Five Cheese Italiano Chicken Bake Food

BAKED CHICKEN ITALIANO

Steps:

• Preheat oven to 350F.
• Heat olive oil in large frying pan.
• Dip chicken in salad dressing, then in bread crumbs.
• Brown in oil.
• Transfer to shallow baking dish.
• Spoon marinara sauce over chicken.
• Top with sliced mozzarella, then chopped tomato.
• Sprinkle with herbs and a generous shake of Parmesan cheese.
• Bake for 45 minutes.
• If tomatoes begin to burn, cover loosely with foil.

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

PENNE WITH FIVE CHEESES

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
• Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
• Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

SMOTHERED CHICKEN ITALIANO

Steps:

• In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil for 3-4 minutes on each side. , Transfer to an 11x7-in. baking dish coated with cooking spray. Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes. , Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or a thermometer reads 170°.

FIVE CHEESE CHICKEN BREASTS

Steps:

• Flatten the chicken breasts between plastic wrap with mallet.
• On each breast place a slice of mozzarella and swiss cheese.
• Mix ricotta and parmesan with egg yolk, place spoonful at wide end of breast.
• Roll up breast and secure with toothpicks.
• Roll each in flour and egg, and coat with crumbs.
• Brown breasts in oil and butter.
• Arrange in shallow baking dish.
• Bake at 350 degrees for 20 minutes.
• Cover with cheddar cheese sauce.
• Cheddar Cheese Sauce: Melt butter.
• Stir in flour.
• Add milk and cook, stirring, until thickened.
• Stir in Worcestershire sauce, dry sherry, and shredded cheddar cheese.
• Stir till cheese has melted.

CHICKEN ITALIANO

Steps:

• Heat oven to 375°F.
• Combine parmesan, parsley, oregano, garlic, and pepper.
• Dip chicken in melted butter, then in cheese mixture.
• Put in a shallow baking dish. Drizzle with remaining butter.
• Bake 25 minutes or until tender.