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
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 SICILIAN
Steps:
- Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.
THE NEAPOLITAN
Provided by Food Network
Time 5m
Number Of Ingredients 5
Steps:
- Pour the strawberry liqueur into the bottom of a martini glass. Shake the bottle of white-chocolate liqueur; measure 1/2 ounce and pour it over the back of a spoon on top of the strawberry liqueur to make a separate layer.
- Shake the creme de cacao, heavy cream and chocolate syrup in a cocktail shaker with ice until frothy. Slowly strain into the glass over the back of a spoon to make another layer.
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
GRILLED CHICKEN AND AVOCADO NAPOLEONS
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.
- Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool.
- In a small bowl, mix together the mayonnaise and cayenne pepper.
- To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.
- Arrange the Napoleons on a platter and serve.
CHICKEN SICILIAN
Steps:
- Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.
TZATZIKI CHICKEN
I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. -Krisen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- For sauce, mix the first 6 ingredients; refrigerate until serving., In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.
Nutrition Facts : Calories 482 calories, Fat 27g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 737mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.
NEW ORLEANS-STYLE CHICKEN
This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. "This healthy dish is a favorite of mine," Jason notes.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer., Add water; bring to a boil. Stir in the beans, rice mix and chicken; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender., Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 891mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 9g fiber), Protein 30g protein.
NEAPOLITAN-STYLE STUFFED CHICKEN
Make and share this Neapolitan-Style Stuffed Chicken recipe from Food.com.
Provided by Barb Witherspoon
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Oil medium size baking dish.
- Place onion slices in bottom of baking dish.
- Scatter sliced garlic over onions.
- Top with tomato slices.
- Season with salt and pepper and set aside.
- Pound chicken into thinner pieces if desired.
- Season chicken with salt and pepper.
- Place one piece of cheese and one sun-dried tomato half on each piece of chicken.
- Fold over and place in dish on top of tomato-onion mixture.
- Brush tops of chicken with olive oil from sun-dried tomatoes and lightly season with salt and pepper.
- Bake one hour.
- Remove chicken from oven, and turn oven to broil.
- Broil chicken for 3 minutes or until slightly crispy on top. (I skipped this step.).
- Serve hot.
Nutrition Facts : Calories 213.3, Fat 9.8, SaturatedFat 4.5, Cholesterol 79.7, Sodium 253.3, Carbohydrate 10.3, Fiber 2.3, Sugar 5.2, Protein 21.6
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.
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
PASTA NEAPOLITAN
This has always been a hit with my guests and is one of my favourite pasta dishes. Although its advisable to make the chicken sauce at the last minute, you can make the tomato sauce in advance, refrigerate & reheat. The chicken sauce tastes as good made with half & half but it takes longer to thicken. The dish can be made with any pasta - it doesn't have to be green - only if you want the tri-colour (neapolitan) presentation.
Provided by CountryLady
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
- Add garlic& saute for another minute.
- Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
- Adjust seasoning, if necessary and remove the bay leaf.
- PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
- Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
- Meanwhile, pour the cream into a small, heavy pan over a low heat.
- Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
- Combine the cream with the chicken mixture and season.
- Set aside& keep warm.
- PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
- Drain well.
- ASSEMBLY: Turn noodles onto individual plates.
- Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
- Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
- Sprinkle with basil leaves.
Nutrition Facts : Calories 986, Fat 65.4, SaturatedFat 27.4, Cholesterol 189.9, Sodium 776.1, Carbohydrate 63, Fiber 11.4, Sugar 6.9, Protein 40.4
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