Chickenpizzola Recipes

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CHICKEN PIZZAIOLA



Chicken Pizzaiola image

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

2 tablespoons flour
1/2 teaspoon salt
2 teaspoons italian seasoning
3 tablespoons oil
1 onion, sliced
2 garlic cloves, minced
1 cup mushroom, sliced
1/2 cup white wine
3 tablespoons parsley
14 ounces tomato sauce or 14 ounces pizza sauce
1 lb boneless skinless chicken breast
3/4 cup mozzarella cheese, shredded
8 ounces spaghetti, cooked keep warm

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



Chicken Pizzaiola image

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

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
¼ teaspoon salt
¼ teaspoon black pepper
3 potatoes, peeled and quartered
2 green bell peppers, cut into strips
2 teaspoons dried oregano
1 teaspoon onion powder
¼ teaspoon crushed red pepper flakes
1 (14.5 ounce) can diced tomatoes
3 tablespoons tomato paste
1 (14.5 ounce) can chicken broth

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

LIDIA'S CHICKEN PIZZAIOLA



Lidia's Chicken Pizzaiola image

Categories     Chicken     Dinner     Bake

Number Of Ingredients 11

2 pounds Chicken, boneless skinless breasts trimmed of fat and gristle (4)
1 cup Buttermilk
1 1/2 cups Panko breakcrumbs
3/4 cup Grana Padano, freshly grated
1 teaspoon Oregano, dried, preferably Sicilian on the branch
2 tablespoons Parsley, fresh and chopped
2 tablespoons Basil, fresh, chopped
1/4 cups Basil, fresh, chopped
5 tablespoons Extra virgin olive oil
2 cups Fresh Tomato Sauce (Lidia's)
4 slices Mozzarella, low moisture

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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