ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
CHICKEN ROMANO
I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!
Provided by rebeccalovestocook
Categories World Cuisine Recipes European Italian
Time 45m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
- Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
- Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g
CHICKEN A LA ROMA
A wonderful skillet dish with a herb enriched sauce and mild tomato flavor. An 8 oz. can of tomato paste can be added for a more tradition red sauce taste. Try other types of pasta, such as Angle Hair. This is a very flexible recipe, adaptable to suit your taste. Try in a crock pot too!
Provided by bowjean
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, over high heat, brown chicken pieces in oil. Remove from skillet, reduce heat to medium, add onions, mushrooms and garlic. Cook until soft, add chopped tomatoes and cook about 5 minutes.
- Add chicken to mixture in skillet, stirring in olives, wine, bouillon, herbs, spices and artichokes.
- Bring to bubbling, reduce heat and cover with lid. Simmer until chicken is tender (about 30 minutes).
- Carefully stir in mushroom soup.
- Arrange cooked pasta in large pasta bowl, pour chicken mixture over center. Sprinkle with cheese. Garnish with fresh parsley.
Nutrition Facts : Calories 632.6, Fat 29.2, SaturatedFat 9, Cholesterol 113.6, Sodium 1017, Carbohydrate 44.4, Fiber 7.5, Sugar 4.4, Protein 45.7
CHICKEN SICILIAN
Steps:
- Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.
CHICKEN ROMA
Make and share this Chicken Roma recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 12" skillet, heat oil over medium-high heat and brown chicken.
- Drain.
- Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.
- Bring to a boil over high heat.
- Reduce heat to low and simmer covered 30 minutes or until chicken is done.
- Skim fat if necessary.
- Serve over hot noodles.
Nutrition Facts : Calories 488.2, Fat 33.3, SaturatedFat 8.4, Cholesterol 129.8, Sodium 966.6, Carbohydrate 9.9, Fiber 1.5, Sugar 4.4, Protein 33.6
CHICKEN ROMANA
very nice pasta dish with a glass of wine.
Provided by cooking_freak
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- first of all you need to cook thebacon and the chicken until the chicken is golden brown and the bacon is cooked. you also need to cook the pasta
- once you have cooked the chicken then you need to get a big pan and put in the sweetcorn or peas, the bacon, chicken,pasta. after it has been on a low heat for 5 minutes then you can add the cream of condensed mushroom soup and leave it for a futher five minutes.
- now you can enjoy your dinner with the chicken romana and garlic bread
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