Italianchickenaugratin Recipes

Steps:

• Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste. Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix. Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture. Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.

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 large ovenproof pan, saute onion and garlic in olive oil on medium heat until tender.
• Add chicken pieces and stir occasionally until nearly cooked through.
• Add tomtaoes, beans, chicken broth, and seasonings. Cook, stirring occasionally, until chicken is cooked through.
• Add frozen spinach, cover dish and continue cooking on medium heat until spinach is hot.
• Let simmer for 5 minutes.
• Sprinkle with shredded mozzarella and place under broiler until cheese is melted, bubbly, and lightly browned, about 5 minutes.

Steps:

• Preheat oven to 350°F.
• In Dutch oven over medium heat, warm 1 tablespoon oil.
• Add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes.
• Remove to a plate.
• Add remaining oil and brown chicken about 5 minutes on each side.
• Drain on paper towels and remove excess grease from pan.
• Return chicken, vegetables and remaining ingredients to Dutch oven and mix gently.
• Cover and bake until chicken is no longer pink in center, about 1 hour, stirring once.

Steps:

• Place chicken in a 5-qt. slow cooker. In a small bowl, combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°. , Transfer chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.