Chicken Cutlets Bolognese Recipes
CHICKEN CUTLETS BOLOGNESE
Make and share this Chicken Cutlets Bolognese recipe from Food.com.
Provided by dicentra
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan, melt butter over medium heat. Add chicken breast and cook for 3 minutes on each side. Season with oregano and pepper.
- Place a slice of prosciutto and then a slice of cheese on each breast. Drizzle the wine all over.
- Cover the pan and cook 5 minutes, until cheese is melted and chicken is cooked through.
Nutrition Facts : Calories 425.5, Fat 28.5, SaturatedFat 13.1, Cholesterol 138.5, Sodium 349.4, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 36.8
CHICKEN BOLOGNESE
Make and share this Chicken Bolognese recipe from Food.com.
Provided by Kisha
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
- Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
- To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
- Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.
Nutrition Facts : Calories 421.3, Fat 8.3, SaturatedFat 2.3, Cholesterol 54.9, Sodium 384.9, Carbohydrate 58.1, Fiber 5.5, Sugar 4.7, Protein 29.1
CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS
An easy and elegant chicken dish. Perfect when served family-style on a platter.
Provided by Josephine Franchino Twohy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
- Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
- Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
- Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g
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