I got some Italian chicken i am thawing out for dinner what would be good with it all i can think of is rice?

Question

i would like to cook something great for my boyfriend tonight. i just dont know any other way to cook italian chicken besides put it in the pan with butter and then chopping it up in little pieces?? any suggestions?

Answer 1

Easy Answer:
You like Spaghetti? Does he?
Cook the chicken whole in a pan on med with a bit of oil (whatever you have on hand) with a lid on and when it looks as though it is cooked almost done, pour spaghetti sauce on this a med size jar would be great. You can use your favorite kind. Let this cook with the lid on again until the chicken is done. The sauce will tenderize chicken and when you know the chicken is done you can taste the sauce to add spices to taste. (I love to add more garlic and black pepper.) You can make a salad or buy a premade one to go with it (I like Caesar with xtra lemon and xtra garlic and xtra Parmesan chz) Then make sure you have some garlic bread to go with this. If you don't want to buy a loaf and make it yourself, then buy a pre coated garlic bread loaf from the freezer.
This recipe is called chicken cacciatore (sp) and you serve the chicken on the side and the sauce over some type of noodles. Preferably spaghetti, but I like angel hair pasta (quicker to cook)
This will take about 30 min for an experienced cook and 1 hr for someone just starting. Also if the chicken has bones in it, it will take longer to cook, so make sure you take that into account.
Pasta should be the last thing you cook, b/c it takes the least amount of time to cook 3-12 min depending on what kind you use.
Just watch your food carefully, the tomatoes have sugar in them and will scorch. You don't want to end up eating mcd's instead of a home-cooked meal, do ya?

Answer 2

Take half a slab of butter - or 2 sticks - soften and add plenty of crushed garlic, rosemary (fresh or dried) and a little sage (fresh or dried),and/or some thyme.

Shove under chicken skin, with the help of a spatula to loosen skin. Distribute evenly.
Place a cut lemon in chicken cavity.

Place chicken on rack, in oven pan. Roast in pre-heated oven 1 hour and 20 minutes. Baste once in a while during cooking.
Oven 350F.


Side: Parboil some new potatoes. Finish cooking by sauteeing in frying pan in olive oil. Add a handful of chopped sundried tomatoes just before they are done. Salt and pepper last.
Sprinkle chopped fresh parsley.

Side: Boil some fine green beans a couple of minutes, drain and sprinkle with grated parmesan just before serving.

Answer 3

You could make chicken parmesan. Dip chicken pieces in a mixture of 1/2 bread crumbs and 1/2 parmesan cheese. Cook in a pan with a little oil just until brown on both sides. Put chicken in an oven safe dish and top with a slice of mozzerella cheese and spaghetti sauce. Bake 30 min. or until cooked through and cheese melted. You can also add sliced zucchini in the pan to cook in the oven. Serve with pasta.

Answer 4

The best way to cook chicken in the oven doesn't depend on the oven temp or time. Purchase a Digital Cooking Thermometer. Insert the probe into the meatiest of the Breast (Do not touch Bone). Set the thermometer for 155 degrees and bake until the Thermometer signals you. Remove the Breasts and loosly cover the baking dish with Foil. Let the Breasts rest 10-15 min. The foil will keep it hot and the chicken breasts will continue to cook until the internal temp reaches 165 degrees. This is the safe temp to cook chicken. Do not cook in the oven to 165. By the time you eat it, well, you might as well take off your shoe and eat it. Using the internal temp method is better and safer. The oven temp, whether 250 or 375 doesn't matter as long as the internal temp reaches a high of 165 degrees. This method works with any kind of meat. Temps vary so check with someplace like Food Network web site for temp tables. Cooking the Breasts without a thermometer: Boneless: 325-350 degrees for 15-25 min. Bone in: 325-350 degrees for 30-45 min. The reason for the time variation is because all ovens are different. This is why the temp method is best.

Answer 5

chop it up, fry it on the pan in a little olive oil until nice brown colour. Add some fresh mushrooms and red and green peppers. Pour a cup or two of milk over it and but it in an ovenproof dish Let it cook in the milk in the oven at about 160°C for half an hour or so. You can use the milk to make a very yummy mushroom gravy, just add a little gravy mix and mushrooms, pepper and your favourite seasonings. Serve with rice and yellow corn. (I made this last night and everyone loved it)

Answer 6

Chicken Scarpariello

Scarpariello means "shoemaker-style", and it is thought it's name might have originated as the chicken bones protrude from your mouth as you eat them much like a shoemaker might hold tacks in his mouth as he works. Another southern Italian origin to the name comes about from the fact that even the family of a poor shoemaker in southern Italy could afford to make this dish, while another version is that all of the ingredients in this dish can be easily "cobbled" together. Whatever the source of it's name might be, the dish is delicious.

Some versions of this dish add sausages and vinegar in place of the lemon I have used in my version, although all of the recipes I have come across use cut up chicken pieces. Cut the chicken breast into 2 or three pieces to ensure all of the chicken pieces cook evenly. You can remove the skin as well if you prefer. I like to serve simple side dishes to accompany this dish such as mashed potatoes or polenta, and a nice crisp green vegetable.


1 (2 1/2 to 3 Pound) Chicken Cut Into Pieces

1 Cup All-Purpose Flour

Salt & Pepper

1 Teaspoon Oregano

4 Tablespoons Olive Oil

3 Cloves Garlic, Peeled & Sliced

1/2 Cup Chopped Onions

1 Sprig Fresh Rosemary

1 Cup Chicken Broth

1/2 Cup White Wine

Juice From 1 Lemon

3 Tablespoons Unsalted, Softened Butter

1 Tablespoon Flour

1/4 Cup Chopped, Fresh Parsley


Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.

Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.



For other chicken ideas

http://www.italianfoodforever.com/

Answer 7

basil,a little garlic,breadcrumbs,grated parmesan, s n p, olive oil, blend it in a food proccesor..to make a pesto. Fry off the chicken until its turning white, add onion if you want, add some mushrooms brown them off. Add a splash of white wine, adds some whipping cream/double cream, add the pesto, mix in,cook for a few minutes on a low heat, reduce it down until not too thick but not like milk...Cook some fettuccine in boiling water, until you can squeeze a piece between your fingers and it breaks off (but dont over cook like mush) Add the fetuccine in the pan with the pesto dish mix, with tongs but on a plate twirling the pasta around to get height, add some freshly cut tomatoes sprinkle around the plate.Adds some Parmesan cheese also. There you have it Chicken Pesto Fettucine, one of the best Italian Dishes ever!

Answer 8

Leave it whole and put in in the oven on low (like 300) and let it bake slowly for 2-3 hours. Bake some potatos too and put sour cream and butter on them.

Answer 9

You could put it in a chicken brick (an earthen pot) with some veggies and put it in the oven for about an hour. you can then make some noodles and a salad.

Answer 10

Hi. I have many chicken recipes, but not sure if you're cooking a whole chicken or i.e. chicken breasts. Here's an easy one, you could serve w fettucinne alfredo, garlic bread and salad. You could marinate the chicken in Italian dressing in a zip lock in the fridge for a few hours.

Chicken Pizzaiola

4 ripe tomatoes, core and seeds removed, quartered
1 pound fresh mozzarella, cubed (or substitute regualr mozzarella)
1 teaspoon chopped oregano
salt and freslhy ground pepper
6 tablespoons extra-virgin olive oil, divided
8 boneless, skinless chicken breasts
4 basil sprigs for garnish

Preheat the oven to 375. In a bowl, combine the tomatoes, mozzarella and oregano. Season with salt and pepper, and drizzle with 2 tablespoons of olive oil. Toss and set aside.

In an ovenproof skillet over medium-high heat, warm the remaining olive oil. Season the chicken with salt and pepper, and add it to the skillet to sear, about 4 minutes on each side. Remove from the heat, and distribute the mozzarella mixture on top of each chicken breast. Place the skillet in the oven, and bake for 15 minutes, until the cheese melts and turns slightly golden. Remove the chicken from the oven. Serve in pairs, garnished with a sprig of basil. Serves 4

http://www.italiancookingandliving.com/recipes/archive/2806-Chicken-Pizzaiola.html
----------
You can use chicken in place of veal.

Veal Scaloppine with Marsala
Serving Size : 2
Better Homes and Gardens Start to Finish: 25 min.

1-1/2 cups fresh mushrooms, quartered, halved, or sliced
1/4 cup sliced green onion
4 teaspoons margarine or butter
8 ounces veal leg round steak or sirloin steak or 2 skinless, boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry Marsala or dry sherry
1/4 cup chicken broth
1 tablespoon snipped fresh parsley

In a 12-inch skillet cook mushrooms and green onion in 2 teaspoons of the hot margarine or butter for 4 to 5 minutes or until tender. Remove from skillet; set aside.

Meanwhile, cut veal into 2 serving-size pieces. Place one piece of veal or one chicken breast between 2 sheets of clear plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Repeat with remaining veal or chicken.

Sprinkle meat with salt and pepper. In the same skillet cook veal or chicken in the remaining hot margarine or butter over medium-high heat about 1 minute on each side or until light brown. Transfer to warm dinner plates; keep warm.

Add Marsala or sherry and chicken broth to drippings in skillet. Bring to boiling; boil gently, uncovered, about 1 minute, scraping up any browned bits. Return mushroom mixture to skillet; add parsley. Heat through.

To serve, spoon the mushroom mixture over meat. Serve immediately. Makes 2 servings.

Note: Double this recipe to serve 4, but cook the meat half at a time.