Chicken Ciao Bella Recipe 55

CHICKEN CIAO BELLA RECIPE - (5/5)

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.

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

CIAO BELLA BALSAMIC GRILLED CHICKEN

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.