Best Italian Chicken Breasts Recipes

ITALIAN BREADED CHICKEN BREASTS

Steps:

• Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
• Mix breadcrumbs in flat bowl with cheese and parsley.
• Mix flour in another flat bowl with salt, pepper and garlic powder.
• Beat egg and water in another flat bowl.
• Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
• Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.

ITALIAN MARINATED CHICKEN BREASTS

Steps:

• In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• Preheat oven to 350 degrees.
• After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

ITALIAN BAKED CHICKEN BREASTS

Steps:

• In a shallow bowl, beat egg whites and vinegar. In another shallow bowl, combine the bread crumbs, parsley, garlic powder and garlic salt. Dip chicken in egg mixture, then coat with crumb mixture., Place in an 8-in. square baking dish coated with cooking spray; lightly coat chicken with butter-flavored spray. Sprinkle with salt and pepper. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°.

ITALIAN-STYLE ROASTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
• Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.

GRILLED ITALIAN CHICKEN BREASTS

Steps:

• Mix marinade ingredients and place chicken and marinade in a gallon ziplock bag.
• Marinate 30 mins to 24 hours.
• Preheat grill to med high.
• Grill breasts for 3 to 4 mins per side or till juices run clear and chicken reached 155 degrees.
• Remove from grill and wrap in foil. Let sit about 5 minutes Chicken will continue to cook to 160.
• You should know your grill. Chicken may take a little longer to cook or it may take less time. The sitting is critical to the chicken staying moist.
• Enjoy.

CRISPY ITALIAN CHICKEN BREASTS WITH PASTA

Steps:

• 1. Place chicken breasts between two pieces of plastic wrap. Using a meat mallet pound out to 1/4 inch thick. Spread out panko crumbs on a plate. Place each breast in the crumbs and press to coat evenly.
• 2. Heat 2 Tablespoons vegetable oil and 1 Tablespoon butter in a large nonstick skillet over medium to medium-high heat. Cook chicken breasts 3-4 minutes per side or until no longer pink. Place on a paper-towel lined plate to drain.
• 3. While chicken is cooking, boil the angel hair pasta in salted water for 4-5 minutes. Drain. In pasta pot, sauté garlic in 2 Tablespoons olive oil until light golden and fragrant. Add the pasta back to the pot along with the can of diced tomatoes and basil. Toss until combined. Sprinkle each serving with a little grated parmesan cheese. Enjoy!

ITALIAN HAM-AND-CHEESE STUFFED CHICKEN BREASTS

Steps:

• Slice chicken breasts horizontally without cutting all the way through; open so breasts are flat. Place between 2 pieces of plastic wrap; pound gently with flat side of meat mallet.
• In small bowl, stir together parsley and mustard; spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold breasts to enclose stuffing; pressing edges together to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping to remove excess.
• Heat oil in large nonstick skillet over meium heat until hot. Add chciken, cook 6-10 minutes or until golden brown, no longer pink in the center, and juices run clear. Place of serving platter.
• Increase heat to medium high. Add wine to skillet; cook 30-60 seconds until slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken.

ITALIAN CHICKEN BREASTS

Steps:

• HEAT oven to 400 Degrees F.
• Spray 15x10x1-inch baking pan with no stick cooking spray.
• MIX cheese, crumbs and seasonings.
• Dip chicken in butter; coat with crumb mixture. Place in prepared pan.
• BAKE 20 to 25 minutes or until cooked through.

ITALIAN STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
• Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
• Heat butter in skillet, saute shallots until soft.
• Increase oven to 375 degrees.
• Butter a shallow baking dish.
• Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
• Pound chicken breasts slightly.
• Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
• Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
• Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
• Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
• Return mushrooms to sauce.
• Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
• Serve chicken breasts on platter. Pass sauce separately.

ITALIAN SAUSAGE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break.
• up large pieces.
• Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly.
• Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend.
• Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary.
• Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before.
• serving. Sprinkle on Parmesan cheese, if desired.

CHICKEN BREASTS ITALIAN VESUVIO

Steps:

• 1. Pre-heat oven 350F. Arrange chicken in a shallow baking pan. Arrange potatoes in same pan. Sprinkle chicken and potatoes with salt and pepper.
• 2. Combine vegetable oil, lemon juice, garlic and Italian seasoning ,and brush on chicken and potatoes.
• 3. Cook 50-55 minutes, until chicken juices run clear. Insert a meat thermometer into thickest part of chicken. Temperature should read 170F. Put meal on a warm platter and serve. Green beans or peas would be a nice addition.
• 4. Oh! ...and you might like to try my other chicken breast recipe: "GREEN FIRE CHICKEN BREAST"

CHICKEN BREASTS STUFFED WITH ITALIAN SAUSAGE AND BREADCRUMBS

Steps:

• Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed. Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks; slice breasts in half. Serve immediately. Yield: 4 servings (serving size: 1/2 chicken breast) NUTRITION PER SERVING CALORIES 233(29% from fat); FAT 7.6g (sat 2.5g,mono 0.5g,poly 0.4g); PROTEIN 21.9g; CHOLESTEROL 65mg; CALCIUM 47mg; SODIUM 774mg; FIBER 0.9g; IRON 1.6mg; CARBOHYDRATE 11.5g

ITALIAN CHICKEN BREASTS WITH BALSAMIC VINEGAR

Steps:

• Saute onion and garlic in oil for about 5 minutes in a large skillet.
• Remove and set aside.
• Fry chicken breasts until browned on both sides.
• Add garlic and onions back into pan.
• Add tomatoes.
• Sprinkle with basil, salt and pepper.
• Pour balsamic over chicken.
• Cover and cook for about 30 minutes.
• Plate chicken and top with tomato and onion mixture.

BONELESS CHICKEN BREASTS WITH MUSHROOMS ( ITALIAN STYLE )

Steps:

• Use a medium-size skillet over medium heat to saute the mushrooms in the 3 tablespoons of butter until tender.
• Remove from the heat and set aside.
• Sprinkle the chicken breasts with lemon juice, season lightly with salt and pepper, and rub gently into the chicken.
• Heat the 5 tablespoons of butter in a large skillet.
• Quickly turn the chicken in the butter to completely coat the pieces.
• Cover the skillet and bake in a preheated 400° oven for 6-8 minutes.
• The chicken should feel slightly springy when you press it with a finger.
• Place the breasts on 6 warmed dinner plates.
• Add the beef gravy to the skillet and bring almost to a boil.
• Add the cream and cook at the same high heat until the sauce begins to thicken, then add the mushrooms.
• Season to taste.
• Spoon some sauce over each chicken breast.

ITALIAN CHEESE-STUFFED BAKED CHICKEN BREASTS

Steps:

• Heat oven to 350°F.
• Top each ham slice with basil and cheese; roll up tightly. Place 1 ham roll on each chicken breast; roll up tightly, starting at one short end. Place, seam sides down, in 13x9-inch baking dish.
• Bake 35 min. or until chicken is done (165ºF).
• Blend peppers and garlic in blender until smooth; spoon into microwaveable bowl. Microwave on HIGH 30 to 40 sec. or until heated through. Serve over chicken.

ITALIAN STUFFED CHICKEN BREASTS

Steps:

• 1. Preheat the oven to 400 degrees
• 2. Marinade the chicken breasts in 1/2 cup of italian dressing for at least 30 minutes, I have did it as long as a day before cooking.
• 3. Take the casing off the sausage link, put the sausage in a frying pan and brown the sausage. Then add the chopped pepperoni and chopped onion and cook for about 5 minutes longer. Drain the grease, and mix all of the cheese with the rest of the stuffing.
• 4. Take the chicken breasts out of the marinade and cut a slight incision in the thickest part of the chicken breast.
• 5. Take a regular spoon and start stuffing the chicken breasts. Be sure not to overfill them. (usually takes about 3 or 4 spoon fulls) Then take a tooth pick to seal the chicken breast.
• 6. Place the chicken breasts into a baking dish and then pour the remainder 1/2 cup of italian dressing over the chicken breasts, place some aluminum foil over the baking dish and put in the oven for approximately 1 hour.
• 7. Take the chicken out of the oven, and take the aluminum foil off, baste the chicken in the italian dressing left in the pan and continue to bake them for 15 minutes until golden brown.

ITALIAN SAUSAGE CHICKEN BREASTS

Steps:

• If using sausage links, remove from casings.
• Crumble sausage in a large skillet and cook over medium heat until browned. Remove sausage and set aside.
• Add mushrooms and garlic to the drippings. Cook and stir until mushrooms are tender.
• Stir in the sausage, tomato sauce, tomato paste, and Italian seasoning. Bring to a boil, then reduce heat and simmer 15 minutes.
• In another skillet, brown chicken slightly. Remove from skillet and put in a 13x9 baking dish.
• Pour tomato sauce mixture over chicken. Cover with foil and bake at 350 degrees for 40 minutes.
• Uncover and sprinkle with cheese. Bake 5 minutes more (uncovered).
• Serve over hot pasta.

PAUL'S GRILLED ITALIAN CHICKEN BREASTS

Steps:

• Place chicken in plastic bag. Mix all other ingredients then pour in bag over chicken. Let stand in fridge overnight, stirring occasionally.
• Place chicken on grill grate brushed with oil. Flip chicken once after 10 minutes, halfway through cooking time.
• Remove chicken from grill when chicken is no longer pink inside.

ITALIAN STUFFED CHICKEN BREASTS

Steps:

• Freezing Day Flatten chicken breasts to 1/8 inch thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with 1 slice of prosciutto. Place 2 sun-dried tomatoes and 1 wrapped mozzarella stick in center of each chicken breast. Roll chicken breasts around filling. Wrap each chicken breast individually with plastic wrap, place in freezer bag and freeze. Reheating Instructions Thaw completely. Unwrap chicken breasts, place close together in baking dish, and baste with butter. Bake at 350 degrees for 35-40 minutes, basting every 15-20 minutes. Do not overbake, as chicken will become tough. Bake just until chicken is white and juices run clear. While chicken is baking, prepare tomato cream sauce. For sauce: In a small saucepan, melt butter or margarine. Add tomato paste and blend until smooth. Stir in flour, garlic, basil (if using dried), salt, and pepper. Add cream or milk all at once. Cook and stir over medium heat until more. Makes approximately 1 cup of sauce.

ITALIAN CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees. Mix cheese, crumbs and seasonings. Dip chicken in butter, coat with cheese mixture. Place in 13 x 9 pan sprayed with cooking spray. Bake at 425 degrees for 20 to 25 minutes.