Chicken Fantastico Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings., In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm., Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.

Steps:

• Mix all ingrediants but chicken and rice till well blended.
• Mix in cubed chicken and place in a casserole dish.
• Bake at 350 for 45 minutes to 1 hour (till chicken is done).
• serve over rice.

Steps:

• 1. Heat oil in large pan medium high add garlic, onion, fresh ground pepper toss lightly. Add chicken and cook until white on all sides. Add vegetables, herbs, wine and spices, cook covered until vegetables are slightly tender but not cooked throughout.
• 2. Boil water with olive oil and a pinch of salt, add pasta and cook until al dente, slightly tender but not soft. Drain pasta. Do not rinse.
• 3. In a small sauce pan melt butter, add cream cheese and whisk until blended, add milk, parmesan cheese and spices and blend well, cook uncovered on low stirring occasionally until well blended and thick and bubbly.
• 4. Spray a large cassarole dish with non-stick spray, toss pasta with chicken/vegi mixture and lightly mix sauce through. Top with 2 cups of Itallian Blend Cheese. Bake at 350 degreese for about 30 minutes or until cheese is melted on top and bubbly throughout. Let cool for 5 min and enjoy!

Steps:

• Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
• While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.

Steps:

• Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
• Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.