Chicken Italiano Bake Recipes

TENDER ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
• Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

ITALIAN BAKED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in 2 tablespoons oil on each side. Transfer to a greased 11x7-in. baking dish. , In the same skillet, saute garlic in remaining oil for 1 minute. Stir in the broth, tomato puree, basil and oregano. Bring to a boil. Pour mixture over chicken., Cover and bake at 400° for 25-30 minutes or until a thermometer reads 170°. , Remove chicken and set aside. Pour sauce into a small bowl and keep warm. Return chicken to the pan; top with mozzarella and tomato. Sprinkle with Parmesan cheese. , Bake, uncovered, for 6-8 minutes or until cheese is melted. Arrange pasta on a large serving platter; top with chicken. Pour sauce over chicken and sprinkle with parsley.

CHICKEN ITALIANO

Steps:

• Cook pasta according to package directions; drain.
• Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add chicken.
• Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
• Melt remaining 1 Saute Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
• Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.

BAKED CHICKEN ITALIANO

Steps:

• Preheat oven to 350F.
• Heat olive oil in large frying pan.
• Dip chicken in salad dressing, then in bread crumbs.
• Brown in oil.
• Transfer to shallow baking dish.
• Spoon marinara sauce over chicken.
• Top with sliced mozzarella, then chopped tomato.
• Sprinkle with herbs and a generous shake of Parmesan cheese.
• Bake for 45 minutes.
• If tomatoes begin to burn, cover loosely with foil.

CHICKEN ITALIANO

Steps:

• Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste. Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix. Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture. Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.

CHICKEN ITALIANO BAKE

Steps:

• Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix; stir just until stuffing mix is moistened. Set aside.
• Combine chicken, mushrooms and onions in 13x9-inch baking dish; sprinkle with cheese. Top with stuffing mixture.
• Bake 30 to 35 min. or until chicken is cooked through.

ITALIAN CHICKEN BAKE

Steps:

• Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
• Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.

BAKED ITALIAN CHICKEN

Steps:

• Rinse chicken pieces; pat dry.
• Place butter in shallow dish.
• Mix remaining ingredients in shallow dish.
• Dip pieces in butter, then in breadcrumb mixture.
• Place on baking sheet.
• Bake at 350* for 1 hour.

CHICKEN ITALIANO

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Dip into eggs, then coat with crumbs. In a large skillet, heat butter and oil. Saute chicken and garlic over medium heat, turning chicken once, for 12-15 minutes or until juices run clear. Remove to a serving platter; keep warm. Add broth and lemon juice to skillet; simmer for 2-3 minutes or until volume is reduced by half. Spoon over chicken.