Italian Style Chicken Recipes

ROMAN-STYLE CHICKEN

Roman-Style Chicken image

Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Steps:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

ITALIAN OVEN ROASTED WHOLE CHICKEN

Italian Oven Roasted Whole Chicken image

This is a simple, low fat marinade I use on my chicken. Its very flavorful but feel free to add anything you want to it. I use cut up potatoes to cook with mine.

Provided by Momma of 4 795827

Categories One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

4 -5 lbs roasting chickens
1 1/2 fat-free Italian salad dressing (I use Kraft Zesty) or 1 1/2 low-fat Italian salad dressing (I use Kraft Zesty)
3 tablespoons citrus ponzu soy sauce (or regular soy sauce)
1 tablespoon extra virgin olive oil
2 cups baking potatoes, cut up in strips

Steps:

Preheat oven to 375 degrees. Wash chicken, remove anything from cavity and pat dry. Place chicken in roasting pan or glass baking dish. Mix all ingredients together and pour over chicken. Add potatoes to the pan and cover with aluminum foil. Put into oven cook for an hour and a half and then remove foil return to the over for another half an hr or until skin is crispy.

SIMPLE ITALIAN CHICKEN

Simple Italian Chicken image

Feel free to do what I did when I first came upon this recipe...play with the herb ingredients until they suit your family's taste.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 cup grated Parmesan cheese
2 tablespoons dried oregano
1 tablespoon minced fresh parsley
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
3 tablespoons butter, softened
Hot cooked brussels sprouts, optional

Steps:

In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-in. square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear. Serve with brussels sprouts if desired.

Nutrition Facts :

ITALIAN-STYLE CHICKEN

Italian-Style Chicken image

Provided by Robert Farrar Capon

Categories dinner, easy, one pot, main course

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 sweet or hot Italian sausages
2 tablespoons olive oil
6 leg-thigh pieces of chicken, skinned and cut apart
1 onion, chopped
12 ounces fresh mushrooms, sliced
1 cup dry white wine
1/2 cup chicken stock
1/4 teaspoon crushed red pepper, or to taste
Salt to taste

Steps:

Prick sausages and brown them in the olive oil in a large skillet. Add the chicken pieces and saute them until lightly browned. Add the onion and mushrooms and saute 10 minutes, stirring often.
Drain off surplus fat. Add all remaining ingredients, cover and simmer 15 minutes. Uncover and cook 5 to 10 minutes, or until the sauce is reduced by half. Serve with pasta.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 26 grams, Carbohydrate 6 grams, Fat 42 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 13 grams, Sodium 708 milligrams, Sugar 3 grams, TransFat 0 grams

SIMPLE ITALIAN GRILLED CHICKEN

Simple Italian Grilled Chicken image

This is the easiest and fastest way to put grilled chicken on the table quickly. It goes with almost any type of side dish

Provided by TasteTester

Categories Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

pam no-stick grilling cooking spray
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon dried Italian seasoning (I sometimes use a Middle Eastern spice mix called Bhaharat that I received in a "B" swap)
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 boneless skinless chicken breasts

Steps:

Coat grill pan with no-stick cooking spray. Heat over medium heat.
Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly.
FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.

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