ROAST CHICKEN & PEA RISOTTO
Make something special from your leftover roast chicken with this rich, creamy recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
Nutrition Facts : Calories 641 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 0.85 milligram of sodium
ROAST CHICKEN THIGHS WITH PEAS AND MINT
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Provided by Aaron Crowder
Categories Bon Appétit Dinner Chicken Spring Leek Garlic Lemon White Wine Wine Pea Mint Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.
- Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate.
- Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15-20 minutes. Transfer chicken to a plate.
- If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.
CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE
This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.
Provided by TIFFUHNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
- Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
- Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g
CHICKEN AND PEAS WITH PASTA
This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.
Nutrition Facts :
CHICKEN WITH PEAS, PARMESAN AND PROSCIUTTO
Steps:
- Season chicken, if desired, with salt and ground black pepper.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.
- Cost per recipe*: $11.60.
- Cost per serving*: $2.90.
- *Based on average retail prices at national supermarkets.
PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
- Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
- Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
- Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
- Remove the chicken from the oven and let sit for 5 minutes before serving.
STEAMED CHICKEN WITH ROASTED PEPPERS AND PROSCIUTTO
Served with a green salad, this flavorful chicken dish makes a quick and easy supper.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl, and cover immediately with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut each pepper in half. Set the four halves aside.
- Meanwhile, preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Place each chicken breast between two layers of waxed paper, and pound with a meat pounder until 3/8 inch thick. Lay each breast, smooth side down, on a work surface, and season with half the salt and pepper. Divide the prosciutto, and place over each breast. Place a roasted pepper half on top of the prosciutto, and top each with sliced mozzarella. Roll up each breast, and place seam side down, on one half of each parchment heart near the crease. Brush with butter, and season with remaining salt and pepper. Fold the other half of the parchment over the chicken. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
- Place the packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake for 30 minutes or until fully puffed. Remove from the oven, and open the packet carefully. Transfer the breasts to a plate, and then spoon the cooking liquid over.
Nutrition Facts : Calories 255 g, Cholesterol 91 g, Fat 10 g, Fiber 1 g, Protein 37 g, Sodium 1082 g
PENNE RIGATE WITH PROSCIUTTO, PEAS, AND CHERRY TOMATOES IN CREAM
A quick yet delicious dish of pasta mixed with peas and cherry tomato halves in a simple cheese and cream sauce!
Provided by LikesItHot
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pre-cook your pasta, when strained add a splash of olive oil and mix it well to prevent sticking. Cover it and put it aside.
- In a large pan heat the oil over medium heat.
- When oil is heated, add the oregano and garlic, then add the onions and cook them until almost brown.
- Add the prosciutto, peas and tomatoes. Cook, stirring often, until the vegetables are cooked, about 10 to 15 minutes.
- Remove the contents of the pan to a large bowl. Return the empty pan to the heat.
- Add the milk and margarine to the pan, when it starts to simmer, add the flour and parmesan. Then, still over the heat, using a wire wisk, mix the ingredients uniformly.
- Remove from heat, and immediately pour the sauce and the vegetables over the pasta. Mix well then serve.
Nutrition Facts : Calories 691.9, Fat 25.1, SaturatedFat 5.7, Cholesterol 14.9, Sodium 290.2, Carbohydrate 92, Fiber 10.4, Sugar 19.3, Protein 25.7
CHICKEN WITH PROSCIUTTO
This is a great week night meal- quick, easy , AND my kids adored it. I got the original idea from a recipe in a Williams-Sonama Catalog. I think the addition of a couple of tablespoons of chopped Kalamata olives would make a nice variation.
Provided by ktdid
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breasts to approximately 1/2 inch thick.
- Sprinkle with chopped sage, then salt and pepper to taste.
- Dredge lightly in flour and set aside.
- Heat olive oil in large saute pan over medium high heat.
- Add chicken in single layer (do in batches if your pan is too small) and saute until lightly browned on bottom (about 3-4 minutes).
- Turn and cook on other side (another 3-4 minutes).
- Remove from pan and keep warm.
- Add broth to pan and deglaze.
- Add prosciutto and balsamic vinegar.
- Bring to a boil.
- Reduce heat.
- Return chicken to pan and simmer, uncovered, until sauce is reduced slightly and chicken is fully cooked (about 5 min).
Nutrition Facts : Calories 239.8, Fat 7.2, SaturatedFat 1.3, Cholesterol 75.5, Sodium 417.9, Carbohydrate 13, Fiber 0.6, Sugar 0.7, Protein 28.6
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