This is untried (by me). Sister got it from the Pioneer Woman website, but it has since been removed (Kayotic, Dutch Girl Cooking, did it for her, maybe she told her to take it down! Website drama, dum, dum, DUM). She swears it is fabulous, I want to try it soon.
½ cup mayo
¼ cup parm
4 chicken breasts
2 sundried tomatoes
1 tsp Italian herbs
1 tsp basil
cayenne pepper
Mix together
2 Tbs breadcrumbs
garlic salt
1 Tbs Parm
½ tsp oregano
Mix that (topping)
Put chicken in oven dish (pound or slice in half and make more topping)
Spoon mayo mix on top then sprinkle crumb topping on top
Bake 20-25 minutes at 425 degrees (top is crispy)
Sister just cuts up as much sundried tomatoes as she wants (doesn’t use basil or cayenne)
Dollop, spread, uses seasoned bread crumb and mixes in parm (no seasoning)
UPDATE: I tried this tonight and LOVED it. I highly recommend it.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Monday, August 31, 2009
Thursday, November 20, 2008
Chicken Piccata
Moh loves this dish, loves it! The original recipe called for half the amount of sauce, but we like to eat it with a little linguine or angel hair, so I doubled the sauce amount.
Chicken Piccata
Ingredients
4 boneless skinless chicken breast halves, pounded thin (I like to buy the chicken cutlets, cause I'm lazy like that)
1/4 cup all-purpose flour
1/8 tsp salt
1/8 tsp pepper
1 Tbs butter
1/2 cup chicken broth
1/2 cup white wine
2 Tbs lemon juice
1 Tbs capers (optional, I don't use)
Directions
Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture and shake off excess.
In a skillet over medium heat, melt the butter.
Add the chicken breasts and sauté (turning once) for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.
Chicken Piccata
Ingredients
4 boneless skinless chicken breast halves, pounded thin (I like to buy the chicken cutlets, cause I'm lazy like that)
1/4 cup all-purpose flour
1/8 tsp salt
1/8 tsp pepper
1 Tbs butter
1/2 cup chicken broth
1/2 cup white wine
2 Tbs lemon juice
1 Tbs capers (optional, I don't use)
Directions
Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture and shake off excess.
In a skillet over medium heat, melt the butter.
Add the chicken breasts and sauté (turning once) for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.
Wednesday, November 5, 2008
Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)
I made this recipe in an Italian sauces cooking class that my friend Mel and I took. I love taking cooking classes and I wish I had the time and money to take more. Moh loves this recipe, mainly for the Italian sausage.
One tip, make sure you clean the leeks really well as they are full of grit. I rinse them and then slice into thin rings (discard the end and most of the green part). I then put the pieces in a salad spinner, rinse well and then spin away the water (or dry with paper towels or something if you don't have a spinner).
Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)
2 lg Leeks
1 lb Farfalle
2 tb Olive oil
2 Sweet Italian sausages
1 ts Minced shallot
2 tb Unsalted butter
1 c Blanched young peas
1 c Chicken stock
Salt to taste
Freshly-ground black pepper
1/2 c Freshly-grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings
One tip, make sure you clean the leeks really well as they are full of grit. I rinse them and then slice into thin rings (discard the end and most of the green part). I then put the pieces in a salad spinner, rinse well and then spin away the water (or dry with paper towels or something if you don't have a spinner).
Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)
2 lg Leeks
1 lb Farfalle
2 tb Olive oil
2 Sweet Italian sausages
1 ts Minced shallot
2 tb Unsalted butter
1 c Blanched young peas
1 c Chicken stock
Salt to taste
Freshly-ground black pepper
1/2 c Freshly-grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings
Wednesday, October 29, 2008
Chicken cacciatore
Oh hell, I don't even know if this is considered cacciatore and I really don't care. All I know is that when I am being good and trying to get in veggies, this is my go to recipe. Try it with some brown rice for a yummy and healthy dinner.
Chicken Cacciatore
1 pound of boneless skinless chicken
1 Tbs EVOO
1 medium onion
2 bell peppers (green, red, or yellow, mix it up!)
1 or 2 cloves chopped garlic
1 15 oz can of crushed tomatoes
1 8 oz can of tomato sauce
1/2 cup or so of white wine
Prep:
Cut the chicken into bite size pieces. Cut the onion into rings (I halve the rings too). Chop the garlic (I used jarred chopped garlic, sue me!)
Cooking:
Add olive oil to a large skillet over medium-high heat. Add chicken and stir and cook until you can no longer see any pink on the outside. Add the garlic, onions and peppers, stir and cook for a few minutes. Add the tomatoes, tomato sauce and the wine and stir well. (At this point, I see if there is enough liquid. I use my judgement and either add 1/2 small can of water or some more tomato sauce.) Reduce heat to a simmer and cook for 30 minutes.
Chicken Cacciatore
1 pound of boneless skinless chicken
1 Tbs EVOO
1 medium onion
2 bell peppers (green, red, or yellow, mix it up!)
1 or 2 cloves chopped garlic
1 15 oz can of crushed tomatoes
1 8 oz can of tomato sauce
1/2 cup or so of white wine
Prep:
Cut the chicken into bite size pieces. Cut the onion into rings (I halve the rings too). Chop the garlic (I used jarred chopped garlic, sue me!)
Cooking:
Add olive oil to a large skillet over medium-high heat. Add chicken and stir and cook until you can no longer see any pink on the outside. Add the garlic, onions and peppers, stir and cook for a few minutes. Add the tomatoes, tomato sauce and the wine and stir well. (At this point, I see if there is enough liquid. I use my judgement and either add 1/2 small can of water or some more tomato sauce.) Reduce heat to a simmer and cook for 30 minutes.
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