken Breast
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak chicken breast in beaten eggs overnight.
- Preheat oven to 350°F.
- Coat chicken pieces with breadcrumbs. In a large skillet, melt 1/2 cup butter over medium heat until golden brown. Add half the chicken and cook about 2 minutes per side. Repeat until all chicken is browned, adding 1 to 2 tablespoons additional butter, if needed. Transfer chicken to a 13-by-9 inch baking pan.
- add olive oil and Italian seasoning to pan dripping and heat over medium heat. Add peppers and cook 12 minutes or until richly brown and caramelized, stirring frequently. Sprinkle peppers and mushrooms evenly over chicken. Deglaze the pan with some of the chicken broth and pour over all. Add remaining chicken broth. Top with cheese. Bake, uncovered, 30 minutes. Sprinkle onions evenly over all and bake 15 minutes or until golden.
Nutrition Facts : Calories 721.9, Fat 40.5, SaturatedFat 20.8, Cholesterol 254, Sodium 1573.5, Carbohydrate 38.6, Fiber 3.7, Sugar 5.3, Protein 50
ITALIAN COUNTRY CHICKEN & PEPPERS
Make and share this Italian Country Chicken & Peppers recipe from Food.com.
Provided by Steve P.
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large roasting pan place chicken, sausage and potatoes.
- Bake at 425 for 20 minutes.
- Then stir in the peppers and onions.
- In small bowl combine chicken broth, vinegar and Italian seasoning.
- Pour over meat and vegetables in pan.
- Cover and bake for 40-45 minutes until chicken is done, stirring occasionally.
- Spoon meat and vegetables into serving dish.
- You can either discard broth mixture or use cornstarch to make a gravy.
Nutrition Facts : Calories 830, Fat 37.7, SaturatedFat 12.5, Cholesterol 210, Sodium 1966.9, Carbohydrate 42.5, Fiber 4.8, Sugar 2.9, Protein 76.3
INSTANT POT® ITALIAN CHICKEN
Super easy Instant Pot® Italian chicken recipe. Serve over rice or mashed potatoes.
Provided by THEHOLLANDS
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
- Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 14.5 g, Cholesterol 117 mg, Fat 28.7 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 15.8 g, Sodium 2736.2 mg, Sugar 6.4 g
SIMPLE ITALIAN CHICKEN
Feel free to do what I did when I first came upon this recipe...play with the herb ingredients until they suit your family's taste.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-in. square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear. Serve with brussels sprouts if desired.
Nutrition Facts :
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