TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
ITALIAN BAKED CHICKEN AND PASTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 432 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 49 milligrams, Sodium 674 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 21 grams, Sugar 6 grams
ITALIAN BAKED CHICKEN
This recipe is great for those of us who suffer from 'picky kid syndrome.' You can slice the chicken into strips for even more dinner time fun. Serve with scalloped potatoes and green beans for a wholesome meal. Enjoy!
Provided by Amy Valiante
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
- In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
- Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.7 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 2.1 g, Protein 35.6 g, SaturatedFat 3.2 g, Sodium 387.6 mg, Sugar 0.8 g
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
BAKED ITALIAN CHICKEN THIGHS
These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve over pasta or rice or alongside roasted potatoes for a tasty weeknight meal. I like to shred my own cheese, as I find it melts better, but feel free to use pre-shredded to save time.
Provided by France C
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
- Season chicken thighs on both sides with garlic powder and salt.
- Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.
- Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 378 calories, Carbohydrate 14.4 g, Cholesterol 90.5 mg, Fat 22.5 g, Fiber 2.6 g, Protein 28 g, SaturatedFat 7.4 g, Sodium 768.6 mg, Sugar 8.8 g
EASY ITALIAN CHICKEN II
Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!
Provided by MARIONROWE
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 2
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.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 7.7 g, Cholesterol 68.4 mg, Fat 22.4 g, Protein 27.5 g, SaturatedFat 3.7 g, Sodium 1296.1 mg, Sugar 6.1 g
ITALIAN BAKED CHICKEN THIGHS
These chicken thighs with added veggies and dry Italian salad dressing served with crusty bread make a complete meal. Serve over pasta, rice, egg noodles, or potatoes.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a skillet and cook onion until soft and translucent, about 5 minutes. Remove from skillet and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Neufchatel cheese, chicken broth, pesto, dry Italian salad dressing, garlic powder, black pepper, Italian seasoning, and red pepper flakes in a bowl and beat using an electric mixer until well combined. Stir in spinach and sauteed onions. Gently fold in tomatoes and basil. Transfer mixture into a casserole dish.
- Season chicken with salt and pepper and place on top of spinach mixture in the dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from casserole dish, top with mozzarella cheese, and microwave until cheese is melted, about 1 minute. Serve chicken topped with spinach mixture.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 15.2 g, Cholesterol 109.6 mg, Fat 24.8 g, Fiber 1.8 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 907 mg, Sugar 3.7 g
SIMPLE ITALIAN BAKED CHICKEN
I made this last night, "winging it" with stuff on hand. My husband said it was perfect and to make it again without changing a single thing. (I'm kind of known for inconsistent results due to making small changes that turn out badly). So to make sure I CAN make this again, I'm posting it. Hope you like it, too. It's super simple.
Provided by Meredith K.
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Liberally salt and pepper BOTH sides of the chicken breast halves.
- Arrange chicken pieces in a glass baking dish just big enough to hold them without the pieces touching each other or the sides of the dish.
- In a microwave-safe measuring cup or bowl, heat butter and V-8 just enough for the butter to melt. (About 20 seconds on high).
- Stir in garlic powder, basil and oregano, crushing the dried herbs with your fingers as you add them to release more flavor.
- Pour butter-juice-herb mixture over the chicken, turning the chicken as necessary for complete coverage.
- Bake, uncovered, for 25 minutes.
- If using the mozzarella, sprinkle it evenly over the chicken AFTER removing from the oven.
- Tent loosely with foil to melt the cheese and keep warm until serving.
ITALIAN BAKED CHICKEN
For a casual get-together, this saucy herbed chicken is a terrific choice. Serve it over angel hair pasta for a delicious dinner that's special enough for company. -Marcello Basco, Deerfield Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in 2 tablespoons oil on each side. Transfer to a greased 11x7-in. baking dish. , In the same skillet, saute garlic in remaining oil for 1 minute. Stir in the broth, tomato puree, basil and oregano. Bring to a boil. Pour mixture over chicken., Cover and bake at 400° for 25-30 minutes or until a thermometer reads 170°. , Remove chicken and set aside. Pour sauce into a small bowl and keep warm. Return chicken to the pan; top with mozzarella and tomato. Sprinkle with Parmesan cheese. , Bake, uncovered, for 6-8 minutes or until cheese is melted. Arrange pasta on a large serving platter; top with chicken. Pour sauce over chicken and sprinkle with parsley.
Nutrition Facts : Calories 477 calories, Fat 23g fat (7g saturated fat), Cholesterol 125mg cholesterol, Sodium 1124mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
BAKED ITALIAN CHICKEN
This recipe is a variation on one calling for pork chops. I like this delicious main dish because it doesn't dirty a pile of pots and pans.-Jim Cosgrove, Burlington, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken. Brush oil onto a foil-lined 13x9-in. baking pan; place chicken in pan. Bake, uncovered, at 400° for 20 minutes. , Meanwhile, for sauce, melt butter in a saucepan; stir in flour until smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes. Add seasonings. Pour over chicken. Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan. Bake 15 minutes longer or until the cheese is lightly browned.
Nutrition Facts :
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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- In a small bowl, mix together the garlic powder, onion powder, salt, pepper, Italian seasoning, poultry seasoning, and paprika.
- Arrange the chicken on the baking sheet. Pat dry with paper towels and trim off any excess skin/fat. Drizzle the oil evenly over the chicken and rub in on all sides. Sprinkle the seasoning evenly over the chicken and rub in on all sides.
- Bake the chicken, skin side up, for 40-45 minutes, until done. Chicken should reach an internal temperature of 165°F and/or have no more pink inside. Optional: You can turn on the broiler and broil the chicken for a few minutes to get the skin even crispier, if desired.
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- Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic. Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
- In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt. Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
- While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
- When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats. Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
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