Chicken Angelina Recipe 455 Food

CHICKEN ANGELINA RECIPE - (4.5/5)

Steps:

• Brown chicken in half the butter and season with salt and pepper. Lay chicken in single layer in greased shallow baking dish. Splash with about 1/4 cup chicken broth. Cover tightly and bake in preheated oven (350) for 20 minutes. While the chicken bakes, heat onion gently in remaining butter until soft and golden. Add chilies with garlic and flour to the onion. Stir and cook a minute or so. Stir in broth. Stir over low heat until smooth and slightly thickened. Pour into blender and whirl until pureed. Put back into skillet and stir in the cream. Heat just to simmering and pour over the chicken. Sprinkle with cheese,. Bake 350 for 25-30 minutes or until chicken is heated and cheese is melted.

CHICKEN ANGELINA

Steps:

• Preheat grill. Meanwhile, break pasta in half while placing in a large saucepan. Stir in water, tomato pesto, capers, and butter. Cover and bring to boil on medium-high, stirring often.
• Place chicken on grill, close lid. Grill for 6-7 minutes, turning occasionally, or until internal temperature reaches 170 degrees F.
• When past boils, reduce to medium and simmer 6-9 minutes, stirring often, until most of liquid is absorbed.
• Stir arugala into pasta and cook 1-2 more minutes, stirring often, until leaves are wilted. Slice chicken thinly and arrange over pasta.

CHICKEN ANGELO

Steps:

• Place half the mushrooms in a 13x9-in. baking dish; set aside., Place egg substitute and bread crumbs in separate shallow bowls. Dip chicken in milk, then roll in crumbs., In large skillet, brown both sides of chicken in butter; place chicken on top of mushrooms. Arrange remaining mushrooms on chicken; top with cheese. Add chicken broth to pan. , Bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve chicken with hot cooked rice or noodles. Sprinkle with chopped fresh parsley.

CHICKEN ANGELINA

Steps:

• Preheat grill. Add water to large saucepan and bring to a boil. Add in pasta (helps to break in half), capers, butter, and tomato pesto. Cover and boil on med - high stirring often.
• Place chicken on grill and close lid or cover loosely with foil (this also works on the stove, in a pan. I would use some cooking spray so it doesnt stick.) Grill 6-7 minutes turning occasionally or until temp reaches 170 in chicken.
• After pasta has boiled for a few minutes reduce to medium and simmer 6-9 minutes. Stir often you are wanting most of the liguid to be absorbed. You have to watch so it doesn't burn or stick to the pan. Stir in the arugula or spinch (I used spinach leaves from the produce department.) and remove from heat. The leaves will wilt from the heat of the pasta when you stir it.
• Remove chicken from grill and slice thinly and place pasta on plates and put chicken slices on top of pasta. Sprinkle with cheese and serve.

ANGEL CHICKEN PASTA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
• Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.