Italianchickenpackets Recipes

GRILLED ITALIAN CHICKEN FOIL PACKS

Grilled Italian Chicken Foil Packs image

A Betty Crocker cookbook shares a healthy recipe! Jazz up chicken breasts with peppers, tomatoes, onion and Italian dressing.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breasts (about 1 1/4 lb)
1 medium yellow bell pepper, cut into 4 wedges
4 plum (Roma) tomatoes, cut in half
1 small red onion, cut into 8 wedges
1/2 cup reduced-fat Italian dressing

Steps:

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 chicken breast, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges on center of each sheet. Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.
For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill over medium heat. Cover grill; cook 18 to 22 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across tops of packets; carefully fold back foil.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

ITALIAN CHICKEN POCKETS

Italian Chicken Pockets image

"My sister-in-law prepared these hearty sandwiches that are filled with chicken, mushrooms and pepperoni," writes Tricia Buss of Telford, Pennsylvania. "My husband loved them so much, he insisted I ask for the recipe."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3/4 pound boneless skinless chicken breast, cubed
2 tablespoons olive oil
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 package (3-1/2 ounces) sliced pepperoni
1 cup spaghetti sauce
3 pita breads (6 inches), halved and warmed
Grated Parmesan cheese, optional

Steps:

In a large skillet, cook chicken over medium heat in oil until no longer pink. Add green pepper and mushrooms; cook until tender, stirring occasionally. Add pepperoni and spaghetti sauce; heat through., Spoon into pita bread halves. Sprinkle with cheese if desired.

Nutrition Facts : Calories 304 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 700mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

CHICKEN PICCATA - A DELICIOUS ITALIAN CHICKEN DISH

Chicken Piccata - a Delicious Italian Chicken Dish image

In our home, chicken is a mealtime favorite. It's not only easy on the budget and the waistline (especially if you don't eat the skin), chicken is incredibly versatile and can be prepared so many different ways. As well as a main entree, it can be served in stews, salads, sandwiches, soups, pastas, appetizers, and potpies. This 'jack-of-all-trades' can be diced, sliced, chopped, shredded, baked, poached, fried, broiled, grilled -- you are limited only by your own imagination. If you enjoy savory, tangy sauté dishes, give this Chicken Picatta recipe a try. It's a simple meal to prepare, and a sure palate pleaser.

Provided by Feast Your Eyes

Categories Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

4 boneless skinless chicken breasts
1 large egg
flour (for dredging)
1/2 cup grated parmesan cheese
1/8 teaspoon paprika
kosher salt
ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup white onion, chopped
1 large shallot, minced fine
3 garlic cloves, minced fine
1/2 cup sherry wine or 1/2 cup white wine
1 cup prepared bouillon, with
2 teaspoons flour, blended together
1 lemon, juice of
2 teaspoons lemon peel, grated
2 teaspoons capers, rinsed and lightly crushed
1 lb sauteed fresh mushrooms
1/4 cup flat-leaf Italian parsley, roughly chopped
1 lemon, sliced thinly

Steps:

Thoroughly wash and pat dry chicken.
Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
Beat the egg in a bowl large enough to hold chicken.
In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
Dip chicken in egg, then in flour mixture until well coated.
Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices. Pair this dish with rice pilaf, a tossed salad and a glass of Chablis or Pinot Blanc, and you have a crowd pleaser!
Cook's Tip: If desired, you can substitute chicken breasts with veal cutlets or pork loins.

Nutrition Facts : Calories 742.6, Fat 39.1, SaturatedFat 15.4, Cholesterol 295.6, Sodium 1363.9, Carbohydrate 26.5, Fiber 6.5, Sugar 6.6, Protein 77.5

ITALIAN CHICKEN IN A SKILLET

Italian Chicken in a Skillet image

Make and share this Italian Chicken in a Skillet recipe from Food.com.

Provided by MizzNezz

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 lb boneless skinless chicken breast
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
1 (15 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
2 cups small shell pasta, shells, macaroni etc

Steps:

Cut chicken into bite sized pieces.
In lg skillet, brown chicken in oil.
Add onion and peppers, cook for 5 minutes.
Add broth, tomatoes, and spices.
Cook 2 minutes.
Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.

Nutrition Facts : Calories 263.3, Fat 4.6, SaturatedFat 0.9, Cholesterol 48.4, Sodium 716.9, Carbohydrate 31.8, Fiber 3.2, Sugar 5.5, Protein 23.1

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