Perfect Sicilian Chicken Recipes

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SICILIAN CHICKEN



Sicilian Chicken image

This is from Cooking Light. This dish is very well balanced - a good mix of salty, sweet, and acidic. We used chicken tenderloins and Spanish olives with pimentos, but otherwise followed the recipe to a T. The prep is super easy and this meal is done in no time!

Provided by mikey ev

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup Sicilian olives, sliced
1/4 cup golden raisin
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1/4 cup fresh basil, chopped

Steps:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
  • Sprinkle both sides of the chicken with salt and pepper.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Place flour in a shallow dish; dredge chicken in flour.
  • Add chicken to pan; cook 3 minutes on each side or until lightly browned.
  • Add wine; cook 1 minute.
  • Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
  • Reduce heat, and simmer 8 minutes or until chicken is done.
  • Sprinkle with basil.

Nutrition Facts : Calories 310.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 98.7, Sodium 414.5, Carbohydrate 17.2, Fiber 1.8, Sugar 8.6, Protein 41.2

PERFECT SICILIAN CHICKEN



Perfect Sicilian Chicken image

We all Marinate our Chicken. But its what we Marinate it in that matters. Now I know I'm not the only person who has Marinated chicken in Italian Dressing. But,One day, I took some of my Dads more expensive Dressing (Sorry Dad!) and Marinated my Chicken in it. And May I say. HOT DAMN! It was soooooooo Flavorful, my dad didn't...

Provided by Anthony Nicometi Jr

Categories     Chicken

Time 4h15m

Number Of Ingredients 5

2 large chicken breasts
1/2 bottle kens italian dressing with aged romano
3 clove minced garlic (substitute for 1t jar'd minced garlic)
1 tsp dried oregano
1/2 tsp granulated garlic

Steps:

  • 1. Step 1.) Combine Dressing, Garlic, Oregano, Garlic Powder in a Medium sized Mixing bowl, Stir till combined.
  • 2. Step 2.) Submerge both chicken Breast into the Dressing mixture.
  • 3. Step 3.) Allow to Marinate at least 4 - 6 hours before Grilling.
  • 4. Step 4.) Grill till tender, or till an internal temperature of 140* (Remember to quarter turn your chicken for Gorgeous Grill marks!)

SICILIAN SKILLET CHICKEN



Sicilian Skillet Chicken image

Make and share this Sicilian Skillet Chicken recipe from Food.com.

Provided by KitchenCraftsnMore

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
6 tablespoons parmesan cheese
3 tablespoons flour
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 onion, finely chopped
1/2 teaspoon rosemary, crushed
1 (14 1/2 ounce) can del monte Italian-style stewed tomatoes

Steps:

  • Flatten chicken slightly.
  • Coat with 4 tbsp cheese and then flour, with salt and pepper to taste.
  • In skillet, cook chicken in oil over medium-high heat until done.
  • Remove to serving dish; keep warm.
  • In same skillet, cook mushrooms, onion and rosemary until soft.
  • Add tomatoes; cook, uncovered over medium-high heat until thickened.
  • Spoon sauce over chicken, then top with remaining cheese.
  • Serve over pasta.

Nutrition Facts : Calories 282.9, Fat 10.7, SaturatedFat 2.7, Cholesterol 75, Sodium 448.3, Carbohydrate 13.9, Fiber 1.7, Sugar 6.1, Protein 32.5

CHICKEN SICILIAN



Chicken Sicilian image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) boneless chicken breasts
Olive oil, for sauteeing
1 cup chopped medium onion
4 cherry peppers, seeded and sliced
16 mushrooms, chopped
3 cups black oil cured olives and capers
Dash paprika
3 - 4 ounces butter

Steps:

  • Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

SICILIAN ROASTED CHICKEN



Sicilian Roasted Chicken image

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Provided by BramptonMommyof2

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
  • Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g

NONNIE'S CHICKEN SICILIAN



Nonnie's Chicken Sicilian image

Make and share this Nonnie's Chicken Sicilian recipe from Food.com.

Provided by gregory schulte

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 boneless skinless chicken breasts
1/2 cup flour
extra virgin olive oil
3 tablespoons unsalted butter, divided
2 shallots, finely chopped
4 -5 garlic cloves, finely chopped
2 cups chicken broth
1 lemon, juice and zest of
kosher salt
fresh ground pepper
red pepper flakes (about 1/4 teaspoon)
1 (12 ounce) can artichoke hearts, drained rinsed and quartered
1 -2 tablespoon capers
1/2 cup sun-dried tomato packed in oil, cut into strips
6 leaves fresh basil, julienned

Steps:

  • pound chicken breast to 1/4 inch season with salt and pepper then lightly flour and set aside.
  • in a large skillet heat evooand a tablespoon of butter.
  • heat to medium high and cook chicken breast on each side to a light golden brwon and set aside.
  • add 2 tablespoons of evoo and 1 tablespoon butter and saute shallots and garlic until just tender.
  • deglaze pan with chicken broth and lemon juice.
  • season to taste with salt, pepper and pepper flakes.
  • reduce by 1/2 and then swirl in 1 tablespoon of cold unsalted butter.
  • brush a shallow oven proof baking dish with olive oil and arrange chicken breast in one layer overlapping if need be.
  • top chicken breasts with artichokes, capers and sun dried tomatoes.
  • pour sauce over chicken then sprinkle with lemon zest, chopped parsley and basil.
  • drizzle with olive oil cover with foil and bake at 350 for 40 minutes.

Nutrition Facts : Calories 291.1, Fat 9.2, SaturatedFat 4.4, Cholesterol 83.7, Sodium 588.4, Carbohydrate 20.5, Fiber 4.8, Sugar 0.8, Protein 33

SICILIAN CHICKEN PARMESAN



Sicilian Chicken Parmesan image

My own way of doing this, of course with tips handed down from mom. I'm posting this as a request to Doreen, my cousin-in-law, who raves about my Italian cooking. You can use jarred or your own homemade tomato sauce or mine (Recipe #195848) but homemade is always better. Some of the measurements are approximate as I never measure anything. You may find you need a bit more or less. Use fresh grated cheese....not that stuff in the green canister you find on the grocery shelves. And use mozzarella cheese that comes in a chunk, not the pre-grated kind. You'll also need a large roasting pan or baking dish, large enough to hold the chicken in a single layer or just slightly overlapping each other.

Provided by CulinaryQueen

Categories     Chicken Breast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken breasts
1 1/2 cups seasoned dry bread crumbs (I use Progresso)
1/2 cup parmesan cheese (or any other hard Italian cheese you prefer) or 1/2 cup romano cheese, grated (or any other hard Italian cheese you prefer)
2 eggs, beaten
olive oil, for frying
4 cups tomato sauce (see description above)
16 slices parma ham, thinly sliced (optional)
16 ounces mozzarella cheese, grated
1/4 cup parmesan cheese, grated

Steps:

  • Carefully slice each chicken breast horizontally. Don't worry if they're not perfect or if one half comes out real thin as you slice each one. Believe me, no one will notice.
  • Mix the breadcrumbs and 1/2 cup Parmesan in a shallow dish. Have the beaten eggs in another shallow dish.
  • Heat a heavy skillet over medium heat.
  • Dip each chicken breast into the egg, allowing excess to drip off, and then into the breadcrumb mixture, covering both sides. Place chicken onto a clean plate. Do this with all the chicken before starting to cook them.
  • Preheat oven to 350F/180°C.
  • Pour about 3-4 tablespoons olive oil into the pan and let it get hot. Fry the chicken about 2-3 minutes each side and transfer to a plate. Add more oil to pan as needed.
  • Ladle the tomato sauce (about 1 cup) into the baking dish to cover the bottom. Put the chicken breasts into the dish in a single layer or slightly overlapping.
  • Layer the parma ham over the chicken at this point, if using.
  • Ladle more tomato sauce (about 1 cup) over the chicken. Sprinkle the grated mozzarella all over the chicken to cover, then sprinkle the 1/4 cup grated parmesan.
  • Bake for 30-45 minutes, or until cheese has melted and become slightly golden in color.
  • Serve with pasta,remaining tomato sauce, a crusty loaf of bread and salad.
  • Enjoy!

Nutrition Facts : Calories 638.4, Fat 28.1, SaturatedFat 14, Cholesterol 233.8, Sodium 2255.7, Carbohydrate 31.6, Fiber 3.9, Sugar 9.6, Protein 63.5

SPICY SICILIAN CHICKEN



Spicy Sicilian Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 red onions, cut into wedges
1/3 cup pitted oil-cured black olives
8 to 12 dried chiles, such as cayenne or arbol, broken in half
6 bay leaves
1 orange, halved
8 skin-on, bone-in chicken thighs (about 2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • Position a rack in the upper third of the oven and preheat to 500 degrees F. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.
  • Evenly space the chicken thighs, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
  • Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices.

Nutrition Facts : Calories 523, Fat 39 grams, SaturatedFat 9 grams, Cholesterol 151 milligrams, Sodium 199 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams

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