Chicken Tuscan Calzones Food

CREAMY TUSCAN CHICKEN SKILLET RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat. Add chicken breasts then season with salt, pepper and oregano. Cook chicken 8 minutes per side.
• Once chicken is cooked, remove from skillet and set aside.
• Add butter and chicken broth, cook over medium heat until butter is melted. Whisk in flour. Sauce will begin to thicken.
• Add onion and garlic and cook one minute. Then add spinach, cherry tomatoes and lemon juice, cook one more minute while the spinach begins to wilt.
• Stir in heavy cream and parmesan cheese. Add chicken and reduce the temperature to low. Simmer 15 minutes.
• Chicken is done when internal temperature reaches 160F.
• Serve over pasta, rice, or by itself!

CHICKEN TUSCAN CALZONES

Steps:

• Preheat oven to 350F.
• In a large bowl, mix together the diced cooked chicken, green olives, roasted red pepper and grated mozzarella.
• Dust flour onto a flat work surface. Place the pizza dough ball on the surface and cut into 8 equal portions.
• Dust your hands with flour and work one of the pizza dough portions into an 8 inch circle. Try to ensure that it is an even thickness. If desired, use a rolling pin roll the dough into the 8 inch circle.
• Spoon some of the chicken mixture onto the middle of the pizza dough circle. Make sure that there is some space on the edge.
• Fold the dough over making a half circle. Pinch the edges to make sure it is sealed well. Place on a baking sheet lined with parchment paper.
• Make remaining calzones.
• Make an egg wash by mixing together the egg and milk in a small bowl.
• Brush the egg wash on the calzones and sprinkle with oregano.
• Bake in the oven for 25 minutes or until golden brown.
• Serve with some pizza sauce for dipping!

TUSCAN LEMON CHICKEN

Steps:

• Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
• When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

CHICKEN-SPINACH CALZONES

Steps:

• Preheat the oven to 450˚. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
• Brush the calzones with the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce.

BBQ CHICKEN CALZONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
• Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
• Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

BEST CHICKEN CALZONE FROM HOME

Steps:

• Preheat the oven at 400°F.
• Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
• In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
• Unroll pizza dough onto clean work surface.
• Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
• Place the dough pieces on a floured surface.
• Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
• Place one slice of cheese over each portion.
• Spread the vegetable mix over the cheese.
• Add 3 leaves fresh basil to each calzone.
• Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
• Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
• Serve warm or cold as sandwiches.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

TUSCAN CALZONES WITH THE WORKS

Steps:

• Preheat a medium nonstick skillet.
• Preheat oven to 400°; cut dough into 4 equal portions.
• Dust your hands with flour; spread the dough into 4 rounds, 8-10 inches in diameter.
• To the hot skillet, add 2 tablespoons oil; then add the sliced mushrooms and 2/3 of the chopped garlic.
• Cook mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt, and pepper.
• While the mushrooms cook, microwave the frozen spinach on high for 6 minutes.
• Place the defrosted spinach in a clean kitchen towel and wring dry.
• Separate the spinach as you transfer it to a bowl with the drained beans.
• Mash the beans with the spinach and remaining chopped garlic, a drizzle of oil, and salt/pepper to taste.
• Spread half of each dough round with 1/4 of the bean mixture.
• Top with 1/4 of the mushrooms and then about 1/2 cup of cheese.
• Fold the dough over and seal the calzones.
• Brush a cookie sheet with oil; arrange the calzones on the sheet; and brush the remaining oil lightly over each calzone.
• Bake calzones until golden all over, 15 minutes.
• Heat the pizza sauce over low heat in a small pan; stir in the chopped olives and remove it from the heat.
• Serve the calzones with small ramekins of black-olive pizza sauce for dipping.