Sicilian Style Chicken Breasts With Pasta Recipes

CHICKEN SICILIAN

Steps:

• Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

SICILIAN-STYLE CHICKEN BREASTS WITH PASTA

Steps:

• Cook chicken in nonstick skillet on medium-high heat 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
• Add tomatoes, olives, lemon zest, capers and garlic to skillet; cook 4 min. or until heated through, stirring frequently.
• Return chicken to skillet; cook 1 min. or until heated through. Top with cheese. Serve over pasta.

CHICKEN SICILIAN

Steps:

• Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

SICILIAN CHICKEN PASTA

Steps:

• Chicken Marinade Add the following marinade ingredients into a large bowl and stir to form a paste. Massage chicken into marinade and leave overnight or until Tomato Sauce is almost finished cooking. Add 2 tbsp of olive oil to a large skillet on med/high heat and brown chicken for 2 mins then remove to a plate (you may need fry the chicken in 2 batches so as not to stew the chicken): • 4 chicken breasts, cut into thin bite size pieces • 3 tbsp vegetable oil • 1 tbsp sundried tomato paste • 1 tbsp tomato paste • 1 tsp smoked paprika • 1 clove garlic, minced • Salt, pinch • Black pepper, pinch Tomato Sauce Heat oil, add the following and sauté until onions and celery are soft then add garlic and cook for a further 3 mins: • 6 tbsp olive oil • 1 medium brown onion, finely diced • 1 stick celery, finely diced • 3 cloves of garlic, minced finely chopped Add the following and simmer for approx 30 mins, stirring occasionally: • 1 tbsp tomato paste + sundried tomato paste • 1 can chopped tomatoes • 150ml red wine • 250ml chicken stock • 1 tsp dried oregano • Half sprig rosemary • 1 stick cinnamon • 3 large fresh bay leaves • Black pepper, pinch • Salt, pinch add the following at the end of cooking and stir. Turn off heat and put lid on to cook chicken through: • 1 handfull red chard • 1 cup basil leaved, ripped • 4 tbsp parsley, finely chopped • Cooked marinated chicken Pasta & Final Prep Tip cooked drained pasta into a large pot and add Parmigiano Reggiano shavings, the Tomato Sauce, mix thoroughly and serve. • Fusilli or curly pasta • 100g Parmigiano Reggiano cheese

SICILIAN CHICKEN

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
• Sprinkle both sides of the chicken with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Place flour in a shallow dish; dredge chicken in flour.
• Add chicken to pan; cook 3 minutes on each side or until lightly browned.
• Add wine; cook 1 minute.
• Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
• Reduce heat, and simmer 8 minutes or until chicken is done.
• Sprinkle with basil.

SICILIAN CHICKEN PARMESAN

Steps:

• Carefully slice each chicken breast horizontally. Don't worry if they're not perfect or if one half comes out real thin as you slice each one. Believe me, no one will notice.
• Mix the breadcrumbs and 1/2 cup Parmesan in a shallow dish. Have the beaten eggs in another shallow dish.
• Heat a heavy skillet over medium heat.
• Dip each chicken breast into the egg, allowing excess to drip off, and then into the breadcrumb mixture, covering both sides. Place chicken onto a clean plate. Do this with all the chicken before starting to cook them.
• Preheat oven to 350F/180°C.
• Pour about 3-4 tablespoons olive oil into the pan and let it get hot. Fry the chicken about 2-3 minutes each side and transfer to a plate. Add more oil to pan as needed.
• Ladle the tomato sauce (about 1 cup) into the baking dish to cover the bottom. Put the chicken breasts into the dish in a single layer or slightly overlapping.
• Layer the parma ham over the chicken at this point, if using.
• Ladle more tomato sauce (about 1 cup) over the chicken. Sprinkle the grated mozzarella all over the chicken to cover, then sprinkle the 1/4 cup grated parmesan.
• Bake for 30-45 minutes, or until cheese has melted and become slightly golden in color.
• Serve with pasta,remaining tomato sauce, a crusty loaf of bread and salad.
• Enjoy!

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.