Chicken Napoli Recipes

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CHICKEN NEAPOLITAN



Chicken Neapolitan image

I often prepare a weeks worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities. Served over noodles, this moist chicken with a flavorful sauce is a favorite.-Joan Williams, Baltimore, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

8 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons salt
1 teaspoon pepper
3 tablespoons olive oil
1 pound fresh mushrooms, quartered
1 cup chopped onion
4 garlic cloves, minced
3/4 cup red wine or beef broth
2 cans (10-3/4 ounces each) condensed tomato bisque soup, undiluted
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked noodles or rice
Sliced ripe olives and minced fresh parsley, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 170%deg;. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer., Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley., Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.

Nutrition Facts :

CHICKEN NAPOLI



Chicken Napoli image

You'll love how quick this gourmet chicken goes on the table. The taste is amazing! We like it over a bed of spaghetti with a big loaf of garlic bread. Serve this to your family and guests and they'll love it. This recipe is designed for 2 but will easily double or triple to feed a larger family.

Provided by Realtor by day

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 lb thin spaghetti
8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 teaspoon extra virgin olive oil
2 ounces prosciutto
4 leaves fresh basil, minced fine (or 1/4 tsp dried)
2 fresh plum tomatoes, diced
2 roasted red peppers, diced
1 -2 garlic clove, minced fine
1 teaspoon butter
1/4 cup grated pecorino romano cheese (or locatelli)
1/4 white wine
2 cups fresh baby spinach leaves

Steps:

  • Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
  • Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
  • In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
  • Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
  • Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
  • Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
  • To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.

Nutrition Facts : Calories 736.7, Fat 17.6, SaturatedFat 5, Cholesterol 77.6, Sodium 121.5, Carbohydrate 93, Fiber 1.9, Sugar 1.8, Protein 49.4

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