ITALIAN FRIED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
- Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
- Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.
Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 161 milligrams, Sodium 178 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 59 grams
ITALIAN CRUSTED CHICKEN
I've had this recipe for years and it's one my family's favorites. Quick, easy but good enough for company. It is a very versitle recipe in that you can add any additional spices or seasonings to your own taste. I have tried to substitute olive oil for all of the butter, but it doesn't work for our tastes. I add a little olive oil to the butter because we do like the richness it gives yet not too overpowering. I use StoveTop stuffing mix and the parmesan cheese in the can. Also great for pork chops.
Provided by TransplantedHusker
Categories Chicken
Time 40m
Yield 6 pieces, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Lightly spray baking pan with no-stick spray and set aside.
- Crush seasoned stuffing mix (I use StoveTop, any flavor) and place in shallow bowl or pie plate.
- Add the crushed corn flakes and parmesan cheese to dry stuffing mix and stir well. Set aside.
- Melt butter with olive oil in another shallow container or bowl.
- Add Italian dressing packet contents to butter/oil, mix well.
- Dip chicken pieces, one at a time, in butter mixture and then dredge is stuffing mix combination. Place in baking pan.
- Bake for 25 - 30 minutes or until juices run clear.
ITALIAN ROAST CHICKEN WITH POTATOES
Provided by Food Network
Categories main-dish
Time 2h11m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Wash the capon (actually a castrated male chicken) under cold running water, and soak for 1 hour in a pan of cold water in which 1/4 cup kosher salt has been dissolved. Drain and rinse again, using paper toweling to dry the bird inside and out.
- Season the capon inside and out with a generous amount of salt and pepper. Put half the rosemary and thyme and all of the chopped garlic inside the cavity of the capon, along with some of the onion, carrot and celery. Tie the legs of the capon together to aid in even roasting and place, breast side down in a roasting pan. Rub the remaining herbs on the outside of the capon, drizzle all the olive oil over the capon, scattering the rest of the vegetables (except the potatoes) in the pan along with the capon. Place the roasting pan into the oven and roast the capon for 20 minutes on its breast, before turning onto its back for an additional 20 minutes. When the capon has roasted for 20 minutes on its back, add the potatoes and continue roasting for an additional hour or until the bird is thoroughly cooked (a meat thermometer registers 165 degrees F at the leg joint). Adjust seasoning with salt and pepper and remove from the oven, allowing the capon to rest for 15 minutes before serving.
ITALIAN BAKED CHICKEN
For a casual get-together, this saucy herbed chicken is a terrific choice. Serve it over angel hair pasta for a delicious dinner that's special enough for company. -Marcello Basco, Deerfield Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in 2 tablespoons oil on each side. Transfer to a greased 11x7-in. baking dish. , In the same skillet, saute garlic in remaining oil for 1 minute. Stir in the broth, tomato puree, basil and oregano. Bring to a boil. Pour mixture over chicken., Cover and bake at 400° for 25-30 minutes or until a thermometer reads 170°. , Remove chicken and set aside. Pour sauce into a small bowl and keep warm. Return chicken to the pan; top with mozzarella and tomato. Sprinkle with Parmesan cheese. , Bake, uncovered, for 6-8 minutes or until cheese is melted. Arrange pasta on a large serving platter; top with chicken. Pour sauce over chicken and sprinkle with parsley.
Nutrition Facts : Calories 477 calories, Fat 23g fat (7g saturated fat), Cholesterol 125mg cholesterol, Sodium 1124mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
CREAMY ITALIAN CHICKEN
An easy and delicious slow cooker recipe! Serve over linguine.
Provided by LaurQuist
Categories World Cuisine Recipes European Italian
Time 4h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
- With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 11.8 g, Cholesterol 107.2 mg, Fat 25.9 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 13.9 g, Sodium 1965.2 mg, Sugar 5.4 g
ITALIAN-RUBBED CHICKEN
A zesty way to prepare chicken on the stove. I came up with it when my oven stopped working and had to prepare everything on the stove top. I typically use the Kraft Zesty Italian dressing and have only used chicken legs and thighs. You can use other parts of the chicken, but cooking times may vary.
Provided by Stargirl73
Categories Chicken Thigh & Leg
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Place the chicken in a bowl and add the dressing.
- Let marinate for at least 30 minutes (1-2 hours is best) in the fridge. Shake it or mix it occasionally.
- Turn the stove on to medium heat and place the chicken in to a frying pan and cover for 10 minutes and save the leftover dressing.
- Turn over after 10 minutes and cover and cook for another 10 minutes. (if it seems to be burning turn down the heat).
- Uncover and add the leftover dressing, turning each piece to coat it.
- Continue to cook for about another 10-15 minutes turning occasionally. The dressing will become dark golden color.
- Enjoy!
Nutrition Facts : Calories 624.6, Fat 45.7, SaturatedFat 11.4, Cholesterol 217.6, Sodium 602.1, Carbohydrate 4.1, Sugar 3.3, Protein 46.7
BEST ITALIAN CHICKEN
A friend gave me this easy, low-fat chicken recipe years ago, and I've tweaked the spices to my family's tastes. I'm requested to make it at least twice a month. -Judi Guizado, Rancho Cucamonga, California
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285 calories, Fat 5g fat (2g saturated fat), Cholesterol 125mg cholesterol, Sodium 627mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 47g protein.
SIMPLE ITALIAN CHICKEN
Feel free to do what I did when I first came upon this recipe...play with the herb ingredients until they suit your family's taste.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
ITALIAN-STYLE ROASTED CHICKEN BREASTS
A delicious version of chicken breast, roasted in a blend of Italian seasonings and very easy to make.
Provided by supernerd1111
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
- Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
- Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
- While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.
Nutrition Facts : Calories 584.8 calories, Carbohydrate 58.9 g, Cholesterol 67.1 mg, Fat 22.1 g, Fiber 3 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 646.2 mg, Sugar 3.1 g
TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
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
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
EXTRA-CRISPY ITALIAN CHICKEN
A cousin shared this recipe with me several years ago. Since then, I've made it too many times to count! I especially like to serve this chicken to guests because it's very attractive.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine pancake mix and one envelope salad dressing mix. In another shallow bowl, combine the second envelope of salad dressing mix, egg and club soda. Dip chicken pieces in egg mixture, then coat with seasoned pancake mix. Place chicken pieces on a rack; let stand for 5 minutes. , In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 6 minutes or until golden brown. Place on an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 350° for 30 minutes or until juices run clear.
Nutrition Facts :
CHICKEN ITALIANO
Simple ingredients create a memorable weeknight meal.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions; drain.
- Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
- Add chicken.
- Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
- Melt remaining 1 Saute Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
- Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 688.6 calories, Carbohydrate 89.7 g, Cholesterol 93.3 mg, Fat 20.2 g, Fiber 5.3 g, Protein 40 g, SaturatedFat 8.9 g, Sodium 545.6 mg, Sugar 7.1 g
ITALIAN CHICKEN IN A SKILLET
Make and share this Italian Chicken in a Skillet recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into bite sized pieces.
- In lg skillet, brown chicken in oil.
- Add onion and peppers, cook for 5 minutes.
- Add broth, tomatoes, and spices.
- Cook 2 minutes.
- Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.
Nutrition Facts : Calories 263.3, Fat 4.6, SaturatedFat 0.9, Cholesterol 48.4, Sodium 716.9, Carbohydrate 31.8, Fiber 3.2, Sugar 5.5, Protein 23.1
MEDITERRANEAN CRUSTED CHICKEN
Skinless chicken thighs crusted with a mixture of saltine cracker crumbs, Parmesan cheese, fresh basil and garlic powder make this a delicious entree you will be proud to serve to family and friends. Found on Allrecipes.
Provided by Marie
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- In a medium bowl, combine the egg and cream and beat well.
- In a pie plate or flat bowl, combine cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
- Rinse chicken and pat dry.
- Dip each piece into the egg mixture and then dredge in the crumb mixture.
- Heat olive oil in a large skillet over medium-high heat and fry chicken for 5 minutes per side or until crusty and golden brown.
- Place chicken in a 9x13 baking pan and cover with foil.
- Bake covered for 15 minutes, then remove foil and bake for 15 more minutes or until juices of chicken run clear.
Nutrition Facts : Calories 619.6, Fat 38.4, SaturatedFat 12.8, Cholesterol 287.5, Sodium 508.1, Carbohydrate 15.2, Fiber 0.8, Sugar 0.8, Protein 51.2
ITALIAN BREADED CHICKEN BREASTS
A basic lightly breaded seasoned and sautéed chicken breast that can be served as is with rice and a vegetable, or topped with tomato sauce and mozzarella and briefly baked for chicken parmesan, or put in Italian bread, with or without cheese, with tomato sauce, pesto or mayo, and enjoyed as a sandwich.
Provided by kathiejacgmail.com
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
- Mix breadcrumbs in flat bowl with cheese and parsley.
- Mix flour in another flat bowl with salt, pepper and garlic powder.
- Beat egg and water in another flat bowl.
- Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
- Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.
Nutrition Facts : Calories 418.1, Fat 15.5, SaturatedFat 4.2, Cholesterol 133.1, Sodium 481.7, Carbohydrate 32.1, Fiber 1.7, Sugar 1.9, Protein 35.3
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