EASY ITALIAN BAKED CHICKEN BREAST RECIPE
Easy Italian baked chicken breast, flavored with a simple spice mixture along with fresh garlic and olive oil, and finished with parsley and fresh basil. Be sure to read the tips for best results.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
- Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
- In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
- Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
- Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!
Nutrition Facts : Calories 191.8 kcal, Sodium 177.5 mg, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 3.4 g, Fiber 0.8 g, Protein 32.6 g, Cholesterol 96.8 mg, ServingSize 1 serving
ANNE'S CHICKEN CHILAQUILES ROJAS
One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.
Provided by Dylan's Nana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
- Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
- Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
- Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
- Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
- Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 37.7 g, Cholesterol 99.9 mg, Fat 37.6 g, Fiber 3.9 g, Protein 30.1 g, SaturatedFat 14.7 g, Sodium 900.4 mg, Sugar 3.4 g
ANN'S ITALIAN CHICKEN
This recipe is my mother's and it was handed down to me. It's one of my favorite recipes. It's really good.
Provided by angelkitty1975
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375°.
- Take a medium bowl beat eggs with 3 tablespoons of milk and set aside.
- In another medium bowl put bread crumbs in the bowl.
- Take a skillet put some oil in the skillet.
- Turn the stove on medium heat.
- Take the chicken and roll it in the egg mixture and then roll it in the bread crumbs.
- Cook chicken on both side till lightly brown.
- When that's done, put in a 9x13-inch baking dish or pan.
- Open the spaghetti sauce and pour it on top of the chicken; sprinkle cheese on top.
- Put it the 375° oven and bake for 15 to 20 minutes.
Nutrition Facts : Calories 616.8, Fat 33.7, SaturatedFat 11.8, Cholesterol 270.7, Sodium 1033.7, Carbohydrate 16.6, Fiber 0.5, Sugar 10.8, Protein 58.7
ITALIAN CHICKEN TENDERLOINS
My friend made this meal for my husband and me after our first child was born. Since chicken tenderloin recipes can be so caloric, I trimmed down the fat and carbs, but we love it just the same. -Beth Ann Stein, Richmond, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow dish, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; turn to coat. , In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with remaining chicken and oil. Discard bay leaf. Serve sauce with chicken.
Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
ANNE'S CROCK POT CHICKEN
I don't remember where I got this recipe, but it's been a family favorite. The sauce is good over rice, noodles, or mashed potatoes.
Provided by lazyme
Categories Chicken
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken and pat dry.
- Brush with butter.
- Sprinkle with salt and pepper.
- Place in crock pot.
- Sprinkle with dry salad mix.
- Cover and cook on low for 5 to 6 hours.
- About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
- Cook until smooth. Pour over chicken in pot.
- Cover and cook for 30 minutes on low.
- Serve with sauce.
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