Neapolitan Chicken Food

CHICKEN NEAPOLITAN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 170%deg;. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer., Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley., Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.

PASTA NEOPOLITAN

Steps:

• Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
• In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
• Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve.
• Serve with fresh grated Romano and sliced black olives.

NEAPOLITAN CHICKEN

Steps:

• Wash chicken and dry.
• Season chicken with salt and pepper.
• In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
• Remove chicken from skillet and set aside.
• Add remaining oil and sauté leeks and garlic for 3 minutes.
• Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
• Place the chicken back in the skillet.
• Sprinkle basil and oregano all over the chicken.
• Add broth and cook covered for about 30 minutes.
• In a separate bowl mix cornstarch and water and slowly add to chicken.
• Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
• Plate the chicken on a serving dish and pour over sauce with vegetables.

CHICKEN NAPOLI

Steps:

• Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
• Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
• In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
• Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
• Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
• Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
• To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.

NEAPOLITAN-STYLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Oil medium size baking dish.
• Place onion slices in bottom of baking dish.
• Scatter sliced garlic over onions.
• Top with tomato slices.
• Season with salt and pepper and set aside.
• Pound chicken into thinner pieces if desired.
• Season chicken with salt and pepper.
• Place one piece of cheese and one sun-dried tomato half on each piece of chicken.
• Fold over and place in dish on top of tomato-onion mixture.
• Brush tops of chicken with olive oil from sun-dried tomatoes and lightly season with salt and pepper.
• Bake one hour.
• Remove chicken from oven, and turn oven to broil.
• Broil chicken for 3 minutes or until slightly crispy on top. (I skipped this step.).
• Serve hot.