Chicken Romanesque Recipes

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CHICKEN IN ROMANESCO SAUCE



Chicken in Romanesco Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 red bell peppers (or 1 red and 1 yellow)
1/2 cup Marcona almonds or blanched raw almonds
1/2 cup chicken stock
1/2 cup fresh flat-leaf parsley leaves
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 large cloves garlic, crushed
1 Fresno chile pepper
1/2 red onion, coarsely chopped
1 large heirloom tomato
2 tablespoons EVOO
8 bone-in chicken thighs
1 teaspoon smoked sweet paprika
Salt and freshly ground pepper
1/2 cup dry sherry

Steps:

  • Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
  • Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
  • Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
  • Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.

CHICKEN ROMANESQUE



Chicken Romanesque image

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

Provided by DrGaellon

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (3 lb) broiler-fryer chickens, cut in pieces
2 tablespoons vegetable oil
salt
black pepper
1/2 lb spaghetti, cooked and drained
1 green bell pepper, sliced
1 onion, sliced
1/4 cup black olives, sliced
2 (8 ounce) cans tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 cup grated parmesan cheese

Steps:

  • Place chicken in shallow baking pan. Brush with oil, sprinkle with salt and pepper. Bake at 350F for 30 minutes.
  • Arrange spaghetti in a 2.5 qt casserole. Top with par-cooked chicken pieces. Arrange green pepper, onion and olives over the top.
  • Mix tomato sauce with worcestershire sauce and oregano. Pour over casserole. Sprinkle with parmesan cheese. Cover with aluminum foil and bake at 350F for 45 minutes longer.

Nutrition Facts : Calories 1122.6, Fat 63.8, SaturatedFat 18.1, Cholesterol 266.4, Sodium 1120, Carbohydrate 56.5, Fiber 4.8, Sugar 8, Protein 77.7

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

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