CHICKEN MARBELLA, UPDATED
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Preheat the oven to 350 degrees F.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
CHICKEN ZINGARELLA
This recipe is from my Mom. It is sweet and savory. It is also fairly quick to prepare. Serve over spaghetti or linguine.
Provided by quotFoodThe Way To
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms, onions, and garlic in olive oil until onions are translucent and mushrooms golden brown.
- Add chicken and cook until no longer pink.
- Add jar sauce, wine and brown sugar; simer 15 minutes on medium-low heat.
- Drain roasted peppers of oil and slice into strips; add to sauce and simmer 5 minutes more.
- Serve immediately over pasta of your choice.
Nutrition Facts : Calories 324.1, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1455.8, Carbohydrate 14.6, Fiber 1.8, Sugar 8.1, Protein 32.4
QUICK CHICKEN ZINGARELLA
A slightly sweet sauce that is quick to make!
Provided by Allrecipes Member
Categories Chicken Pasta
Yield 8
Number Of Ingredients 10
Steps:
- In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender. Add chicken, and cook until no longer pink. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes. Add drained and sliced roasted red peppers, and simmer 5 minutes more.
- Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 62.3 g, Cholesterol 35.6 mg, Fat 11.8 g, Fiber 7.1 g, Protein 21.1 g, SaturatedFat 2.2 g, Sodium 697.5 mg, Sugar 12.7 g
QUICK CHICKEN ZINGARELLA
A slightly sweet sauce that is quick to make!
Provided by Star Pooley
Categories Chicken Pasta
Yield 8
Number Of Ingredients 10
Steps:
- In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender. Add chicken, and cook until no longer pink. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes. Add drained and sliced roasted red peppers, and simmer 5 minutes more.
- Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 62.3 g, Cholesterol 35.6 mg, Fat 11.8 g, Fiber 7.1 g, Protein 21.1 g, SaturatedFat 2.2 g, Sodium 697.5 mg, Sugar 12.7 g
CHICKEN QUESADILLAS
These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken
Provided by Sara Buenfeld
Time 16m
Number Of Ingredients 8
Steps:
- Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
- Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium
CHICKEN MIRABELLA
This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade.
Provided by Recipe Reader
Categories Chicken Breast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- In a resealable bag, combine garlic, prunes, olives, capers, olive oil, vinegar, wine, bay leaf, oregano, salt and pepper.
- Mix well, and add chicken breasts.
- Seal and refrigerate overnight.
- Preheat oven to 350 degrees.
- Pour contents of bag into baking dish and top with the brown sugar.
- Bake, spooning the broth over the chicken several times for 30 minutes, until chicken is cooked through.
Nutrition Facts : Calories 276.1, Fat 8.5, SaturatedFat 1.4, Cholesterol 75.5, Sodium 310.2, Carbohydrate 22.6, Fiber 1.8, Sugar 16.3, Protein 25.8
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