Chicken Napoli
Chicken Napoli
Serving Size : 6 Categories : Italian Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds chicken, skinless light meat — cut
1/2 each Cauliflower — florets
2 each Potatoes — sliced
2 each Carrots — sliced
1/2 each Eggplant — cubed
2 each Onions — sliced
1 each Red pepper — sliced (or green)
2 each Celery — sliced
1/2 teaspoon Pepper
16 ounces Tomatoes — can
1/2 teaspoon Garlic powder
2 teaspoons chicken bouillon cube
1 1/2 cups Water
1 tablespoon Dill weed
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add
tomatoes, garlic powder, bouillon powder, and water. Sprin
kle with dill.
Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour
continues to develop as the casserole stands. Cal: 240, Fat 4
/5g.
Posted by The RecipeSource.com
Chicken and Sausage Scarpariello
Title: Chicken and Sausage Scarpariello
Categories: Italian, Chicken, Sausage, Main dish
Yield: 10 Servings
3 lb Boneless chicken breasts
3 lb Sweet Italian sausage
2 lb Red/green peppers, sliced
2 md Onions, sliced
x Salt/pepper
1 sm Bottle sliced hot cherry
-peppers and juice
1/2 t Oregano
1/2 c Olive oil
Grill sausage and chicken breasts on a barbecue grill or broil in the
oven, until slightly less than fully cooked. In a large skillet, heat
olive oil and saute garlic, onions, green and red peppers, oregano,
salt and pepper until mostly cooked. Cut sausage and chicken into
bite-size pieces. Combine meats with peppers and onions. Add hot
peppers and juice, stir, and continue to cook 10-15 minutes or until
chicken is fork tender.
Compliments of the RecipeSource.com
Chicken Scalloppine
Title: Chicken Scalloppine
Categories: Italian, Chicken, Main dish
Yield: 4 Servings
1 lb Chicken cutlets, sliced thin
1 T Flour
1 sm Onion, sliced
1/2 c Dry white wine
1/4 lb Mushrooms, sliced
3 T Butter
2 ea Garlic cloves, sliced
Pinch of sage
Pinch of nutmeg
1/2 c Tomato puree
1 T Stuffed green olives, sliced
Salt/pepper
Saute mushrooms in 1 T of butter, set aside. In same pan, saute
garlic in 2 T butter until light golden in color, then discard
garlic. Add chicken to pan and saute until brown. Sprinkle chicken
with flour, salt, pepper, sage, and nutmeg. Add onions, wine, and
tomato puree. Cover and cook about 20 minutes or until tender. Stir
several times while cooking. When chicken is tender, add mushrooms
and olives. Cook additional 5-7 minutes. Add a bit more wine if sauce
becomes too thick during cooking.
Compliments of RecipeSource.com