Italian Style Chicken Breast Strips Recipes

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

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!

TENDER ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
• Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

ITALIAN STYLE CHICKEN BREAST STRIPS

Steps:

• 1. Cut each breast fillet into 3 strips. Mix together eggs and milk. Dip chicken in egg mixture and roll in bread crumbs; brown in hot oil in large skillet over medium-high heat.
• 2. Remove chicken to a glass 9x13 baking pan.
• 3. Next heat 2 Tbsp. olive oil, and 1 Tbsp butter in a large iron skillet and saute mushrooms and garlic until mushrooms are softened. Sprinkle flour over garlic & mushrooms. Add more butter to smooth out the flour. Mixing to combine .
• 4. Pour chicken broth and wine into pan. Reduce heat and simmer five minutes. Stir constantly until thickened. Salt & pepper to taste.
• 5. Pour over chicken.
• 6. Sprinkle mozzarella cheese over the top. Bake in a preheated 350 degree oven for 25 minutes.
• 7. Serve with a side of pasta or egg noodles. Garnish with fresh chopped parsley.

ITALIAN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months.

EASY ITALIAN CHICKEN II

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

ITALIAN-STYLE ROASTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
• Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.