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Chicken Breast and Cutlet Recipes
| Grilled Chicken with Mushroom Sauce |
Chicken Spiedini
(Serves 2)
(Serves 2)
Chicken Spiedini are nice over a green salad or a little pasta tossed with tomato sauce.
They also good appetizers on their own or with a little dipping sauce.
8 (6-inch) wooden skewers
2 boneless, skinless chicken breasts
Salt and pepper
4 slices of Asiago cheese, sliced thinly
1/2 cup coarse homemade bread crumbs (recipe below)
2 tablespoons grated pecorino romano cheese
1 tablespoon chopped fresh parsley
Flour for dredging
1 egg mixed with 1 tablespoon of water
4 tablespoons butter, melted
Soak the wooden skewers in water for 1 hour.
Slice each breast horizontally into 2 pieces.
Pound each piece to 1/4-inch thickness.
Cut each piece lengthwise to make 2 long strips.
Season the strips with salt and pepper.
Cut the Asiago cheese slices into strips the same width at the chicken strips.
Place 1 or 2 of the cheese strips on each piece of chicken.
Roll up the chicken strips with the cheese inside.
Combine the bread crumbs, grated cheese, and parsley in a small bowl .
Season with salt and pepper.
Coat each chicken bundle with flour, then egg wash, and then the bread crumb mixture.
Preheat a broiler.
Remove the wooden skewers from the water.
Put one skewer through each piece of chicken.
Place the skewered chicken on a baking sheet.
Drizzle half of the butter over the chicken rolls.
Put the baking sheet under the broiler.
Broil about 10 minutes, turning the skewers often, and drizzling with the remaining butter.
Serve 4 skewers per serving.
Homemade Breadcrumbs
(Makes 4 to 5 cups, depending on the size of loaf)
1 loaf stale Italian of French bread
Preheat oven to 175 degrees F.
Cut the bread into cubes.
Spread the bread cubes evenly on a baking sheet.
Bake for 45 minutes or until the bread cubes are very dry and lightly browned.
Remove from the oven and allow to cool completely.
Place the bread crumbs in a food processor and process until fine.
Place the bread crumbs in a storage container.
Chicken with Artichokes and Mushrooms
(Serves 4)
You can also make this recipe with boneless, skinless chicken thighs.
If you chose not to cut up the breasts or thighs, just increase the initial cooking time to about 10 minutes.
4 boneless, skinless chicken breasts (about 6 ounces each)
Salt and pepper
2 tablespoons olive oil
1 medium onion, halved and cut into wedges
4 ounces mushrooms
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 (14 ounce) can artichokes, cut in half or quartered
1/2 cup roasted red peppers, cut into strips
1 cup chicken broth
2 tablespoons butter
2 tablespoon chopped parsley
Cut the chicken breasts into bite-size (about 1-inch) pieces.
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Saute the chicken 4 to 5 minutes or until browned and cooked through. Transfer to a plate and set aside.
Add the onion, mushrooms, garlic, and thyme to the skillet. Cook until brown, about 5 minutes.
Add the artichokes and red peppers, cook about 3 more minutes.
Add a little of the chicken broth and stir to scrape up the browned bits from the bottom of the pan.
Add the remaining chicken broth and bring to a boil. Stir until the sauce thickens slightly.
Whisk in the butter and season with salt and pepper. Add the chicken back into the skillet to heat through.
Place in a serving dish and top with the chopped parsley.
Serving suggestion:
Serve over rice, orzo, or a small pasta such as tubetti or ditalini
Sauteed Chicken with Yellow Grape Tomatoes
(Serves 2)
If you can find yellow grape or pear tomatoes, they are wonderful in this dish.
If not, red grape tomatoes are a good substitute.
2 tablespoons olive oil
2 boneless, skinless chicken breasts
Salt and pepper
1 cup grape tomatoes, cut in half
2 garlic cloves, minced
3/4 cup quartered canned artichoke hearts
1/4 cup chopped black olives
1 tablespoon capers
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh basil
Pinch of red pepper flakes
Optional: 6 ounces of cooked bow-tie (or your favorite) pasta
Heat oil in a skillet over medium-high heat.
Season the chicken breasts with salt and pepper.
Add the chicken to the skillet and sauté the chicken about 4 minutes per side.
Transfer the chicken to a plate.
Add the tomatoes, garlic, artichokes, olives, and capers to the skillet.
Saute for 1 minute.
Add the balsamic vinegar, basil, and red pepper flakes.
Cook for 30 seconds. Season with salt and pepper.
To serve:
Place cooked pasta on a serving platter.
Top with the chicken breasts and cover with the tomato mixture.
Serve with crusty Italian bread.
Cornmeal Chicken Breasts with Tomato-Feta Salad
(Serves 2)
Garlic bread is a nice accompaniment to this dish.
2 chicken breasts, pounded to an even thickness
1 egg
1 tablespoon Dijon mustard
1/2 cup Italian flavored bread crumbs
1/2 cup yellow cornmeal
2 tablespoons olive oil
2 tablespoons butter
Lemon wedges
Salad:
2 ripe tomatoes, sliced 1/4-inch thick
2-3 slices red onion, cut thin
Salt and pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons crumbles Feta cheese
10-12 black olives, sliced
1 tablespoon chopped fresh parsley
To cook the chicken:
Preheat the oven to 350 degrees F.
In a small bowl, combine the egg with the mustard. Blend well.
On a piece of waxed paper, combine the bread crumbs and cornmeal. Blend well.
Dip each cutlet in the egg mixture and then coat with the breading mixture.
In a large skillet, heat the oil and butter over medium heat.
Add the chicken cutlets and sauté for 2 minutes on each side.
Transfer the cutlets to a baking dish.
Bake for 8 to 10 minutes.
Transfer to a serving platter and top each cutlet with a lemon wedge.
To make the salad:
Place tomato and onion slices on a serving dish.
Sprinkle with salt and pepper, olive oil, and balsamic vinegar.
Let stand at room temperature for 30 minutes.
When ready to serve, top with remaining ingredients.
Chicken au Gratin/Chicken Pot Pie
(Serves 2-3)
You can also make this recipe with any leftover chicken that you might have.
You will need about 2 to 3 cups of cooked chicken, cut into bite-size pieces.
To make this into a chicken-pot pie, see the note below the recipe.
2 (6 to 8 ounce) boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
Salt and pepper
3 tablespoons butter
1/2 cup chopped onion
2 large stalks celery, sliced
2 carrots, sliced
2 small potatoes, cut into 1/2 –inch cubes
1/2 cup sliced mushrooms
3 tablespoons flour
1/3 to 1/2 cup chicken broth
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
Topping:
1/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper and add to the skillet.
Saute the chicken until golden brown, 3-4 minutes.
Remove the chicken and set aside.
Reduce the heat to medium.
Add half the butter to the skillet along with the onions.
Saute the onions 2 to 3 minutes.
Add the remaining butter, celery, carrots, and potatoes.
Saute the vegetables 8 to 10 minutes.
Add the mushrooms and continue to cook until the mushrooms begin to brown.
Sprinkle the flour over the vegetables and stir to coat the vegetables with the flour.
Cook 1 minute.
Add as much broth as needed to form a slightly thicken sauce.
Season with salt and pepper. Add the parsley, thyme, and cooked chicken.
Cook for about 5 minutes or until the vegetables are cooked through and tender.
Preheat the broiler.
Pour the mixture into a baking dish.
In a bowl combine the bread crumbs and Parmesan cheese.
Evenly cover the chicken mixture with the bread crumbs.
Drizzle the melted butter over the top.
Place under the broiler and brown for 1 to 3 minutes.
Serve.
To make this recipe into a Chicken Pot Pie:
Follow the directions until the vegetables are cooked through and tender.
You will not be using the au gratin topping.
Preheat the oven to 425 degrees F.
Pour the mixture into a casserole dish.
Unroll one sheet of thawed puff pastry.
Roll the pastry out so that it is slightly larger than the top of your dish.
Place the pastry on top of the dish and press the ends down onto the dish to seal.
With a sharp knife, make a few slits in the top to allow steam to escape.
Bake for 15 to 20 minutes or until the pastry is golden brown.
Allow to rest 10 to 15 minutes before serving.
They also good appetizers on their own or with a little dipping sauce.
8 (6-inch) wooden skewers
2 boneless, skinless chicken breasts
Salt and pepper
4 slices of Asiago cheese, sliced thinly
1/2 cup coarse homemade bread crumbs (recipe below)
2 tablespoons grated pecorino romano cheese
1 tablespoon chopped fresh parsley
Flour for dredging
1 egg mixed with 1 tablespoon of water
4 tablespoons butter, melted
Soak the wooden skewers in water for 1 hour.
Slice each breast horizontally into 2 pieces.
Pound each piece to 1/4-inch thickness.
Cut each piece lengthwise to make 2 long strips.
Season the strips with salt and pepper.
Cut the Asiago cheese slices into strips the same width at the chicken strips.
Place 1 or 2 of the cheese strips on each piece of chicken.
Roll up the chicken strips with the cheese inside.
Combine the bread crumbs, grated cheese, and parsley in a small bowl .
Season with salt and pepper.
Coat each chicken bundle with flour, then egg wash, and then the bread crumb mixture.
Preheat a broiler.
Remove the wooden skewers from the water.
Put one skewer through each piece of chicken.
Place the skewered chicken on a baking sheet.
Drizzle half of the butter over the chicken rolls.
Put the baking sheet under the broiler.
Broil about 10 minutes, turning the skewers often, and drizzling with the remaining butter.
Serve 4 skewers per serving.
Homemade Breadcrumbs
(Makes 4 to 5 cups, depending on the size of loaf)
1 loaf stale Italian of French bread
Preheat oven to 175 degrees F.
Cut the bread into cubes.
Spread the bread cubes evenly on a baking sheet.
Bake for 45 minutes or until the bread cubes are very dry and lightly browned.
Remove from the oven and allow to cool completely.
Place the bread crumbs in a food processor and process until fine.
Place the bread crumbs in a storage container.
Chicken with Artichokes and Mushrooms
(Serves 4)
You can also make this recipe with boneless, skinless chicken thighs.
If you chose not to cut up the breasts or thighs, just increase the initial cooking time to about 10 minutes.
4 boneless, skinless chicken breasts (about 6 ounces each)
Salt and pepper
2 tablespoons olive oil
1 medium onion, halved and cut into wedges
4 ounces mushrooms
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 (14 ounce) can artichokes, cut in half or quartered
1/2 cup roasted red peppers, cut into strips
1 cup chicken broth
2 tablespoons butter
2 tablespoon chopped parsley
Cut the chicken breasts into bite-size (about 1-inch) pieces.
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Saute the chicken 4 to 5 minutes or until browned and cooked through. Transfer to a plate and set aside.
Add the onion, mushrooms, garlic, and thyme to the skillet. Cook until brown, about 5 minutes.
Add the artichokes and red peppers, cook about 3 more minutes.
Add a little of the chicken broth and stir to scrape up the browned bits from the bottom of the pan.
Add the remaining chicken broth and bring to a boil. Stir until the sauce thickens slightly.
Whisk in the butter and season with salt and pepper. Add the chicken back into the skillet to heat through.
Place in a serving dish and top with the chopped parsley.
Serving suggestion:
Serve over rice, orzo, or a small pasta such as tubetti or ditalini
Sauteed Chicken with Yellow Grape Tomatoes
(Serves 2)
If you can find yellow grape or pear tomatoes, they are wonderful in this dish.
If not, red grape tomatoes are a good substitute.
2 tablespoons olive oil
2 boneless, skinless chicken breasts
Salt and pepper
1 cup grape tomatoes, cut in half
2 garlic cloves, minced
3/4 cup quartered canned artichoke hearts
1/4 cup chopped black olives
1 tablespoon capers
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh basil
Pinch of red pepper flakes
Optional: 6 ounces of cooked bow-tie (or your favorite) pasta
Heat oil in a skillet over medium-high heat.
Season the chicken breasts with salt and pepper.
Add the chicken to the skillet and sauté the chicken about 4 minutes per side.
Transfer the chicken to a plate.
Add the tomatoes, garlic, artichokes, olives, and capers to the skillet.
Saute for 1 minute.
Add the balsamic vinegar, basil, and red pepper flakes.
Cook for 30 seconds. Season with salt and pepper.
To serve:
Place cooked pasta on a serving platter.
Top with the chicken breasts and cover with the tomato mixture.
Serve with crusty Italian bread.
Cornmeal Chicken Breasts with Tomato-Feta Salad
(Serves 2)
Garlic bread is a nice accompaniment to this dish.
2 chicken breasts, pounded to an even thickness
1 egg
1 tablespoon Dijon mustard
1/2 cup Italian flavored bread crumbs
1/2 cup yellow cornmeal
2 tablespoons olive oil
2 tablespoons butter
Lemon wedges
Salad:
2 ripe tomatoes, sliced 1/4-inch thick
2-3 slices red onion, cut thin
Salt and pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons crumbles Feta cheese
10-12 black olives, sliced
1 tablespoon chopped fresh parsley
To cook the chicken:
Preheat the oven to 350 degrees F.
In a small bowl, combine the egg with the mustard. Blend well.
On a piece of waxed paper, combine the bread crumbs and cornmeal. Blend well.
Dip each cutlet in the egg mixture and then coat with the breading mixture.
In a large skillet, heat the oil and butter over medium heat.
Add the chicken cutlets and sauté for 2 minutes on each side.
Transfer the cutlets to a baking dish.
Bake for 8 to 10 minutes.
Transfer to a serving platter and top each cutlet with a lemon wedge.
To make the salad:
Place tomato and onion slices on a serving dish.
Sprinkle with salt and pepper, olive oil, and balsamic vinegar.
Let stand at room temperature for 30 minutes.
When ready to serve, top with remaining ingredients.
Chicken au Gratin/Chicken Pot Pie
(Serves 2-3)
You can also make this recipe with any leftover chicken that you might have.
You will need about 2 to 3 cups of cooked chicken, cut into bite-size pieces.
To make this into a chicken-pot pie, see the note below the recipe.
2 (6 to 8 ounce) boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
Salt and pepper
3 tablespoons butter
1/2 cup chopped onion
2 large stalks celery, sliced
2 carrots, sliced
2 small potatoes, cut into 1/2 –inch cubes
1/2 cup sliced mushrooms
3 tablespoons flour
1/3 to 1/2 cup chicken broth
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
Topping:
1/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper and add to the skillet.
Saute the chicken until golden brown, 3-4 minutes.
Remove the chicken and set aside.
Reduce the heat to medium.
Add half the butter to the skillet along with the onions.
Saute the onions 2 to 3 minutes.
Add the remaining butter, celery, carrots, and potatoes.
Saute the vegetables 8 to 10 minutes.
Add the mushrooms and continue to cook until the mushrooms begin to brown.
Sprinkle the flour over the vegetables and stir to coat the vegetables with the flour.
Cook 1 minute.
Add as much broth as needed to form a slightly thicken sauce.
Season with salt and pepper. Add the parsley, thyme, and cooked chicken.
Cook for about 5 minutes or until the vegetables are cooked through and tender.
Preheat the broiler.
Pour the mixture into a baking dish.
In a bowl combine the bread crumbs and Parmesan cheese.
Evenly cover the chicken mixture with the bread crumbs.
Drizzle the melted butter over the top.
Place under the broiler and brown for 1 to 3 minutes.
Serve.
To make this recipe into a Chicken Pot Pie:
Follow the directions until the vegetables are cooked through and tender.
You will not be using the au gratin topping.
Preheat the oven to 425 degrees F.
Pour the mixture into a casserole dish.
Unroll one sheet of thawed puff pastry.
Roll the pastry out so that it is slightly larger than the top of your dish.
Place the pastry on top of the dish and press the ends down onto the dish to seal.
With a sharp knife, make a few slits in the top to allow steam to escape.
Bake for 15 to 20 minutes or until the pastry is golden brown.
Allow to rest 10 to 15 minutes before serving.
RECIPES
Chicken Breasts Stuffed with Spinach and Goat Cheese
Chicken Breasts with Ricotta Cheese
Grilled Chicken with Goat Cheese and Sun-Dried Tomato Sauce
Chicken Stuffed with Prosciutto and Fontina Cheese
Grilled Chicken with Mushroom Sauce
Chicken Involtini with Asparagus
Lemon Chicken
Chicken Cutlets with Sage and Peas
Chicken Spiedini
Chicken with Artichokes and Mushrooms
Sauteed Chicken with Yellow Grape Tomatoes
Cornmeal Chicken Breasts with Tomato-Feta Salad
Chicken au Gratin/Chicken Pot Pie
Chicken Breasts Stuffed with Spinach and Goat Cheese
Chicken Breasts with Ricotta Cheese
Grilled Chicken with Goat Cheese and Sun-Dried Tomato Sauce
Chicken Stuffed with Prosciutto and Fontina Cheese
Grilled Chicken with Mushroom Sauce
Chicken Involtini with Asparagus
Lemon Chicken
Chicken Cutlets with Sage and Peas
Chicken Spiedini
Chicken with Artichokes and Mushrooms
Sauteed Chicken with Yellow Grape Tomatoes
Cornmeal Chicken Breasts with Tomato-Feta Salad
Chicken au Gratin/Chicken Pot Pie
To make chicken breasts into cutlets:
Place the chicken breast on the cutting board with the palm of your hand placed flat on top of it. Using a large, sharp knife, cut the breast in half by slicing parallel
to the cutting board. If the chicken breast are very thick you may even be able to cut it into thirds. Place a sheet of plastic wrap on a flat work surface. Place one
slice of the chicken on the plastic wrap and top with another sheet. Using a mallet, rolling pin, or bottom of a skillet, pound the chicken so that it is evenly
1/4-inch throughout.
Place the chicken breast on the cutting board with the palm of your hand placed flat on top of it. Using a large, sharp knife, cut the breast in half by slicing parallel
to the cutting board. If the chicken breast are very thick you may even be able to cut it into thirds. Place a sheet of plastic wrap on a flat work surface. Place one
slice of the chicken on the plastic wrap and top with another sheet. Using a mallet, rolling pin, or bottom of a skillet, pound the chicken so that it is evenly
1/4-inch throughout.
Chicken Breasts Stuffed with Spinach and Goat Cheese
(Serves 4)
3 tablespoons olive oil, divided
2 garlic cloves, minced
10 ounces fresh spinach
4 (6-ounce) chicken breasts
4 ounces goat cheese
Salt and pepper
Preheat oven to 400 degrees F.
Heat 1 tablespoon of oil in a large ovenproof skillet over medium heat.
Add garlic and cook for 30 seconds.
Add spinach and season with salt and pepper.
Cook until the spinach is wilted and liquid evaporates, about 2 minutes.
Transfer the spinach to a plate and set aside.
Wipe the skillet dry with paper towels.
With a sharp knife, cut a pocket into each chicken breast.
Open each breast and fill evenly with some of the goat cheese and spinach.
Seal each breast with 1 or 2 toothpicks.
Season the outside of each breast with salt and pepper.
Heat the remaining oil in the skillet over medium-high heat.
Add the breasts and sauté until evenly browned on both sides, about 3 minutes per side.
Place the skillet in the oven and bake about 8 minutes or until done.
Serve.
Chicken Breasts with Ricotta Cheese
(Serves 2)
1 boneless, skinless chicken breast
Salt and pepper
Garlic powder
2 tablespoons olive oil
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
2 plum tomatoes, seeded and diced
1/4 cup grated mozzarella cheese
2 tablespoons fresh basil, julienned
Cut the chicken breast in half horizontally.
Season with salt, pepper, and garlic powder.
Preheat oven to 400 degrees F.
Heat the oil in a skillet over medium-high heat.
Add the chicken breast and sauté for 2-3 minutes per side.
Transfer the chicken to a baking dish.
In a small bowl, combine the ricotta and Parmesan and season with salt and pepper.
Evenly divide the cheese mixture on top of each chicken breast.
Top with the plum tomatoes and the mozzarella cheese.
Bake for 10 to 12 minutes.
Before serving, top each portion with 1 tablespoon of fresh basil.
Grilled Chicken with Goat Cheese and Sun-Dried Tomato Sauce
Serves: 6
Sun-Dried Tomato Sauce:
2 tablespoons butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
8 tablespoons cold unsalted butter, cut into small pieces
1-1/2 cups finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Chicken:
6 large chicken breasts
1 to 2 tablespoons olive oil
Salt and pepper
8 ounces goat cheese, softened to room temperature
Prepare the Sun-Dried Tomato Sauce:
Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion
are tender and transparent.
Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time.
Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken:
Heat an outdoor grill, stove top grill, or counter top grill.
Pound chicken breasts to an even thickness.
Brush chicken breasts with olive oil and sprinkle with salt and pepper.
Grill chicken until cooked through, timing will depend on the type of grill you use
Transfer the chicken to one large serving platter.
Top each chicken breast with some of the goat cheese.
Tent the platter with a large piece of aluminium foil for 2-3 minutes.
This will allow the chicken to rest and the goat cheese to warm a little.
Spoon the Sun-Dried Tomato Sauce over the chicken and serve.
Chicken Stuffed with Prosciutto and Fontina Cheese
(Makes 4 rolls)
2 boneless, skinless chicken breasts
Salt and pepper
4 slices prosciutto, thinly sliced
4 pieces of Fontina cheese, cut 1/2 x 1 x 2-inches long
2 tablespoons olive oil
4 tablespoons butter, divided
1/2 cup Marsala
1/2 cup chicken broth
2 tablespoons flour
Slice each breast horizontally into 2 pieces.
Pound each piece to 1/4-inch thickness.
Place a slice of prosciutto on each chicken cutlet.
Cut the prosciutto to fit leaving a 1/2-inch border of chicken around each slice.
Place one piece of cheese 1-inch from short end of chicken cutlet.
Begin to roll up the chicken, tucking in the sides to completely enclose the cheese.
Season the chicken rolls with salt and pepper.
Preheat oven to 375 degrees F.
Put olive oil and 2 tablespoons of butter in a skillet over medium heat.
Add the chicken rolls and sauté until brown on all sides, about 5 minutes.
Transfer to a baking dish and bake for 10-12 minutes.
In the meantime, add the Marsala to the skillet and scrape up any brown bits in the pan.
Allow the wine to reduce for 1 to 2 minutes.
Add the chicken broth and season with salt and pepper.
With a fork or your fingers, mash together the remaining 2 tablespoons of butter and flour.
Stir the butter mixture into the sauce in the skillet.
Stir the sauce until it begins to thicken.
To serve:
Slice each chicken roll into 4 slices and overlap slices on serving dish.
Top with Marsala sauce.
Grilled Chicken with Mushroom Sauce
(Serves 2)
This recipe takes a bit more time and is nice for a special occasion.
Serve over creamy polenta or mashed potatoes.
Chicken:
1/4 cup olive oil
2-3 garlic cloves, minced
2 teaspoons chopped fresh rosemary
2 boneless, skinless chicken breasts
Salt and pepper
Sauce:
1 cup low-sodium beef broth
1 cup low-sodium chicken broth
1/2 cup white wine
3 ounces thickly sliced pancetta, cut into matchstick-size strips
3.5 to 4 ounces shitake or baby Portobello mushrooms, sliced
1/2 cup heavy cream
1/2 teaspoon dried sage
Prepare the chicken:
Slice each breast horizontally into 2 pieces.
Mix oil, garlic and rosemary in a glass baking dish.
Season the chicken with salt and pepper.
Add the chicken to the oil mixture, turn to coat.
Cover and refrigerate for at least 2 hours.
To make the sauce:
Combine both broths and wine in a medium saucepan.
Bring to a boil and cook until the liquid is reduced to 1 cup, about 15 minutes.
Remove from heat and set aside.
Saute pancetta in a large skillet over medium-high heat until crisp and golden.
Using a slotted spoon, transfer to a paper-towel lined plate.
Add the mushrooms to the skillet and sauté until golden, about 4 minutes.
Add the stock mixture and the cream to the skillet.
Simmer until reduced to a thick sauce, 5 to 7 minutes.
Stir in pancetta and sage.
To grill the chicken:
Remove the chicken from the marinade.
Heat a stovetop grill pan or countertop grill (such as a George Foreman grill)
Grill until cooked through, 2 to 3 minutes per side.
To serve:
Place chicken on top of or alongside polenta or mashed potatoes on individual serving dishes.
Pour sauce over top.
(Serves 4)
3 tablespoons olive oil, divided
2 garlic cloves, minced
10 ounces fresh spinach
4 (6-ounce) chicken breasts
4 ounces goat cheese
Salt and pepper
Preheat oven to 400 degrees F.
Heat 1 tablespoon of oil in a large ovenproof skillet over medium heat.
Add garlic and cook for 30 seconds.
Add spinach and season with salt and pepper.
Cook until the spinach is wilted and liquid evaporates, about 2 minutes.
Transfer the spinach to a plate and set aside.
Wipe the skillet dry with paper towels.
With a sharp knife, cut a pocket into each chicken breast.
Open each breast and fill evenly with some of the goat cheese and spinach.
Seal each breast with 1 or 2 toothpicks.
Season the outside of each breast with salt and pepper.
Heat the remaining oil in the skillet over medium-high heat.
Add the breasts and sauté until evenly browned on both sides, about 3 minutes per side.
Place the skillet in the oven and bake about 8 minutes or until done.
Serve.
Chicken Breasts with Ricotta Cheese
(Serves 2)
1 boneless, skinless chicken breast
Salt and pepper
Garlic powder
2 tablespoons olive oil
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
2 plum tomatoes, seeded and diced
1/4 cup grated mozzarella cheese
2 tablespoons fresh basil, julienned
Cut the chicken breast in half horizontally.
Season with salt, pepper, and garlic powder.
Preheat oven to 400 degrees F.
Heat the oil in a skillet over medium-high heat.
Add the chicken breast and sauté for 2-3 minutes per side.
Transfer the chicken to a baking dish.
In a small bowl, combine the ricotta and Parmesan and season with salt and pepper.
Evenly divide the cheese mixture on top of each chicken breast.
Top with the plum tomatoes and the mozzarella cheese.
Bake for 10 to 12 minutes.
Before serving, top each portion with 1 tablespoon of fresh basil.
Grilled Chicken with Goat Cheese and Sun-Dried Tomato Sauce
Serves: 6
Sun-Dried Tomato Sauce:
2 tablespoons butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
8 tablespoons cold unsalted butter, cut into small pieces
1-1/2 cups finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Chicken:
6 large chicken breasts
1 to 2 tablespoons olive oil
Salt and pepper
8 ounces goat cheese, softened to room temperature
Prepare the Sun-Dried Tomato Sauce:
Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion
are tender and transparent.
Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time.
Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken:
Heat an outdoor grill, stove top grill, or counter top grill.
Pound chicken breasts to an even thickness.
Brush chicken breasts with olive oil and sprinkle with salt and pepper.
Grill chicken until cooked through, timing will depend on the type of grill you use
Transfer the chicken to one large serving platter.
Top each chicken breast with some of the goat cheese.
Tent the platter with a large piece of aluminium foil for 2-3 minutes.
This will allow the chicken to rest and the goat cheese to warm a little.
Spoon the Sun-Dried Tomato Sauce over the chicken and serve.
Chicken Stuffed with Prosciutto and Fontina Cheese
(Makes 4 rolls)
2 boneless, skinless chicken breasts
Salt and pepper
4 slices prosciutto, thinly sliced
4 pieces of Fontina cheese, cut 1/2 x 1 x 2-inches long
2 tablespoons olive oil
4 tablespoons butter, divided
1/2 cup Marsala
1/2 cup chicken broth
2 tablespoons flour
Slice each breast horizontally into 2 pieces.
Pound each piece to 1/4-inch thickness.
Place a slice of prosciutto on each chicken cutlet.
Cut the prosciutto to fit leaving a 1/2-inch border of chicken around each slice.
Place one piece of cheese 1-inch from short end of chicken cutlet.
Begin to roll up the chicken, tucking in the sides to completely enclose the cheese.
Season the chicken rolls with salt and pepper.
Preheat oven to 375 degrees F.
Put olive oil and 2 tablespoons of butter in a skillet over medium heat.
Add the chicken rolls and sauté until brown on all sides, about 5 minutes.
Transfer to a baking dish and bake for 10-12 minutes.
In the meantime, add the Marsala to the skillet and scrape up any brown bits in the pan.
Allow the wine to reduce for 1 to 2 minutes.
Add the chicken broth and season with salt and pepper.
With a fork or your fingers, mash together the remaining 2 tablespoons of butter and flour.
Stir the butter mixture into the sauce in the skillet.
Stir the sauce until it begins to thicken.
To serve:
Slice each chicken roll into 4 slices and overlap slices on serving dish.
Top with Marsala sauce.
Grilled Chicken with Mushroom Sauce
(Serves 2)
This recipe takes a bit more time and is nice for a special occasion.
Serve over creamy polenta or mashed potatoes.
Chicken:
1/4 cup olive oil
2-3 garlic cloves, minced
2 teaspoons chopped fresh rosemary
2 boneless, skinless chicken breasts
Salt and pepper
Sauce:
1 cup low-sodium beef broth
1 cup low-sodium chicken broth
1/2 cup white wine
3 ounces thickly sliced pancetta, cut into matchstick-size strips
3.5 to 4 ounces shitake or baby Portobello mushrooms, sliced
1/2 cup heavy cream
1/2 teaspoon dried sage
Prepare the chicken:
Slice each breast horizontally into 2 pieces.
Mix oil, garlic and rosemary in a glass baking dish.
Season the chicken with salt and pepper.
Add the chicken to the oil mixture, turn to coat.
Cover and refrigerate for at least 2 hours.
To make the sauce:
Combine both broths and wine in a medium saucepan.
Bring to a boil and cook until the liquid is reduced to 1 cup, about 15 minutes.
Remove from heat and set aside.
Saute pancetta in a large skillet over medium-high heat until crisp and golden.
Using a slotted spoon, transfer to a paper-towel lined plate.
Add the mushrooms to the skillet and sauté until golden, about 4 minutes.
Add the stock mixture and the cream to the skillet.
Simmer until reduced to a thick sauce, 5 to 7 minutes.
Stir in pancetta and sage.
To grill the chicken:
Remove the chicken from the marinade.
Heat a stovetop grill pan or countertop grill (such as a George Foreman grill)
Grill until cooked through, 2 to 3 minutes per side.
To serve:
Place chicken on top of or alongside polenta or mashed potatoes on individual serving dishes.
Pour sauce over top.
Chicken Involtini with Asparagus
(Serves 4)
8 asparagus spears
4 chicken cutlets
4 slices mortadella with pistachio nuts
4 thin slices Bel Paese or similar semi-soft cheese
Flour seasoned with salt and pepper for dredging
3 tablespoons butter, divided
1 tablespoon olive oil
3 tablespoons dry Marsala
Cut the woody ends off of the asparagus.
Blanch the asparagus in boiling water for 3 minutes.
Reserve 1/4 cup of the blanching liquid.
Drain the asparagus, rinse with cold water, and set aside.
Place each chicken cutlet between 2 sheets of plastic wrap.
Pound to make an approximate 5 x 7-inch rectangle.
Season with salt and pepper.
Trim the mortadella and cheese slices to just a little smaller than the chicken.
Cover each cutlet with a slice of mortadella and a slice of cheese.
Place an asparagus spear at one end of the shorter side of the cutlet.
Place another spear alongside with the tip in the opposite direction.
Roll each cutlet up tightly and secure the end with a toothpick.
Roll in the seasoned flour to coat.
Heat 2 tablespoons of the butter with the oil in a large skillet.
Fry the chicken rolls until golden brown on all sides, about 10 minutes.
Transfer the chicken to a serving plate and keep warm.
Add the Marsala, reserved blanching liquid, and remaining butter to the skillet.
Bring the sauce to a boil.
Simmer for 3 to 4 minutes, scraping up the brown bits in the pan.
The juices will reduce and thicken.
Taste for seasoning and pour the sauce over the chicken rolls to serve.
Lemon Chicken
(Serves 2 -3)
2 tablespoons butter
2 tablespoons olive oil
2 to 3 boneless, skinless chicken breasts
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup chicken broth or water
1/4 cup lemon juice
1/2 teaspoon dried oregano
Salt and pepper
2 tablespoons chopped fresh parsley
Heat butter and oil in a large skillet over medium-high heat.
Pat the chicken breasts dry and add them to the skillet.
Brown well on all sides, about 5 minutes.
The chicken will be cooked for additional time later.
Transfer the chicken to a plate and set aside.
Add the onion and garlic to the skillet.
Saute until the onion is tender, scraping up any brown bits on the bottom of the pan.
Add the chicken broth, lemon juice, and oregano. Season with salt and pepper. Stir to combine.
Add the chicken breasts back to the skillet.
Simmer for 5 minutes, turn the breasts over, and cook another 5 minutes.
Remove the chicken to a serving platter and spoon the juices over.
Chicken Cutlets with Sage and Peas
(Serves 4)
1-1/4 pounds thin-sliced chicken cutlets
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
12 fresh sage leaves
2 cups frozen peas, thawed
1 to 2 tablespoons lemon juice
Season cutlets with salt and pepper.
Heat butter and olive oil in a large skillet over medium heat.
Pat the chicken dry and add the cutlets to the skillet.
Add the sage leaves.
Cook the chicken until golden brown on both sides, about 6 to 7 minutes.
Transfer the cutlets to a plate.
Add the peas and lemon juice to the skillet and stir well.
Season with salt and pepper.
Cover and cook 5 minutes.
Return the chicken to the skillet and cook, turning a few times, until heated through.
Serve.
(Serves 4)
8 asparagus spears
4 chicken cutlets
4 slices mortadella with pistachio nuts
4 thin slices Bel Paese or similar semi-soft cheese
Flour seasoned with salt and pepper for dredging
3 tablespoons butter, divided
1 tablespoon olive oil
3 tablespoons dry Marsala
Cut the woody ends off of the asparagus.
Blanch the asparagus in boiling water for 3 minutes.
Reserve 1/4 cup of the blanching liquid.
Drain the asparagus, rinse with cold water, and set aside.
Place each chicken cutlet between 2 sheets of plastic wrap.
Pound to make an approximate 5 x 7-inch rectangle.
Season with salt and pepper.
Trim the mortadella and cheese slices to just a little smaller than the chicken.
Cover each cutlet with a slice of mortadella and a slice of cheese.
Place an asparagus spear at one end of the shorter side of the cutlet.
Place another spear alongside with the tip in the opposite direction.
Roll each cutlet up tightly and secure the end with a toothpick.
Roll in the seasoned flour to coat.
Heat 2 tablespoons of the butter with the oil in a large skillet.
Fry the chicken rolls until golden brown on all sides, about 10 minutes.
Transfer the chicken to a serving plate and keep warm.
Add the Marsala, reserved blanching liquid, and remaining butter to the skillet.
Bring the sauce to a boil.
Simmer for 3 to 4 minutes, scraping up the brown bits in the pan.
The juices will reduce and thicken.
Taste for seasoning and pour the sauce over the chicken rolls to serve.
Lemon Chicken
(Serves 2 -3)
2 tablespoons butter
2 tablespoons olive oil
2 to 3 boneless, skinless chicken breasts
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup chicken broth or water
1/4 cup lemon juice
1/2 teaspoon dried oregano
Salt and pepper
2 tablespoons chopped fresh parsley
Heat butter and oil in a large skillet over medium-high heat.
Pat the chicken breasts dry and add them to the skillet.
Brown well on all sides, about 5 minutes.
The chicken will be cooked for additional time later.
Transfer the chicken to a plate and set aside.
Add the onion and garlic to the skillet.
Saute until the onion is tender, scraping up any brown bits on the bottom of the pan.
Add the chicken broth, lemon juice, and oregano. Season with salt and pepper. Stir to combine.
Add the chicken breasts back to the skillet.
Simmer for 5 minutes, turn the breasts over, and cook another 5 minutes.
Remove the chicken to a serving platter and spoon the juices over.
Chicken Cutlets with Sage and Peas
(Serves 4)
1-1/4 pounds thin-sliced chicken cutlets
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
12 fresh sage leaves
2 cups frozen peas, thawed
1 to 2 tablespoons lemon juice
Season cutlets with salt and pepper.
Heat butter and olive oil in a large skillet over medium heat.
Pat the chicken dry and add the cutlets to the skillet.
Add the sage leaves.
Cook the chicken until golden brown on both sides, about 6 to 7 minutes.
Transfer the cutlets to a plate.
Add the peas and lemon juice to the skillet and stir well.
Season with salt and pepper.
Cover and cook 5 minutes.
Return the chicken to the skillet and cook, turning a few times, until heated through.
Serve.
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