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Italian Chicken Breast and Cutlet Recipes
Chicken Stuffed with Prosciutto and Fontina Cheese
(Makes 4 rolls)
Ingredients:
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
Directions:
Slice each breast horizontally in half to make 2 cutlets. Pound each cutlet 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.
Chicken Stuffed with Prosciutto and Fontina Cheese
RECIPES
Chicken Stuffed with Prosciutto and Fontina Cheese
Chicken with Artichokes and Mushrooms
Sauteed Chicken with Grape Tomatoes and Artichokes
Chicken Stuffed with Prosciutto and Fontina Cheese
Chicken with Artichokes and Mushrooms
Sauteed Chicken with Grape Tomatoes and Artichokes
Chicken with Artichokes and Mushrooms
(Serves 4)
Serve over rice, orzo, or a small pasta such as tubetti or ditalini.
You can also make this recipe with boneless, skinless chicken thighs.
Ingredients:
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
Directions:
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.
Sauteed Chicken with Grape Tomatoes and Artichokes
(Serves 2)
Any type of grape tomatoes will work in this recipe. You can also serve the chicken over rice or with a baked potato or oven roasted potatoes.
Ingredients:
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 white balsamic vinegar
2 tablespoons chopped fresh basil
Pinch of red pepper flakes
6 ounces of cooked bow-tie (or your favorite) pasta
Directions:
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.
Place cooked pasta on a serving platter. Top with the chicken breasts and cover with the tomato mixture. Serve with crusty Italian bread.
Chicken Breast Recipes
Chicken Breast Recipes
POULTRY RECIPES > ITALIAN CHICKEN BREAST RECIPES
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