A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
|
|
|
|
Directions: 1. Wash the split chicken breasts and pat them dry with a paper towel.
2. If you are using eggplant, salt the eggplant slices and let them sit for 20 minutes. Rinse and pat dry with paper towel.
3. Mix the flour, cornmeal, breadcrumbs and spices in a shallow dish, large enough to fit a chicken breast comfortably.
4. Beat the eggs and milk or water together in a shallow bowl large enough to hold a chicken breast comfortably.
5. Using a skillet (preferably cast-iron), heat the olive oil so that it is hot but not smoking.
6. Set up a plate to receive the chicken breasts after you are done frying them. Line it with paper towels.
7. Preheat the oven to 350 degrees.
8. Dip the raw chicken breast halves or eggplant slices first in the egg mixture and then in the bread crumbs, and then place them in the pan, one at a time, after you dip them. Cook only as many as fit comfortably in the pan at one time. Watch them carefully, and when they are crispy and golden, but not burned, flip them over, and cook them the same way on the other side. When one piece is done, fill in the hole in the pan with the next piece, until all pieces are browned.
9. Select a casserole pan (or pans) large enough to hold all of the chicken or eggplant pieces without stacking them. Pour about a quarter of a cup of tomato sauce on the bottom of the casserole and swirl it around, making sure the whole bottom of the casserole is covered. Place all the chicken or eggplant in the casserole dishes, on top of the tomato sauce covering.
10. Pour the remaining tomato sauce over all the chicken or eggplant, making sure it is coveed. Scatter the grated mozzerella over the top. Cover with tinfoil or a casserole cover if the pan has one.
11. Bake for 45-60 minutes until chicken is cooked through (very large breasts require longer cooking time) or eggplant is soft. Let cool ten minutes before serving.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Chicken salad with grapes and walnuts Toss together all ingredients in a large bowl until combined well.
Contributor: Gourmet June 2003 p 166
White chicken stock Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and gently simme
Italian chicken Place Chicken breasts in glass baking pan, pre-heat oven to 350 degrees. Pour Italian dressing over the chicken so that there is about 1/4 to 1/2 inch left in the bottom of the pan. Cover with tin foil and put into oven. Baste the chicken breasts with the
Green chicken chili Rinse the chicken with cold water.
Put the chicken, 1 onion chopped in half, in a stock pot and cover with enough cold water to just cover the chicken. Toss in 3 cloves of garlic, and the thyme. Allow the mixture to slowly come to a boil over medium heat.
Creamy chicken curry Preparation time: 10 minutes Cooking time: 50 minutes
Cut the chicken pieces into 5-cm pieces with a cleaver or heavy knife.
Brown in the ghee or oil until evenly coloured, then remove and keep
warm. Grind the onion, garlic and ginger to a paste i
Clear chicken and egg soup Bring a large saucepan of water to a boil and add the salt and rice wine
vinegar. Reduce the heat so that it is just simmering and carefully
break the eggs into the water, one at a time. Poach the eggs for one
minute. Remove the poached eggs with
Balsamic vinigrette chicken Marinate boneless chicken breast in balsamic vinaigrette for 30 minutes (optional). Bake at 350 degrees for 45 minutes or until done.
Chicken broccoli orientale In 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry
half the chicken until browned, stirring occasionally. Remove; set
aside. Repeat with remaining chicken. In same skillet stir-fry onion
and green pepper until tender-crisp, st
Curried chicken and bow tie pasta salad Poach chicken by placing in a large pot with enough cold water to
barely cover. Add peppercorns, bay leaf, parsley, thyme and one
each: onion, carrot and celery cut into quarters. Bring to a bare
boil with lid on; reduce heat to low and simmer f
Chicken with pink & green peppercorns #1 of 2 For the Chicken: ================
To bone the chicken, producing two servings (or globi) per chicken,
begin by cutting down along the breast bone, scraping along the bone to
keep the meat intact. Disjoint the wing and continue boning along the
wishbone.
Chicken & vegetable noodle soup 1. Heat water in a large pan, add celery, carrot, garlic, spring
onions, corn, pepper and chicken meat. Simmer for 8 min.
2. Break the noodle cake into pieces and add to the pan together with
seasoning packet. Simmer for a further 2 mins, add teriyaki m
Ground chicken salad Saute chicken in oil with garlic, onion, salt, paprika, pepper and
worcestershire sauce for about 10 mins. Cool completely. Toss lettuce
with avocado, tomatoes, green onions, olives and cheeses. Mix with
cooked and cooled chicken. For dressing, wh
Chicken breasts with sour cream 1. Roll each breast in 1 slice bacon. ( More may be necessary if
breasts are unusually large. The breast must be totally surrounded
with bacon.) 2. Shred beef and place in a 13 x 9-inch baking dish.
Top with the chicken breasts. 3. Combine soup and sour
Chicken cutlets italiano Slice each cutlet in half crosswise. Grate the peel from the lemon and squeeze 2 teaspoons lemon juice.
On a sheet of waxed paper, mix the flour, salt and oregano. Dip each cutlet into the flour mixture to coat both sides.
In a nonstick 12" skillet
Double-mustard-coated chicken In a blender or food processor, process melted butter, oil, mustard seeds,
mustard, white pepper, tarragon and dill until blended (or beat together
with a wire whisk). Pour marinade into a large, shallow roasting pan, roll
each piece of chicken in m
Chicken-and-vegetable soup COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a
boil over high heat. Reduce heat to low and skim off the scum that
accumulates on the surface. Remove chicken breast quarters and set
aside. Add 2 cups carrots, 1 cup onions, 2 cu
Cossack chicken & mushrooms Cook the onion
&
mushrooms together in 4 T of the
butter. Mince the onion/mushroom mixture and the
chicken together. Add the garlic
&
the
chicken-mushroom mixture and cook for 5 minutes adding
salt
&
pepper to taste. Remove from heat and stiri
Easy baked chicken & potatoes for easter Wash chicken and wipe dry with paper toweling. Put enough oil in a large roasting pan to cover bottom of the pan.
Place chicken in pan and place potatoes between the chicken pieces.
Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chi
Kai yang ( garlic chicken ) Cut breasts in halves. Crush garlic with salt. Wash and finely chop
the fresh coriander, including roots, stems, and leaves. Mix garlic,
salt, peppercorns, coriander and lemon juice and rub into the chicken
breasts. Cover and stand for at least one hour
Spicy stir-fried sesame chicken with green beans and shiitake mushrooms 1. Whisk chicken broth, soy, sherry, chili sauce, sugar, cornstarch, 2 teaspoons sesame seeds, 1 teaspoon sesame oil, and 1 teaspoon garlic in small bowl to combine; set aside. Combine remaining 2 teaspoons garlic, ginger, and 1 teaspoon peanut oil in sma
Barbecued chicken breasts & grilled mushrooms Combine barbecue sauce ingredients in a bowl and stir well. Marinate
chicken in half of the sauce for at least 15 min but not longer than 2
hours. Clean mushrooms. Warm tortillas. Chinese wrappers may be used
instead.
Grill chicken (skin side down) over m
Chicken curry 1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalape?o peppers, and chicken bouil
Chicken breasts with balsamic vinegar Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the
butcher do it).
Pour the wine into a skillet and bring to a boil over medium-high heat. Add
the chicken breasts, reduce the heat to a simmer, and poach the chicken for
Citrus marinade and salsa (for chicken or fish) For marinade, in a 1-cup measure combine lemon juice, sherry, oil,
oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining
into a plastic bag in a bowl; add chicken or fish. Close bag; chill
1 hour, turning once.
For salsa,
Arroz con pollo (chicken & rice) Source: MAINPOUL.ZIP
Saute chicken strips in nonstick skillet until white, about 5 minutes. Set
aside and keep warm. In large skillet, bring all other ingredients, except
peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes,
Grilled greek chicken kabobs COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate.
PREHEAT grill to medium-hig
Chicken paprikash In a 12-inch skillet, heat olive oil and brown chicken on all sides. Season
chicken with salt and pepper. Remove chicken and set aside.
Add onion to. Cook just until tender, but not brown. Stir in paprika.
Return chicken to skillet, turning to coat with p
Chicken divan Cook broccoli according to package directions; drain. Arrange in a 10x6x2
inch baking dish.
Meanwhile, for sauce, in a medium saucepan melt margarine or butter. Stir
in flour, pepper and nutmeg. Add cream or milk and chicken broth all at
o
Chicken ala vineyard Cut each chicken breast in half, lengthwise. Blend together salt,
basil, tarragon, paprika, white pepper and flour. Toss with chicken
strips, saving any excess seasoned flour.
Heat oil in skillet. Add chicken and cook over moderately high
hea
Tequila lime chicken To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.
Prepare Mexi-ranch Dressing.
Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly co
Sesame chicken strips Preheat oven to 425F. In a medium-size bowl, combine 1/2 cup of the mayonnaise, dry
mustard, and onion; mix to blend will. Add chicken and toss to coat.
In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll chicken cubes in
bread c
Creamy baked chicken breast arrange chicken in baking dish and top with a slice of swiss cheese.
mix the chicken soup with the white wine and pour over the chicken.
sprinkle with bread crumbs.
bake at 350 for 55 minutes
Chicken ranchero Combine all ingredients except zucchini, salt and black pepper in a 4
quart pot. Cover and simmer 45 minutes. Add zucchini and salt and
black pepper to taste. Cover and simmer 15 minutes more. Serve with
rice, if desired.
Makes 4 to 6 servings.
Easy ranch chicken Combine the soups and the salsa to make a sauce. Pour some sauce into a
baking dish, then make layers in this order, using 1/3 of each:
chicken, tortillas, cheese, onions, and sauce. Repeat 2 times. Bake at
350F degrees for 40 to 50 minutes until
Chicken cutlet parmesan Combine bread crumbs and Parmesan cheese in a shallow dish. Place egg in
another shallow dish. Dip chicken first in egg, then dredge in bread crumb
mixture to coat.
Preheat oven to 350 degrees F. In a large frying pan, heat oil over medium
heat.
Ceylonese chicken curry ( h & s ) Cut 1 onion in fourths. In a blender or food processor, process onion,
ginger and garlic until very finely chopped. Heat 3 tablespoons ofo
il in a saucepan. Add onion mixture and Curry Powder and fry 2
minutes, stirring constantly. Cut chicken in bite-siz
Chicken tacquitos Heat oil and cook chicken 2 minutes. Add onion and peppers. Cook
until tender. Drain if necessary. Add chunky salsa and drained corn
and 1/2 of cheese. Simmer over low heat until cheese is melted. Just
before serving sprinkle rest of cheese over top a
Sauteed eggplant with tomato and onion topping Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both
sides (to draw out water), and let slices drain in colander for 30
minutes. While eggplant is draining, cook the onion in 1 tb olive oil
over moderate heat, stirring until gold
Italian vegetarian dinner for 6 Appetizer: chips, nuts, egpplant rolls
Salads: Famous Brocolli Salad, Caponata
Main Dish: Spinach and Cheese Roll-Ups, Cauliflower and Cheese Melt in Dijon Sauce
Desert: Panna Cotta
Rose wine, Fizzy
Carolina pulled chicken 1. Stir onion, vinegar, garlic, and brown sugar into 6-quart slow-cooker to combine. Spread whole-grain-mustard all over chicken. Place chicken, breastside down, in slow-cooker. Cover; cook on low-heat setting 5 to 6 hours, until chicken is fork tend
Japanese chicken baked in foil Wash the chicken thoroughly, and pat dry with paper towels. In a dry
skillet, toast the sesame seeds just until they begin to jump; watch
carefully that they don't burn. Remove from pan. Crush the seeds in
a mortar with a pestle, in a blender,
Hungarian style goulash 2 Directions: In 5 qt. Dutch oven over med heat cook onions in butter until lightly browned. Add meat, paprika and salt. Reduce heat to low. Cover. Simmer until the meat is tender (1 1/2 - 2 hrs.). Stir in the sour cream. Heat through (but don't let it
Chicken or turkey broccoli casserole 1. Layer broccoli on bottom of greased 9x13
"
baking dish. Layer
chicken or turkey over broccoli 2. In a saucepan, melt the 6 tb butter.
Stir in the flour, salt
&
pepper. Gradually stir in the milk and continue until the white
sauce is smooth
Chicken with fruit & cheese Heat margarine in 10-inch skillet until hot. Cook chicken in margarine
until brown on both sides. Add water. Spoon pears over chicken. Heat to
boiling; reduce heat. Cover and simmer 10 minutes.
Sprinkle cranberries over chicken. Cover and simme
Barbequed chicken Mix all sauce ingredients. Pour over chicken breasts in crock pot. Cook at low for 5-6 hours.
Chicken adobo ( ah doe boe ) And it goes something like this: Put cut up chicken in a medium
sized pot. Cover about 1/2 way with soy sauce. Add a bit of vinegar
(maybe about 1/3 the amount of soy sauce). Add about 4 -5 cloves of
crushed garlic. Add about a teaspoon of sugar and a
Baked chicken drummettes Melt butter. Mix remaining ingredients except chicken. Dip drummettes in
butter and roll in cheese mixture. Arrange in shallow dish lined with foil.
Bake at 350 deg. for 45 min. May be prepared the day before and reheated.
Also, freezes well.
Chicken with horseradish cream To make sauce, combine whipping cream, mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, seasoned salt and white pepper in a small bowl; blend well. Cover and refrigerate to chill for at least 2 hours.
Combine flour, salt and pepper in
Fantastic roasted chicken Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently
Southwestern chicken terrine with cilantro sauce Saute shallots in butter until soft. In food processor, combine
chicken breast meat with half of shallots and half amounts each of
oil, chicken broth and oregano. Add 1 egg. Season to taste with salt
and pepper. Process until smooth. Transfer mixt
|
Loading...
|
::
