Easy Italian Chicken Loaf Food

ITALIAN CHICKEN

Steps:

• Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic.
• Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
• In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
• Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
• While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
• When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats.
• Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
• Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it (see note). Sprinkle with the Parmesan and parsley. Enjoy hot.

EASY ITALIAN MEATLOAF

Steps:

• Heat oven to 375°F.
• Mix all ingredients except 1/4 cup each pasta sauce and cheese just until blended.
• Shape into loaf in 13x9-inch shallow baking dish sprayed with cooking spray.
• Bake 1 hour or until done (160ºF), topping with remaining sauce and cheese after 50 min.

ITALIAN CHICKEN MEATLOAF

Steps:

• Preheat the oven to 375°F. Spritz a baking dish with nonstick baking spray and set aside.
• Place the ground chicken in a large bowl. Add the egg, parmesan cheese, panko breadcrumbs, onion and garlic on top of the meat. Season with parsley, Italian seasoning, salt and pepper.
• Use your hands to mix the ingredients together until combined. This might take a few minutes and effort since you want to make sure that the ingredients are well-dispersed in the meat.
• Place the meat mixture into the prepared baking dish and form into a loaf. Mine was 6 ½" (L) x 3 3/4 " (W) x 1 ¼" (H). The taller your meatloaf is, the longer it will take to bake.
• Pour the tomato sauce on top of the meatloaf, and sprinkle additional cheese on it.
• Bake for 55-60 minutes, or until the meatloaf is cooked through. The meatloaf's internal temperature should reach 165°F at the thickest spot.
• Once out of the oven, let rest for 5-10 minutes before slicing and serving with your favorite sides.
• If you've tried this recipe, please come back and let us know how it was in the comments or ratings!

EASY ITALIAN CHICKEN LOAF

Steps:

• Wash hands thoroughly before and after handling uncooked chicken.
• Spray a broiler pan with a drain rack with fat free cooking spray and set aside.
• Preheat oven to 375.
• Mince onions, celery, bell pepper in food processor (DO NOT Puree).
• Flatten ground chicken by hand on a cutting board.
• Add seasoning, bread crumbs, vegetable mix and 3 tbsp of spaghetti sauce.
• Blend chicken mixture by hand until consistent.
• Form a ball, then flatten it out again, then form into a tight loaf.
• Place loaf on drain rack of broiler pan and top with 4 tablespoons of your favorite Spaghetti sauce.
• Roast in oven at 375 for about 1 1/4 hours.
• Internal temperature of loaf should be 190 when done.
• If desired, top with a handful of shredded Mozzarella Cheese and a few slices of Roma tomatoes, then continue cooking for a few more minutes until cheese melts.

ITALIAN CHICKEN MEATLOAF

Steps:

• Mix the meat, egg, 1/2 cup sauce, bread crumbs, spices, parmesan, & 1/2 cup of cheese together in a large bowl.
• Flatten the mixture into a large loaf pan sprayed with cooking spray. Using your fingers press along the side of the pan to separate the mixture from the walls.
• Bake in a 375F preheated oven for 30 minutes. Remove & drain any juice then spread the remaining sauce & cheese over the top. Return to the oven & continuing cooking for 15 minutes.

SIMPLE ITALIAN CHICKEN

Steps:

• In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-in. square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear. Serve with brussels sprouts if desired.

UNBELIEVABLE CHICKEN MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine chicken and bread crumbs in large bowl.
• Set aside.
• Cut the carrot& onion into chunks and add to blender.
• Add the remaining 7 ingredients to the blender.
• Process in blender until carrot is very fine.
• Pour blender mixture over meat mixture.
• Mix very well using your hands.
• Form mixture into a loaf and place in lightly greased 9" X 13" pan.
• Cover with foil and bake for one hour.
• Remove foil& continue baking for 15-30 minutes, until loaf is cooked through.