SICILIAN ROASTED CHICKEN
I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.
Provided by BramptonMommyof2
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
- Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
- Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g
SICILIAN CHICKEN PARMESAN
My own way of doing this, of course with tips handed down from mom. I'm posting this as a request to Doreen, my cousin-in-law, who raves about my Italian cooking. You can use jarred or your own homemade tomato sauce or mine (Recipe #195848) but homemade is always better. Some of the measurements are approximate as I never measure anything. You may find you need a bit more or less. Use fresh grated cheese....not that stuff in the green canister you find on the grocery shelves. And use mozzarella cheese that comes in a chunk, not the pre-grated kind. You'll also need a large roasting pan or baking dish, large enough to hold the chicken in a single layer or just slightly overlapping each other.
Provided by CulinaryQueen
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Carefully slice each chicken breast horizontally. Don't worry if they're not perfect or if one half comes out real thin as you slice each one. Believe me, no one will notice.
- Mix the breadcrumbs and 1/2 cup Parmesan in a shallow dish. Have the beaten eggs in another shallow dish.
- Heat a heavy skillet over medium heat.
- Dip each chicken breast into the egg, allowing excess to drip off, and then into the breadcrumb mixture, covering both sides. Place chicken onto a clean plate. Do this with all the chicken before starting to cook them.
- Preheat oven to 350F/180°C.
- Pour about 3-4 tablespoons olive oil into the pan and let it get hot. Fry the chicken about 2-3 minutes each side and transfer to a plate. Add more oil to pan as needed.
- Ladle the tomato sauce (about 1 cup) into the baking dish to cover the bottom. Put the chicken breasts into the dish in a single layer or slightly overlapping.
- Layer the parma ham over the chicken at this point, if using.
- Ladle more tomato sauce (about 1 cup) over the chicken. Sprinkle the grated mozzarella all over the chicken to cover, then sprinkle the 1/4 cup grated parmesan.
- Bake for 30-45 minutes, or until cheese has melted and become slightly golden in color.
- Serve with pasta,remaining tomato sauce, a crusty loaf of bread and salad.
- Enjoy!
Nutrition Facts : Calories 638.4, Fat 28.1, SaturatedFat 14, Cholesterol 233.8, Sodium 2255.7, Carbohydrate 31.6, Fiber 3.9, Sugar 9.6, Protein 63.5
CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500 degrees F.
- Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
- Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
- In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
AUTHENTIC CHICKEN PARMESAN
This is my homemade recipe that I have been working on for over 10 years. Many people have devoured this meal, and enjoyed its rich and authentic Italian taste. For those who love garlic, cheese, and the rich taste of Italian seasonings will love this authentic Italian dish.
Provided by Kenneth Dixon
Categories Chicken Breast
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Wash and pat-dry each chicken breasts.
- Cut any visible fat from each chicken breast.
- Pour olive oil (1/2 cup) into frying pan, and turn the heat up to medium-high.
- Mix all of the following ingredients in a medium-large mixing bowl: Parmesan cheese, bread crumbs, basil, salt, black pepper, oregano, thyme.
- In another mixing bowl, whisk together the eggs and milk until it is slightly foamy. More milk, approximately 1/4 cup, can be added to make the milk-egg mixture less thick.
- Dip a chicken breast into the milk-egg mixture. Remove the chicken breast once it is well coated and allow the excess to drip off into the bowl for a second or two. Place the chicken breast into the breading mixture. Roll chicken around to thoroughly coat all sides of chicken.
- Once oil has reached optimum temperature, place the minced garlic into the oil and stir around for a second. Turn temperature of burner down between medium and medium-high. The garlic should be sizzling. Do not allow to burn. After a minute of constantly stirring the minced garlic, place the breaded chicken breast from the bowl into the frying pan. Allow room for the remaining breasts to be placed into the frying pan.
- Repeat step 6 above for each of the remaining breasts (one at a time). Place each breaded breast into the frying pan.
- Cook the chicken breasts on each side to a nice golden brown. This may take about 5 minutes per side. It really depends on the temperature you have your burner set at. You do not want to burn the chicken breasts.
- Once each breast has reached a nice golden brown color, remove from frying pan and place on a plate lined with a few paper towels.
- Preheat oven to 375 degrees.
- Take a square glass pan, or equivalent, and spray with cooking spray (i.e., spray Pam).
- Pour half of the jar of spaghetti sauce into the square pan. (Note: if you are using a pan that is larger than a square glass pan, you may need to use more than one jar of spaghetti sauce. I used a 13x13 square glass pan.).
- Pour 2 tablespoons minced garlic into the glass pan with the spaghetti sauce. Mix around to spread garlic throughout the pan.
- Place each chicken breast into the pan without having the sides touching. Do not overlap the chicken breasts.
- Pour the remaining spaghetti sauce onto each chicken breast. Spread sauce over each chicken breast to ensure the sides and top of each breast is covered with sauce.
- Cover pan with aluminum foil. There is no need to have a tight seal around the edges of the pan. The foil can be loosely placed on the pan with some gaps for venting to occur.
- Place pan into oven on the middle rack. Bake for 40 minutes.
- After 40 minutes have passed, take pan out of the oven. Carefully uncover the aluminum foil to avoid burns from escaping steam.
- Sprinkle the mozzarella cheese over the sauce and chicken breasts. The idea is to have each breast thoroughly covered with cheese. It is okay if cheese gets on the sauce. It will make the dish look even better.
- Place uncovered into the oven. Bake for an additional 10 minutes, or until cheese is melted and light brown.
- Remove pan from oven. Place on a wire rack or on top of the stove burner, and allow to cool for 5-10 minutes.
- Sprinkle parsley on the top of each chicken breast. (This is for garnishment.)
- Serve over top of cooked pasta. Spaghetti noodles are the best for this meal. Spoon sauce over top of each dish. (Fresh homemade spaghetti noodles are the absolute best for this meal.)
- Note: As mentioned above in the preparation steps, you may wish to use more sauce when baking the chicken. The chicken will absorb a lot of the fluids in the sauce. I use 2 jars of spaghetti sauce and 4 tablespoons minced garlic in the baking pan. We love sauce in our family.
- An Alternate method:.
- You can make this dish exactly as described above, and add one modification that will make this dish even more tasty. Stuff each of the chicken breasts, before breading, with a ricotta cheese mixture.
- The ricotta cheese mixture should contain ricotta cheese (8 - 16 oz), 2 tablespoons garlic, 1 teaspoon black pepper, 1 tablespoon basil and oregano.
- When stuffing the chicken breasts, make sure you flatten out each breast with a pounder (to approximately 1/4" thick). Flatten each breast on a piece of wax paper to avoid sticking to surface.
- Spread a nice portion of cheese mixture onto each breast.
- Fold breasts in half and seal with wooden tooth picks. You may need to use a lot of tooth picks to thoroughly seal each breast.
- Once each breast has been stuffed and sealed, refer to step 6 above for breading each breast.
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
ONE DISH CHICKEN PARMESAN
Make and share this One Dish Chicken Parmesan recipe from Food.com.
Provided by Vino Girl
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix batter ingredients together in a 8x8-inch baking dish sprayed with cooking spray.
- Let rest 5 to 10 minutes.
- Top batter evenly with chicken. Pour marinara sauce over chicken, sprinkle with cheese and herbs.
- Place in a COLD oven; set temperature to 350°F Bake for 30 minutes, or until done.
Nutrition Facts : Calories 738.2, Fat 40.8, SaturatedFat 8.4, Cholesterol 94.5, Sodium 1386.2, Carbohydrate 59, Fiber 1.7, Sugar 8.9, Protein 33.5
ITALIAN CHICKEN PARMESAN
This healthier version of chicken Parmesan comes from Margie Pharr of Belmont, Mississippi. The savory seasonings make the chicken and sauce a perfect pair, and you won't even miss the extra fat and calories.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired.
Nutrition Facts : Calories 302 calories, Fat 6g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges
SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE
Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.
Provided by Larry Elder
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g
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5/5 (1)Category ChickenServings 6Estimated Reading Time 4 mins
- Place one chicken breast inside a gallon size ziplock bag. Using the smooth side of a kitchen mallet pound the chicken breast to an even size all around, approximately ½ inch. Take out and set aside. Pound the rest of the chicken breasts.
- Prepare three trays for the breading process. Put the flour in tray number 1 and season with salt and pepper. In a small bowl, beat three eggs with the cream. Pour eggs into tray number 2. Add salt, pepper and ½ of the minced parsley to the eggs. Add the breadcrumbs to tray number 3. Mix in the parmesan cheese.
- To bread, dredge each breast in the flour on both sides, dip in the egg wash, and finally cover with breadcrumbs. Set aside and finish breading the rest of the cutlets.
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