Chicken Breasts Parmesan Encrusted With Roasted Pepper Sauce

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Chicken Recipes

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mply roast your peppers, just core, eliminate seeds and membranes, and cut into 4 pieces lengthwise. Spot the pepper slices skin side up on a baking sheet covered with aluminum foil and location under a preheated broiler. Broil till the skin is blistered and blackened and then place in a plastic bag till cool. As soon as cooled, the skin will slide right off!

Serves 4

For The Chicken:

4 Boneless, Skinless Chicken Breasts (About 6 Ounces Every single)

2 Cups Homemade Seasoned Breadcrumbs

1 Cup Grated Parmesan Cheese

1 Egg Mixed with three Tablespoons Milk

1/2 Cup All-purpose Flour

Salt & Pepper

3 Tablespoons Olive Oil

Olive Oil Spray

For The Pepper Sauce:

2 Red Peppers, Roasted

2 Tablespoons Olive Oil

1 Large Garlic Clove, Peeled

Salt & Pepper

3 Tablespoons Grated Parmesan Cheese

Pinch Red Chili Flakes

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To make the pepper sauce, location all of the ingredients in a blender and pulse until smooth. If too thick, drizzle in a little additional olive oil. Taste, and adjust seasonings as needed.

Trim your chicken breasts of any fat and pound to an even thickness of about 1/2 inch. Mix the flour with some salt and pepper and place in a plastic bag. Add the breasts one at a time into the flour mixture and toss to coat. Beat the egg with the milk in a shallow bowl. Mix together the cheese and breadcrumbs inside a separate bowl. Taking one chicken breast at a time, first coat with the egg mixture, then the breadcrumbs pressing to help the crumbs adhere. Once all four breasts are coated, refrigerate for at least one hour. Preheat oven to 375 degrees F. Coat the baking sheet with the olive oil, and location the chicken breasts on top. Use olive oil spray to lightly coat top of the breasts after which bake for ten minutes. Turn the breasts over, and then bake an additional 10 minutes or till they are cooked through and golden brown. Serve the chicken with a small cup of sauce for dipping.

Delicious Angry Chicken – Pollo all’Arrabbiata

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Italian Chicken Recipes, Sauces

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Any Italian recipe with “arrabbiata” in its title might be a little spicy, because the word translates as “angry” and means hot chile peppers have been added towards the ingredient list. The good thing about creating this sort of recipe at home is that you control the amount of heat you need inside your dish and can add added should you like things truly HOT, or add much less if you choose a more subtle heat. One dish which will be seen just about everywhere in Italy also as in North America is Penne all’Arrabiata which is merely penne pasta topped having a spicy tomato sauce. In Umbria, a well-liked dish that could be identified in a lot more casual trattorias, or in household properties is Pollo all’Arrabbiata, or Chicken In Spicy Tomato Sauce.

Serves 4
by Deborah Mele

8 Small To Medium Chicken Thighs (Or 1 (3 Pound) Chicken Cut Into Pieces)

5 Tablespoons Olive Oil

1 Smaller Onion, Peeled & Finely Diced

5 Cloves Garlic, Peeled & Minced

1 Red Chile Pepper, Finely Minced

3/4 Cup Dry White Wine

1 1/2 Cups Chopped Tomatoes

Salt & Pepper

1/4 Cup Chopped Fresh Parsley

1 Teaspoon Dried Italian Seasoning Mix (Or Oregano)

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To Serve:

Green Tops From Scallion Onions

Heat the olive oil in a heavy bottom pan large enough to hold all the pieces once browned, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat. Brown the rest of the chicken pieces and then move all to a plate. Add the chopped onion towards the pan and cook over medium heat until soft and translucent. Add the garlic and chile pepper towards the pan and cook another minute or two until fragrant. Add the wine towards the pan and turn the heat up to high. Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume. Return the chicken pieces towards the pan along with the tomatoes, dried seasoning, and parsley. Season with salt and pepper and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about an 45. Remove the cover, and cook an additional 15 minutes. At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone. Alternately, at this point you could place the pan in an oven preheated to 325 degrees F. and cook for 45 minutes, then uncover and cook an additional 15 minutes.

To serve, place the chicken on a warmed platter and spoon the sauce over top. Sprinkle with the chopped onions and serve immediately.

Chicken Marsala

Author: kel15  //  Category: Dinner, Italian Chicken Recipes, Lunch, Quick & Easy

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Chicken Marsala is 1 of my favorite chicken dishes. It’s a traditional Italian recipe and a comfort food I can’t live without. I love the mushrooms and the sweet taste with the wine along with the salty prosciutto. I’m sure everybody makes this dish his or her own way, but this is how I do it and everybody seems to enjoy it.

See my “Cook’s Notes” on how you can make this ahead of time for an straightforward dinner party dish.

Ingredients:

* 4 skinless, boneless, chicken breasts (about 1 1/2 pounds fillet and pounded thin)
* 1-8 0z. container of mushrooms, sliced
* ½ cup of flour, for dredging
* 1/4 cup olive oil
* four slices of prosciutto, chopped
* one cup Marsala wine
* 1/2 cup chicken stock
* three tablespoon unsalted butter
* 1/4 cup chopped flat-leaf parsley
* Salt and pepper

Directions:

On a cutting board, fillet each chicken breast and trim off any fat. Location two pieces of chicken at a time between two items of parchment paper as seen in photo below. Pound which has a flat mallet, until finally the cutlets are about 1/4-inch thick. Set aside and repeat until finally all of the chicken is pounded thin. Put some flour inside a shallow dish. Season each side of your chicken cutlets with salt and pepper. Dredge every single cutlet lightly on each aspect with flour.

Heat the oil in a very skillet around medium-high warmth. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on every facet until eventually golden. Once the chicken is brown, spot the pieces in a single layer on a cookie sheet having a rim, or a glass casserole dish. Continue till all the chicken is browned.

Lower the warmth to medium and add the prosciutto to the drippings within the pan, sauté for a minute or two until eventually browned. Add the mushrooms, season with a little salt and pepper and sauté till they are nicely browned on every single side. Turn up the heat and pour the Marsala inside the pan and boil down for any minute so the alcohol cooks off. Then add the chicken stock along with the butter. Permit it to cook to get a minute or two. Pour the sauce around the chicken, cover with foil and location within a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley ahead of serving.

Cook’s Notes:

Entertaining a big crowd:

I enjoy to produce chicken Marsala for big parties or family dinner parties. It is such a yummy treat and every person appears to love it. You are able to simply double or triple the recipe. If I’m having a large dinner party I will typically make things ahead of time and refrigerate them.

It is possible to sauté the chicken, spot it inside a baking dish or cookie sheet and cover it with foil. Then cook the sauce separately and set aside in a separate bowl. Refrigerate every thing and take it out 20 minutes before company arrives. Then preheat your oven, pour sauce over chicken and cook for 20-30 minutes just before serving.

Cooking suggestions:

Filleting and pounding the chicken into thin cutlets is really a ought to for this recipe. When I make chicken people normally ask “how come it’s so tender and it is possible to cut it with a fork?” This is because I fillet it and pound it. Should you don’t have a kitchen mallet be sure to pick a single up. You can discover them within the supermarket where they have cooking utensils. They normally come in wood or metal.