Chicken Pizzaiola Recipes
CHICKEN PIZZAIOLA
Juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts over the cutlets.
Provided by Italian Recipe Book
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Slice chicken breast into cutlets or you can use already sliced store bought cutlets. Season with salt and pepper.
- Dip each cutlet in flour and dredge both sides.
- In a large skillet pan placed over medium heat add butter and a generous splash of extra virgin olive oil.
- Brown chicken cutlets on each side. Remove from the pan and set aside.
- In the same pan add white wine, stir well and simmer for a minute.Add tomato puree (if it looks too thick add some water), basil leaves and simmer on low heat for 5-7 minutes.
- Place chicken cutlets you've previous set aside in tomato sauce, top with mozzarella slices, season oregano. Cover with a lid and simmer for another 5 minutes until cheese melts.
- Serve hot topped with tomato sauce from the pan.
CHICKEN PIZZAIOLA
Make and share this Chicken Pizzaiola recipe from Food.com.
Provided by Brenda.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, Italian seasoning and salt.
- Coat chicken in flour mixture.
- In large nonstick skillet, heat oil over medium heat.
- Add chicken; cook, turning once, until browned, 3-5 minutes per side.
- Add onion and garlic; cook, stirring often, until softened, for 5 minutes.
- Add mushrooms, wine and parsley and tomato sauce.
- Reduce heat to low and cover. Simmer until chicken is cooked through, about 15 minutes.
- Sprinkle chicken with cheese.
- Cover and cook until cheese is melted, for 3 minutes.
- Top spaghetti with chicken and sauce.
CHICKEN PIZZAIOLA
This mouth-watering chicken and potato dish satisfies all your taste buds!
Provided by KXR173
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
- Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 315.5 calories, Carbohydrate 37.4 g, Cholesterol 58.5 mg, Fat 6.1 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 1.2 g, Sodium 460.7 mg, Sugar 6.9 g
CHICKEN PIZZAIOLA
Delicious chicken pizza topped pasta!
Provided by RecipeBoy.com (shared from The Six-Ingredient Solution cookbook)
Categories Main Course
Number Of Ingredients 6
Steps:
- Place your oven rack in the middle position, and preheat the oven to 450 degrees F. Spread the marinara sauce on the bottom of a 9x13-inch dish.
- Place the Parmesan in a separate shallow dish. Sprinkle the chicken with salt and pepper, then roll in the Parmesan and coat completely (pat it on so it will stick well). Lay the coated chicken in the marinara sauce dish. Maybe sprinkle a little more Parmesan on top! Bake for 15 minutes.
- While the chicken is baking, prepare the pasta. Cook the spaghetti according to package instructions. Reserve 1/4 cup of the pasta water. Drain the pasta, then return the pasta to the pot along with the pasta water.
- Remove the pan from the oven. Sprinkle mozzarella on top. Spread out the pepperoni slices over the top of the cheese. Increase the oven temp to 475 and continue to bake until the cheese melts and the chicken registers 160 degrees, 5 to 7 minutes longer.
- Spoon some of the sauce from the pan with the chicken in it into the pasta. Stir until coated. Plate four dishes with pasta and top with some of the chicken and more sauce.
CHICKEN PIZZAIOLA
I got this recipe off of Runner's World while looking for a healthy chicken recipe and it was excellent. The peppers and potatoes make a nice touch.
Provided by Chef Jenny 4
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F
- Heat the oil in a large ovenproof skillet over medium heat.
- Season the chicken on both sides with the salt and pepper. Saute the breasts until browned on both sides.
- Transfer the chicken to a large plate, and cover. Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat. Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.
Nutrition Facts : Calories 470.8, Fat 17.9, SaturatedFat 4.6, Cholesterol 92.8, Sodium 385.6, Carbohydrate 41.3, Fiber 6.8, Sugar 7.9, Protein 37.7
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- Sprinkle Mozzarella and pepperoni over the chicken. Increase oven temperature to 475 and continue to bake until cheese melts, about 5 minutes.
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