ITALIAN CHICKEN SKILLET
This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!
Provided by RHARRIS524
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 53.7 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 4.3 g, Protein 42.5 g, SaturatedFat 4.6 g, Sodium 757.9 mg, Sugar 7.4 g
ITALIAN-STYLE CHICKEN & STUFFING SKILLET
A simple chicken and stuffing skillet dish goes Italian with the addition of spaghetti sauce and shredded mozzarella.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Add hot water to stuffing mix; stir just until moistened.
- Heat Italian dressing in large ovenproof skillet on medium heat. Add chicken and vegetables; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce. Remove from heat; stir in cheese. Top with stuffing.
- Bake 20 min. or until chicken is done and stuffing is golden brown.
Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g
ITALIAN CHICKEN SKILLET SUPPER
Romano cheese, sliced vegetables and pine nuts jazz up this Italian sauteed chicken. It's easy, and my whole family loves it. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.
Nutrition Facts : Calories 248 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 548mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
ITALIAN-STYLE CHICKEN SKILLET
Make our Italian-Style Chicken Breasts in only 25 minutes. With Italian-Style Chicken Breasts you get a better-for-you recipe and a tasty skillet.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add vegetables to skillet; cook, uncovered, 4 min. or until crisp-tender, stirring occasionally.
- Stir in broth and dressing. Return chicken to skillet; cook 1 min. or until chicken is heated through.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
ITALIAN STUFFED CHICKEN BREAST
An ad on TV sparked the idea for this recipe, and its become a family favorite. I usually serve with fettuccini and Italian bread. It makes a very filling and delicious meal. It also is elegant enough to serve for company.
Provided by CSLUSH
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
- Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
- Bake in the preheated oven until 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). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 21.5 g, Cholesterol 154.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 43.5 g, SaturatedFat 12.2 g, Sodium 1007.7 mg, Sugar 6.6 g
ITALIAN STUFFED CHICKEN
Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 37 grams protein, Sodium 1.17 milligram of sodium
ITALIAN CHICKEN SKILLET
"Hearty and well-seasoned, this delicious chicken is sure to appeal to all palates," relates Shirley Thompson of Lane, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet coated with cooking spray, saute chicken over medium heat until browned. Remove and keep warm. In the same skillet, saute celery, green pepper, onion and mushrooms until tender. , Return chicken to pan. Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 minutes. Uncover; simmer 10 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 184 calories, Fat 3g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 147mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
ITALIAN SKILLET CHICKEN
Make and share this Italian Skillet Chicken recipe from Food.com.
Provided by Lacy S.
Categories Chicken Breast
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over med to high heat. Add onion, carrot, and celery; Cook until they begin to soften.
- Add chicken to the veggies and cook until opaque, 5-7 minutes.
- Stir in tomatoes, basil, salt and pepper; Reduce heat and simmer until chicken is cooked through, 10-12 minutes.
Nutrition Facts : Calories 197.5, Fat 4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 615.2, Carbohydrate 11.4, Fiber 2.6, Sugar 6, Protein 28.6
ITALIAN CHICKEN AND RICE SKILLET
Chicken and rice are classic partners, and in this version they get an Italian twist. Chicken thighs are cooked with a flavorful tomato-based rice, spiked with fresh basil. It's all done in one skillet for easy cleanup!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in skillet; cook 6 to 8 minutes, turning once, until browned on both sides. Remove chicken from skillet. Reserve 2 tablespoons drippings in skillet.
- Reduce heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add rice; cook and stir 1 minute. Stir in tomatoes and broth; heat to boiling. Reduce heat to low.
- Place chicken thighs on top of rice; cover and cook 35 to 40 minutes or until chicken is cooked through (at least 165°F) and rice is tender. Transfer chicken to serving plates. Stir 2 tablespoons of the basil into rice; serve with chicken. Garnish with Parmesan cheese and remaining 2 tablespoons basil.
Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g
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