Best Chicken Valentino Recipes

STUFFED CHICKEN VALENTINO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
• Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
• Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

CHICKEN VALENTINO

Steps:

• Preheat oven to 350 degrees F.
• In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F.
• Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the flour, then in the egg, and coat with bread crumbs. Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast. Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing. Give the breast an even squeeze to secure the closure.
• Slowly place the breast, seam side down, in the oil. Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning. Cook the other side until golden brown, and remove the breast to a baking sheet. Put it in the oven and allow it to finish cooking, approximately 10 minutes.
• Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water. Drain and reserve.
• Very carefully fry the basil leaf in the same oil until translucent.
• To serve the chicken, trim the outside edges of the breast, and then cut it on the bias. Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center. Stand the Chicken Valentino in the front of the plate, exposing the stuffing. Garnish the plate with the fried basil leaf.
• Heat the marinara sauce in a small saucepan. Stir in the cream and fresh basil. Serve underneath Chicken Valentino.

STUFFED CHICKEN VALENTINO

Steps:

• 1. Preheat oven to 350. Slice chicken in half lengthwise, leaving attached at one side; opened and laid flat..should resemble butterfly. Pound flat.
• 2. Combine parmesan, italian seasoning, chives, s & p, and sprinkle over chicken. At 1 end of breast place 3 strips of pepper. Top with mozarella, and roll up tightly starting on the side with peppers and cheese. Insert toothpick.
• 3. Place in prepared baking dish with olive oil. Bake 15 minutes, then set oven to broil for 5-10 minutes. Remove and slice.

STUFFED CHICKEN VALENTINO

Steps:

• Preheat oven to 350 degrees F Pound 2 chicken breasts thin Combine Parmesan cheese with Italian seasoning, garlic and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil. Bake in preheated oven for 20 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

VALENTINO CHICKEN WINGS

Steps:

• Heat the oil on medium high in a large frying pan (add enough oil to go up to almost half way the frying pan).
• Mix the honey and Valentino hot sauce together in a bowl. In another bowl mix the flour, garlic salt and pepper. Taste the flour to make sure that you have added enough garlic salt, if not add more.
• One at a time, dip the chicken wings in the Valentino/honey mix then in the flour mix, set aside. Finish covering the rest of the chicken wings and place in the hot oil. Cover and RAISE the heat to almost high for about 2 mins then return to medium high. The reason for this is because when cold meat is placed in hot oil, the temperature drops a little and tends to absorb into the meat instead of frying it.
• Fry on each side for about 10-12 mins or until golden brown.
• Drain on paper plate.