Sicilian Baked Chicken Recipes

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EASY ITALIAN BAKED CHICKEN BREAST RECIPE



Easy Italian Baked Chicken Breast Recipe image

Easy Italian baked chicken breast, flavored with a simple spice mixture along with fresh garlic and olive oil, and finished with parsley and fresh basil. Be sure to read the tips for best results.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 12

2 lb boneless skinless chicken breast
Salt and pepper
2 tsp dry oregano
1 tsp fresh thyme
1 tsp Sweet paprika
4 garlic cloves, (minced)
3 tbsp Extra virgin olive oil ()
Juice of 1/2 lemon
1 medium red onion, (halved and thinly sliced)
5 to 6 Campari tomatoes, (or small Roma tomatoes, halved)
Handful chopped fresh parsley for garnish
Fresh basil leaves for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
  • Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
  • In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
  • Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
  • Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

Nutrition Facts : Calories 191.8 kcal, Sodium 177.5 mg, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 3.4 g, Fiber 0.8 g, Protein 32.6 g, Cholesterol 96.8 mg, ServingSize 1 serving

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

SPICY SICILIAN BAKED CHICKEN



Spicy Sicilian Baked Chicken image

Generously given to me by an online friend (all I know is that her screen name is Succubus - you gotta love a woman with that screen name) that her great-grandmother from Sicily used to cook. As soon as I read it, I had to make it. It can also be made using rabbit. WARNING: the original recipe calls for an ENTIRE jar of hot cherry peppers. It's much too hot this way; only use as many as you think you can stand, because they are HOT!!! Enjoy.

Provided by Glutton

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken pieces (I use a mixture of legs, breasts, thighs, with skin on)
10 ounces sweet Italian sausage, cut into 2 inch chunks
white potato, cut into wedges (about six medium)
6 pickled hot cherry peppers (in vinegar)
olive oil
dried oregano
dried poultry seasoning
kosher salt
pepper

Steps:

  • Preheat oven to 350°F.
  • Place the chicken, sausage and potatoes in a 9x13 baking pan.
  • Scatter as many hot cherry peppers as you feel comfortable with (I love heat, so I put a lot!) in the pan.
  • To really get the flavor, drizzle a bit of the pepper/vinegar "juice" from the jar over the chicken, etc.
  • Drizzle the whole thing with olive oil, then season everything with salt, pepper and a bit of oregano.
  • Bake until chicken is cooked through - depending on size/type of chicken pieces, about 70-80 minutes.
  • Eat ravenously.

Nutrition Facts : Calories 218.8, Fat 14.4, SaturatedFat 4.5, Cholesterol 65.9, Sodium 317.6, Carbohydrate 1, Protein 20.5

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

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE



Sicilian Lemon Chicken with Raisin-Tomato Sauce image

Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Provided by Larry Elder

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 20

¾ cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 lemon, zested and juiced
¼ cup shaved Parmesan cheese
4 sprigs fresh basil

Steps:

  • Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g

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

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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