I am going to be cooking a meal for my boss in my home. Could you please help me with a good recipe?!
Answers: using chicken in an Italian way?
Tuscan-Style Peppered Chicken
2 (3 1/2-pound) chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Coarse salt
Lemon wedges
Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour. Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes. Serve with lemon wedges to squeeze over chicken.
nfd?
Pizza a la PIZZA HUT ...stuffed crust is my favorite
This one isn't Italian, but it never fails to please dinner guests. Everyone I've ever made this for has asked for the recipe. You will need to have two cups of cooked chicken on hand.
Madie's Easy Chicken Divan
16 oz broccoli, fresh or frozen
2 cups diced cooked chicken
1 cup mayonaise (low fat ok)
2 cans condensed cream of chicken soup
1/2 teaspoon curry powder
1 tablespoon lemon juice
1 cup grated cheddar cheese
Breadcrumbs or cornflake crumbs
Cook broccoli (if frozen, adhere to package directions, if fresh, cook for about 8 minutes or until tender and bright green) place in a 9" by 15" casserole dish. Put cooked chicken on top of broccoli. Mix mayonaise, soup, curry powder and lemon juice. Spread over broccoli/chicken. Top with bread crumbs and dot with butter. Bake at 350 for 25 minutes or until crust is hot and bubbly.
I serve this with rice, a green salad and a dessert like peach crumble or apple pie. This dinner menu hasn't missed yet!
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I would use chicken breast boil them cut up a yellow or white onion in the water ur boiling the chicken in for flavor then take spaghetti noodles boil them in the same water and pan as u did the chicken then take a can cream of celery a can cream of chicken a can of rotel and a block of Velveeta cheese in a separate pot put the 3 cans and the velveeta tear the chicken up in pieces and put the noodles in save sum of ur chicken broth and poor it in the final mixture not to much depending on how thick u want the chicken spaghetti to be . Then take Texas toast or french bread and butter it sprinkle a little garlic and Parmesan cheese and toast it make a light salad for a side dish. I am telling u if u want to win ur boss over this is the meal I would prepare. I have made this and i am famous for it with my family and friends it can win the heart and tummy of any1 u want. Promise cross my heart
Stuffed Chicken Breasts
4 boneless skinless chicken breasts
5 t. olive oil
4 oz. mushrooms (porcini, cremini or shitake) thinly sliced
4 thins slices prosciutoto
3/4 C. fontina cheese grated
1 small garlic clove thinly sliced
8 oz. plum tomatoes peeled, seeded and chopped
1 t. fresh basil leaves julienned
salt and pepper to taste
Pound chicken breasts to a thickness of 1/4 inch.
Heat 2 t. of the oil in a skillet. Add the mushrooms and saute until they begin to get a little color. Season with salt and pepper and set aside to cool.
Arrange 1 slice pf prosciutto on each chicken breast. Sprinkle with the fontina cheese. Spoon 1/4 of the mushroom mixture on the center of each cutlet. Fold the long end of the cutlet toward the center, then roll up enclosing the mushroom filling.
Tie the rolls with kitchen string. Place them seam side down in a small baking dish that has been lightly oiled.
Heat oven to 350°F. Rub 2 t. oil on the outside of the chicken rolls. Season to taste with salt and pepper. Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F.
Meanwhile, heat remaining oil in a small skillet over medium high heat. Add the garlic and saute until light golden brown. Add the tomatoes and cook for 3 minutes. Stir in the basil. Add salt and pepper to taste.
When the chicken is ready, remove the string. Cut each piece of chicken in 4 pieces. Spoon 1/4 of the tomato sauce over each one and serve.
Serves 4.
Happy Eating!
you can use this recipe for your drinks.. i saw it on tv
watermelon
seven up/ or any white or clear colored soda
1. squeeze melon juice and mix with seven up
2. place in a huge bowl or fancy glass pitcher
voila, gourmet drink!
I made this for my family at christmas and everyone loved it, enjoy!
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
? cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
? cup margarine (I use I Can’t Believe It’s Not Butter Light)
? cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.