Chicken Pizzaiola Recipes
CHICKEN PIZZAIOLA
Juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts over the cutlets.
Provided by Italian Recipe Book
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Slice chicken breast into cutlets or you can use already sliced store bought cutlets. Season with salt and pepper.
- Dip each cutlet in flour and dredge both sides.
- In a large skillet pan placed over medium heat add butter and a generous splash of extra virgin olive oil.
- Brown chicken cutlets on each side. Remove from the pan and set aside.
- In the same pan add white wine, stir well and simmer for a minute.Add tomato puree (if it looks too thick add some water), basil leaves and simmer on low heat for 5-7 minutes.
- Place chicken cutlets you've previous set aside in tomato sauce, top with mozzarella slices, season oregano. Cover with a lid and simmer for another 5 minutes until cheese melts.
- Serve hot topped with tomato sauce from the pan.
CHICKEN PIZZAIOLA
Make and share this Chicken Pizzaiola recipe from Food.com.
Provided by Brenda.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, Italian seasoning and salt.
- Coat chicken in flour mixture.
- In large nonstick skillet, heat oil over medium heat.
- Add chicken; cook, turning once, until browned, 3-5 minutes per side.
- Add onion and garlic; cook, stirring often, until softened, for 5 minutes.
- Add mushrooms, wine and parsley and tomato sauce.
- Reduce heat to low and cover. Simmer until chicken is cooked through, about 15 minutes.
- Sprinkle chicken with cheese.
- Cover and cook until cheese is melted, for 3 minutes.
- Top spaghetti with chicken and sauce.
CHICKEN PIZZAIOLA
This mouth-watering chicken and potato dish satisfies all your taste buds!
Provided by KXR173
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
- Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 315.5 calories, Carbohydrate 37.4 g, Cholesterol 58.5 mg, Fat 6.1 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 1.2 g, Sodium 460.7 mg, Sugar 6.9 g
CHICKEN PIZZAIOLA
I got this recipe off of Runner's World while looking for a healthy chicken recipe and it was excellent. The peppers and potatoes make a nice touch.
Provided by Chef Jenny 4
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F
- Heat the oil in a large ovenproof skillet over medium heat.
- Season the chicken on both sides with the salt and pepper. Saute the breasts until browned on both sides.
- Transfer the chicken to a large plate, and cover. Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat. Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.
Nutrition Facts : Calories 470.8, Fat 17.9, SaturatedFat 4.6, Cholesterol 92.8, Sodium 385.6, Carbohydrate 41.3, Fiber 6.8, Sugar 7.9, Protein 37.7
LIDIA'S CHICKEN PIZZAIOLA
Steps:
- Season the chicken breasts with salt, and place them in a resealable plastic bag. Pour in the buttermilk, and marinate in the refrigerator for 2 hours. Drain the chicken, and preheat the oven to 400 degrees
- Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, 3 tablespoons of the olive oil, and ½ teaspoon salt. Stir to incorporate everything fully into the crumbs
- Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides. Set the breaded chicken breasts on the parchment paper, arranged so they don't touch each other.
- Bake the chicken until the coating is crisp and browned and the chicken is just cooked through, about 15 minutes. While the chicken bakes, combine the tomato sauce, the remaining 2 tablespoons olive oil, and ¼ cup basil leaves in a blender, and purée until smooth. Season with salt. Pour the purée into a small saucepan, and warm it over low heat.
- When the chicken is just cooked through, top with the sliced mozzarella and bake until the cheese is just melted, about 2 minutes. Spread the tomato emulsion on plates, top with the chicken, and serve
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