Best Chicken Rossini Recipes

CHICKEN ROSSINI

Chicken Rossini image

This was inspired by a local Italian Restaurant. We loved the light sauce and smoked flavor. It was great with a salad and breadsticks. I pounded out the breasts to an even thickness to ensure even cooking.

Provided by Greffete

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 approx. 6 oz ea. boneless skinless chicken breasts
4 slices smoked ham (very thin slice or shaved)
1 medium tomatoes, sliced very thin,enough to cover each chicken breast
8 ounces fresh sliced mushrooms
1 lb spaghetti or 1 lb angel hair pasta, cooked according to box and tossed lightly with olive oil
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1 can low sodium chicken broth
1 -2 tablespoon olive oil, additional needed for tossing with pasta,to taste
garlic powder
black pepper

Steps:

Pre-heat oven to 350 Lightly season chicken with garlic powder and black pepper.
Heat Olive Oil in large skillet on M-High.
Quickly sear chicken and remove from pan.
(reserve) Sauté Mushrooms in skillet until about half cooked add chicken stock.
Spray casserole dish (9x13) with No-stick spray.
Place chicken in casserole dish.
Add a layer of tomato to each chicken breast followed by a layer of ham and a layer of mushrooms, add stock, cover with Foil and bake for 20-30 minutes or until chicken is cooked through (when poked with fork juices run clear!).
Add cheeses to top of each breast and return to oven uncovered.
Bake until cheeses are melted.
Serve chicken on bed of pasta with some of juice from pan.
Some sauted zuccinni squash on the side is really good and can also be used as an edible garnish.
Enjoy!

Nutrition Facts : Calories 741.4, Fat 15.5, SaturatedFat 5, Cholesterol 110.8, Sodium 1013.5, Carbohydrate 89.2, Fiber 4.6, Sugar 3.9, Protein 58.6

CHICKEN ROTINI STOVETOP CASSEROLE

Chicken Rotini Stovetop Casserole image

Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.

Provided by Terry

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 (12 ounce) package rotini pasta
2 cups half-and-half cream
½ cup butter
⅔ cup freshly grated Parmesan cheese
½ teaspoon dried basil leaves
½ teaspoon dried oregano
½ teaspoon chopped fresh chives
½ teaspoon chopped fresh parsley
4 skinless, boneless chicken breast halves - cubed
½ green bell pepper, chopped
½ red bell pepper, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 22.4 g, Cholesterol 126.3 mg, Fat 30.1 g, Fiber 1.2 g, Protein 27 g, SaturatedFat 17.9 g, Sodium 326.1 mg, Sugar 0.7 g

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