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.

3 Lasagna Recipes

Retro-lasagna receipe from the 1960's


1 lb ground chuck

1 16 oz. can crushed tomatoes

1 small can tomato paste

1/3 cup water

2 TBLS onion powder

¼ TBLS garlic powder

½ lb lasagna, cooked

2 cups mozzarella cheese, shredded

6 slices yellow American or Velveeta Cheese


In a large skillet, brown meat. Drain off fat. Stir in tomatoes, tomato paste, water, onion powder and garlic powder. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Line a 12 inch by 8 inch baking dish with a layer of lasagna. Spread an even layer of meat sauce over it and sprinkle mozzarella over it. Repeat with more layers to you reach the top of the pan. Place sliced cheese on top and bake at 350 degrees for 30 to 35 minutes. Serves 6 to 8.


Baked Lasagna


1 pound rippled edge lasagna noodles

1/2 [pound ground beef

1/2 pound ground pork

2 Tablespoons olive oil

3 10 1/2 ounce cans , (or equivalent amount jarred) spaghetti sauce

1/2 cup tomato or vegetable juice cocktail

1 1/2 teaspoons salt —plus 1 additional tsp

3/4 teaspoon oregano—plus 1/4 additional tsp

1/4 cup parmesan cheese

1 pound (16oz) ricotta cheese

8 ounces part-skim mozzarella cheese, shredded

4 eggs

1/4 tsp black pepper


Pre-heat oven to 375 degrees. In a bowl, combine beef and pork, until well blended. In a large skillet, cook meat in oil., until browned and finely crumbled. Stir in sauce, tomato juice, 1 ½ tsp salt, and ¾ tsp oregano. Simmer over low heat for 15 minutes.

While meat mixture in simmering, cook lasagna according to package directions. Prepare the cheese filling by mixing together 1 tsp salt, 1/4 tsp oregano, parmesan cheese, ricotta cheese, mozzarella cheese, four eggs and black pepper, blending well. Line the bottom of a greased lasagna pan with a little of the meat sauce or with leftover spaghetti sauce.

Lay first layer of lasagna noodles over sauce. Spread first layer of cheese mixture over it. Top with a little sauce. Continue layering this way. Allow ends of lasagna to extend a little over the sides of the pan. Fold the extra ends back over the top , and cover with sauce.

Sprinkle top, if desired, with extra parmesan cheese and/or mozzarella. Bake for 40 minutes, or until hot. Serves 6 to 8.


Lasagna the Easy Way

1 pound ground beef
1 pound ground mild Italian sausage (can substitute hot sausage if desired)
1 eight-ounce block of cream cheese
2 cups shredded mozerella cheese, shredded
2 cups cheddar cheese, shredded
1 16 ounce jar of vodka style, or your favorite brand of spaghetti sauce
1 box of lasagna noodles

Pre-heat oven to 375 degrees F


Boil lasagna noodles per directions on box, drain, quickly rinse in cold water, separate and set aside. Next, brown beef and sausage in large skillet, after browning melt in cream cheese. In a large baking pan, layer noodles, then beef mixture, then sauce, then cheese, then another layer of noodles, repeat until there are three layers. Cover baking pan with aluminum foil and bake for 45 minutes. Remove from oven and allow pan to rest 10 min., before uncovering and cutting into serving pieces. Serves 4 to 6.