Easy Chicken Sorrentino Recipe Lidia

EASY CHICKEN SORRENTINO

Steps:

• Preheat oven to 350 degrees.
• Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
• Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
• Next, saute' prosciutto for just a few minutes then add to plate.
• In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
• Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

CHICKEN SORRENTINO

Steps:

• Preheat oven to 400 degrees F.
• Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
• Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
• Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.

CHICKEN SCARPARIELLO

Steps:

• Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

ITALIAN CHICKEN SORRENTINO

Steps:

• Preheat oven to 425 degrees.
• Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
• Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
• On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.

CHEF LIDIA'S CHICKEN SCARPARIELLO RECIPE

Steps:

• Cut each chicken into twelve pieces as described in preceding recipe. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475 Fahrenheit. Heat 2 tablespoons of the olive oil in a large skillet. Add to the skillet as many pieces of chicken-skin side down, and starting with the leg, thigh and wing pieces-as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as they brown, and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from over browning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides. Remove all chicken and sausage from the pan, add the garlic, and cook until golden, being careful not to burn it. Scatter the cherry peppers in the skillet, season with salt and pepper, and stir for a minute. Pour in the vinegar and bring to a boil, scraping into the liquid the browned bits that stick to the skillet, and cook until the vinegar is reduced by half, about 3 minutes. Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.

LIDIA'S ITALY RECIPES: CHICKEN TROMBINO RECIPE - (3.5/5)

Steps:

• Cut each chicken breast on a bias with a sharp chef's knife, making two slices out of each breast. Season chicken all over with 1/2 teaspoon salt. Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess. Melt the butter and the oil in a large skillet over medium heat. When the butter is melted, add the chicken and cook until browned on one side, about 2 minutes. Flip the pieces, and brown the other side, about 2 minutes more. When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into skillet. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes. Sprinkle the dish with the provola and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.