ITALIAN CHICKEN CUTLETS RECIPE
Breaded chicken with Italian seasonings fried until golden brown and crispy!
Provided by Marcellina
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Slice each chicken breast in two horizontally.
- Using a meat mallet, pound between two sheets of plastic until thin.
- Whisk together egg, white wine, crushed garlic, salt and pepper.
- Add chicken breast turning each over to coat in egg mixture.
- Combine Italian breadcrumbs with parmesan cheese in a flat shallow plate or baking pan.
- Lift chicken breast pieces out of the egg mixture one by one and lay onto bread crumbs.Turn chicken over in the bread crumbs and press to stick the crumbs.
- Heat olive oil in a large frying pan until medium high. Shallow fry in hot oil until golden brown and cooked through.
- Serve with a good squeeze of fresh lemon juice!
Nutrition Facts : Calories 291 kcal, Carbohydrate 21 g, Protein 32 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 119 mg, Sodium 644 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ITALIAN CHICKEN AND VEGGIES
Tin Foil Packet Italian-Seasoned Chicken and Veggies.
Provided by Chelsea
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the grill to high or the oven to 425 degrees F.
- Slice the chicken breasts horizontally to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.
- Prep the veggies: half or quarter baby red potatoes (you want pretty small pieces so they'll cook in the same time as everything else). Thinly slice the green bell pepper, cut the onion into rings, and cut the carrots into 1/8th inch thick matchsticks.
- In a very large bowl, add the chicken, potatoes, bell pepper, onion rings, carrots, and minced garlic. Pour the olive oil over everything and then all of the seasonings: the dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, and red pepper flakes if desired. Add salt and pepper to taste (I add about 1/2 teaspoon of salt and 1/4 of pepper, but do it to your preference).
- Toss all of the ingredients together to ensure everything is well coated in the seasonings and olive oil.
- Set out 4 large sheets of foil. Divide the mixture evenly among the foil making sure each foil pack gets 1 chicken piece.
- Seal the foil and grill on high heat for 15-25 minutes (large variance based on different grills/heat; my grill had these finished at 20 minutes) or in the oven for 30-45 minutes (again; large variance based on your oven temperature and how ingredients are prepared) or until the chicken is completely cooked through (registers 165 degrees F). My oven cooked these perfectly at 37 minutes and a friend tested this recipe and they were done at exactly 40 minutes.
- If grilling, I like to open the foil packs just a tiny bit at the top and if oven baking, you can open the foil packs at the end and broil for 1-2 minutes. (Totally optional.)
- Remove the foil packets from grill or oven and open carefully allowing for the steam to escape. If desired top with fresh parsley, a squeeze of fresh lemon, and freshly grated Parmesan cheese. Season additionally with salt and pepper if desired and enjoy immediately.
Nutrition Facts : Calories 237 kcal, ServingSize 1 serving
EASY BAKED ITALIAN CHICKEN AND VEGGIE FOIL PACKETS
This recipe makes 2 foil packets for two individuals. Double or triple recipe as needed.
Provided by Layla
Time 30m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400F.
- In a large bowl combine or ziplock bag, combine all the ingredients and mix until fully combined.
- Cut and lay out 2 12x12 inch (app.) squares of aluminum foil on a sheet pan. Place half the mixture on each foil and gently fold the foil around ingredients to form a tight seal.
- Bake for 20 minutes or until chicken is cooked through. Serve with a side of rice or noodles.
Nutrition Facts : Calories 223 kcal, Carbohydrate 12.5 g, Protein 22.4 g, Fat 9.9 g, SaturatedFat 1.6 g, Cholesterol 62.1 mg, Sodium 63.6 mg, Fiber 4 g, Sugar 5.3 g, ServingSize 1 serving
ITALIAN STUFFED CHICKEN
Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 37 grams protein, Sodium 1.17 milligram of sodium
MEDITERRANEAN CHICKEN PITA POCKETS
These are so good, you will want more and more of these very tasty pitas. If desired, cooked turkey may be used in place of chicken.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
- In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
- Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
- Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
- If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.
CHICKEN POCKETS
A creamy chicken dip with a bread covering.
Provided by momloves3
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
- Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g
ITALIAN CHICKEN AND PEPPERS
A welcome change from traditional spaghetti and meatballs! I got this recipe from Campbell's website, and made some of my own changes, which are listed below. This is a big hit with my family and have been asked to make it often. I have occasionally substituted the chicken with sausage and it came out just as great!
Provided by seabeewife401
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
- Remove vegetables from skillet and set aside.
- Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
- Return sauteed vegetables to skillet with chicken.
- Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
- Serve over cooked pasta.
Nutrition Facts : Calories 512.5, Fat 16.9, SaturatedFat 4.3, Cholesterol 75.1, Sodium 581.5, Carbohydrate 58, Fiber 10.5, Sugar 13.7, Protein 33.9
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