Classic Italian Chicken Recipes

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CLASSIC CHICKEN PARMESAN

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11



Classic Chicken Parmesan image

Steps:

  • Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart flameproof baking dish. Preheat the broiler. Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 830, Fat 56 grams, SaturatedFat 26 grams, Cholesterol 307 milligrams, Sodium 1428 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 53 grams

2 skinless, boneless chicken breasts (about 10 ounces each)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 15-ounce can tomato puree
1/2 cup plus 2 tablespoons grated parmesan cheese
1/4 cup finely chopped fresh basil
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
1 1/4 cups grated mozzarella cheese (about 6 ounces)

CLASSIC ITALIAN TURKEY MEATBALLS

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 24



Classic Italian Turkey Meatballs image

Steps:

  • Preheat the oven to 400 degrees F.
  • For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
  • Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
  • For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
  • Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
  • Serve with grated Parmesan alongside.

1 cup plain breadcrumbs
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon ketchup, optional
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling
1/4 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
1/2 teaspoon freshly ground black pepper, plus more to season
3/4 cup chopped fresh basil
2 teaspoons finely ground fennel seeds
2 teaspoons dried oregano
Two 28-ounce cans crushed tomatoes
1/2 cup low-sodium chicken broth, optional

ITALIAN CHICKEN

Make and share this Italian Chicken recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Italian Chicken image

Steps:

  • In shallow pie plate, combine first 5 ingredients.
  • Dip chicken in melted margarine, then in the seasoning mix in the pie plate.
  • Place in a greased baking dish.
  • Drizzle remaining melted margarine& seasoning mix over chicken.
  • Bake at 425 degrees for 15- 20 minutes or until done.

Nutrition Facts : Calories 270.4, Fat 15.2, SaturatedFat 4.6, Cholesterol 86.5, Sodium 428.9, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 30.2

1/2 cup grated parmesan cheese
2 tablespoons dried oregano
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 tablespoons melted margarine
4 boneless skinless chicken breast halves

CLASSIC ITALIAN CHICKEN SALAD

This Classic Italian Chicken Salad looks like restaurant fare, but it takes just 15 minutes to toss together.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 6



Classic Italian Chicken Salad image

Steps:

  • Toss salad greens with chicken breast strips, tomatoes and onions in large salad bowl.
  • Add dressing; mix lightly. Top with cheese.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g

1 pkg. (10 oz.) torn mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
2 tomatoes, chopped
1/2 cup thin red onion slices
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

CLASSIC ITALIAN CHICKEN SALAD

Make and share this Classic Italian Chicken Salad recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Classic Italian Chicken Salad image

Steps:

  • Toss salad greens with chicken breast strips, tomatoes and onions in a large salad bowl.
  • Add dressing and mix lightly.
  • Top with cheese.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 139.1, Fat 5.4, SaturatedFat 1.7, Cholesterol 43.5, Sodium 540.5, Carbohydrate 6.1, Fiber 1, Sugar 3.9, Protein 16.5

1 (10 ounce) bag mixed salad greens (Should be about 8 cups)
1 (6 ounce) package grilled chicken breast strips
2 medium fresh tomatoes, washed and chopped
1/2 cup thin red onion, slices
1/2 cup reduced-fat Italian salad dressing
1/4 cup 100% grated parmesan cheese

CLASSIC CHICKEN PARMIGIANA

Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 14



Classic chicken parmigiana image

Steps:

  • Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
  • Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
  • To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
  • Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.

Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

2 large chicken breasts
50g plain flour
1 egg, beaten
75g fresh breadcrumbs
15g parmesan, finely grated, plus extra to serve
4 tbsp sunflower oil
125g ball mozzarella, cut into 4 slices
300g spaghetti
2 tbsp olive oil
4 garlic cloves, finely sliced
pinch of caster sugar
splash of red wine vinegar
2 x 400g cans chopped tomatoes or passata
1 tsp dried oregano

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