Breast Of Chicken Rosina Recipes

BREAST OF CHICKEN ROSINA

Steps:

• Pour wine into saucepan; squeeze lemon into wine and reduce by half.
• Slice and wash mushrooms, place in pot with wine.
• When mushrooms are cooked (NOT OVERCOOKED) add chicken base to taste.
• Melt butter, stir into flour until smooth, add just enough to mushrooms to make thin sauce. (It should be mostly mushrooms.)
• Place breasts, one at a time, on firm surface.
• Cover with foil and pound flat.
• Sprinkle lightly with garlic powder, oregano and salt.
• Dust dry with flour.
• Beat eggs in bowl, batter chicken with eggs, and saute in skillet until golden brown.
• Place chicken in roasting pan.
• Heap individually with mushrooms and cheese and place in very hot oven or under broiler until cheese melts and browns.
• Serves 4.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

CHICKEN ROSSINI

Steps:

• Pre-heat oven to 350 Lightly season chicken with garlic powder and black pepper.
• Heat Olive Oil in large skillet on M-High.
• Quickly sear chicken and remove from pan.
• (reserve) Sauté Mushrooms in skillet until about half cooked add chicken stock.
• Spray casserole dish (9x13) with No-stick spray.
• Place chicken in casserole dish.
• Add a layer of tomato to each chicken breast followed by a layer of ham and a layer of mushrooms, add stock, cover with Foil and bake for 20-30 minutes or until chicken is cooked through (when poked with fork juices run clear!).
• Add cheeses to top of each breast and return to oven uncovered.
• Bake until cheeses are melted.
• Serve chicken on bed of pasta with some of juice from pan.
• Some sauted zuccinni squash on the side is really good and can also be used as an edible garnish.
• Enjoy!

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• 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.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

CHICKEN BREASTS ON RICE

Steps:

• Mix together soup and milk, reserve 1/2 cup.
• Stir together soup mixture, rice, 1/2 package onion soup mix, and mushroom pieces.
• Pour into baking dish.
• Lay chicken pieces on top.
• Pour 1/2 cup reserved soup mixture over chicken, and sprinkle remaining 1/2 package soup mix over all.
• Cover and bake at 350 for 1 hour. (NOTE: takes longer when using brown rice).
• Uncover and bake additional 15-30 minutes (Stir rice when uncovering.).