Best Valentine Chicken Recipes

STUFFED CHICKEN VALENTINO

Stuffed Chicken Valentino image

This is a dish to serve guests--be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special. Serve over pasta with Alfredo sauce.

Provided by Emily Compson Trenbeath

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
¼ cup chopped fresh chives
4 tablespoons shredded mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil

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.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 2.9 g, Cholesterol 75.2 mg, Fat 10.4 g, Fiber 0.5 g, Protein 30.6 g, SaturatedFat 2.5 g, Sodium 602.5 mg, Sugar 1.4 g

CHICKEN VALENTINO

Chicken Valentino image

Provided by Food Network

Categories main-dish

Time 37m

Yield 1 serving

Number Of Ingredients 15

Ingredients

3 cups vegetable oil
1 chicken breast, boneless and skinless
Kosher salt
Freshly ground black pepper
Flour, for dredging
4 eggs, beaten
1 cup bread crumbs
1 (2-ounce) jar roasted red peppers
2 ounces fresh mozzarella, thinly sliced
1 small package fresh three-cheese tortellini
1 large basil leaf
Pink Sauce, recipe follows
1 cup bottled marinara sauce
1/4 cup heavy whipping cream
1 tablespoon chopped fresh basil leaves

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.