Trattoriachicken Recipes

TRATTORIA CHICKEN

Trattoria Chicken image

I found this recipe in a womans day magazine. Although I did change it a little. it is very simple and quick. Great for a little dinner party with some friends. I serve it with a potato nicoise salad.

Provided by Kim Weimer

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 tablespoon butter
6 uncooked boneless skinless chicken breasts, 1 1/12 lbs
3 medium roma tomatoes
6 large fresh basil leaves
3 tablespoons italian seasoning
1 cup shredded cheddar cheese

Steps:

In a large non stick skillet heat the oil and add the butter.
Sprinkle each chicken breast with salt, pepper and Italian seasoning.
Add the chicken to the skillet.
Cook for about 4-5 minutes per side.
Remove from heat and top each breast with 3 slices of tomatoes, 1 basil leaf, and 3 Tbs.
cheese.
Cover the skillet and return to medium heat.
Cook until the cheese is melted and chicken is no longer pink in the center.
About 2-3 minutes.

Nutrition Facts : Calories 248.3, Fat 11.9, SaturatedFat 5.9, Cholesterol 93.3, Sodium 208.9, Carbohydrate 1.5, Fiber 0.4, Sugar 0.9, Protein 32.2

CLASSIC CHICKEN CACCIATORE

Classic Chicken Cacciatore image

Chicken cacciatore-or chicken in the style of the hunter-is a warm and hearty stewed dish from the Italian-American culinary canon. This dish typically features browned chicken, herbs, garlic, tomatoes, mushrooms and other deeply flavorful vegetables. On a cold winter night, this chicken cacciatore recipe is perfectly wonderful and a total crowd pleaser!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

3- to 3 1/2-lb cut-up whole chicken
1/2 cup Gold Medal™ all-purpose flour
1/4 cup vegetable oil
1 medium green bell pepper
2 medium onions
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 cup sliced fresh mushrooms (3 oz)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired

Steps:

Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.

Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g

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