Best Bella Chicken Recipes

Baby and Big Bella Mushroom and Chicken Stew image

Provided by ratherbeswimmin

Categories Vegetable

Time 57m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons extra virgin olive oil
2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced
1 (10 ounce) container cremini mushrooms, brushed clean and cut into quarters
4 boneless skinless chicken breast halves, cut into bite-size pieces
salt
fresh ground black pepper
1/4 cup all-purpose flour
1 large yellow onion, chopped
4 garlic cloves, minced
4 medium red potatoes, thinly sliced
1 medium carrot, thinly sliced
1 celery rib, with greens, thinly sliced
1 bay leaf
1 tablespoon fresh thyme leave, chopped
3/4 cup dry white wine
1 quart chicken stock
1 cup frozen peas
1 cup fresh flat leaf parsley, chopped

Steps:

Preheat a large pot over high heat.
Add in 2 tablespoons olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown.
Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
Season the chicken with salt and pepper; then sprinkle it with the flour.
Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.
Continue to cook 5 minutes, stirring frequently.
Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot.
Simmer for about 10 minutes.
Add in the peas and parsley; simmer 1 minute.
Discard the bay leaf; serve with warm crusty bread.

Nutrition Facts : Calories 642.1, Fat 18.7, SaturatedFat 3.2, Cholesterol 75.6, Sodium 510.9, Carbohydrate 67.1, Fiber 8.2, Sugar 12.9, Protein 44.1

Baby and Big Bella Mushroom and Chicken Stew image

Yield 4 servings

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil (EVOO)
2 portobello mushroom caps, black gills scraped with a spoon, cut in half, and then thinly sliced
1 10-ounce container cremini (baby portobello) mushrooms, brushed clean and cut into quarters
4 boneless, skinless chicken breast halves cut into bite-size pieces
Salt and freshly ground black pepper
1/4 cup all-purpose flour (3 rounded tablespoonfuls)
1 large yellow onion, chopped
4 garlic cloves, chopped
4 medium red bliss potatoes, thinly sliced
1 medium carrot, peeled and thinly sliced
1 celery rib with greens, thinly sliced
1 bay leaf, fresh or dried
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
3/4 cup dry white wine
1 quart chicken stock or broth
1 cup frozen peas
1 cup fresh flat-leaf parsley leaves (a few generous handfuls), chopped
Crusty, farmhouse-style bread

Steps:

Preheat a large sauce pot over high heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the portobello and cremini mushrooms and cook, stirring every now and then, for 5 to 6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate, return the sauce pot to the heat, and add 2 more tablespoons of EVOO.
Season the chicken with salt and pepper, then sprinkle it with the flour. Add the chicken to the pot and cook for 3 to 4 minutes, then add the onions, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook for 5 minutes, stirring frequently. Add the wine, cook for 1 minute, then add the chicken stock, bring it up to a simmer, and return the mushrooms to the sauce pot. Simmer for about 10 minutes. Add the peas and parsley and simmer for 1 minute more. Fish out the bay leaf and discard. Serve the stew with some crusty bread.

Chicken Ciao Bella Recipe - (5/5) image

Provided by lorik

Number Of Ingredients 22

For Chicken:
4 boneless skinless chicken breasts
Fresh sage leaves
4 slices Pecorino Romano Cheese
4 ounces sun dried tomatoes, julienned
8 slices prosciutto
Salt and pepper to taste
2 Tbsp vegetable oil
For Pasta and Cream Sauce:
1 lb fettuccine noodles
1 Tbsp unsalted butter
1/2 white onion, chopped
1 clove garlic, chopped
1 bay leaf
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup shredded parmesan cheese
1/8 cup chicken broth (low sodium)
Salt and pepper to taste
For Garnish:
Basil pesto
Shredded parmesan cheese

Steps:

Butterfly each chicken breast. Season inside with salt and pepper. Layer the slice prosciutto to cover the inside, followed by cheese slice, sun dried tomato and 2 sage leaves for each breast. Roll each breast tightly closed. Sear the chicken with oil on all sides, and place on a sheet pan. Bake the chicken in the oven at 475 until the center of each piece registers 165 degrees. Cook the fettuccine in salted boiling water according to package directions. For cream sauce, heat butter. Cook onion and garlic in butter until softened. Add the bay leaf and deglaze with white wine. Reduce by half. Add the rest of the cream sauce ingredients, and simer until semi-thick. Adjust seasoning with salt and pepper to taste. Remove bay leaf, and add pasta to pan with sauce, tossing to coat. Place fettuccine and sauce on plate. Slice each breast into 4-5 pieces and fan out on top. Garnish with basil pesto and additional parmesan to taste.

Ciao Bella Balsamic Grilled Chicken image

Provided by Anna Sciancalepore Antoniello @CiaoBella

Categories Chicken

Number Of Ingredients 6

2 tablespoon(s) olive oil
1 tablespoon(s) balsamic vinegar
1/2 teaspoon(s) Italian seasoning
1 teaspoon(s) Dijon mustard
- salt and pepper, to taste
1 pound(s) chicken breasts, boneless and skinless

Steps:

Whisk together olive oil, balsamic vinegar, Italian seasoning, and Dijon mustard.
Pour marinade over chicken in a zip top bag. Refrigerate for 4-24 hours.
Grill over direct heat for about 7 minutes per side.
This marinade can easily be doubled or tripled for family size packages of chicken. *Helpful Hint* I filet my chicken so it cooks more evenly.

BELLA CHICKEN image

Yield 4 plus

Number Of Ingredients 13

Chicken tenders (enough for 4)
1 cup sliced sundried tomatoes (if in oil,
reserve oil to be used for cooking)
1 large can of crushed or diced tomatoes
1 cup of jarred artichoke hearts, drained
1/2 cup sliced and pitted greek olives
1 medium onion diced
6 anchovies diced
1/4 cup capers
large clove of garlic minced
Fresh or dried basil and parsley to taste
Ground or hot pepper to taste
Salt not needed due to ingredients

Steps:

In one pan, Saute over medium low heat, onion, garlic, til tender, add diced sundried and canned tomatoes, olives, artichoke hearts, anchovies (optional), capers, fresh chopped basil and parsley (dried can be used if fresh not available) and let simmer while you saute chicken. Lightly dust chicken in flour and in another pan, saute over medium heat in 2 tablespoons of olive oil..... or if artichokes or sundried tomatoes came in oil use oil from them. cook til done....about 10 minutes..... Combine all ingredients and serve alone or with pasta of your choice. Garnish with grated parm. and herbs