Naples Valley Chicken Recipes

Steps:

• Wash chicken and pat dry.
• In small bowl, cmbine the flour, oregano, garlic, paprika, salt and pepper. Dust chicken with all the mixture (this will help thicken sauce).
• In large skillet heat the oil and brown the chicken.
• Arrange chicken in 9 x 13 baking dish. Sprinkle with the onions and mushrooms.
• In separate bowl mix together the wine, sour cream, tomato paste, and salt and pepper to taste. Pour over the chicken.
• Bake, covered, at 350 degrees for 30 to 35 minutes or until chicken is done. Remove cover last 5 minutes of cooking time.
• Tips: If desired, the top of casserole can be sprinkled with 1/2 cup grated Gruyere cheese 10 minutes before end of cooking time.

Steps:

• Fry chicken breasts gently in butter on both sides.
• Place them in a flat dish and cover with a slice of ham.
• Fry onion in butter and place on top of chicken and ham.
• Then sprinkle thickly with grated cheese.
• Pour tomato purée into the pan with the chicken juices, fold in cream and season to taste.
• Heat and pour over chicken.
• Place in moderate oven 350°F/ 180°C/ Gas Mark 4 for 30 minutes.
• Serve with brown rice.

Steps:

• Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
• FILLING:.
• Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
• TOPPING:.
• In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
• Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

Steps:

• Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
• Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
• In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
• Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
• Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
• Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
• To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.