Delightfully Different Chicken Spitzad Spezzatino Recipes

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DELIGHTFULLY DIFFERENT CHICKEN SPITZAD (SPEZZATINO)



Delightfully Different Chicken Spitzad (Spezzatino) image

UPDATE: i just tried to make this..uhh...it was delicious but i managed to make it look a mess. Only try this if you know how to make it properly(fried chicken makers probably could) or dont care what it looks like. In fact i would suggest making it for 1 person before you show it to any family member lol. Or don't make it at all! I mean what i did was UGLY. yummy..but ugly. I dont think i got the hang of the sauce. I just found this recipe at parshift.com which shares old family Italian recipes. they kindly allow copying of them :) This sounds so delicious, a combination of baked chicken in a crust, and roast chicken with lemon sauce. Have the butcher cut the pieces into 2 or 3 inch sections through the bone if you don't want to do it yourself. Dark meat would keep it the moistest but breasts work as well. They suggest soaking the chicken in lightly salted ice water for a half hour first.

Provided by MarraMamba

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5

3 lbs chicken, cut up 3 inch pieces, bone-in
3 large eggs, well beaten
1/3 cup fresh lemon juice
salt and pepper
1 sprig fresh rosemary (optional)

Steps:

  • Step One: roast the chicken.
  • If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
  • Step Two: coat and finish the spitzad.
  • In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
  • Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
  • You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
  • Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.

Nutrition Facts : Calories 505.2, Fat 34.9, SaturatedFat 10.1, Cholesterol 313.9, Sodium 197.6, Carbohydrate 2, Fiber 0.1, Sugar 0.8, Protein 43.3

CHICKEN SPEDINI



Chicken Spedini image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 cup small-diced tomatoes
1/4 cup julienned red onions
Salt and freshly ground black pepper
1 teaspoon minced fresh parsley
6 airline-style (with drumette attached) skin-on chicken breasts (about 8 ounces each)
1/4 cup thinly sliced strips red onions
1 1/2 cups tomato sauce
4 cups cooked penne, kept warm
1/4 cup grated Parmesan
1/4 cup warm Parmesan Cream, recipe follows
Olive oil, for drizzling
Chopped fresh parsley, for garnish
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
6 cups grated Parmesan
Salt and white pepper

Steps:

  • For the chicken and stuffing: Preheat the oven to 375 degrees F.
  • In a saucepan, heat 1 tablespoon of the oil on medium-high heat for 2 minutes. Then add the tomatoes and onions and stir. Cook this mixture until softened, 4 to 5 minutes. Season with salt and pepper and finish with minced parsley. Remove from the heat, stir and let cool. Drain off any excess liquid.
  • Slice a pocket in each breast from the top area next to the drumette three-quarters into the breast towards the tip. Fill each pocket with about 2 tablespoons stuffing and pat flat to ensure even cooking.
  • Warm an oven-safe nonstick pan over medium-high heat with the remaining 1 tablespoon olive oil for 2 minutes. Sprinkle the breasts with salt and pepper. Add the breasts to the pan, skin-side first, and allow to sear until the skin is browned, 2 to 3 minutes. Flip and cook on the second side for 2 minutes, and then place in the oven and finish for 8 to 10 minutes. Let the chicken rest until plating; keep the oil in the pan.
  • For the pasta: Place the heated chicken pan again over medium heat and add the onions. Cook, stirring, until softened, 3 to 4 minutes. Finally, reduce the heat to low, add the tomato sauce and stir to warm for 3 to 4 minutes. Add the pasta, stir and warm. Saucing the pasta should take 3 to 4 minutes. Add the Parmesan and stir.
  • Portion the pasta onto individual plates and top with a stuffed breast. Top with some Parmesan Cream and drizzle with olive oil. Garnish with parsley.
  • In a saucepan over medium-high heat, add the butter and cook until melted. Reduce the heat to medium, add the flour and cook, stirring, to create a roux; cook until the roux is a pale blond color. Reduce the heat to low, add the milk and cook, stirring, until thickened. Finally, add the cheese to the milk mixture one cup at a time, stirring until all the cheese has been added and well blended. Taste and season with salt and pepper, and then remove from the heat. Continue to stir to ensure consistency and to allow the mixture to cool.

CHICKEN, ARTICHOKE AND CANNELLINI BEAN SPEZZATINO



Chicken, Artichoke and Cannellini Bean Spezzatino image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h3m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 cloves garlic, halved
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 (14-ounce) cans low-sodium chicken stock
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed and drained

Steps:

  • In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
  • Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.
  • Ladle the spezzatino into bowls and garnish with the cooked pancetta.

SPICY SHREDDED CHICKEN TINGA



Spicy Shredded Chicken Tinga image

This spicy and sweet shredded chicken can be used in many different Mexican dishes. I love it on crunchy tostadas. This is a great recipe to make ahead and freeze for a quick dinner option during the week. Level of spiciness will depend on the salsa brand you use. You can use straight chipotle peppers from the can, but be prepared for blazing hotness! If you can't blend the mixture, that's OK; just chop everything up very small, it will break down a little more once you cook it. Serve on tortillas or chips. Garnish with lettuce, tomato, onion, sour cream, or guacamole.

Provided by Twin6878

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
½ (15 ounce) can stewed tomatoes
¾ cup chipotle salsa
1 tablespoon apple cider vinegar
1 small white onion, sliced thinly
salt and ground black pepper to taste

Steps:

  • Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
  • Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
  • Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 91.9 calories, Carbohydrate 8 g, Cholesterol 29.3 mg, Fat 1.3 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 432.2 mg, Sugar 4.1 g

SPICY CHICKEN SPAGHETTI II



Spicy Chicken Spaghetti II image

My favorite winter dish. Freezes wonderfully for quick dinners. Almost a barbeque type sauce that makes chicken and noodles taste great.

Provided by Miss Molly

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package uncooked spaghetti
1 cup Worcestershire sauce
1 cup ketchup
1 cup tomato sauce
1 cup chopped green bell pepper
1 cup chopped onion
½ cup brown sugar
1 teaspoon chili powder
1 whole cooked chicken, deboned and chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 72 g, Cholesterol 65.8 mg, Fat 11.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 3 g, Sodium 899.2 mg, Sugar 26.2 g

SOMETHING DIFFERENT CHICKEN



Something Different Chicken image

Kind of Chicken Piccata meets Persia. The chicken is seasoned with a lemon caper sauce and served over a fluffy bed of couscous. This is a quick, easy, and tasty dish. Perfect for "What do I do with this chicken scenario."

Provided by Dawn399

Categories     Chicken Breast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 3/4 cups water (divided)
1 (5 5/8 ounce) box of flavored couscous (I prefer Toasted Pine Nut Flavor or Parmesan)
5 tablespoons butter, divided
4 tablespoons flour
1 teaspoon seasoning salt
1 lb boneless chicken cutlet (usually 3 cutlets)
1 tablespoon capers
1/2 lemon, juice of (@ 1 TBL.)

Steps:

  • In a medium sauce pan, combine 1 1/2 cups water, spice package from couscous, and 2 TBL.
  • of butter.
  • Heat to a boil.
  • Add couscous, cover and set aside.
  • Put salt, and flour in a large ziplock bag and shake to mix ingredients.
  • Add chicken and shake to coat.
  • In a medium saute pan melt 2 TBL.
  • of butter and and cook chicken until golden brown, do not turn chicken while cooking.
  • Now turn chicken and add capers, lemon juice, 1 TBL.
  • of butter and 1/4 cup water.
  • Cook 2-3 minutes until sauce starts to thicken.
  • Serve over couscous.

SPEZZATO RECIPE - (3/5)



Spezzato Recipe - (3/5) image

Provided by eaglezfan6

Number Of Ingredients 10

2 to 3 lbs veal cubes
olive oil
2 green peppers, chopped
3 to 4 large onions sliced thin
2 cloves fresh garlic, minced
1 28oz can tomato puree
1 tbsp sugar
1 small can mushrooms
salt and pepper to taste
Red pepper flakes, optional to taste

Steps:

  • Brown the veal cubes well in a little olive oil. Add the green peppers; mix and cook slowly. In another pan, saute onions and garlic lightly. Mix in the tomato puree and sugar and add to the first pan. Add the sliced mushrooms draining off liquid, if using canned. Cook slowly, stirring frequently, until the meat is done, about 20-25 minutes. Season to taste. Serve on italian rolls or over pasta.

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