ROASTED RATATOUILLE CHICKEN
A classic chicken recipe that will keep the crowds coming back for more
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
- Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.
Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
CHICKEN SCALOPPINE
Steps:
- Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
- In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
- Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
- Reserve 3 cups for another use.
ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors!
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
- Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
- Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.
Nutrition Facts : Calories 613 kcal, Carbohydrate 5 g, Protein 51 g, Fat 43 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 230 mg, Sodium 962 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN SCALOPPINE
Very nice meat dish for dinner guest that is easy . Great served with roasted garlic mashed potatoes
Provided by wicked cook 46
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter in a large saute pan add the mushrooms and saute until tender. Remove from pan and set aside.
- Melt remaining butter and add chicken and cook until golden brown and cooked until no longer pink.
- Remove from pan and add green onions, wine and boullion. Bring to a boil and simmer until reduced by half. Add cream and cook until slightly thickened. DO NOT BOIL.Return mushroms and chicken to pan and reheat.
Nutrition Facts : Calories 384.8, Fat 26.2, SaturatedFat 11.8, Cholesterol 131.3, Sodium 278.8, Carbohydrate 2.7, Fiber 0.6, Sugar 1.1, Protein 32.2
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE
You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.
Nutrition Facts : Calories 288 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
CHICKEN SCALOPPINE WITH ROASTED RED PEPPER RATATOUILLE
I got this from Yahoo, but it is originally from Foodfit.com. My husband thought it was GREAT, and asked me to make it again. I didn't enjoy it that much, but since he liked it so much, and he tends to be a little picky, I thought I'd post it.
Provided by TexasKelly
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the breadcrumbs and Parmesan cheese in a medium bowl.
- Dip the chicken into this mixture, set aside.
- In a large nonstick skillet, heat the 2 tablespoons of olive oil to medium-high heat.
- Add the breaded chicken breasts once the oil sizzles.
- Brown the chicken on both sides, for approximately 5 minutes per side.
- When turning the chicken from the first side to second, add the lemon juice to the pan and swirl the chicken in the juice.
- Remove the chicken from the pan onto a platter and set aside.
- Add 1/2 tablespoon olive oil to the skillet and heat to medium-high.
- Add in the tomatoes, saute and stir on medium-high heat for 3 minutes.
- Add in the peppers and garlic, saute and stir on medium-high heat for 5 minutes.
- Add in the mushrooms, saute and stir on medium-high heat until moisture is released, about 8 minutes.
- Add the capers and olives, saute and stir on medium-high heat for 3 minutes.
- Add the chicken stock and oregano to the vegetables, bring to a boil then remove skillet from the heat.
- Generously salt and pepper the vegetables.
- Serve the ratatouille alongside or on top of the chicken.
Nutrition Facts : Calories 295, Fat 11.4, SaturatedFat 2.7, Cholesterol 71.3, Sodium 563.9, Carbohydrate 15.9, Fiber 1.9, Sugar 1.4, Protein 31.9
More about "chicken scaloppine with roasted red pepper ratatouille food"
CHICKEN SCALLOPINI WITH ROASTED VEGETABLE RATATOUILLE
From fromachefskitchen.com
5/5 (1)Total Time 1 hrCategory Chicken And TurkeyCalories 543 per serving
- RATATOUILLE: Preheat oven to 400 degrees. Arrange vegetables on a non-stick baking sheet (or line with non-stick aluminum foil), drizzle with 3 tablespoons olive oil and season to taste with salt and black pepper.
- Meanwhile, place remaining 2 tablespoons olive oil in a deep skillet and heat over medium-high heat. Add the onion, reduce heat to medium-low and cook 6-7 minutes or until beginning to soften. Add the garlic and tomato and cook 3-4 more minutes or until the tomato is very soft.
- Add the white wine. Bring to a boil, then reduce heat and add the crushed tomatoes and herbes de Provence. Simmer uncovered 5-10 minutes. Add roasted vegetables and fresh basil and keep warm.
CHICKEN SCALLOPINI - DINNER AT THE ZOO
From dinneratthezoo.com
ROAST CHICKEN WITH RATATOUILLE RECIPE - ANDREW ZIMMERN
From foodandwine.com
RATATOUILLE BAKED CHICKEN - SKINNYTASTE
From skinnytaste.com
SHEET PAN CHICKEN RATATOUILLE - GIRL GONE GOURMET
From girlgonegourmet.com
CHICKEN SCALLOPINI (QUICK & EASY) | KITCHN
From thekitchn.com
MEDITERRANEAN-RUBBED CHICKEN WITH SPRING RATATOUILLE - SAFEWAY
From safeway.ca
ROASTED RED PEPPER SKILLET CHICKEN - A SPICY PERSPECTIVE
From aspicyperspective.com
RATATOUILLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
SAUTéED CHICKEN WITH ROASTED PEPPER PASTA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN SCALOPPINE WITH PEPERONATA RECIPE | MYRECIPES
From myrecipes.com
BEST CHICKEN SCALLOPINI RECIPE - HOW TO MAKE CHICKEN SCALLOPINI
From delish.com
ONE-SKILLET CHICKEN AND CHICKPEAS WITH ROASTED RED PEPPERS
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love