Baked Chicken Italiano Food

TENDER ITALIAN BAKED CHICKEN

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.

ITALIAN BAKED CHICKEN

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.

BAKED ITALIAN CHICKEN

Steps:

• Rinse chicken pieces; pat dry.
• Place butter in shallow dish.
• Mix remaining ingredients in shallow dish.
• Dip pieces in butter, then in breadcrumb mixture.
• Place on baking sheet.
• Bake at 350* for 1 hour.

CHICKEN ITALIANO

Steps:

• Heat oven to 375°F.
• Combine parmesan, parsley, oregano, garlic, and pepper.
• Dip chicken in melted butter, then in cheese mixture.
• Put in a shallow baking dish. Drizzle with remaining butter.
• Bake 25 minutes or until tender.

BAKED CHICKEN DINNER

Steps:

• Preheat oven to 425 degrees. Remove giblet bag from chicken's cavity. Season cavity well with salt and pepper. Chop up garlic with salt and herbs. Mash garlic mixture with butter. Slide butter mixture under breast skin of chicken and next to legs. Stuff cavity with onion and whole herbs. Place chicken into roasting pan. Roast for 30 minutes at 425 and then reduce heat to 375. In a large bowl, toss vegetables with olive oil and add to roasting pan. Roast chicken for another 40 minutes. Occasionally baste chicken with pan juices. To check chicken for doneness, prick leg with knife and press to see juices. If the juices run clear, then the chicken is done. Remove from oven and let sit for 15 minutes. Remove roasted vegetables to a side dish and keep warm in oven. Place roasting pan on stove burner over medium heat. Add wine and chicken stock. Stir and rub bottom of pan to scrape up brown bits. Bring to a simmer and season with salt and pepper. Serve hot.

BAKED CHICKEN ITALIANO

Steps:

• Preheat oven to 350F.
• Heat olive oil in large frying pan.
• Dip chicken in salad dressing, then in bread crumbs.
• Brown in oil.
• Transfer to shallow baking dish.
• Spoon marinara sauce over chicken.
• Top with sliced mozzarella, then chopped tomato.
• Sprinkle with herbs and a generous shake of Parmesan cheese.
• Bake for 45 minutes.
• If tomatoes begin to burn, cover loosely with foil.

CHICKEN ITALIANO

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.

CHICKEN ITALIANO

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Dip into eggs, then coat with crumbs. In a large skillet, heat butter and oil. Saute chicken and garlic over medium heat, turning chicken once, for 12-15 minutes or until juices run clear. Remove to a serving platter; keep warm. Add broth and lemon juice to skillet; simmer for 2-3 minutes or until volume is reduced by half. Spoon over chicken.

CHICKEN ITALIANO

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.

CHICKEN PENNE ITALIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
• Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
• Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

SMOTHERED CHICKEN ITALIANO

Steps:

• In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil for 3-4 minutes on each side. , Transfer to an 11x7-in. baking dish coated with cooking spray. Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes. , Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or a thermometer reads 170°.

CHICKEN ITALIANO

Steps:

• Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add chicken to drippings in pan; cook 3 min. on each side or until browned on both sides. Transfer chicken to plate.
• Add carrots, celery and onions to drippings in pan; cook 5 min., stirring frequently. Stir in pasta sauce and dressing. Add chicken and any juices from plate; simmer on medium-low heat 30 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; place on plate. Top with chicken mixture; sprinkle with bacon, basil and cheese.

CHICKEN ITALIANO BAKE

Steps:

• Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix; stir just until stuffing mix is moistened. Set aside.
• Combine chicken, mushrooms and onions in 13x9-inch baking dish; sprinkle with cheese. Top with stuffing mixture.
• Bake 30 to 35 min. or until chicken is cooked through.

BAKED CHICKEN

Steps:

• Preheat oven to 400°F.
• Spray a shallow baking dish with non-stick cooking spray.
• Rinse chicken breast under cool running water.
• Pat chicken dry with paper towels.
• Place chicken in dish.
• Brush the melted butter over the chicken, using all the butter.
• Sprinkle with seasoned salt.
• Bake for 50-60 minutes or until cooked through.
• ~NOTE~Chicken takes only 50 minutes in my oven.
• Don't over cook, as they might turn out tough.

JUICY OVEN BAKED ITALIAN CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
• Mix together the first 8 ingredients in a bowl and set aside.
• Pat dry the chicken breast with paper towel and season to your preference with salt.
• Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
• Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
• Allow chicken to rest for 5 minutes before serving.