Archive for the ‘Chicken Recipes’ Category

Balsamic-Tossed Pasta with Fresh Tomato, Arugula and Mozzarella

Enjoy this simple, two-step meal that serves four people. There is no need to cook the sauce since the heat from the pasta will warm the sauce and melt the cheese.

Ingredients:

2 cups chopped seeded tomatoes (2 large)
2 cups coarsely chopped arugula
2 large garlic cloves, chopped
8 oz. fresh mozzarella cheese, cut into small cubes
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup Ariston Reserve Extra-Virgin Olive Oil
12 oz. strozzapreti (thin twisted pasta) or penne
2 tablespoons Ariston Balsamic Vinegar

Directions:
1. In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.

2. Cook strozzapreti in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.

Fresh Spinach Chicken with Balsamic Glaze

Ready in three easy steps and only uses one skillet!

Ingredients:

4 boneless skinless chicken breast halves
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon Ariston First Pressing Gourmet Extra Virgin Olive Oil
1 orange or red bell pepper, cut into thin strips
1 cup thinly sliced red onion
2 garlic cloves, minced
1/3 cup Ariston Balsamic Vinegar
1/2 teaspoon packed light brown sugar

Directions:
1. Sprinkle both sides of chicken with 1/4 teaspoon of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear. Place on plate; loosely cover to keep warm.

2. Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; sprinkle with remaining 1/8 teaspoon of salt. Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken.

3. Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze around chicken and vegetables.

Parmesan crusted chicken breast with fresh mozzarella

with small red potatoes as a side

Prep Time:10 min
Cook Time:45 Min
People Count:3
Total Cost:$22
Includes:Chicken $8, Red Potatoes $4, Mozzarella $6, Misc Olive Oil/Balsamic $4

This is a pretty good alternative to our past fast food habits…In the past we used to eat out no less than 4-5 times per week. With the awful economy we decided its time to curb this unhealthy habit and keep track of the different recipes as we cook them.

Parmesan crusted chicken breast with fresh mozzarella a side of red baby potatoes and a side of veggies (frozen, but still better than take out) Made by Charlene

Parmesan Crusted Chicken baked in olive oil
Parmesan Crusted Chicken baked with olive oil

Ingredients

Protein:

  • 2 skinless, boneless chicken breast (defrosted) Cut into 4-6 thin slices before frozen
  • 2 ounces dry bread crumbs
  • 2 ounces Parmesan cheese grated
  • 4 ounces of Fresh mozzarella

Sides:

  • ¾ lb of small red potatoes
  • Ariston Extra Virgin Select Olive Oil
  • Splash of Ariston Shake n Serve
  • Some fresh basil for a garnish, Salt, Pepper
  • Italian style dried herbs
  • Frozen sugar snap pea

Directions

  • Star the oven to 350 degrees F (175 degrees C)
  • Cut potatoes into small quarters so they cook quicker
  • Coat with ‘Select’ extra virgin olive oil and sprinkle with Italian spice mix, Salt, Pepper then mix
  • Pop into oven and start the chicken
  • Coat bottom of pan with a splash of Select extra virgin olive oil
  • Mix bread crumbs together with the parmesan cheese.
  • Coat chicken slices in a small amount of ‘Select’ extra virgin olive oil then dredge in bread crumb mixture
  • Top with the fresh mozzarella and fresh basil
  • Place chicken in pan
  • Wait about 5-10 minutes so the potatoes get a bit more cook time and then pop the pan into the oven
  • Set timer for 25 Minutes

Now just sit back after that hard day’s work while your meal is coking.An episode of Judge Judy that taped earlier should do the trick…The above prep time was about 10Minutes (less time that our normal trips through the drive-thru)… After timer goes off, cut the chicken in half just to check for pinkness If it looks good pop the frozen sugar snap peas in the microwave for 4-5 minutes.In the meantime call the family because it’s time to plate and eat..

  • After plating a splash of Ariston Shake n Serve Balsamic/Olive Oil mixture and a sprinkle of Parmesan cheese

Then just Enjoy your ready meal… and the best part is there are always leftovers for lunch!

Enjoy!