Chicken And Shrimp Arreganate Recipes

CHICKEN OREGANATO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
• Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!

17 BEST CHICKEN AND SHRIMP RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHICKEN WITH ARTICHOKES AND SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, salt if desired and pepper; add chicken and shake to coat., In a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the shrimp, artichokes, tomato and garlic to the skillet; cook for 4 minutes. Add the broth, basil, parsley and butter; heat through. Pour over chicken and sprinkle with cheese.

CHICKEN AND SHRIMP SATAY

Steps:

• On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

SHRIMP OREGANATA

Steps:

• 1. Start by cleaning shrimp if they are not already cleaned (de-vaining, removing tails).
• 2. Brown garlic in the olive oil.
• 3. Line the bottom of a baking sheet with breadcrumbs.
• 4. Put down a layer of shrimp, covering the the bread crumbs. The shrimp don't need to be perfectly lined up, but there should be more shrimp than breadcrumbs.
• 5. Liberally apply breadcrumbs to the top of shrimp so that they are fully submerged. You shouldn't have too much excess, but enough that the shrimp are barely visible.
• 6. Spoon browned garlic and oil over the top breadcrumb layer. The crumbs don't need to be soaking, but the oil should be evenly spread over the shrimp and crumbs.
• 7. Repeat by layering more shrimp, more breadcrumbs, and more oil.
• 8. Place think slices of mozarella over the top layer, and place into an oven preheated to 350.
• 9. Bake until cheese is fully melted and amber in color.

CHICKEN AND SHRIMP ARREGANATE

Steps:

• Cook Rotelli pasta according to box directions.
• Slice chicken in thin chunks.
• Combine flour, salt, pepper and paprika on a plate.
• Dredge chicken in flour mixture.
• In a large frying pan, heat oil and brown chicken, 2 minutes each side. Set chicken aside on a platter.
• Into the same frying pan that you cooked the chicken, sautee onion and garlic until onion is transluscent, about 4 minutes.
• Add tomatoes and basil. Cook another minute.
• Add chicken broth, wine and cream. Simmer for 5 minutes. Add the parmesan. Season with salt and pepper to taste.
• Add raw shrimp and continue to simmer 2 minutes.
• Add Chicken and mix well. Sprinkle the mozarellla on top. Cover and simmer for 5 minutes until cheese is melted.
• Serve over the cooked Rotelli pasta.