Smothered Chicken Italiano Food

ITALIAN SMOTHERED CHICKEN WITH CRISPY PROSCIUTTO

Steps:

• Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
• In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
• Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
• Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
• Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
• Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.

SMOTHERED CHICKEN ITALIANO

Steps:

• In a small bowl, combine the oregano, garlic powder, 1/8 tsp salt and 1/8 tsp pepper; rub over chicken.
• In a large nonstick skillet coated with nonstick cooking spray, brown chicken in oil for 3-4 minutes on each side.
• Transfer to an 11x7 inch baking dish coated with nonstick cooking spray.
• Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.
• Bake, uncovered, at 350F for 15 minutes. Top with cheese. Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.

SMOTHERED ITALIAN CHICKEN

Steps:

• Place crushed crackers and 3/4 cup mayonnaise in separate shallow bowls. Dip chicken in mayonnaise and then coat with crackers., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink., Meanwhile, in a large microwave-safe bowl, combine spinach and remaining mayonnaise. Microwave on high for 30-40 seconds or just until spinach is wilted. Spoon spinach mixture over chicken; top each with a cheese slice. Bake 5-7 minutes longer or until cheese is melted. Sprinkle with pepper.

SMOTHERED CHICKEN ITALIANO

Steps:

• In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil for 3-4 minutes on each side. , Transfer to an 11x7-in. baking dish coated with cooking spray. Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes. , Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or a thermometer reads 170°.

SUNNY'S EASY SMOTHERED CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

CROCK POT CHICKEN ITALIANO

Steps:

• Place chicken in the crock pot.
• Combine salad dressing mix and water. Pour over chicken.
• Cover and cook on low for 3 hours.
• Combine the cream cheese and soup until well blended. Pour over chicken.
• Cover and cook on low for 1 hour.

SMOTHERED CHICKEN

Steps:

• In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
• Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
• Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.

SMOTHERED ITALIAN BAKED CHICKEN

Steps:

• Place crushed crackers in shallow bowl. Using a rubber spatula or silicone brush, cover each chicken breast with garlic & herb mayonnaise, on both sides. Then dip each breast in the cracker crumbs and transfer to a greased 9-inch by 13-inch baking dish.
• Bake, uncovered, at 375°F for 25 minutes.
• Meanwhile, in a large microwave-safe bowl, combine spinach and remaining mayo. Microwave on high for 30 seconds, stir and repeat until spinach is wilted. Spoon spinach mixture over chicken; top each with 1/3 cup cheese. Bake 5 minutes until cheese is melted.

BAKED CHICKEN ITALIANO

Steps:

• Preheat oven to 350F.
• Heat olive oil in large frying pan.
• Dip chicken in salad dressing, then in bread crumbs.
• Brown in oil.
• Transfer to shallow baking dish.
• Spoon marinara sauce over chicken.
• Top with sliced mozzarella, then chopped tomato.
• Sprinkle with herbs and a generous shake of Parmesan cheese.
• Bake for 45 minutes.
• If tomatoes begin to burn, cover loosely with foil.

CHICKEN ITALIANO

Steps:

• Heat oven to 375°F.
• Combine parmesan, parsley, oregano, garlic, and pepper.
• Dip chicken in melted butter, then in cheese mixture.
• Put in a shallow baking dish. Drizzle with remaining butter.
• Bake 25 minutes or until tender.

CROCK POT CHICKEN ITALIANO

Steps:

• Place the chicken in the bottom of the crock pot.
• Combine the salad dressing and wine (or water) and pour over the chicken.
• Cover and cook on low for 3 hours.
• Combine cheese and soup and blend.
• Stir in mushrooms.
• Pour over the chicken.
• Cover and cook on low 1-2 hours until chicken juices run clear.
• Serve over noodles or rice.