Chicken Ciao Bella Recipe 55

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CIAO BELLA BALSAMIC GRILLED CHICKEN



Ciao Bella Balsamic Grilled Chicken image

This easy balsamic marinade makes for some deliciously moist and tender grilled chicken. The marinade has a mild flavor and doesn't overpower the chicken. It's a slight tang. This can easily be doubled or tripled. A yummy way to jazz up grilled chicken.

Provided by Anna Sciancalepore Antoniello @CiaoBella

Categories     Chicken

Number Of Ingredients 6

2 tablespoon(s) olive oil
1 tablespoon(s) balsamic vinegar
1/2 teaspoon(s) Italian seasoning
1 teaspoon(s) Dijon mustard
- salt and pepper, to taste
1 pound(s) chicken breasts, boneless and skinless

Steps:

  • Whisk together olive oil, balsamic vinegar, Italian seasoning, and Dijon mustard.
  • Pour marinade over chicken in a zip top bag. Refrigerate for 4-24 hours.
  • Grill over direct heat for about 7 minutes per side.
  • This marinade can easily be doubled or tripled for family size packages of chicken. *Helpful Hint* I filet my chicken so it cooks more evenly.

CHICKEN CIAO BELLA RECIPE - (5/5)



Chicken Ciao Bella Recipe - (5/5) image

Provided by lorik

Number Of Ingredients 22

For Chicken:
4 boneless skinless chicken breasts
Fresh sage leaves
4 slices Pecorino Romano Cheese
4 ounces sun dried tomatoes, julienned
8 slices prosciutto
Salt and pepper to taste
2 Tbsp vegetable oil
For Pasta and Cream Sauce:
1 lb fettuccine noodles
1 Tbsp unsalted butter
1/2 white onion, chopped
1 clove garlic, chopped
1 bay leaf
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup shredded parmesan cheese
1/8 cup chicken broth (low sodium)
Salt and pepper to taste
For Garnish:
Basil pesto
Shredded parmesan cheese

Steps:

  • Butterfly each chicken breast. Season inside with salt and pepper. Layer the slice prosciutto to cover the inside, followed by cheese slice, sun dried tomato and 2 sage leaves for each breast. Roll each breast tightly closed. Sear the chicken with oil on all sides, and place on a sheet pan. Bake the chicken in the oven at 475 until the center of each piece registers 165 degrees. Cook the fettuccine in salted boiling water according to package directions. For cream sauce, heat butter. Cook onion and garlic in butter until softened. Add the bay leaf and deglaze with white wine. Reduce by half. Add the rest of the cream sauce ingredients, and simer until semi-thick. Adjust seasoning with salt and pepper to taste. Remove bay leaf, and add pasta to pan with sauce, tossing to coat. Place fettuccine and sauce on plate. Slice each breast into 4-5 pieces and fan out on top. Garnish with basil pesto and additional parmesan to taste.

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