Best Christinas Chicken Recipes
CHRISTINA'S ITALIAN WEDDING SOUP
I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. -Christina Hitchcock, Madison Township, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (5 quarts).
Number Of Ingredients 24
Steps:
- In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls. , For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in stock, water, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender., Stir in spinach. Top servings with parsley and cheese.
Nutrition Facts : Calories 269 calories, Fat 9g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 1083mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
CHRISTINA'S CHICKEN
This is my husband's favorite dish! Mom and I came up with this recipe 5 years ago, and its a hit with everyone who tries it!
Provided by Graybert
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate chicken in wine, salt, pepper and garlic overnight.
- Fry chicken in frying pan until cooked.
- Pat off excess grease and place breasts on a cookie sheet.
- Place two slices of bacon on each breast and then top with two slices of cheese on each.
- Place finished breasts in oven at 350 until cheese melts.
- YUMM!
CHRISTINA'S CHICKEN PARMESAN EGGPLANT ASPARAGUS ROLL-UPS
Steps:
- Preheat the oven to 350 degrees F.
- Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
- In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
- Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
- Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
- Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
- Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.
CHRISTINA'S CHICKEN-FRIED STEAK
Steps:
- Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
- In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
- Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.
- Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love