Chicken Italian Style: Recipes

June's Chicken Cacciatore


1 3 ½ to 4 lb. fryer chicken, cut up into serving pieces

½ cup all-purpose flour

½ vegetable or olive oil

1 clove garlic, minced

1 cup yellow onion, finely chopped

1 green pepper, seeded and finely diced

1 16 oz. can crushed tomatoes

1 small can, tomato paste

1 8 to 10 oz. can sliced mushrooms, drained

2 tsp salt

¼ tsp black pepper

1 tsp oregano

4 to 6 servings hot cooked spaghetti


Wash chicken and pat dry with paper towels. Coat chicken with flour. Heat oil in skillet (if using an electric skillet, like mom did, turn temp. to 360 degrees). Brown chicken on all sides. Add remaining ingredients. Reduce heat to simmer, and cook, covered, for 1 hour to 1 hour 15 minutes, or until chicken is tender and juices run clear. Serve over spaghetti. Serves 4 to 6.



Parmesan Encrusted Chicken Breasts


4 boneless skinless chicken breasts

½ cup Helman’s Real Mayonnaise

¼ cup grated parmesan cheese

4 TBLS seasoned dry bread crumbs

¾ tsp garlic powder


Pre-heat oven to 425 degrees. In a bowl, combine cheese and garlic powder with mayonnaise. Spread over chicken breasts. Sprinkle with bread crumbs. Bake for 20 to 25 minutes. Serves 4.



Slow Cooker Chicken & Spaghetti


4 small boneless, skinless split chicken breasts

2 TBLS vegetable oil

salt and pepper

1 small can tomato paste

1 small (8 oz.) can tomato sauce

¼ cup chicken broth or water

3 cloves garlic, minced

2 tsp oregano

1 tsp granulated sugar

1 cup part-skim mozzarella, shredded

4 to 6 servings spaghetti, cooked

parmesan cheese, grated (optional)


In a large fry pan or electric skillet (set at 350 degrees), brown chicken in oil. Drain off fat. Sprinkle chicken liberally with salt and pepper. Transfer chicken to a medium to large size slow cooker. In a bowl, combine tomato paste, sauce, broth, garlic, oregano and sugar, until well blended. Pour over chicken. Cover and cook on low heat for 8 to 9 hours. Remove chicken and keep warm. Turn cooker to high and stir in mozzarella cheese. Re-cover slow cooker and continue heating until cheese melts. Place chicken over hot cooked pasta, spoon sauce over chicken and sprinkle with parmesan cheese, if desired. Serves 4.

Chicketti


3 cups cooked leftover chicken, coarsely cut up

1 can condensed cream of mushroom soup

1 can diced tomatoes, with juice

½ cup green pepper, seeded and diced

½ cup yellow onion, diced

2 TBLS butter or margarine

½ tsp each, salt and pepper

½ tsp garlic powder

4 to 6 servings spaghetti, cooked


Cook pasta according to package directions. Melt butter in a large skillet. Add peppers and onions and sprinkle with salt and pepper. Cook over medium heat, until peppers and onions are soft, but not browned. Stir in soup, chicken, tomatoes and garlic powder. Bring to a boil, stirring once. Reduce heat to low and simmer, covered, for 20 minutes. Toss with cooked spaghetti and serve. Serves 4 to 6.