Scarlet Chicken Recipes

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SCARLETT'S CHICKEN CACCIATORE



Scarlett's Chicken Cacciatore image

A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later.

Provided by scarlett

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 14

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cubed
1 small onion, diced
½ green bell pepper, diced
2 cups sliced fresh mushrooms
1 clove garlic, crushed
1 (28 ounce) can Italian-style crushed tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 (8 ounce) package egg noodles
½ cup grated Parmesan cheese

Steps:

  • Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
  • While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.8 g, Cholesterol 76.2 mg, Fat 8.1 g, Fiber 3.3 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 836.3 mg, Sugar 1.9 g

THE BEST CHICKEN CUTLETS



The Best Chicken Cutlets image

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (about 2 pounds)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes, optional
3 large eggs
2 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
1/2 cup olive oil
Lemon wedges, for serving, optional

Steps:

  • Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
  • Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
  • Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
  • Beat the eggs with 1 tablespoon water in a second shallow dish.
  • Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
  • Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
  • Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
  • Serve with lemon wedges, if desired.

SCARLET CHICKEN



Scarlet Chicken image

This is originally a Passover recipe, but it works well for Thanksgiving too, just substitute flour or corn starch for the potato starch. This recipe also freezes well.

Provided by Mirj2338

Categories     Chicken Breast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup dried bing cherry
1/2 cup dried cranberries
6 whole chicken breasts, cut in half
1/2 cup store-bought orange juice
1/2 cup sherry wine
1/2 cup brown sugar
3 teaspoons potato starch

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes.
  • Drain and set aside.
  • Lay the chicken pieces, skin side up, in an oblong baking pan.
  • In a medium bowl, combine the orange juice, sherry and brown suar.
  • Mix well, then stir in the dried cherries and cranberries and potato starch.
  • Stir together, making sure the potato starch is dissolved.
  • Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes.
  • Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes.
  • The chicken should look a little crispy on top, and the sauce should begin to thicken.
  • If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.

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