Best Baked Chicken Italienne Mom Recipes

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

SIMPLE ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Liberally salt and pepper BOTH sides of the chicken breast halves.
• Arrange chicken pieces in a glass baking dish just big enough to hold them without the pieces touching each other or the sides of the dish.
• In a microwave-safe measuring cup or bowl, heat butter and V-8 just enough for the butter to melt. (About 20 seconds on high).
• Stir in garlic powder, basil and oregano, crushing the dried herbs with your fingers as you add them to release more flavor.
• Pour butter-juice-herb mixture over the chicken, turning the chicken as necessary for complete coverage.
• Bake, uncovered, for 25 minutes.
• If using the mozzarella, sprinkle it evenly over the chicken AFTER removing from the oven.
• Tent loosely with foil to melt the cheese and keep warm until serving.

BAKED ITALIAN CHICKEN

Steps:

• Rinse chicken pieces; pat dry.
• Place butter in shallow dish.
• Mix remaining ingredients in shallow dish.
• Dip pieces in butter, then in breadcrumb mixture.
• Place on baking sheet.
• Bake at 350* for 1 hour.

BAKED CHICKEN ITALIANO

Steps:

• Preheat oven to 350F.
• Heat olive oil in large frying pan.
• Dip chicken in salad dressing, then in bread crumbs.
• Brown in oil.
• Transfer to shallow baking dish.
• Spoon marinara sauce over chicken.
• Top with sliced mozzarella, then chopped tomato.
• Sprinkle with herbs and a generous shake of Parmesan cheese.
• Bake for 45 minutes.
• If tomatoes begin to burn, cover loosely with foil.

CHICKEN ITALIENNE

Steps:

• Combine tomato sauce and seasonings.
• Dip chicken pieces into tomato sauce mixture and coat with corn flakes cereal. Place in a single layer in a shallow pan coated with cooking spray.
• Pour remaining sauce mixture over the top of the chicken.
• Bake at 350 degrees about 1 hours or until chicken is tender. Do not cover pan or turn chicken while baking.

CHICKEN ITALIANO

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Dip into eggs, then coat with crumbs. In a large skillet, heat butter and oil. Saute chicken and garlic over medium heat, turning chicken once, for 12-15 minutes or until juices run clear. Remove to a serving platter; keep warm. Add broth and lemon juice to skillet; simmer for 2-3 minutes or until volume is reduced by half. Spoon over chicken.