BRAVO ITALIAN CHICKEN
A handful of Italian-style pantry staples team up with chicken for this hearty entree that the entire family will love. Just add breadsticks! -Kristin Miller, Carmel, Indiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. , Meanwhile, sprinkle chicken with Italian seasoning and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer chicken to a greased 13x9-in. baking dish; sprinkle with 3/4 cup mozzarella cheese., Rinse eggplant; pat dry with paper towels. Transfer to a large bowl; add pasta sauce and toss to coat. Spoon over chicken; top with remaining cheese., Cover and bake at 350° for 35-40 minutes or until a thermometer inserted into the chicken reads 170°.
Nutrition Facts : Calories 397 calories, Fat 13g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 1123mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 8g fiber), Protein 43g protein.
BRAVO! CHICKEN CACCIATORE
Bring the fabulous flavors of Italy to your dinner table with this wonderful chicken and pasta dish that's cooked using Progresso® tomatoes - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on pkg.
- Cut each chicken breast crosswise into three pieces. Heat oil in 10" skillet over medium-high heat. Brown chicken, onion and garlic in oil about 5 minutes, stirring occasionally.
- Stir zucchini, bell pepper and tomatoes into chicken. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Uncover and simmer 5 minutes longer. Serve over pasta; sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA
Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad.
Provided by PMJNSTN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
- Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
- Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 49.8 g, Cholesterol 165.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 50.2 g, SaturatedFat 6.9 g, Sodium 1148 mg, Sugar 1.4 g
BRAVO ITALIAN CHICKEN
Taste of Home Magazine A handful of Italian-style pantry staples team up with chicken for this hearty entree that the entire family will love. Just add breadsticks!-Kristin Miller, Carmel, Indiana
Provided by Lizzie Rodriquez
Categories European
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
- Meanwhile, sprinkle chicken with Italian seasoning and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer chicken to a greased 13-in. x 9-in. baking dish; sprinkle with 3/4 cup mozzarella cheese.
- Rinse eggplant; pat dry with paper towels. Transfer to a large bowl; add pasta sauce and toss to coat. Spoon over chicken; top with remaining cheese.
- Cover and bake at 350° for 35-40 minutes or until a meat thermometer inserted into the chicken reads 170°.
- Time does not include sitting time.
Nutrition Facts : Calories 551.9, Fat 22.1, SaturatedFat 10.7, Cholesterol 133.9, Sodium 2038.7, Carbohydrate 36.8, Fiber 9.7, Sugar 21.2, Protein 50.5
PASTA BRAVO: CREAMY CHICKEN PASTA BAKE
This is a recipe that I created to mimic an old favorite of mine at Pasta Bravo. A great combination of penne (or rigatoni, spirals) tomato, cheeses all baked to perfection...creamy on the inside with a crispy outside crust. This goes together really quickly, cooks in under 30 minutes and is totally company worthy. Delicious served with a salad and some bread sticks or baguette. Easily adaptable for a yummy veggie-pasta bake too!
Provided by Kmac1805
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Saute chopped onions, peppers and garlic in olive oil, about 5 minutes over medium heat. Add mushrooms and continue to saute until mushrooms begin to soften, about 4 minutes more.
- While the veggies are cooking, put pasta in a large pot of boiling water and cook until al dente. (still firm to the bite) WARNING: They will continue to cook and absorb the sauce in the oven, so do not overcook here. The package directions should give instructions for al dente cooking times, but for my penne, it's usually about 9 minutes. When they are finished, drain well and return to pan. Mix in ricotta and mozzerella cheeses.
- When the veggies are softened, add the pasta sauce and stir well. Add the chicken and black olives.
- Hopefully you really used a Large Pot for your pasta, because I find it easiest to mix everything in there before assembling. Add pasta/chicken mix to pasta/cheese mix and stir gently until well blended.
- Pour all into shallow backing dish (a 9x13 will work, I use a similar sized oval baking dish). By keeping it shallow, you'll be sure to get a nice crust.
- Sprinkle bread crumbs over top, followed by parmesan. I like to spray a little cooking spray on it to help give nice browning. (You could pour a little melted butter, but the Pam does the trick and saves calories to enjoy for the pasta!).
- Place in preheated oven and bake, uncovered for 20-25 minutes, until bubbling and browned on top.
- Let it sit a few minutes before serving (to allow the cheeses to firm a little and because it is TOO HOT to eat just out of the oven.
- Enjoy!
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