ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA)
Also known as 'Roman-Style Chicken', Pollo alla Romana is not your normal chicken stew. Adding prosciutto to this dish takes it to a new level! Serve it with a chunk of crusty bread and a glass of wine -- enjoy!
Provided by Neriz
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 225°C (435°F).
- Place the bell peppers on an ovenproof tray and rub them with 1/2 tablespoon of olive oil.
- Place the tray in the oven for 20 to 25 minutes or until the skin starts turning dark.
- Once the peppers are cool enough to handle, remove the skin, membrane and seeds and cut them lengthwise, 1/2 inch wide. Set aside.
- While the peppers are in the oven though, you can proceed with the rest of the steps.
- Season the chopped chicken with salt and pepper --- generously.
- Heat remaining olive oil in a large skillet or pan over medium-high heat.
- Once the oil is ready, start browning the chicken. Do this in batches to leave enough space between the pieces of chicken.
- Take the browned chicken out of the pan and set them aside.
- Once you have finished with the chicken, adjust heat to medium. Add garlic and onion.
- Cook until the onion has softened a bit, then add prosciutto and mix.
- Add the chicken back into the pan.
- Add salt, pepper, peperoncino, tomato paste, and tomatoes. Mix to combine.
- Add torn basil leaves and mix.
- Adjust the heat back into medium-high and cover the pan with a lid.
- Bring to a boil. Adjust the heat to medium-low and simmer for about 25 minutes, or until the chicken is cooked.
- Take the pan out of the heat and add the chopped, roasted peppers.
- Drizzle with the balsamic vinegar and mix to combine.
- Serve your roman chicken, and add more fresh basil, if preferred.
Nutrition Facts : Calories 396 kcal, Carbohydrate 7 g, Protein 20 g, Fat 32 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 80 mg, Sodium 297 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
CHICKEN ROMANO
I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!
Provided by rebeccalovestocook
Categories World Cuisine Recipes European Italian
Time 45m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
- Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
- Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g
CHICKEN SALTIMBOCCA ALLA ROMANA
This wonderful recipe produces tender chicken cutlets wrapped with thin slices of Prosciutto di Parma topped with fresh sage leaves in a white wine reduction sauce. It's pretty easy to prepare and produces wonderful results.
Provided by Cookin in NJ
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
- Season both sides of the cutlets with salt and pepper.
- Place 2 sage leaves on each cutlet and top with prosciutto.
- Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
- Heat a large saute pan over medium-high heat.
- Add butter and oil and heat through.
- Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
- Turn the cutlets over and cook until done, about 1 minute more.
- Transfer the cutlets to a platter and tent with aluminum foil.
- Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
- Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
- Enjoy!
Nutrition Facts : Calories 160.1, Fat 15.4, SaturatedFat 6.4, Cholesterol 22.9, Sodium 2.8, Carbohydrate 0.8, Sugar 0.3, Protein 0.1
CHICKEN ALLA ROMANA
This is a tasty, easy chicken main dish that you can improvise with in lots of directions. Chicken thighs have more deep chicken flavor, so I used them, but breasts would work. Bone in or out works. Onions or no onions (my preference) works. Whatever color peppers you'd like to use works. Have fun!
Provided by Tomaso Basso
Categories Meat
Time 45m
Yield 1 piece, 6 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with the salt and pepper.
- In a heavy large skillet, heat the olive oil over medium heat.
- When the skillet is hot, brown the chicken on both sides.
- When done, remove chicken and set aside.
- In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
- Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
- Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
- If serving immediately, add the capers and stir to combine.
- If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.
SALTIMBOCCA ALLA ROMANA
Steps:
- Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
CHICKEN ALLA ROMANA
This is how my mom (Romana) made her chicken cutlets. Oh so good!!
Provided by Cathy LaFay
Categories Chicken
Number Of Ingredients 10
Steps:
- 1. In a shallow plate combine breadcrumbs, cheese and potato flakes.
- 2. Spray each chicken piece front and back with either pam or olive oil in a mister.
- 3. Dredge chicken into breadcrumb mixture and coat both sides.
- 4. Coat the bottom of a non stick skillet with olive oil on medium heat add the chicken and cook both sides through and until golden brown. About 3 minutes each side for thin cutlets. You'll have to cook them in batches. Transfer to a plate and cover with foil to keep warm.
- 5. In the same pan add a tablespoon of olive oil and garlic until it just starts to get golden add red pepper flake and then add about a 1/3 cup of white wine. Finally add the tomatoes and basil. Cook for a few minutes stirring until sauce slightly thickens.
- 6. Put each cutlet in a plate, spoon sauce over cutlets and serve.
- 7. I usually make garlic bread and a salad with this.
CHICKEN ROMANA
"A Taste of Italy" that I can't wait to try! I found it in the April 2005 issue of Midwest Living.
Provided by BeccaB3c
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place a chicken breast half between 2 pieces of plastic wrap.
- Using a flat side of a meat mallet, pound chicken lightly to an even 1/4 inch thickness, then remove plastic wrap.
- Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap.
- Lightly pound prosciutto into chicken, then remove plastic wrap.
- Repeat with remaining chicken, sage leaves and prosciutto.
- Place bread crumbs and 1/2 teaspoon pepper in a shallow dish.
- Brush chicken with oil.
- Dip chicken in crumb mixture to coat, and place in a greast 15 x 10 x 1-inch baking pan, prosciutto side up.
- Bake chicken in a 375 degree oven 10 minutes.
- Sprinkle with the mozzarella and Parmesan, and bake 5 minutes or until chicken is no longer pink and cheese melts.
- For sauce: In a small saucepan, melt butter; stir in flour.
- Add the broth, the wine or lemon juice, and the sage.
- Cook and stir until bubbly, then cook and stir 1 minute more.
- Season with salt and black pepper, if you like.
- Serve sauce over chicken.
Nutrition Facts : Calories 375.4, Fat 19.7, SaturatedFat 7.4, Cholesterol 102, Sodium 763.4, Carbohydrate 14.1, Fiber 0.9, Sugar 1.2, Protein 31.4
SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)
Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
- Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.9 g, Cholesterol 84.9 mg, Fat 10.2 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 4.4 g, Sodium 395 mg, Sugar 0.2 g
More about "chicken alla romana recipes"
CHICKEN ALLA ROMANA - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
Ratings 1Category Main DishCuisine ItalianTotal Time 1 hr 35 mins
- Boil the tomatoes for 2 minutes. Leave them cool a bit then peel them, cut them in halves and discard the seeds. Chop them finely and place it in a bowl with all juices they released in the chopping board.
- Cut the top and bottom of the bell peppers. Remove the core, then cut into 4cm (1,5″) cubes. Set aside.
POLLO ALLA ROMANA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
AUNTIE HELEN’S ROMAN CHICKEN CACCIATORE | VILLA SENTIERI
From villasentieri.com
CHICKEN SALTIMBOCCA ALLA ROMANA : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHICKEN BREASTS ALLA ROMANA OVER OLIVE RICE - GOODFOOD
From makegoodfood.ca
POLLO ALLA ROMANA (ROMAN CHICKEN) | RECIPE CART
From getrecipecart.com
PUNTARELLE ALLA ROMANA RECIPE (PUNTARELLE SALAD WITH ANCHOVY …
From seriouseats.com
CHICKEN ALLA ROMANA RECIPE | TURKISH RECIPES, CHICKEN RECIPES, …
From pinterest.com
CHICKEN ALLA ROMANA RECIPE - COOKEATSHARE
From cookeatshare.com
ROMAN STYLE CHICKEN RECIPE | POLLO ALLA ROMANA CON PEPERONI
From nonnabox.com
CHICKEN ALLA ROMANA RECIPE | EASY CHICKEN RECIPES, ONE POT …
From pinterest.com
GNOCCHI ALLA ROMANA (SEMOLINA GNOCCHI) | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA) - CHISEL & FORK
From chiselandfork.com
CHICKEN SALTIMBOCCA ALLA ROMANA | THE LEMON APRON | RECIPE
From pinterest.ca
CHICKEN ALLA ROMANA FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love