Chicken Napoli Food

CHICKEN NAPOLI

Steps:

• Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
• Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
• In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
• Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
• Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
• Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
• To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.

CHICKEN NEAPOLITAN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 170%deg;. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer., Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley., Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.

NAPOLEON CHICKEN

Steps:

• Cut chicken into pieces.
• Dredge chicken in the flour, pepper, oregano mixture.
• Brown till golden in the olive oil and butter.
• Place in casserole dish.
• Saute the chopped onions and sliced mushrooms.
• Add and mix well the following-.
• 1 cup chicken broth (1cup water and a chicken Oxo cube).
• 1 large tin tomato- well drained.
• ½ tin black olives, halved.
• 1-2 garlic buds, crushed.
• Place over chickenand mix together well.
• Bake 350 degree oven, covered, x 45-60 minutes, removing lid last 15 minutes of cooking time.
• Serve over rice.

NAPOLI

Steps:

• Pour into a tall glass over ice.
• Fill with cola,garnish with lemon slice and enjoy! ;).