Grilled Marsala Chicken Parmesan Salad Recipes

GRILLED MARSALA CHICKEN & PARMESAN SALAD

Steps:

• Place chicken in a bowl with a lid, add marsala to cover.
• Add garlic, thyme, salt& pepper.
• Marinate in fridge overnight.
• Grill chicken (indoor or outdoor grill), basting often with marinade.
• Dressing: mix olive oil, vinegar, and parmesan.
• Toss shredded lettuce, red onion, and olives.
• Drizzle with dressing and top with slices of grilled chicken.

GRILLED CHICKEN PARMESAN

Steps:

• Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
• Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
• Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.

ELEGANT CHICKEN MARSALA

Steps:

• Flatten chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag. Add chicken, two pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in oil for 3-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute mushrooms in butter until tender. Add the wine, parsley and rosemary. Bring to a boil; cook until liquid is reduced by half. Serve with chicken; sprinkle with cheese if desired.

CHICKEN MARSALA

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

GRILLED CHICKEN MARSALA

Steps:

• Season chicken with salt and pepper and grill.
• In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
• Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
• Combine Marsala, broth and corn starch.
• With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
• Cook Marsala mixture until it is reduced by one quarter.
• Stir in cream and simmer until you get a nicely thickened sauce.
• Add the chicken to the pan and turn to coat and reheat for a minute.
• Serve with the sauce over top and a sprinkle of parsley.

CHICKEN MEATBALL MARSALA

Steps:

• Place a small saute pan over medium-high heat. Add the olive oil followed by the onions and 2 of the minced garlic cloves with a pinch of salt. Cook, stirring occasionally until the onions are translucent, 5 minutes. Remove to a plate to cool slightly.
• In the meantime, mix together the chicken, Worcestershire, breadcrumbs, parsley, oregano, egg and Parmesan in a large bowl. Season well with salt and pepper, then mix in the cooled onions and garlic. Scoop into 12 meatballs then set aside. This can be done a day ahead of time.
• Dredge the meatballs in the flour, shaking off any excess.
• Heat a large cast-iron enamel skillet over medium-high heat and add a drizzle of olive oil. Add the meatballs and cook until golden brown and crisp, 2 minutes, then flip and continue to brown on the other side until golden brown and crisp, 2 minutes. Remove the meatballs from the skillet and set aside.
• To the same skillet, add the mushrooms and remaining 2 minced garlic cloves with a little more olive oil. Cook until the mushrooms soften and begin to crisp, 3 to 5 minutes, then season with salt and pepper. Add the marsala, scraping any brown bits off the bottom of the pan then add the chicken stock and the meatballs. Reduce the liquid by about half and allow the meatballs to cook through, 15 to 20 minutes, then stir in the butter and parsley. Serve.

MARSALA-MARINATED CHICKEN WITH ROASTED VEGETABLES

Steps:

• Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
• Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
• Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
• Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
• Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
• Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
• Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.

GRILLED GARLIC BREAD

Steps:

• Preheat a grill to high heat.
• Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
• Spread the butter mixture generously on the baguette slices.
• Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
• Sprinkle with parsley and serve immediately.