ITALIAN SPICE RUBBED GRILLED CHICKEN
It's a new year and I'm assuming some of you have made a resolution or two to lose some weight. You've come to a good place then; I'm here to help. Nutrition is key to a healthy lifestyle but it doesn't matter how disciplined you are, if you don't enjoy what you're eating then eventually you're going to give up. That's why I love this recipe; it's virtually fat free and is loaded with flavour and protein. Use this as a method instead of a recipe and experiment with the spices and herbs you love. Check out another recipe of mine here for more inspiration.
Provided by Lisa G Cooks
Categories Main
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the oregano, garlic powder, salt, thyme and pepper and rub it all over the chicken breasts, coating them completely on both sides.
- Let the rub sit on the chicken for 5 - 10 minutes before cooking.
- Cook the chicken according to my Guide For Awesome Grilled Chicken.
- Transfer the chicken breasts to a cutting board to rest for at least 5 minutes and then cut them into strips.
- Serve on with your favourite pasta, green salad, Caesar salad, or on a sandwich, you get the idea!
SPICY ITALIAN CHICKEN CASSEROLE
Juicy chicken with crispy skin in a spicy tomato sauce with bell peppers, olives and capers. Inspired by Mario Batali's Sicilian Chicken (but more sauce!). Feel free to dial back the spiciness. Made on the stove, this is a hearty dinner on the table in 30 minutes. Recipe VIDEO below.
Provided by Nagi
Time 30m
Number Of Ingredients 14
Steps:
- Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
- Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
- Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
- Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
- Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
- Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
- After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
- Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
- Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).
Nutrition Facts : ServingSize 472 g, Calories 497 kcal
ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
SPICY CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
- Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
ITALIAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
- Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
- Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
- In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
- Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.
ITALIAN CHICKEN AND SPICY TOMATO SAUCE
A wonderful quick and easy meal. I came up with this because I always have a ton of canned tomatoes on hand and a bunch of chicken. I wanted something different and low calorie. Once I snuck a bunch of broccoli VERY chopped up in here. I had to cook it forever so the husband couldn't tell it was in the dish, but it work like a charm! He still loved it!! Enjoy! (Pasta is included in the nutritional information, so cut back on that if you are watching your weight.)
Provided by Bonnie Traynor
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut raw chicken into small cubed pieces.
- Place into skillet with Tbsp of olive oil.
- Cook until the chicken is almost done.
- Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
- Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
- Continue to cook for about 3-7 minutes more.
- Then add in the tomato paste.
- Cook about 5-7 minutes more to complete.
- Meanwhile, heat the pasta according to the package directions.
- After cooking the pasta, drain but do not rinse.
- Serve the sauce over the pasta and enjoy!
ITALIAN BLEND SPICE MIX
This is one of several "spice mixes" that I've used for years. It makes a wonderful seasoning for poultry, pasta sauce, or can be added to oil and vinegar for a vinaigrette dressing.
Provided by Dee514
Categories Free Of...
Time 5m
Yield 3/4 Cup
Number Of Ingredients 7
Steps:
- Mix together and store in a tightly capped jar.
- Use: Sprinkle 1/4 teaspoon over each serving of chicken before baking or grilling.
- Can also be added to pasta sauce, or used to make a vinaigrette dressing by adding 1 teaspoon of mix to oil and vinegar.
Nutrition Facts : Calories 82.2, Fat 1.1, SaturatedFat 0.2, Sodium 12.1, Carbohydrate 18.2, Fiber 7.2, Sugar 4.3, Protein 3.9
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