Chicken Skillet A La Roma Recipes

ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA)

Steps:

• Preheat oven to 225°C (435°F).
• Place the bell peppers on an ovenproof tray and rub them with 1/2 tablespoon of olive oil.
• Place the tray in the oven for 20 to 25 minutes or until the skin starts turning dark.
• Once the peppers are cool enough to handle, remove the skin, membrane and seeds and cut them lengthwise, 1/2 inch wide. Set aside.
• While the peppers are in the oven though, you can proceed with the rest of the steps.
• Season the chopped chicken with salt and pepper --- generously.
• Heat remaining olive oil in a large skillet or pan over medium-high heat.
• Once the oil is ready, start browning the chicken. Do this in batches to leave enough space between the pieces of chicken.
• Take the browned chicken out of the pan and set them aside.
• Once you have finished with the chicken, adjust heat to medium. Add garlic and onion.
• Cook until the onion has softened a bit, then add prosciutto and mix.
• Add the chicken back into the pan.
• Add salt, pepper, peperoncino, tomato paste, and tomatoes. Mix to combine.
• Add torn basil leaves and mix.
• Adjust the heat back into medium-high and cover the pan with a lid.
• Bring to a boil. Adjust the heat to medium-low and simmer for about 25 minutes, or until the chicken is cooked.
• Take the pan out of the heat and add the chopped, roasted peppers.
• Drizzle with the balsamic vinegar and mix to combine.
• Serve your roman chicken, and add more fresh basil, if preferred.

CHICKEN-IN-A-SKILLET

Steps:

• Mix thyme, salt and pepper; sprinkle over chicken and set aside.
• In 12-inch skillet, heat butter and oil over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown.
• Stir in frozen vegetables. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

CHICKEN SKILLET A LA ROMA

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
• Add remaining dressing and chicken to skillet; turn chicken over to evenly coat both sides of each breast with dressing. Cook 6 to 7 min. on each side or until done (165°F).
• Top evenly with peppers, spinach and cheese; cover. Cook on low heat 1 to 2 min. or until cheese is melted.

ITALIAN CHICKEN SKILLET SUPPER

Steps:

• Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.

CHICKEN ALLA ROMANA

Steps:

• Season the chicken with the salt and pepper.
• In a heavy large skillet, heat the olive oil over medium heat.
• When the skillet is hot, brown the chicken on both sides.
• When done, remove chicken and set aside.
• In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
• Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
• Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
• If serving immediately, add the capers and stir to combine.
• If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.

CHICKEN A LA ROMA

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.

ROMAN-STYLE CHICKEN

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 A LA ROMA

Steps:

• Cook onions and minced garlic in margarine. Add tomatoes, chicken, mushrooms, and seasonings. Add tomato sauce to thicken. Lightly spread tomato sauce on bottom of a "pammed"; 9x13 pan. Aayer ingredients in following manner: noodles tomato-chicken mixture ½ of the cheese BECHAMEL SAUCE noodles, tomato-chicken mixture bechmel sauce cheeses, ending with parmesan cheese. Bake at 375℉ (190℃) F for 35 to 45 minutes or until lightly browned and bubbly.

PICANTE POLLO A LA MEXICANA(SPICY MEXICAN CHICKEN)

Steps:

• 1. Butterly and flatten chicken breast, between two pcs. of heavy plastic wrap, about an 1/8" - 1/4" thick.
• 2. In a medium bowl add the Enchilada sauce, chili powder, onion powder, cumin, and garlic powder. Mix to combine. Add the sauce and chicken pieces to a large Ziplock bag and seal removing as much air as possible.
• 3. Put chicken in refrigerator and leave for a minimum of 2 hours, or longer.
• 4. Remove chicken from refrigerator and cut up vegetables.
• 5. Heat a large iron skillet over med/high heat and add oil. When oil gets a nice sheen, remove chicken from marinade and add directly into hot pan. Reserve Marinade.
• 6. Cook chicken thouroughly, about 4 minutes per side, and season with salt and pepper.
• 7. Add vegetables to pan and cook until softened or al dente. If pan becomes to dry, turn down heat and add some of the reserved marinade.
• 8. Serve Hot chicken with vegetables over top.
• 9. Serve with all your favorite Mexican Sides such as Guacamole, Pico, Refried Beans, Rice, Cilantro and some Lime wedges.