Best Chicken Napoli Recipes

CHICKEN NAPOLI

Chicken Napoli image

You'll love how quick this gourmet chicken goes on the table. The taste is amazing! We like it over a bed of spaghetti with a big loaf of garlic bread. Serve this to your family and guests and they'll love it. This recipe is designed for 2 but will easily double or triple to feed a larger family.

Provided by Realtor by day

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb thin spaghetti
8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 teaspoon extra virgin olive oil
2 ounces prosciutto
4 leaves fresh basil, minced fine (or 1/4 tsp dried)
2 fresh plum tomatoes, diced
2 roasted red peppers, diced
1 -2 garlic clove, minced fine
1 teaspoon butter
1/4 cup grated pecorino romano cheese (or locatelli)
1/4 white wine
2 cups fresh baby spinach leaves

Steps:

Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.

Nutrition Facts : Calories 736.7, Fat 17.6, SaturatedFat 5, Cholesterol 77.6, Sodium 121.5, Carbohydrate 93, Fiber 1.9, Sugar 1.8, Protein 49.4

CHICKEN NAPOLI

Chicken Napoli image

Provided by Kitchen Crew

Categories Chicken

Number Of Ingredients 14

Ingredients

1 chicken, broiler-fryer, skinned and cut up
1/2 cauliflower florets
2 potatoes, sliced
2 sliced carrots
1/2 eggplant, cubed
2 onions, sliced
1 bell pepper, sliced
2 sliced celery stalks
1/2 tsp pepper
16 oz tomatoes
1/2 tsp garlic powder
2 tsp chicken bouillon granules
1.5 c water
1 Tbsp dill weed

Steps:

1. Place chicken and vegetable in 4 quart casserole.
2. Sprinkle with pepper.
3. Add tomatoes, garlic powder, bouillon and water.
4. Sprinkle with dill.
5. Cover tightly and bake at 350 for 2 hours.
6. Stir after 1 hour.
7. The flavour continues to develop as the casserole stands.

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