Lindas Italian Baked Chicken Food

ITALIAN BAKED CHICKEN AND PASTINA

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

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!

LINDA'S FAKE AND BAKE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
• In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
• Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
• Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.

TENDER ITALIAN BAKED CHICKEN

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.

LINDA'S ITALIAN BAKED CHICKEN

Steps:

• Clean chicken. You can opt to keep the skin on or take it off.
• If you keep the skin on:.
• Pull skin back on each breast, and take 1 teaspoons garlic, and rub it into the skin of each breast.
• Sprinkle each breast with 1/2 teaspoons of Italian Seasoning.
• Pull skin back over chicken, and cover each breast with 1 teaspoons bread crumbs, and place in pan.
• Salt and pepper, to taste.
• Drizzle oil or spray with I Can't Believe It's Not Butter, all over the top.
• Bake at 350, for 50-60 minutes, until juices run clear.
• If you take the skin off:.
• Put chicken pieces in baking pan.
• Put 1 teaspoons garlic on each breast, and rub around.
• Sprinkle with 1/2 teaspoons Italian Seasoning, salt, and pepper.
• Sprinkle 1 teaspoons bread crumbs over each chicken breast.
• Drizzle oil or I Can't Believe It's Not Butter over all the breasts, and bake at 350, for 50-60 minutes, until juices run clear.

LINDA'S GOLDEN CHICKEN

Steps:

• Cut chicken into serving-sized pieces. Do not remove skin.
• Wash in water with the juice of the lime. Drain, and dry well.
• Mix seasonings in a glass dish.
• Place chicken into the glass dish, and rub seasonings into chicken pieces. Cover, and refrigerate for 1-2 hours.
• When ready to make chicken remove from glass dish and wipe with a paper towel.
• In a paper bag mix salt and flour, and shake pieces of chicken one at a time, until well coated.
• Place chicken pieces on a plate.
• Melt 1/2 the butter, and lard in a frying pan.
• When fat is hot, cook chicken until light brown, turning occasionally.
• Add hot water and wine to the pan. Cover, and simmer for 45 minutes.
• In another frying pan, melt the rest of the lard and butter.
• Remove pieces of chicken from first frying pan to this pan, and fry crisp, for a few secs., over moderate heat.
• Drain on paper towels, and serve at once.

LINDA'S CREAMY ITALIAN CHICKEN FETTUCCINE

Steps:

• Cook pasta as directed on pkg., adding vegetables during last 3 minutes of pasta cooking time, and drain.
• Heat oil in skillet on med. heat. Add chicken and cook and stir 8 minutes or until cooked through. Remove chicken, and set aside.
• Heat milk, cream cheese, and 3/4 cups of the Parmesan cheese in skillet, on low heat, stirring constantly until mixture is smooth.
• Toss with pasta mixture and chicken.
• Sprinkle with remaining 1/4 cup Parmesan cheese.
• Salt and pepper, to taste.
• Serve.

LINDA'S ITALIAN PORK CHOPS

Steps:

• Mix bread crumbs with parsley, garlic powder, salt and pepper, and seasoning. Put on a lg. plate, and set aside.
• Beat eggs, and add water. Mix well.
• Dip each pork chop in egg mixture, then in bread crumbs, then in egg again, and bread crumbs again. Repeat until all are breaded.
• Heat oil in a lg. frying pan, about 1" of oil is perfect. Turn on high to get oil hot, then turn down one notch.
• Put pork chops into hot oil, and fry for 3 minutes on each side, or until they are nice and golden, and completely done in the middle.
• Drain on paper towels, when done, and sprinkle with Parmesan cheese.
• Season with salt and pepper, to taste, and serve.

ITALIAN CHICKEN BAKE

Steps:

• Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
• Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.