VERY RITZY ITALIAN CHICKEN
Steps:
- Preheat oven to 350°F. Dip chicken breasts in eggs, then in bread crumbs. Coat the chicken with the bread crumbs.
- In large skillet, heat oil until moderately hot. Place chicken in fry pan and brown lightly on both sides. Remove from pan and place in baking dish. Top each breast with sliced mozzarella cheese.
- In saucepan, mix together half-and-half, parmesan cheese, parsley, salt and pepper. Cook until mixture is hot and has thickened. Pour over chicken.
- Bake for 25 minutes or until cheese is melted and light golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ITALIAN RICE WITH CHICKEN
This one-pan dish is simple, but really looks the business when you're trying to impress
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
- Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.
Nutrition Facts : Calories 620 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.5 milligram of sodium
RITZY CHICKEN
I love this recipe because it's the ultimate comfort food. It's easy and can be made ahead and kept in the fridge until later.
Provided by Dontwannashare
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in casserole dish.
- Spread soup over chicken.
- Sprinkle crackers over soup.
- Pour butter over crackers.
- Bake 350 for 45 minutes.
RITZY CHEDDAR CHICKEN BREASTS
They're as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they're quickly baked in a hot oven. Serve with something fresh - a big green salad, perhaps - to balance the wonderful richness of this nostalgic number.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
- In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
- In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
- Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.
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20 BEST ITALIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (14)Published Jan 28, 2022Category Chicken, Recipe Roundup
- Chicken Parmesan Meatballs. Since chicken parmesan is one of my favorite meals ever, I was super excited to try this dish. I love that the meatballs are breaded, giving them a wonderful golden crunch.
- Chicken Piccata (Easy Recipe) Chicken piccata is a lovely light dish with hints of lemon and wine, along with salty capers for excellent balance. You’ll start by cooking the chicken in butter, then use the leftover juices to make the sauce.
- Creamy Italian Chicken & Pasta Skillet. Believe it or not, the base for this creamy pasta sauce is Kraft Zesty Italian Dressing. I’ve used it to marinate chicken and fish before, but never like this!
- Creamy Garlic Parmesan Chicken. This 20-minute chicken dish needs just a handful of pantry basics. Be sure to have the cream at room temperature, so it doesn’t curdle on the heat, and don’t be afraid to add extra garlic.
- Italian Chicken Strips. Chicken strips aren’t exactly an Italian delicacy, but they’re a favorite in almost every household, so I had to include them on this list.
- Chicken Cacciatore. If you need an easy one-pot meal to impress your family and friends, this is it. It’s vibrant, full of fresh veggies, and packed with juicy chicken thighs.
- Creamy Lemon Chicken Pasta. Creamy lemon pasta in under 30 minutes? Sign me up! Unlike the garlic and parmesan dish above, the sauce for this is much more flavorful.
- Chicken and Red Pepper Pasta. Marinara is a terrific sauce that’s smooth, tangy, scrumptious, and great on everything from pizza and pasta to chicken and mozzarella sticks.
- Sheet Pan Italian Chicken with Potatoes and Peppers. Nothing beats juicy chicken with comforting potatoes and colorful peppers. Not only does it look fantastic and taste terrific, but it’s super affordable to boot.
- Clinton Kelly’s Chicken Thigh Osso Bucco. Osso Bucco is typically made with veal shanks, which are neither cheap nor readily available. Luckily, the braising liquid of white wine, chicken stock, rosemary, and thyme works even better with chicken.
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