CHICKEN NAPOLITANO
Fall in love with Italian cooking.
Provided by Earle Brown
Categories Main Dish
Number Of Ingredients 16
Steps:
- Place chicken between layers of parchment paper and pound thin.
- Cut into bite-size scaloppini, salt and pepper.
- Heat 2 tbsp. olive oil in large sauté pan over medium high heat.
- Dust chicken with flour, shake off excess and brown both sides. Set aside.
- In medium high pan sauté garlic, mushrooms, and broccoli two minutes.
- Add half the wine to deglaze the pan, simmer for four minutes.
- Add artichoke hearts, roasted red peppers, and olives. Heat three minutes until tender.
- Turn flame to high. Add cooked chicken and remaining white wine.
- Heat for thirty seconds: stir vigorously with wooden spoon to prevent sticking.
- Toss gently with pasta, grated cheese, parsley and basil until mixed thoroughly.
CHICKEN NEAPOLITAN
I often prepare a weeks worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities. Served over noodles, this moist chicken with a flavorful sauce is a favorite.-Joan Williams, Baltimore, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CHICKEN NAPOLITANO RECIPE - (4.3/5)
Provided by á-519
Number Of Ingredients 8
Steps:
- Pound chicken breasts between waxed paper to 1/2 inch thick. Mix flour and garlic powder and coat chicken with this mixture. In skillet, cook chicken in oil 3 to 5 minutes each side or until done. Remove from pan; keep warm. Add mushrooms to the skillet and saute; then add thyme, broth (or wine) and stewed tomatoes; bring to a boil. Cook over high heat 5 minutes to reduce sauce. Add salt and pepper to taste. Pour over chicken and serve.
NEAPOLITAN CHICKEN
I serve this with a salad and garlic bread. I love dinner in a dish meals and this one fits the bill. So Yummy!
Provided by Sassy in da South
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash chicken and dry.
- Season chicken with salt and pepper.
- In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
- Remove chicken from skillet and set aside.
- Add remaining oil and sauté leeks and garlic for 3 minutes.
- Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
- Place the chicken back in the skillet.
- Sprinkle basil and oregano all over the chicken.
- Add broth and cook covered for about 30 minutes.
- In a separate bowl mix cornstarch and water and slowly add to chicken.
- Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
- Plate the chicken on a serving dish and pour over sauce with vegetables.
Nutrition Facts : Calories 881.1, Fat 60.5, SaturatedFat 16.2, Cholesterol 243.8, Sodium 899.1, Carbohydrate 20.7, Fiber 4.7, Sugar 4.5, Protein 62.3
NAPOLITANA SAUCE
Make and share this Napolitana Sauce recipe from Food.com.
Provided by Jeff 631750
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scald the tomatoes in boiling water for 15 minutes and remove. Remove and discard the peels, and halve. Remove the stems, seeds and excess juice from the tomatoes, place them in a blender, and blend them to a smooth puree.
- Sauté the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato puree, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally.
- The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional).
Nutrition Facts : Calories 121, Fat 7.3, SaturatedFat 1.1, Sodium 304.6, Carbohydrate 13.6, Fiber 3.7, Sugar 7.8, Protein 2.7
NAPOLEON CHICKEN
I believe this comes from a Heart and Stroke publication. It is a healthy heart recipe, but dont let that fool ya into thinking its bland and not worth trying! Your kitchen smells wonderful while making it!!!
Provided by chez patty
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 566.1, Fat 28.7, SaturatedFat 8.9, Cholesterol 108.1, Sodium 462.6, Carbohydrate 39.1, Fiber 4.9, Sugar 8.4, Protein 38.5
CHICKEN NAPOLI
You'll love how quick this gourmet chicken goes on the table. The taste is amazing! We like it over a bed of spaghetti with a big loaf of garlic bread. Serve this to your family and guests and they'll love it. This recipe is designed for 2 but will easily double or triple to feed a larger family.
Provided by Realtor by day
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 736.7, Fat 17.6, SaturatedFat 5, Cholesterol 77.6, Sodium 121.5, Carbohydrate 93, Fiber 1.9, Sugar 1.8, Protein 49.4
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