Chicken Italienne Recipes

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CHICKEN ITALIENNE



Chicken Italienne image

Make and share this Chicken Italienne recipe from Food.com.

Provided by coconutcream

Categories     Chicken

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 6

1 cup tomato sauce
1/2 teaspoon garlic salt
1/2 teaspoon basil
1/4 teaspoon oregano
3 chicken breasts, rinsed and dried
2 1/2 cups corn flakes (crushed to 1 1/4 cups)

Steps:

  • Combine tomato sauce and seasonings.
  • Dip chicken pieces into tomato sauce mixture and coat with corn flakes cereal. Place in a single layer in a shallow pan coated with cooking spray.
  • Pour remaining sauce mixture over the top of the chicken.
  • Bake at 350 degrees about 1 hours or until chicken is tender. Do not cover pan or turn chicken while baking.

Nutrition Facts : Calories 359.9, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 688, Carbohydrate 26.4, Fiber 1.8, Sugar 5.9, Protein 32.9

CHICKEN GRILL ITALIENNE



Chicken Grill Italienne image

Make and share this Chicken Grill Italienne recipe from Food.com.

Provided by Timothy H.

Categories     Chicken Breast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 whole boned chicken breasts (skin on)
2 tablespoons onions, green finely chopped or 2 tablespoons yellow onions, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated parmesan cheese
1 teaspoon fresh rosemary, minced
2 tablespoons fresh parsley, minced
of butter and olive oil
1 1/2 cups bread, crumbs
1/2 lb thinly sliced ham or 1/2 lb prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)

Steps:

  • Preheat grill so that coals are white hot in time for grilling.
  • Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.
  • Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.
  • In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).
  • Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.
  • Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.
  • Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up.
  • To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.

Nutrition Facts : Calories 393.4, Fat 17.2, SaturatedFat 5.4, Cholesterol 116.1, Sodium 793.7, Carbohydrate 15.1, Fiber 1, Sugar 0.9, Protein 43

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