Italian Style Chicken Breast Strips Recipes

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

BAKED PARMESAN CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut chicken breasts into strips and season with salt and pepper.
• In a re-sealable plastic bag, combine flour, garlic powder, onion powder, paprika, and Italian seasoning.
• Add the seasoned chicken strips into the flour mixture and seal the bag. Shake until the chicken strips are well coated with the flour mixture.
• Beat 3 eggs in a small bowl and dip each piece of chicken until well coated.
• In another bowl, combine bread crumbs and parmesan cheese and coat each piece of chicken with the mixture.
• Place the coated chicken strips on a greased baking sheet and bake for 35-40 minutes, flipping halfway, and bake until golden brown (times and temperatures may vary based on oven).
• Enjoy!

CHICKEN STRIPS MILANO

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute. Stir in parsley and 1/2 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk eggs. Dredge chicken strips in flour mixture, then dip in eggs., In the same skillet, cook and stir chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink., Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken.

ITALIAN-STYLE ROASTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
• Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.

ITALIAN MARINATED CHICKEN BREASTS

Steps:

• In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• Preheat oven to 350 degrees.
• After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

ITALIAN CHICKEN STRIPS

Steps:

• Start by cutting chicken in to strips. Beat eggs in a small bowl. Put bread crumbs in medium size bowl.
• Heat large skillet, put about 4 tbs of butter in pan and heat it over medium until grease is melted.
• Dip chicken in egg then crumbs and put it in the hot pan. Once pan is full, salt the chicken with a dash of salt. Turn the chicken when golden brown. (It's best to use a fork to turn the chicken). Every time you make a new skillet full, add 4 more tbs of butter to the pan so the chicken doesn't stick.
• You can serve this with anything, I generally serve it with mashed potatoes and corn.
• Enjoy!

SIMPLE ITALIAN CHICKEN SAUTE

Steps:

• To prepare chicken breasts, season both sides with Italian seasoning, salt and pepper. Then lightly dust with flour on each side.
• In a large skillet at medium-high heat, saute scallions and garlic in 1 tbs. olive oil until tender. Remove from skillet and set aside, covered.
• Add remaining 1 tbs. olive oil to skillet and brown chicken breasts for 5 minutes on each side.
• Add scallions and garlic back to skillet. Then add tomatoes, white wine and lemon juice. Simmer on medium-low heat for 15-20 minutes until tomato mixture is reduced by half and chicken is cooked through.
• Serve each chicken breast topped with tomato mixture.

ITALIAN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months.