V8 Chicken Italiano Recipes

CHICKEN ITALIANO

Steps:

• Cook pasta according to package directions; drain.
• Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add chicken.
• Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
• Melt remaining 1 Saute Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
• Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.

SLOW COOKER V8 CHICKEN

Steps:

• Put chicken breasts in slow cooker and cover with V-8 juice.
• Add onion, garlic and whatever else you want to add.
• Cover and cook on medium for 6-8 hours, or until cooked through.
• Number of Servings: 4.

CHICKEN ITALIANO

Steps:

• Heat oven to 375°F.
• Combine parmesan, parsley, oregano, garlic, and pepper.
• Dip chicken in melted butter, then in cheese mixture.
• Put in a shallow baking dish. Drizzle with remaining butter.
• Bake 25 minutes or until tender.

V8 CHICKEN ITALIANO

Steps:

• Coat chicken with the flour.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until it's well browned on both sides. Remove the chicken from the skillet. Pour off any fat.
• Return chicken to the pan.
• Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
• SERVING SUGGESTION: Serve with a tomato and cucumber salad with fresh basil and Italian vinaigrette. For dessert serve watermelon slices.

CROCK POT CHICKEN ITALIANO

Steps:

• Mix all ingredients EXCEPT grated cheese; put in a crock pot.
• Cook on LOW for 6-8 hours.
• Sprinkle with grated cheese before serving.
• Serve over rice or pasta.

CROCK POT CHICKEN ITALIANO

Steps:

• Place the chicken in the bottom of the crock pot.
• Combine the salad dressing and wine (or water) and pour over the chicken.
• Cover and cook on low for 3 hours.
• Combine cheese and soup and blend.
• Stir in mushrooms.
• Pour over the chicken.
• Cover and cook on low 1-2 hours until chicken juices run clear.
• Serve over noodles or rice.

V8 CAJUN CHICKEN FETTUCCINE

Steps:

• Stir the flourm vegetable juice, and Cajun seasoning in a medium boewl. Set aside.
• Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium and add the remaining oil. Add the pepper and onion and cook until they are tender-crisp.
• Add the flour mixtue to the skillet. Cook and stir over medium-high heat until the mixture boils and thickens. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with fettuccine.

SMOTHERED CHICKEN ITALIANO

Steps:

• In a small bowl, combine the oregano, garlic powder, 1/8 tsp salt and 1/8 tsp pepper; rub over chicken.
• In a large nonstick skillet coated with nonstick cooking spray, brown chicken in oil for 3-4 minutes on each side.
• Transfer to an 11x7 inch baking dish coated with nonstick cooking spray.
• Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.
• Bake, uncovered, at 350F for 15 minutes. Top with cheese. Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.