CHICKEN BOLOGNESE WITH CRISPY OREGANO
Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.
Provided by Donna Hay
Categories Chicken Kid-Friendly Quick & Easy Dinner Peanut Free Tree Nut Free Soy Free Small Plates Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1-2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3-4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5-7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5-7 minutes or until reduced.
- Cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.
OREGANO CHICKEN
This is an easy recipe with good oregano flavor.
Provided by CSSTITCHES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
- Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 2.6 g, Cholesterol 76.1 mg, Fat 7.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 418 mg, Sugar 0.9 g
LEMON & OREGANO CHICKEN TRAYBAKE
An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.
- Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.
Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.3 milligram of sodium
CHICKEN BOLOGNESE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
- Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
- Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan.
CRISP LEMON-OREGANO BREADED CHICKEN
Don't be hardheaded, make your chicken breaded. Try Crisp Lemon-Oregano Breaded Chicken. This breaded chicken dish is dredged in SHAKE 'N BAKE Coating Mix.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings, one chicken breast each.
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF. Add oregano to coating mix in the shaker bag; shake gently to combine. Moisten chicken with lemon juice; shake off excess. Shake in coating mix as directed on package.
- Place on foil-covered baking sheet.
- Bake 20 min. or until chicken is cooked through (165ºF).
Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE
Guy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook - a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. "The goal is to create a full, rich experience," Guy says. "We shouldn't relegate vegetarians to second-class eaters," he says.
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
- Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
- Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
- To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
- Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.
CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY
Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breasts, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, eggs, oil, fresh mozzarella cheese
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
- Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
- On a clean work surface, butterfly the chicken breasts.
- Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
- Season each side with salt and black pepper.
- With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
- Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
- Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
- Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
- Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
- Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
- Arrange fresh mozzarella slices on top.
- Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
- Garnish with fresh basil and serve with the reserved tomato sauce alongside.
- Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
- Enjoy!
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