CHICKEN ALBERGHETTI
This recipe was a family favorite when I was growing up. We lost the recipe and I searched for years on the internet to try and find it. Today I was going through my cookbook cupboard looking for books to donate to charity. I came across a cookbook titled 'Salute to Italy Celebrity Cookbook'. Could this be the cookbook that has our Chicken Alberghetti recipe? Yes, yes it is!! Serve with buttered angel hair pasta or with Creamy garlic parmesan orzo. The original recipe does not give specific amounts for bread crumbs, the amount of olive oil and butter that the chicken is sauteed in or for the amount of butter to use to dot the chicken with before baking. I estimated those amounts. Please feel free to use more or less as you deem necessary.
Provided by Marie Nixon
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Dip the chicken breast halves in egg.
- Roll in bread crumbs to coat all over.
- Fry chicken in half olive oil and half butter.
- Dilute marinara sauce with the milk and cover the bottom of a baking dish with sauce.
- Layer chicken on top of the sauce.
- Top with slices of Swiss and mozzarella cheese.
- Sprinkle parmesan over all and dot with approximately 2 tablespoons of butter.
- Bake in a 300 degree oven, covered for 30 minutes.
- Uncover and bake for 10 to 15 minutes more. In order to get the cheese to be real bubbly and a little bit browned, you may need to increase the oven temperature to 400 degrees for the last 10 or 15 minutes. Watch carefully so it does not burn.
- Can be cooked a day or two ahead and reheated for serving.
Nutrition Facts : Calories 951.6, Fat 57.5, SaturatedFat 25.7, Cholesterol 282.8, Sodium 1146.1, Carbohydrate 35.5, Fiber 3.4, Sugar 10.3, Protein 70.1
CHICKEN SPIEDINI WITH AMOGIO SAUCE
Chicken Spiedini with Amogio Sauce is a very popular dinner at Italian restaurants. This dish can be made right at home with this easy recipe .
Provided by jettskitchen.com
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- This recipe used plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too.Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.
- To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.
- In a shallow bowl add olive oil. Over medium melt butter over low heat and then add to bowl of olive oil.Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. I use a rectangle baker like this.
- In a medium saucier pan combine extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper chili flakes and warm over medium heat until it begins to boil. Remove from heat.Spoon just enough Amogio sauce over chicken skewers to cover the bottom of the baking pan.
- Place chicken in a 400 degree fahrenheit preheated oven and bake for 15 minutes. Remove from oven and turn chicken over. Return to oven and bake another 15 minutes. Remove chicken from oven and carefully tip pan upward and using a spoon take some of the amogio sauce and drizzle over chicken. Return to oven and bake for 15 minutes.In the meantime, prepare Angel Hair Pasta according to package instructions.Once pasta is done, remove from heat, drain and return to pan. Pour amogio sauce over pasta and toss. Then place pasta in a serving dish.
- Remove chicken from oven and serve with pasta.
- Enjoy!
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
ABBY'S CHICKEN ROLLATINI
Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.
Provided by Kris McFadden
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
- In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
- Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 1.9 g, Cholesterol 134.1 mg, Fat 33 g, Fiber 0.1 g, Protein 41.3 g, SaturatedFat 13.5 g, Sodium 842.7 mg, Sugar 0.7 g
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