5 Ingredient Pepperoncini Chicken Recipes

Steps:

• cut up and skin chickens.
• pour juice from the pepperocini's in a fry pan.
• slice open 1/2 of the pepperocini's and lay in pan
• lay chicken on top
• cook on top of stove covered for 40 minutes approximately or until meat starts to pull back from the legs.
• place the chicken, pepperocini's, and juice in bottom of broiler pan.
• sprinkle with paprika.
• lay remaining whole pepperocini's over the top.
• broil on high for 3 to 5 minutes or til brown.
• pepperocini's will plump.

Steps:

• Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.
• Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.
• Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes.

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
• Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
• Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
• Serve immediately with a side salad or over pasta, with marinara spooned over the top.

Steps:

• Heat oven to 450° degrees. Wash chicken and pat it dry. In a small bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece. In a roasting pan or shallow casserole dish, add oil and place in oven to heat. Add the chicken pieces, skin side down. Sprinkle the remaining seasoning over the top of the pieces. Cook until the chicken pieces are golden (about 15 minutes). Turn chicken over and add green pepper and pepperoncini. Cook until chicken is done and green pepper strips are soft. (Chicken tastes better when it is very golden, be careful not to dry it out though.) Remove pan from oven and squeeze fresh lemon halves over chicken. Transfer chicken, peppers, and pepperoncini into large serving dish. Pour juice from pan over the top.

Steps:

• Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
• Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
• Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
• Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Steps:

• Season chicken with salt and pepper and let sit a few minutes Heat butter and olive oil in a large frying pan on med/low heat. Add garlic and saute just until garlic softens, do not brown.
• Add chicken and saute until lightly browned.
• Add mushrooms and saute about 3 minutes Add all other ingredients except wine and saute about 3 or 4 minutes.
• Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub oregano and basil over chicken breasts.
• Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
• Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
• Bake in the preheated oven until cheese is melted, about 10 minutes.