ITALIAN CHICKEN
This easy baked Italian chicken with tomatoes and vegetables is roasted in the oven with a zesty Italian marinade. Healthy + only ONE pan!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 283 kcal, Carbohydrate 14 g, Protein 29 g, Fat 12 g, SaturatedFat 3 g, TransFat 0.01 g, Cholesterol 80 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 7 g
ITALIAN BONELESS CHICKEN
I don't even remember where I got this recipe, but we really like it and it is a different way to serve chicken. Great recipe if you have lots of leftover cooked chicken.
Provided by LARavenscroft
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Combine eggs, parmesan cheese and bread crumbs - mix well.
- Stir in chicken.
- Shape mixture into eight (8) 3/4-inch thick patties.
- In a large skillet, cook patties in butter over medium high heat for 2-3 minutes per side or until golden brown.
- Arrange in a 10 x 6 x 2-inch baking dish.
- Cook green pepper and onions in oil until tender and remove from heat.
- Add remaining ingredients, except cheese and stir well.
- Spoon sauce over patties.
- Sprinkle with cheese.
- Bake uncovered for 25 minutes or until hot.
Nutrition Facts : Calories 486.3, Fat 28.4, SaturatedFat 13.5, Cholesterol 266.7, Sodium 1305.2, Carbohydrate 16.7, Fiber 2.2, Sugar 7, Protein 40.6
EASY ITALIAN CHICKEN II
Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!
Provided by MARIONROWE
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 2
Steps:
- To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 7.7 g, Cholesterol 68.4 mg, Fat 22.4 g, Protein 27.5 g, SaturatedFat 3.7 g, Sodium 1296.1 mg, Sugar 6.1 g
SLOW-COOKER ITALIAN CHICKEN
My father used to love it when I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it's especially good served over pasta or rice. —Deanna D'Auria, Banning, California
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.
Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 900mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.
TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
SIMPLE ITALIAN CHICKEN
Feel free to do what I did when I first came upon this recipe...play with the herb ingredients until they suit your family's taste.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
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