Chicken Florentine

2 Boneless, skinless chicken Breasts, cut in half horizontally
1/2c Seasoned flour
1 Egg, beaten
1/2c Bread crumbs
2c Spinach leaves, stems removed tightly packed, rinsed and drained
2 Tbsp Olive oil
1 Clove Garlic, chopped
4 oz Provolone, sliced
1/2 cup Vegetable oil
1/2 stick Butter
2Tbsp Flour
1/2c Chicken stock
1/2c Heavy Cream
1 Tbsp Chopped basil

Heat Garlic in olive oil over med heat sill slightly tender
Add spinach and saute till tender
Separate into four equal portions
Place each chicken piece between two sheets of waxed paper and pound with meat mallet till thin and even, (be careful not to mangle chicken)
Place chicken piece on flat surface cover surface with spinach portion and 1oz of Provolone then roll up and secure with toothpicks
Repeat this step with the other three breast pieces
Dredge chicken roll in flour then coat with egg and roll in bread crumbs
Cook each chicken roll over low heat turning often about 8 minutes total till golden brown all over.
Drain on paper towel.
Cream Sauce
In a saute pan melt butter over low heat, stir in flour till smooth, stir in chicken stock till mixed then add cream.
Cook to desired thickness.
Add Basil and pour over Chicken and Serve.

Pasta Marsala

2 Boneless skinless chicken breasts cut into bite sized pieces.
1/4 C Seasoned flour, (salt, pepper, garlic powder)
1/2 C Canola or vegetable oil
1 Lb Penne pasta
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 C Mushrooms, sliced
1/4 C Marsala wine
2 Tbsp Sweet onion, chopped
1/2 C Chicken Broth
1/4 C Heavy Cream
Pinch Basil
Black pepper and Parmesan to taste

Dredge chicken in flour and cook over medium heat in oil till golden brown.
Drain on paper towel and set aside.

Cook pasta per directions on package

In a medium skillet over medium heat, melt butter.
Add mushroom slices and saute till edges start to brown.
Add Olive Oil and onion cook until onion is tender.
Add chicken and Marsala wine and cook for about 3 minutes
Add chicken broth and bring to slight boil.
Add cream and stir till thickened
Add pinch of chopped basil and black pepper
Remove from heat

Pour Chicken mixture over cooked pasta in serving bowl
Sprinkle with Parmesan
Serve

Chicken Cacciatora

Ingredients:
3 Tbsp Olive Oil
1 Lg onion, chopped fine
3 Cloves Garlic
1 Stick Celery, chopped fine
1/4 Lb Pancetta (or Bacon) chopped
1/4 Lb Mushrooms,sliced. (or one small can)
1 Fryer, cut up
1/3 cup Dry white wine, or dry vermouth
1 28oz can Tomatoes, Diced
1 pinch Brown sugar
1 sprig Rosemary
5 sprigs Oregano, 1 for cooking 4 for garnish
1 Bay leaf
1/3 cup Cold water

Preparation:
Heat half the oil in a med to large stock pot.
Add onion, garlic and celery and cook 6-8 minutes over medium low heat stirring occasionally till onion is golden.
Add Pancetta (or bacon) and mushrooms.
Increase heat to medium and cook for 4-5 minutes stirring from time to time.
Spoon pancetta mixture onto a plate and set aside.
Add remaining oil and to pot
A few pieces at a time lightly brown chicken pieces season them as they brown and remove from pot till all chicken is browned
Skim off any excess fat and return all the chicken to pot.
Add wine and increase heat
Cook till almost all liquid has been evaporated.
Add tomatoes, sugar, rosemary, one of the oregano sprigs, bay leaf and 1/3 cup cold water.
Bring to boil then stir in pancetta mixture.
Lower heat, cover and simmer for 20 minutes or until chicken is tender but not falling off bone.
Uncover and remove oregano and rosemary sprigs.
Taste for Salt and pepper, add accordingly to taste.
Toss in oregano sprigs and serve.

Chicken and Rice

2 Small Fryers split in two
1 Tbsp Olive Oil
1 clove Garlic minced
1 Tbsp Sofrito
1 C Water
1 Green Pepper sliced
1/2 jar Spanish Olives including juice
1 small sweet onion sliced
2 green onions sliced thin (tops and all)
1 Tbsp Cilantro chopped

2 cups rice
(use perfect white rice recipe Aug 4, 2009 post and add 1/2 packet of Sazon Goya seasoning to water)

In a dutch oven heat garlic and sweet onion in oil till onions are tender
add chicken half and brown
add sofrito
Stir till chicken is coated
add olives with juice, green pepper and 1 cup water cook to a slight boil
reduce heat, simmer for one hour. stirring occasionally

Serve Chicken Half with rice garnish with cooked peppers and olives and sprinkle green onion over all.

Pasta Vesuvio

Ingredients:
1 Lb Pasta, Penne Rigate or Rigatoni work well for this dish
2 Boneless skinless chicken breasts cut into bite sized pieces (about 1/2 to 3/4 inch pieces)
1 c Four seasoned with salt, pepper and garlic salt
1/2 c Vegetable or Canola Oil (to cook chicken)
1/4 c Olive Oil
2 clove Garlic
1/4 c Onion diced
1/2 c Chicken broth
1/2 c Dry white wine
1 tsp Oregano
1/4 c Grated Parmesan
1 tsp Cornstarch dissolved in 1/4 cup water

Prepare the chicken:
Coat chicken in flour and fry in canola oil till a golden brown over medium heat in a skillet. 4 - 5 minutes
Drain on paper towel or brown paper bag and set aside.

Cook pasta according to directions on pkg

In a 10 or 12 inch skillet heat garlic over med heat till barely starting to brown
Add onion, oregano and cooked chicken stirring occassionally till onions are translucent
Add chicken broth and bring to boil
Add wine and bring to second boil and let it boil for about a minute
Lower heat and simmer about 3 - 4 minutes
Add cornstarch and stir till slightly thickened (this will not take long)
Remove from heat
Pour over drained pasta and toss in serving bowl with Parmesan

Serve with Italian Bread
Serves 4 - 6

Chicken Stew

Tired of the same old stew?
Try this it's a wonderful twist on an old favorite

3- carrots.............. diced
3- celery stalks.... diced
1- med onion........ diced
3-cloves garlic...... diced
2-bone in chicken breasts
26 ozs chicken stock
1-16 oz diced tomatoes
1 1/2 teaspoon dried basil
1 1/2 teaspoon tyme
1 bay leaf

cut veggies into pieces about the same size
saute veggies adding garlic last as it can burn

add stock, diced tomatoes
basil,tyme, bay leaf
add 2 chicken breasts
simmer 30 minutes

remove chick breasts
break apart, return to pot
mix well
serve with crusty bread
manga!!!!

Baked Chicken Calzones by: Joann Giugliano

The great thing about calzones is that beyond the basics, you can add and subtract what you like.

* 1 10 oz. pkg. refrigerated pizza dough ( i use my own pizza dough)

* 1/4 cup prepared pesto ( or if u have time i use my own)

* 6 tbsp. ricotta cheese

* 1 1/2 oz. shredded mozzarella cheese (scant 1/2 cup)

* 1 oz. sun-dried tomatoes, chopped

* 1 boneless, skinless chicken breast half, cut into bite-size pieces

* 1 tsp. grated Parmesan/Romano mixture

* 2 1/2 tbsp. extra-virgin olive oil & fresg Parsley sprigs for garnish

* if u want add some gravy(sauce to it homeade of course)then omit sun tomatoes


1. Preheat oven to 400 degrees. Unroll pizza dough and place on greased baking sheet. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough. Lift one edge of dough and stretch over the filling to form a half-moon. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.
2. Prick top with fork to allow steam to escape. Brush with olive oil. Bake in preheated oven 8-10 minutes, or until golden brown. Let stand 5 minutes before serving. Garnish with parsley.

Ready in 25 min
suggestion: can use as a appetizer as well cut in small pieces on platter and in center a small bowl with your gravy for dipping if u like

Chicken Piccata over Penne Pasta

Olive oil -2 Tbsp.EVOO I like better

Butter (no salt added) - 2 Tbsp

Garlic - 4 cloves (med) chopped

White wine - 1/2 a cup

Fresh lemon - 1 Juiced

Chicken Stock - 1 cup

Salt & Fresh ground pepper

Flour -2 Tbsp

Capers - 3 Tbsp

Parsley - 1/4 -1/2 a cup chopped (italian flat is the best)

2 LBS. Chicken tender loins or Chicken Breast cut into strips ,garnish fresh basil leaves or tyme or chives snipped

Cook penne aldente, for a more healthy way use wheat penne

Season chicken with salt and fresh ground pepper. - set aside

Heat large non-stick skillet (12"), add 1/2 the oil (about 1 Tbsp) and heat, add seasoned chicken and cook until brown on both sides. Then set aside cooked chicken in a warming dish.

Using same skillet you cooked chicken in, add the rest of the oil (1 Tbsp), Add 1/2 of the butter(1 Tbsp) , Add garlic and cook (4-5 min) . Then add flour and stir well. Whisk in the wine and cook till thick. Then Whisk in lemon juice and chicken stock, Add in capers and parsley, when bubbly add rest of the butter (1 Tbsp).

Now take the chicken you set aside and add to skillet, coat well and heat through.

Place already cooked penne on a plate, place chicken on top of pasta, pour sauce over chicken and pasta. Add basil ,chives ,or thyme for the finishing touch.

(Serves 4 people with the pasta)

Contributed by , Joann (starbaby) Giugliano

Quick & easy grilled Mediterranean chicken legs

In a one gallon ziplock bag, place 8-10 chicken legs (or other cut up chicken parts).
Pour over the chicken:

2 Tblsp. olive oil

4 Tblsp. lemon juice

2 Tblsp. grated lemon zest

2 tsp. fresh chopped oregano (or 1 tsp. dried)

8 leaves fresh chopped basil (or 1 tsp. dried)

4 cloves of minced/smashed garlic

1 tsp. kosher salt

freshly ground pepper- don't be afraid to use a lot!

Seal the bag - turn it over several times to distribute marinade. Let it marinade (in or out of the 'fridge) for a half hour, turning often. Marinate for a half hour.

Heat your BBQ grill (we use a gas Weber) until it's hot and ready. Place the chicken on the grill, leaving room between the pieces. Cover and cook over medium heat for 5 minutes. Turn and cook on the other side for another 5 minutes. Lower the heat to medium low and continue turning, cooking another 3-4 minutes on each side until the chicken is done (juices will run clear, not pink!), but not dried out

Panko coated, oven fried chicken

Heat oven to 325 degrees. Coat a baking pan with nonstick spray.

Remove the skin from 10-12 chicken drumsticks, place them in a bowl and pour milk over them to cover. Let them sit for a few minutes while you mix the topping.

In another bowl, combine 1/2 cup unseasoned breadcrumbs and 1 cup Panko crumbs (found in the breadcrumb section of your grocery store, or by Oriental foods).

Add seasonings and mix well:

1/4 tsp. fresh ground pepper

1/4 tsp. garlic powder (not salt)- or more if you like it pretty garlicky

1 Tblsp. fresh or dried, chopped parsley

1/4 tsp. Emeril's "Essence of Emeril" seasoning (it has a 'BAM' factor!) - if you don't have this, use your favorite seasoned salt instead - but try "Essence" - it's great!

Take the drumsticks (one at a time) from the milk and roll them in the seasoned crumbs, making sure they're completely covered. Place them on the baking sheet. Make sure the pan's large enough so there's space between the chicken. When all the leg sections are finished, scatter any remaining crumbs over the tops.

Melt 3 Tblsp. butter and drizzle the butter over the coated chicken, then shake a bit of paprika over the top of the crumbs.

Put the chicken in the oven and bake for 50 minutes. Increase the oven temperature to 350 degrees & bake an additional 15-20 minutes, or until the coating is nice & golden

One Layer Bourbon Chicken

Ingredients

4 chicken breasts

1 tsp. ground ginger

4 oz. soy sauce

1/2 cup firmly packed brown sugar

3/8 cup bourbon

1/2 tsp. garlic powder

Methods/steps

Heat oven to 350 degrees. Place chicken breasts in a 9 x 13-inch baking dish in a single layer.

In a small bowl combine ginger, soy sauce, sugar, bourbon and garlic powder.

Mix together and pour mixture over chicken.

Cover. Bake for 1 hour or until juices run clear. Remove cover during last 10 to 15 minutes before done.

Ready in 1 hour and 20 min

Makes: 4 servings

Contributed by: Jo Ann Giugliano