Chef Boy I Be Illinois Saucy Chicken Cutlets Recipes

CHEF BOY-I-BE-ILLINOIS' CHICKEN MARSALA

Chef Boy-I-Be-Illinois' Chicken Marsala image

The resulting marsala wine reduction that gets poured over the chicken breasts is simply mouthwatering! Very few ingredients and so simple to make, you won't believe how delicious this is. Give it a try. My partner and I enjoyed this with a side of Recipe #292081 and brown rice.

Provided by Chef-Boy-I-Be Illin

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast
1 (8 ounce) jar sliced mushrooms
1/2 cup sweet marsala wine
4 ounces provolone cheese
4 ounces pancetta, diced
2 tablespoons tomato paste
1 teaspoon dried oregano
salt and pepper
1 tablespoon olive oil

Steps:

Pound the chicken breasts to 1/4 inch thickness, salt and pepper to taste.
Brown in olive oil over medium high heat.
After turning breasts over, add pancetta and oregano to pan while breast brown on other side.
Add marsala wine, tomato paste and mushroom and allow sauce to reduce by one half.
Scoop some of the mushrooms over each breast and top with a slice of provolone cheese.
Cover skillet just until cheese melts.
Serve by pouring marsala sauce over the breasts.

Nutrition Facts : Calories 299.3, Fat 12.6, SaturatedFat 5.7, Cholesterol 85.4, Sodium 390, Carbohydrate 5, Fiber 1, Sugar 2.3, Protein 35.6

CHEF-BOY-I-BE-ILLINOIS' BAKED CHICKEN PARMESAN

Chef-Boy-I-Be-Illinois' Baked Chicken Parmesan image

A piquant, savory herb breading with real Parmigiano Reggiano provide these moist chicken breasts with plenty of flavor. Baking them avoids all the fat calories from pan frying without sacrificing taste. Best of all, these are so fast and easy to make! Try it with my Recipe #360354 for a nice, satisfying comfort meal.

Provided by Chef-Boy-I-Be Illin

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts
3/4 cup reduced-fat sour cream
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons anchovy paste
1 teaspoon salt, divided use
fresh ground black pepper
1 cup dry breadcrumbs
3/4 cup grated parmesan cheese
2 teaspoons dried oregano, crushed
olive oil flavored cooking spray

Steps:

Preheat oven to 450°F.
Whisk together the sour cream, Dijon, Worcestershire sauce and anchovy paste in a wide, shallow bowl (a pie plate works perfectly). The mixture will be quite thick, but that helps it adhere to the chicken and for the crumbs to adhere as well.
Combine breadcrumbs, cheese, 1/2 teaspoon salt, pepper, and oregano in another wide shallow bowl.
Season both sides of breasts with remaining salt and pepper.
Coat both sides of each breast first in the sour cream mixture, then in the bread crumb mixture.
Place on a wire rack that is over a foil lined baking sheet that will accommodate the size of your rack.
Spray both sides of each breast with olive oil cooking spray.
Bake for 30 minutes at 450F until coating is nicely browned, then turn down to 400F and continue baking for approximately 30 minutes until a meat thermometer registers 165°F.
You can use the time your chicken is baking to make some polenta to go along with it, and maybe some nice cauliflower gratin Recipe #360354.

Nutrition Facts : Calories 394.4, Fat 14.4, SaturatedFat 7.5, Cholesterol 106, Sodium 1405.7, Carbohydrate 23.3, Fiber 1.7, Sugar 2.3, Protein 40.9

CHEF-BOY-I-BE ILLINOIS' PESTO CHICKEN BUNDLES

Chef-Boy-I-Be Illinois' Pesto Chicken Bundles image

This is an incredible way to make moist and delicious chicken breasts with an accompanying sauce to serve over couscous or other pasta.

Provided by Chef-Boy-I-Be Illin

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
1 (4 ounce) package boursin cheese, softened
1/3 cup pesto sauce (homemade or store bought)
1 (8 ounce) can tomato sauce
1 (8 ounce) jar sliced mushrooms
1 cup dry white wine
1 teaspoon dry oregano
salt and pepper

Steps:

Pound chicken breasts to 1/4 inch thickness.
Combine cream cheese and pesto.
Spread cream cheese mixture on chicken breasts.
Roll chicken breasts up lengthwise, tucking in the ends and secure with toothpicks.
Salt and pepper to taste, roll in flour.
Brown chicken breasts on all sides.
Deglaze pan with the wine, add tomato sauce, oregano and mushrooms.
Simmer, covered, for 15 minutes until chicken bundles are cooked through.
Some of the cream cheese mixture will melt and drip out of bundles, making the sauce very rich.

Nutrition Facts : Calories 210.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 382, Carbohydrate 7.9, Fiber 1.6, Sugar 4, Protein 29.8

CHEF-BOY-I-BE-ILLINOIS' SIMPLE PASTA SAUCE

Chef-Boy-I-Be-Illinois' Simple Pasta Sauce image

So quick and so easy, yet so full of flavor. Better than any stuff you'll get out of a jar and without all those preservatives. Pasta sauce does not have to cook for hours to be delicious. This one is done in as little as 30 minutes! I tweak my spices from time-to-time, and you should too. This is the only sauce we use in our household and it's a good all purpose sauce for many uses.

Provided by Chef-Boy-I-Be Illin

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (28 ounce) can san marzano crushed tomatoes
1 medium yellow onion, finely chopped
1 tablespoon olive oil
1/2 cup red wine
1 garlic clove, finely chopped
1 small bay leaf
1 teaspoon finely chopped fresh oregano
2 tablespoons shredded fresh basil
1 teaspoon beef bouillon
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon sugar

Steps:

Saute onions, garlic, black pepper and red pepper flakes in oil until onion is translucent, about 3 minutes.
Add remaining ingredients and simmer for 25-30 minutes uncovered.
Serve over your favorite pasta, chicken parmigiana, stuffed pasta shells, etc.

Nutrition Facts : Calories 126.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.1, Sodium 517, Carbohydrate 18, Fiber 3.5, Sugar 9.8, Protein 2.1