Chickencalabrese Recipes

CALABRESE CHICKEN ONE-POT

Steps:

• Heat a cast iron skillet or Dutch oven with extra-virgin olive oil, a turn of the pan, over medium-high heat until very hot. Season the chicken breasts with salt and pepper, add to the pan and brown on both sides and cook through. Remove the chicken to a plate.
• Add the salami to the pan and stir 1 minute, then add in the onions, celery, peppers, garlic and stir a couple of minutes more. Add the fennel seed and smoked paprika. Deglaze the pan with the red wine, then add the tomatoes, tomato sauce, parsley, and the reserved chicken. Bring the mixture to a boil and reduce to a simmer. Turn off the heat and cool completely to store for make-ahead meal.
• Reheat in the same pan with a splash of water or stock to get things going. Top with an extra drizzle of extra-virgin olive oil and serve with bread crusted up in a hot oven.

CHICKEN CALABRESE

Steps:

• Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
• In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.
• Salt and pepper as needed and simmer 30 minutes.
• Serve with rice or polenta.

CHICKEN CALABRESE RECIPE

Steps:

• Season both sides of chicken breast with salt and pepper. In a frying pan, add the olive oil on medium heat and caramelize the chicken breast on each side. Add the crushed/minced garlic and then the tomatoes to the frying pan Deglaze the frying pan with the white wine, and then sprinkle the freshly grated Parmesean cheese over the chicken and tomatoes Scrunch up and slice the basil and then add to the pan Place two pieces of the mozzarella cheese on each piece of chicken - enough to cover each chicken breast. Bake in a 400 degree oven for 15-20 minutes.