Italian Foods

Chicken Parmigiana

4 boneless, skinless chicken breast halves
2 eggs, beaten
1 c. Italian style bread crumbs
1/4 c. oil
1 (15 1/2 oz.) jar spaghetti sauce
1/2 c. grated Parmesan cheese
1 c. (4 oz.) shredded Mozzarella cheese
Preheat oven to 400 degrees. Dip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into a 7x11 inch baking dish. Place chicken on sauce and top with Parmesan and Mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned.

If you make a side of spaghetti save some of the sauce for that!

Meatballs

1 1/2 pounds ground beef

1 1/4 cups Italian seasoned bread crumbs

1/4 cup chopped fresh parsley

2 cloves garlic, minced

2 tsp curry powder

1tsp red pepper flakes

1 medium yellow onion, chopped

1 egg, beaten

1 (28 ounce) jar spaghetti sauce

1 (16 ounce) can crushed tomatoes

1 (14.25 ounce) can tomato puree

 

Directions

1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
2. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, tomato puree, curry and red pepper flakes. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

Creamy chicken pesto pasta

1 can cream of chicken
1 cup milk
1 cup pesto
2 chicken breast cube (I use 2 because I love chicken)
1 to 3 cups noodles depending on how saucy you like your noodles

Make noodles in seperate pot
Cube chicken and put in a deep pan with a little olive oil until golden brown. Add in pesto, milk and cream of chicken. Let it boil for a minute then put to low heat and cover occasionally stirring for 5 minutes (or until noodles are cooked)

Strain noodles, mix into sauce and serve with a little Parmesan cheese on top!

Chicken stuffed w/ Fontina wrapped in Prociutto

• 12 skinless chicken breast halves, with tenders removed
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 lb prosciutto (12 thin slices)
• 12 slices Fontina cheese (thin slices)
• 1/2 cup butter
• 2 garlic cloves, minced
• 2 tablespoons finely chopped  parsley
• 2 cups breadcrumbs (i like panko)
• 1/2 cup freshly grated  parmesan cheese
• 1/2 cup olive oil
• 1 cup dry white wine
• 1/2 cup chicken broth

Directions

1. Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about 1/2 inch. Season evenly on both sides with salt and pepper. 2
2. Place a breast half cut side up on cutting board. Lay a slice of prosciutto on top, cutting it to fit and reserving any prosciutto trimmings.
3. Lay a slice of fontina on top of prosciutto, cutting it to fit as well.
4. Roll up chicken, tucking in the sides and forming a neat package. Use a toothpick to secure the bottom if needed. Place the chicken seam side down on a plate and repeat until all chicken is rolled.
5. Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.
6. Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.
7. At this point, cover and refrigerate at least one hour or overnight.
8. Preheat oven to 350. Thinly slice any leftover pieces of proscuitto and combine with remaining 1/4 cup of melted butter with the oil in a large skillet over medium-high heat.
9. Cook the prosciutto until crisp and reserve for a garnish.
10. Cook the chicken in the melted butter until golden brown on each side.
11. Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.
12. Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about 1/2 cup, scraping all of the browned bits off the bottom of the pan.
13. When the chicken is done, remove from the oven and cover with tin foil for 5 minutes. Pour the sauce over the top or serve it on the side.
14. garnish with the crispy prosciutto. serve immediately.