Spicy Chicken Calabrese With Olive Oil Mash Recipes

CHICKEN CALABRESE

Chicken Calabrese image

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

Provided by Phil Franco

Categories Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken breasts (half breasts)
1/2 cup sun-dried tomato packed in oil
1/2 cup basil pesto
8 slices ham or 8 slices prosciutto
2 tablespoons olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tablespoon fresh basil, chopped
salt & pepper

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.

Nutrition Facts : Calories 270.4, Fat 8, SaturatedFat 1.3, Cholesterol 91.2, Sodium 236.8, Carbohydrate 7.8, Fiber 3.3, Sugar 1.2, Protein 38

CALABRESE CHICKEN ONE-POT

Calabrese Chicken One-Pot image

Provided by Rachael Ray : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
4 bone-in, skin-on chicken breasts
Salt and freshly ground black pepper
1/4 pound sliced calabrese salami, chopped
1 onion, chopped or thinly sliced
2 small ribs celery, chopped
1 cubanelle pepper, chopped or thinly sliced
3 to 4 cloves garlic, chopped or thinly sliced
1 1/2 teaspoons smoked paprika, half a palmful
1 teaspoon fennel seed, 1/3 palmful
1 cup red wine
1 (28-ounce) can stewed tomatoes
1 (14-ounce) can tomato sauce
A handful fresh flat-leaf parsley, finely chopped
1 loaf crusty bread (recommended: ciabatta), warmed for serving

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.

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