CHICKEN ANGELO
My grandmother always made this dish when we came over for Sunday dinner. I still enjoy it today-it's quick and simple, and I can garden while it cooks!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place half the mushrooms in a 13x9-in. baking dish; set aside., Place egg substitute and bread crumbs in separate shallow bowls. Dip chicken in milk, then roll in crumbs., In large skillet, brown both sides of chicken in butter; place chicken on top of mushrooms. Arrange remaining mushrooms on chicken; top with cheese. Add chicken broth to pan. , Bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve chicken with hot cooked rice or noodles. Sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 482 calories, Fat 26g fat (0 saturated fat), Cholesterol 178mg cholesterol, Sodium 695mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein. Diabetic Exchanges
RONI'S PICKLE CHICKEN
A useful way to use up left-over dill pickle juice. It sounds unusual, but it's so tasty! The recipe calls for chicken thighs, but since I hate bones in my food, I used chicken breasts and it worked just fine.
Provided by tracytrebilcox
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Drain the pickles, dust with flour and set aside. Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice. Let stand for an hour.
- Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes.
- Mix remaining flour, corn meal and seasonings together in a gallon zipper bag. Drain the chicken and shake in the bag of flour to coat. Shake off excess flour, and pan fry in shallow oil in a heavy skillet. Drain on a rack or on paper towels.
- Fry up the pickles when the chicken is completed.
CHICKEN RICE-A-RONI®
Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Provided by Chef John
Categories Rice Main Dishes
Time 3h
Yield 4
Number Of Ingredients 23
Steps:
- Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
- Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
- Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
- Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
- Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
- Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg
RONI'S CHICKEN ANGELA
Steps:
- In medium bowl combine egg, Romano cheese, salt and pepper, and coat chicken pieces evenly with the mixture. In a separate bowl filled with the bread crumbs, bread each piece and place them all on a platter. Heat olive oil in a 12-inch skillet over medium heat, or an electric skillet at 300 degrees. Saute the chicken pieces until golden brown and crisp on outside, about 2-3 minutes, turning with tongs once or twice. Remove with tongs to platter and set aside. Reduce heat in skillet slightly (about 250 if electric) and sauté onion, shallots, mushrooms, and red pepper for 10 minutes, stirring occasionally. Then, add the Tuscan peppers in this way: hold each one over the skillet, slice into it with a small sharp knife, and drop it into the pan. Continue to sauté the vegetables another five minutes. Add the white wine, stir briefly, and then add the chicken pieces, turning to coat with the vegetables and sauce until heated through. Can be served immediately, or held and reheated very nicely. Serve with noodles tossed in olive oil and parsley, or rice.
HOMEMADE PASTARONI
Steps:
- Bring chicken broth to a rolling boil and melt butter in it. Add in uncooked pasta and cook until al dente over medium heat.
- Mix in half and half and parmesan cheese.
- Stir constantly over medium-low heat until starts to thicken.
- Add in garlic powder, salt, pepper, and italian seasoning.
- Remove from heat and let sit about five minutes.
- Serve warm and top with fresh parsley
Nutrition Facts : Calories 250 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 719 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHICKEN ANGELO
This dish is wonderfully simple and looks very elegant when served. You will impress your guests and family with this one. My step sister in law gave me this one. Thanks Diane!
Provided by Scrivener1
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place half of the mushrooms in a 13x9 baking pan.
- Dip chicken in beaten eggs and roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken for 2-3 minutes on each side.
- Place chicken on top of mushrooms.
- Arrange remaining mushrooms on chicken.
- Top with cheese.
- Add chicken broth to pan.
- Bake at 350 deg. F. for 30-35 minutes.
- Serve over hot cooked noodles or rice. Top with fresh parsley.
Nutrition Facts : Calories 600, Fat 33.3, SaturatedFat 14.4, Cholesterol 247.7, Sodium 1107.7, Carbohydrate 23.8, Fiber 2.1, Sugar 3.5, Protein 49.9
CHICKEN-RONI CASSEROLE
Make and share this Chicken-Roni Casserole recipe from Food.com.
Provided by bert2421
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook& drain macaroni.
- Combine with all other ingredients except bread crumbs.
- Put into 1 1/2 quart casserole.
- Top with bread crumbs and dot with butter.
- Bake at 350 for 35 minutes.
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