Smothered Italian Chicken Food

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SMOTHERED CHICKEN ITALIANO



Smothered Chicken Italiano image

Make and share this Smothered Chicken Italiano recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breasts
2 teaspoons canola oil
1 cup part-skim ricotta cheese
1 cup crushed tomatoes
4 slices part-skim mozzarella cheese

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.

Nutrition Facts : Calories 252.8, Fat 8.7, SaturatedFat 3.6, Cholesterol 87.5, Sodium 440.6, Carbohydrate 7.6, Fiber 1, Sugar 2.7, Protein 34.8

ITALIAN SMOTHERED CHICKEN WITH CRISPY PROSCIUTTO



Italian Smothered Chicken with Crispy Prosciutto image

It's almost hard to believe that something that tastes this good and looks this impressive can be this easy - but it's true. Sautéed chicken breasts are nestled in a wine-infused mushroom sauce and finished with a generous topping of crispy prosciutto for a showstopping dinner that's easy enough for any day of the week.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

4 boneless skinless chicken breasts (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup plus 2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
3 oz prosciutto, thinly sliced and cut crosswise into 1/2-inch strips
8 oz sliced mushrooms
1 medium yellow onion, cut in half and thinly sliced
3 cloves garlic, finely chopped
1/2 cup dry white wine
2 cups Progresso™ chicken broth (from 32-oz carton)

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.

Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 3 g, TransFat 0 g

SMOTHERED CHICKEN WITH SPINACH AND MUSHROOMS



Smothered Chicken With Spinach and Mushrooms image

Make and share this Smothered Chicken With Spinach and Mushrooms recipe from Food.com.

Provided by DrBuzzetta

Categories     Chicken Breast

Time 50m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts
8 ounces neufchatel cheese
17 g zesty Italian salad dressing mix
8 ounces fresh spinach
8 ounces fresh mushrooms, sliced
1 large onion, sliced lengthwise
1 1/2 cups shredded mozzarella provolone parmesan blend cheese
1 teaspoon salt, to taste
1 teaspoon pepper, to taste

Steps:

  • Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
  • Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
  • In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
  • Place the chicken breasts in bottom of 9 x 13" pan.
  • Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
  • Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
  • Evenly distribute the onion and mushroom mixture over the top of the spinach.
  • Add salt and pepper to taste.
  • Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
  • Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
  • Serve with a nice risotto or rice pilaf.

Nutrition Facts : Calories 462.5, Fat 26.9, SaturatedFat 14.5, Cholesterol 144.7, Sodium 1371.3, Carbohydrate 13.7, Fiber 2.8, Sugar 4.9, Protein 42.7

CHICKEN BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA



Chicken Breasts Smothered in Tomatoes and Mozzarella image

This simple to prepare, very flavorful, easy to modify with ingredients you may have on hand and carb friendly. I got this recipe from the cookbook "Favorite Brand Name Low-Carb Recipes"

Provided by Smilynn

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
3 tablespoons olive oil, divided
1 cup chopped onion
2 teaspoons bottled minced garlic
1 (14 ounce) can Italian stewed tomatoes
16 ounces shredded mozzarella cheese (1 1/2 cups)

Steps:

  • Preheat broiler.
  • Pound chicken with flat side of mallet to 1/4" thickness.
  • Heat 2 tablespoons oil in ovenproof skillet over medium heat.
  • Add chicken and cook turning once until no longer pink in center.
  • Transfer to plate, cover and keep warm.
  • Heat remaining oil in same skillet over medium heat.
  • Add onions and garlic, cook and stir 5 minute.
  • Add tomatoes: bring to a simmer.
  • Return chicken to skillet, spooning onion and tomato mixture over chicken.
  • Sprinkle cheese over top.
  • Broil 4 to 5 inches from heat until cheese is melted.

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