Italian Style Chicken Recipes

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Steps:

• Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
• In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

Steps:

• Reserve 2 Tbsp. dressing; brush chicken with remaining dressing.
• Heat reserved dressing in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet. Add vegetables and 2 Tbsp. gravy to skillet; mix well.
• Return chicken to skillet; cover. Simmer on medium-low heat 6 to 7 min., or until chicken is done (165ºF). Meanwhile, heat remaining gravy in saucepan on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
• Serve rice pilaf topped with vegetable mixture, chicken and gravy.

Steps:

• Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated.
• Heat oil in a large skillet and brown chicken pieces on both sides.
• Remove from skillet and add onion, garlic and bell pepper to the skillet.
• Saute until the onion is golden, even a little browned.
• Return the chicken to the skillet and add the tomatoes, oregano and red wine.
• Cover and simmer for 30 minutes over medium low heat, or until sauce thickens.
• Add mushrooms, salt and pepper to taste.
• Simmer for 10 more minutes (can simmer longer if you have the time and want a thicker sauce).
• Serve over spaghetti or bucatini.

Steps:

• Heat oil to 350 degrees.
• A deep-fat fryer is best for cooking wings.
• Cut wings at each joint, discard tips.
• Drummettes are ready to cook as is.
• Place chicken pieces in hot oil making sure that each piece is fully immersed in the oil.
• Cook for 10 min.
• Remove from hot oil, drain, and pat dry.
• To make sauce combine olive oil, garlic, oregano, parsley, cheese, salt, pepper,& vinegar.
• Stir well.
• Heat oven to broil.
• Coat each chicken piece with sauce and broil each side for 4 minutes.
• Serve with dip and celery stickes.

Steps:

• Prick sausages and brown them in the olive oil in a large skillet. Add the chicken pieces and saute them until lightly browned. Add the onion and mushrooms and saute 10 minutes, stirring often.
• Drain off surplus fat. Add all remaining ingredients, cover and simmer 15 minutes. Uncover and cook 5 to 10 minutes, or until the sauce is reduced by half. Serve with pasta.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
• Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.