Chicken Neapolitan Recipes

CHICKEN NEAPOLITAN

Chicken Neapolitan image

I often prepare a weeks worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities. Served over noodles, this moist chicken with a flavorful sauce is a favorite.-Joan Williams, Baltimore, Maryland

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons salt
1 teaspoon pepper
3 tablespoons olive oil
1 pound fresh mushrooms, quartered
1 cup chopped onion
4 garlic cloves, minced
3/4 cup red wine or beef broth
2 cans (10-3/4 ounces each) condensed tomato bisque soup, undiluted
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked noodles or rice
Sliced ripe olives and minced fresh parsley, optional

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 170%deg;. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer., Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley., Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.

Nutrition Facts :

NEAPOLITAN CHICKEN

Neapolitan Chicken image

I serve this with a salad and garlic bread. I love dinner in a dish meals and this one fits the bill. So Yummy!

Provided by Sassy in da South

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 whole chicken, cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 cup extra virgin olive oil
1 leek, cleaned and sliced
3 garlic cloves, chopped
1/2 cup sun-dried tomato, chopped
3/4 cup portabella mushroom, sliced
1 (8 ounce) jar artichoke hearts, drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup chicken broth
3 tablespoons cornstarch
3 tablespoons water

Steps:

Wash chicken and dry.
Season chicken with salt and pepper.
In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
Remove chicken from skillet and set aside.
Add remaining oil and sauté leeks and garlic for 3 minutes.
Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
Place the chicken back in the skillet.
Sprinkle basil and oregano all over the chicken.
Add broth and cook covered for about 30 minutes.
In a separate bowl mix cornstarch and water and slowly add to chicken.
Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
Plate the chicken on a serving dish and pour over sauce with vegetables.

Nutrition Facts : Calories 881.1, Fat 60.5, SaturatedFat 16.2, Cholesterol 243.8, Sodium 899.1, Carbohydrate 20.7, Fiber 4.7, Sugar 4.5, Protein 62.3

CHICKEN NAPOLI

Chicken Napoli image

You'll love how quick this gourmet chicken goes on the table. The taste is amazing! We like it over a bed of spaghetti with a big loaf of garlic bread. Serve this to your family and guests and they'll love it. This recipe is designed for 2 but will easily double or triple to feed a larger family.

Provided by Realtor by day

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb thin spaghetti
8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 teaspoon extra virgin olive oil
2 ounces prosciutto
4 leaves fresh basil, minced fine (or 1/4 tsp dried)
2 fresh plum tomatoes, diced
2 roasted red peppers, diced
1 -2 garlic clove, minced fine
1 teaspoon butter
1/4 cup grated pecorino romano cheese (or locatelli)
1/4 white wine
2 cups fresh baby spinach leaves

Steps:

Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.

Nutrition Facts : Calories 736.7, Fat 17.6, SaturatedFat 5, Cholesterol 77.6, Sodium 121.5, Carbohydrate 93, Fiber 1.9, Sugar 1.8, Protein 49.4

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