Savory Italian Chicken Tenders Food

ITALIAN CHICKEN TENDERLOINS

Italian Chicken Tenderloins image

My friend made this meal for my husband and me after our first child was born. Since chicken tenderloin recipes can be so caloric, I trimmed down the fat and carbs, but we love it just the same. -Beth Ann Stein, Richmond, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup chopped onion
1-1/8 teaspoons paprika, divided
3 teaspoons olive oil, divided
1-1/4 cups water
1/4 cup tomato paste
1 bay leaf
1/2 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon Italian seasoning
1/4 cup all-purpose flour
1-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1-1/2 pounds chicken tenderloins

Steps:

In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow dish, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; turn to coat. , In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with remaining chicken and oil. Discard bay leaf. Serve sauce with chicken.

Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SPICY ITALIAN CHICKEN CASSEROLE

SPICY ITALIAN CHICKEN CASSEROLE image

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

Ingredients

5 chicken thighs , skin on, bone in (about 200g / 7 oz each) (Note 1 for breast)
Salt and pepper
2 tsp olive oil
2 garlic cloves (, minced)
1 medium onion (, finely chopped)
1 EACH red and green capsicum / bell pepper (, sliced)
½ cup / 125 ml white or red wine (any is fine, I use dry white) (Note 2 for subs)
800 g / 28 oz can crushed tomato
¾ cup / 185 ml water (, swilled in empty tomato can)
1 tsp red pepper flakes ((chilli flakes), adjust to taste)
3/4 cup black olives (, pitted (or 1/3 cup sliced))
2 tbsp baby capers
Salt and pepper to taste
¼ cup finely chopped parsley

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

CREAMY ITALIAN CHICKEN

Creamy Italian Chicken image

Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. -Maura McGee, Tallahassee, Florida

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
Minced fresh oregano, optional

Steps:

Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Nutrition Facts : Calories 473 calories, Fat 29g fat (14g saturated fat), Cholesterol 158mg cholesterol, Sodium 1556mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.

LOW CARB SAVORY ITALIAN GRILLED CHICKEN

Low Carb Savory Italian Grilled Chicken image

This is such a delicious way to fix chicken! Great for summer time dinners, or anytime for that matter :). Hopefully you enjoy it!

Provided by Loves2Teach

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 chicken breasts
1/4 cup olive oil
3 cloves garlic, crushed
fresh ground black pepper
1/4 cup fresh basil leaf, chopped
1/4 cup melted butter
3 sprigs fresh rosemary
1 tablespoon parmesan cheese

Steps:

To grill, skin chicken breasts and rub in pepper to taste.
Blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth.
Baste chicken lightly with mixture.
Grill over medium coals basting during cooking time with basil sauce.
During this time add the rosemary branches to coals for added smoke flavor.
Do this 2 or 3 times.
Grill 10 minutes each side depending on barbecue temperature.
Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta.

CHICKEN SAVOY

Chicken Savoy image

A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with pot cheese. They make a wonderful combination. The place is not fancy, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!

Provided by Joe

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
⅛ cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
¼ cup grated Romano cheese
3 tablespoons balsamic vinegar

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
Pour vinegar over chicken and serve.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 2.9 g, Cholesterol 178.6 mg, Fat 30.4 g, Fiber 0.2 g, Protein 45.4 g, SaturatedFat 8.2 g, Sodium 389.7 mg, Sugar 1.9 g