Chicken Castellina Recipe 465

CHICKEN CASTELLINA RECIPE - (4.6/5)

Steps:

• Procedures Sauce SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown). WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously. REMOVE from heat and let stand uncovered. Chicken MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta. GARNISH with chopped parsley and serve.

CATALINA CHICKEN

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

CHICKEN CANNELLONI

Steps:

• In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

CHICKEN CASTELLINA

Steps:

• SAUCE:.
• In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).
• Lower heat, add butter and melt.
• Add garlic and sun-dried tomatoes.
• Sauté for approximately one minute stirring frequently (do not brown).
• Whisk in cream, milk and cornstarch. Raise heat to medium/high.
• Whisk in Parmesan and Gouda.
• Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
• Remove from heat and let stand uncovered.
• CHICKEN & PASTA PREPARATION:.
• Mix flour with salt and pepper.
• Coat chicken in seasoned flour, shake off excess flour.
• Heat olive oil in large sauté pan.
• Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
• Begin pasta in a separate pot according to package directions.
• Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
• Once reduced, add sauce and bring to a boil on medium/high heat.
• Place 6 oz of cooked pasta on each plate.
• Evenly distribute chicken and sauce over pasta.
• Garnish with chopped parsley.

THE OLIVE GARDEN - CHICKEN CASTELLINA

Steps:

• Sauce.
• SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
• WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
• REMOVE from heat and let stand uncovered.
• Chicken.
• MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
• HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
• ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
• TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
• GARNISH with chopped parsley and serve.