solsarin

the complate explain

italian recipes with chicken breast

fateme hasani

fateme hasani

All Posts
italian recipes with chicken breast

Italian recipes with Chicken Breast

Hello and welcome back to our site solsarin. Today we are going to talk about “Italian recipes with Chicken Breast”  for food lovers. Please follow us and comment your idea.

Italian Chicken Breasts

A Mediterranean-inspired rub flavors these baked Italian Chicken Breasts. Roasted garlic and cherry tomatoes compliment this easy sheet pan dish.

The aroma of this dish baking in the oven will have everyone running to the table.  And you will have spent maybe 15 minutes getting it ready.

This is one of those recipes that comes together in minutes, looks impressive, and tastes fabulous!

 

italian recipes with chicken breast
italian recipes with chicken breast

WHAT SEASONINGS DO I USE FOR ITALIAN CHICKEN?

You could use a pre-made Italian seasoning, but like I’ve mentioned before, I like the ability to control the amount of each of the spices that goes into my seasonings. It also means that I don’t have a spice blend that I may only use a couple of times a year in my pantry.

For these Italian chicken breasts, I use dried oregano, rosemary, and thyme along with some garlic powder. And of course, salt and pepper. It’s nice to serve with fresh parsley for some freshness and color, but that’s optional.

INGREDIENTS

    • 4 boneless skinless chicken breasts
    • 2 tsp. dried rosemary
    • 2 tsp. dried oregano
    • 1 tsp. dried thyme
    • 1 tsp. salt
    • 1 tsp. garlic powder
    • ½ tsp. pepper
    • ¼ cup olive oil, divided
  • 1 pint cherry tomatoes
  • 5 cloves garlic, halved
  • ¼ cup shredded Parmesan cheese
  • Fresh parsley, for garnish

INSTRUCTIONS

  1. Preheat oven to 425˚F.
  2. If the thickness of the chicken breasts is very uneven, pound them a bit to even things out (see this post for how to do that), keeping the chicken ¾– to 1-inch thick.
  4. In a small bowl combine the rosemary, oregano, thyme, salt, garlic powder, and pepper.
  5. Rub half of the olive oil on the chicken breasts and season both sides with half of the spice mixture.
  6. Arrange chicken on a rimmed baking sheet lined with parchment paper or a silicone mat.
  7. In a medium-sized mixing bowl, combine the tomatoes, garlic, remaining olive oil, and the remaining spice mix. Stir to combine.
  8. Arrange the tomatoes and garlic around the chicken breasts.
  10. Bake for 20 minutes, or until an instant read thermometer registers 165˚F.
  11. Sprinkle with Parmesan cheese and parsley and serve.

Chicken Penne Casserole

This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint!

Ingredients

  • 1-1/2 cups uncooked penne pasta
  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 3/4 cup chicken broth
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Romano cheese

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.
  2. In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.
  3. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
  4. Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts

1-1/2 cups: 579 calories, 28g fat (12g saturated fat), 128mg cholesterol, 1357mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 47g protein.

Creamy Italian Chicken

Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 envelope Italian salad dressing mix
  • 1/4 cup water
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked pasta or rice
  • Minced fresh oregano, optional
italian recipes with chicken breast
italian recipes with chicken breast

Directions

  1. Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker.
  2. In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Test Kitchen Tips

  • To reduce the caloric value of this recipe, feel free to substitute regular cream cheese for reduced-fat.
  • There’s nothing like fresh pasta. The process may seem intimidating, but it’s actually very easy to do! All you need is a little time. To get a jump on it, make dough 2 to 3 days in advance and store in the refrigerator until you are ready to roll it out.
  • These pasta recipes are what to make for dinner tonight!

Nutrition Facts

1 serving: 473 calories, 29g fat (14g saturated fat), 158mg cholesterol, 1556mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 40g protein.

 

Piccatina al limone (chicken escalopes with lemon)

Ingredients

For the mash

  • 500g floury potatoes, peeled and quartered
  • 100ml milk, boiled
  • 30g butter

For the piccatina

  • 2 very large, or 3 smaller, free-range skinless, boneless chicken breasts (about 500g)
  • 2-3 tbsp plain flour
  • 2 tbsp olive oil
  • 70g butter, softened
  • 250g spinach (or broccoli or romanesco, cut into florets)
  • Extra-virgin olive oil for dressing
  • 1 fresh rosemary sprig or 2 tbsp chopped parsley (either/or but not both)
  • Juice 1 lemon (about 40ml)
  • ½ lemon thinly sliced (optional)

Method

  1. Heat the oven to its lowest setting (ideally about 70°C if your oven goes that low), and put in a serving platter to warm. First, make the mash: put the potatoes in a pan of cold, salted water and bring to the boil. Cook for 20 minutes or until tender, then drain and steam dry in a colander. Push the potato through a ricer (if you have one) or mash well by hand, then stir in the boiled milk and the butter. Season well. Cover and keep warm in a serving dish in the oven while you make the piccatina.
  2. For the piccatina, slice the chicken breasts into 2-4mm thick escalopes (see tip). Heat your widest frying pan over a high heat. Season each piece of chicken with a little salt on both sides, then lightly dust both sides with flour.
  3. When the pan is hot, add the 2 tbsp olive oil and the breast slices in a single layer (you may need to fry them in a few batches). As they start to cook, add 1 tbsp of the 70g butter – this will help brown the chicken faster. Your goal is to get a good amount of golden brown colouring on both sides of each escalope – don’t turn them until the first side is gorgeously browned.
  4. Transfer the cooked escalopes to the platter in the warm oven and fry the next batch, adding a bit more butter as and when you need to, but keeping back at least 30g for the sauce.
  5. While the chicken is cooking, boil the spinach or broccoli in plenty of salted water until tender – this will take 1-3 minutes for spinach, about 6 minutes for broccoli/calabrese and 10-12 minutes for romanesco. Drain well (squeeze or blot the spinach) and drench in extra-virgin olive oil while still hot. Serve at any temperature.
  6. When the last escalopes are done, add them to the rest of the chicken warming in the oven. Return the pan to the heat and add the rosemary (if using) followed by the lemon juice, lemon slices (if using), 120ml water and the remaining butter.
  7. Cook down the mixture to a luscious, creamy sauce – taste for seasoning, adding pepper and maybe a touch more salt. If it gets too thick, add a drop more water.
  8. Remove the cooked chicken from the oven and add it to the sauce. Toss it to coat well, add the parsley (if using), then return the chicken and sauce to the warmed platter. Serve immediately with mash and the greens.

delicious. tips

To make an escalope, lay the fillet skin-side down on a board (the skin side is smooth and shiny) with the thick end to the right (or the left, if you’re left handed). If the false fillet (an attached mini fillet) is there, remove it, along with the sinew. Putting your non-dominant hand flat on the breast to steady it, make a horizontal cut to create 2 thin slices. Cover and chill the false fillets to use in a stir-fry or pasta dish another time.

 

italian recipes with chicken breast
italian recipes with chicken breast

Chicken with baked pearl barley risotto

Ingredients

  • Olive oil
  • 1 leek, sliced
  • 80g savoy cabbage, shredded
  • 50g bacon lardons
  • 2 garlic cloves, crushed
  • 50ml dry white wine
  • 150g pearl barley
  • 375ml chicken stock
  • 4 free-range skin-on chicken thighs
  • 30g watercress
  • 2 tbsp crème fraîche

To serve

  • Chopped fresh parsley
  • Lemon wedges

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat about 1tbsp of olive oil in a lidded ovenproof pan over a medium heat. Fry the leek for 4-5 minutes until soft, then add the cabbage, bacon lardons and garlic. Stir-fry for 3-4 minutes.
  2. Turn up the heat, add the wine and bubble for 1 minute. Stir in the pearl barley, then add the chicken stock, season and cover with the lid. Put in the oven and set the timer for 45 minutes.
  3. Season the chicken thighs. Heat a glug of olive oil in a pan, then fry skin-side down for 5-6 minutes until golden. When the risotto has been in for 15 minutes, add the chicken on top, skin-side up, then replace the lid and return to the oven.
  4. When 5 minutes remain on the timer, remove the chicken, put on a plate and keep warm.
  5. Stir the watercress and crème fraîche into the risotto, then cook uncovered to finish. Scatter with chopped fresh parsley and serve with the chicken and lemon wedges.

delicious tips

Add 2 tbsp grated parmesan to the risotto when you stir in the crème fraîche for a richer, even creamier finish.

 

 

 

Random Posts
fateme hasani

fateme hasani

All Posts
fateme hasani

fateme hasani

All Posts

related posts

Load More
No more posts to show
brown butter chocolate chip cookies x read more about