Chicken Napolitano Recipe 435

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

Ingredients

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

CHICKEN NAPOLITANO RECIPE - (4.3/5)

Chicken Napolitano Recipe - (4.3/5) image

Provided by á-519

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
1/4 cup flour
1/2 teaspoon garlic powder
2 teaspoon olive oil
1 (14 1/4 ounce) can Italian style stewed tomatoes
1/2 pound sliced mushrooms
1/2 teaspoon thyme
1/4 cup chicken broth or Chablis wine

Steps:

Pound chicken breasts between waxed paper to 1/2 inch thick. Mix flour and garlic powder and coat chicken with this mixture. In skillet, cook chicken in oil 3 to 5 minutes each side or until done. Remove from pan; keep warm. Add mushrooms to the skillet and saute; then add thyme, broth (or wine) and stewed tomatoes; bring to a boil. Cook over high heat 5 minutes to reduce sauce. Add salt and pepper to taste. Pour over chicken and serve.

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