ITALIAN DRESSING CHICKEN
Italian dressing chicken is one of the easiest and most delicious chicken recipes. Chicken breasts are marinated in Italian salad dressing then topped with parmesan cheese and baked until incredibly juicy and flavorful. You will LOVE this recipe!
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 3
Steps:
- Lay the chicken in a baking dish just big enough to hold the chicken. (See notes.) Pour the Italian dressing over the top. Cover the chicken then place it into your fridge for up to 24 hours, turning the chicken over once halfway through marinating. (See notes.)
- Remove the chicken from the fridge then preheat your oven to 420 degrees.
- Bake the chicken, uncovered, for 25 minutes. Sprinkle the parmesan cheese evenly over the chicken breasts then continue to cook for another 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve with a few spoonfuls of the sauce in the baking dish over the top.
Nutrition Facts : ServingSize 1 chicken breast, Calories 324 kcal, Sugar 6 g, Sodium 906 mg, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 8 g, Protein 29 g, Cholesterol 83 mg, UnsaturatedFat 12 g
ITALIAN RECIPES: CHICKEN FLAMINGO
Make and share this Italian Recipes: Chicken Flamingo recipe from Food.com.
Provided by Cheryl Thebeau-Blev
Categories Chicken
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs.
- cook on open grill until plump and tender.
- top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms.
- Pour over chicken breast with a slotted spoon, then with a spatula.
- Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken.
- Add a side of white or red pas ta (cavatelli) and a vegetable of choice.
Nutrition Facts : Calories 2058.9, Fat 161.6, SaturatedFat 85.1, Cholesterol 458.3, Sodium 2646.9, Carbohydrate 56, Fiber 4.6, Sugar 9.9, Protein 73.1
ROUND 2 RECIPE - ITALIAN FRIED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Break the eggs into a shallow dish and add the milk. Whisk together until well combined. In another shallow dish mix together the cornmeal, Parmesan, and Italian seasoning. Season the chicken with salt and pepper, to taste. Dip the chicken pieces into the egg and milk mixture. Next, dredge the pieces into the cornmeal mixture coating them generously and put them on a large plate.
- In a large skillet, heat the oil over medium-high heat to 360 degrees F. (Dip the end of a wooden spoon into the oil: if bubbles form, the oil is ready for frying.) Fry the chicken until golden brown, about 4 to 5 minutes per side. Remove the chicken pieces to a plate lined with a brown bag to soak up the excess oil. Transfer to a baking sheet and finish cooking them in the oven, about 20 minutes. Arrange on a serving platter and serve.
- Reserve the legs, thighs, and wings of the chicken for the round 2 recipe Italian Fried Chicken.
- Remove the bones and skin from the breasts and slice, in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
- In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
ITALIAN VINAIGRETTE
Red wine vinegar and Italian herbs will dress up your next tricolored salad.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the vinegar, mustard, herbs and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
ITALIAN PAN-FRIED CHICKEN
I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.
Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
ITALIAN CIOPPINO
Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
- Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
- Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 10.5 g, Cholesterol 173.9 mg, Fat 6.4 g, Fiber 1.5 g, Protein 41.4 g, SaturatedFat 3 g, Sodium 926.8 mg, Sugar 4.2 g
CHICKEN FLAMINGO
I used to get this at The Pasta House all the time! Now that I can make it myself I actually tried the rest of their menu, which is excelent. This dish is really all about the sauce, the chicken is just a breaded fillet with nothing fancy. This will make four portions.
Provided by mlzelch
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bread the chicken by dipping fillets in flour first, then egg, then bread crumbs.
- Heat olive oil in saute pan over medium heat. You want chicken to sizzle slightly when you place it in the pan. If the oil is to hot you will burn the breading before the chicken is done.once the chicken is in the oil do not move it until it naturally stops sticking to the pan and is ready to turn. About 4 or 5 minutes. Moving the chicken to soon will interfear with the browning of the breadcrumbs. turn chicken and cook another few minutes or until done.
- Transfer chicken to a covered dish and sprinkle with cheese.
- FOR SAUCE- in a medium bowl add stock, wine, lemon juice, garlic, and pepper then set aside.
- melt butter in a saute pan and add the 2tbl flour and wisk together to make a paste.
- Slowly add in sauce mixture while stirring to prevent lumps. bring it to a boil then reduce heat and let simmer a few minutes.
- once sauce thickens remove from heat and stir in the mushrooms. pour over chicken and serve.
- If desired you can cook the prosciutto until crispy and then crumble it over the chicken before adding sauce.
More about "italianrecipeschickenflamingo"
20 BEST ITALIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (13)Published 2022-01-28Category Chicken, Recipe Roundup
- Chicken Parmesan Meatballs. Since chicken parmesan is one of my favorite meals ever, I was super excited to try this dish. I love that the meatballs are breaded, giving them a wonderful golden crunch.
- Chicken Piccata (Easy Recipe) Chicken piccata is a lovely light dish with hints of lemon and wine, along with salty capers for excellent balance. You’ll start by cooking the chicken in butter, then use the leftover juices to make the sauce.
- Creamy Italian Chicken & Pasta Skillet. Believe it or not, the base for this creamy pasta sauce is Kraft Zesty Italian Dressing. I’ve used it to marinate chicken and fish before, but never like this!
- Creamy Garlic Parmesan Chicken. This 20-minute chicken dish needs just a handful of pantry basics. Be sure to have the cream at room temperature, so it doesn’t curdle on the heat, and don’t be afraid to add extra garlic.
- Italian Chicken Strips. Chicken strips aren’t exactly an Italian delicacy, but they’re a favorite in almost every household, so I had to include them on this list.
- Chicken Cacciatore. If you need an easy one-pot meal to impress your family and friends, this is it. It’s vibrant, full of fresh veggies, and packed with juicy chicken thighs.
- Creamy Lemon Chicken Pasta. Creamy lemon pasta in under 30 minutes? Sign me up! Unlike the garlic and parmesan dish above, the sauce for this is much more flavorful.
- Chicken and Red Pepper Pasta. Marinara is a terrific sauce that’s smooth, tangy, scrumptious, and great on everything from pizza and pasta to chicken and mozzarella sticks.
- Sheet Pan Italian Chicken with Potatoes and Peppers. Nothing beats juicy chicken with comforting potatoes and colorful peppers. Not only does it look fantastic and taste terrific, but it’s super affordable to boot.
- Clinton Kelly’s Chicken Thigh Osso Bucco. Osso Bucco is typically made with veal shanks, which are neither cheap nor readily available. Luckily, the braising liquid of white wine, chicken stock, rosemary, and thyme works even better with chicken.
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