ROMAN-STYLE CHICKEN
From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well.
Provided by KelBel
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
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.
Nutrition Facts : Calories 240.8, Fat 12.2, SaturatedFat 1.9, Cholesterol 62.3, Sodium 418.2, Carbohydrate 8.2, Fiber 2, Sugar 3.3, Protein 21.3
CHICKEN IN ROMANESCO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
- Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
- Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
- Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.
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.
EASY CHICKEN ROMANO RECIPE
This classic chicken Romano recipe is made with Parmesan cheese instead of Romano cheese for an easy tasty any day of the week dinner.
Provided by Patti Estep
Categories Dinner Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Beat eggs in a large low dish
- Place flour in another large low dish and mix in some salt and pepper.
- In a third large low dish combine Parmesan cheese with bread crumbs.
- Dredge the chicken, starting with the flour, then moving to the eggs, and finally to the cheese and bread crumbs bowl.
- Set on a plate as you continue with the remaining chicken cutlets.
- Heat 1/4 cup of olive oil on medium heat in a large skillet.
- Working in batches fry the chicken in the skillet until golden brown on both sides. About 2 minutes on each side.
- Serve with fresh lemon wedges.
Nutrition Facts : Calories 578 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 48 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 621 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CHICKEN ROMANESQUE
Make and share this Chicken Romanesque recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in shallow baking pan. Brush with oil, sprinkle with salt and pepper. Bake at 350F for 30 minutes.
- Arrange spaghetti in a 2.5 qt casserole. Top with par-cooked chicken pieces. Arrange green pepper, onion and olives over the top.
- Mix tomato sauce with worcestershire sauce and oregano. Pour over casserole. Sprinkle with parmesan cheese. Cover with aluminum foil and bake at 350F for 45 minutes longer.
Nutrition Facts : Calories 1122.6, Fat 63.8, SaturatedFat 18.1, Cholesterol 266.4, Sodium 1120, Carbohydrate 56.5, Fiber 4.8, Sugar 8, Protein 77.7
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