CHICKEN PIZZAIOLA
Juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts over the cutlets.
Provided by Italian Recipe Book
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Slice chicken breast into cutlets or you can use already sliced store bought cutlets. Season with salt and pepper.
- Dip each cutlet in flour and dredge both sides.
- In a large skillet pan placed over medium heat add butter and a generous splash of extra virgin olive oil.
- Brown chicken cutlets on each side. Remove from the pan and set aside.
- In the same pan add white wine, stir well and simmer for a minute.Add tomato puree (if it looks too thick add some water), basil leaves and simmer on low heat for 5-7 minutes.
- Place chicken cutlets you've previous set aside in tomato sauce, top with mozzarella slices, season oregano. Cover with a lid and simmer for another 5 minutes until cheese melts.
- Serve hot topped with tomato sauce from the pan.
CHICKEN PIZZOLA
Make and share this Chicken Pizzola recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease a baking sheet.
- Put breasts on the baking sheet.
- Spread each with 1 tbsp tomato paste.
- Combine ham, mushrooms, red pepper, tomato, garlic, onion and basil.
- Spoon mixture over breasts.
- Top with cheese.
- Bake at 350F for 30 to 40 minutes or until chicken is cooked and cheese is golden.
Nutrition Facts : Calories 272.2, Fat 10.4, SaturatedFat 4.7, Cholesterol 102.9, Sodium 641, Carbohydrate 7.2, Fiber 1.6, Sugar 4.1, Protein 36.5
CHICKEN PIZZAIOLA
This mouth-watering chicken and potato dish satisfies all your taste buds!
Provided by KXR173
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
- Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 315.5 calories, Carbohydrate 37.4 g, Cholesterol 58.5 mg, Fat 6.1 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 1.2 g, Sodium 460.7 mg, Sugar 6.9 g
CHICKEN PIZZAIOLA
Make and share this Chicken Pizzaiola recipe from Food.com.
Provided by Brenda.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, Italian seasoning and salt.
- Coat chicken in flour mixture.
- In large nonstick skillet, heat oil over medium heat.
- Add chicken; cook, turning once, until browned, 3-5 minutes per side.
- Add onion and garlic; cook, stirring often, until softened, for 5 minutes.
- Add mushrooms, wine and parsley and tomato sauce.
- Reduce heat to low and cover. Simmer until chicken is cooked through, about 15 minutes.
- Sprinkle chicken with cheese.
- Cover and cook until cheese is melted, for 3 minutes.
- Top spaghetti with chicken and sauce.
STEAK WITH PIZZAIOLA SAUCE
Try this recipe for a melt-in-the mouth steak with simple Italian sauce
Provided by Good Food team
Categories Supper
Time 28m
Number Of Ingredients 7
Steps:
- Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
- When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
- Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.
Nutrition Facts : Calories 500 calories, Fat 39 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.22 milligram of sodium
CHICKEN PIZZAIOLA
I got this recipe off of Runner's World while looking for a healthy chicken recipe and it was excellent. The peppers and potatoes make a nice touch.
Provided by Chef Jenny 4
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F
- Heat the oil in a large ovenproof skillet over medium heat.
- Season the chicken on both sides with the salt and pepper. Saute the breasts until browned on both sides.
- Transfer the chicken to a large plate, and cover. Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat. Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.
Nutrition Facts : Calories 470.8, Fat 17.9, SaturatedFat 4.6, Cholesterol 92.8, Sodium 385.6, Carbohydrate 41.3, Fiber 6.8, Sugar 7.9, Protein 37.7
CHICKEN PIZZAIOLA
Delicious chicken pizza topped pasta!
Provided by RecipeBoy.com (shared from The Six-Ingredient Solution cookbook)
Categories Main Course
Number Of Ingredients 6
Steps:
- Place your oven rack in the middle position, and preheat the oven to 450 degrees F. Spread the marinara sauce on the bottom of a 9x13-inch dish.
- Place the Parmesan in a separate shallow dish. Sprinkle the chicken with salt and pepper, then roll in the Parmesan and coat completely (pat it on so it will stick well). Lay the coated chicken in the marinara sauce dish. Maybe sprinkle a little more Parmesan on top! Bake for 15 minutes.
- While the chicken is baking, prepare the pasta. Cook the spaghetti according to package instructions. Reserve 1/4 cup of the pasta water. Drain the pasta, then return the pasta to the pot along with the pasta water.
- Remove the pan from the oven. Sprinkle mozzarella on top. Spread out the pepperoni slices over the top of the cheese. Increase the oven temp to 475 and continue to bake until the cheese melts and the chicken registers 160 degrees, 5 to 7 minutes longer.
- Spoon some of the sauce from the pan with the chicken in it into the pasta. Stir until coated. Plate four dishes with pasta and top with some of the chicken and more sauce.
CHICKEN PIZZAIOLA & GIVEAWAY
This 6-ingredient recipe for Chicken Pizzaiola is a family favorite! Spaghetti noodles with pepperoni and cheese covered chicken. Yum!
Provided by Pinch of Yum
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. Spread tomato sauce into a 9×13 baking dish. Spread Parmesan in a shallow dish. Trim chicken pat dry with paper towels, season with salt and pepper, and coat with Parmesan. Lay chicken on top of tomato sauce. Bake for 15 minutes.
- Sprinkle Mozzarella and pepperoni over the chicken. Increase oven temperature to 475 and continue to bake until cheese melts, about 5 minutes.
- Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain and return to pot.
- Spoon some sauce from the baking dish into the pasta and toss to combine. Add reserved cooking water as needed. Serve with chicken and remaining sauce.
Nutrition Facts : Calories 733 calories, Sugar 11.9 g, Sodium 1652.5 mg, Fat 24.7 g, SaturatedFat 10 g, TransFat 0.4 g, Carbohydrate 59.9 g, Fiber 5.4 g, Protein 63.8 g, Cholesterol 170 mg
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- Preheat the oven to 180°C. Remove any excess fat from the chicken, then rinse the chicken in cold water and pat dry with paper towels.
- Heat the oil in a large flame-proof casserole dish. Add the onion and basil and cook, stirring occasionally, for 5 minutes, or until the onion is softened. Add the garlic, capers and anchovies. Cook, stirring, for 1 minute, or until the anchovies have dissolved. Add the tomatoes and stock and stir to combine. Add the chicken and bring to the boil. Partially cover with the lid, transfer to the oven and cook for 1 1/2 hours.
- Remove the chicken from the pan. Place the casserole on the stovetop over medium heat and bring the cooking juices to the boil, then cook, stirring occasionally, for 10-15 minutes, until reduced.
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- Combine all of the ingredients up until the chicken breasts into a crockpot. Stir well, then add the chicken breasts and ensure they are covered by the sauce. Turn the crockpot on high for 4 hours or low for 8 hours.
- When you’re ready to serve, put up a pot of water for the pasta. While the water is boiling, remove the chicken from the crockpot and shred into slightly bigger chunks. Add the chicken back to the crockpot to absorb more sauce.
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- Season the chicken breasts with salt, and place them in a resealable plastic bag. Pour in the butter-milk, and marinate in the refrigerator for two hours.
- Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, three tablespoons of the olive oil, and 1/2 teaspoon salt. Stir to incorporate everything fully into the crumbs.
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- Heat the oil in a large nonreactive skillet. Season the chicken pieces with salt and pepper; add to the skillet and cook over moderate heat until brown and crusty, 6 to 8 minutes per side. Transfer to a platter; pour off the excess fat.
- Add the garlic to the skillet and cook over low heat until lightly golden. Add the chicken and white wine and cook over moderately high heat until it reduces to a thick glaze, about 2 minutes. Add the chicken stock and 1/2 cup of water, partially cover and cook over low heat for about 30 minutes, turning the chicken once. Transfer the breast pieces to a platter and keep warm.
- Add the tomatoes to the skillet. Cook until the dark meat is tender, 10 to 15 minutes; transfer the dark meat to the platter. Add the marjoram and oregano to the sauce and cook over high heat until slightly thickened. Return all the chicken to the skillet and cook until heated through, spooning the sauce over the pieces. Serve at once.
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