Chicken Saltimbocca Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Saltimbocca recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Saltimbocca.

Total Time: 35 min
Prep 15 min
Cook 20 min

Yield: 6 servings
Level: Intermediate

Ingredients

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Per Serving: Calories: 227; Fat: 11g (Saturated Fat: 2g); Protein: 27g; Carbohydrates: 4g; Sugar: 1g; Fiber 0g; Cholesterol: 63mg; Sodium: 700mg

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Family Favorites 

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Chicken & mushroom puff pie 
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Lady and Sons Chicken Pot Pie
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Roman-style Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roman-style Chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Roman-style Chicken.

Total Time: 1 hr 0 min
Prep 20 min
Cook 40 min

Yield: 6 servings
Level: Easy

Ingredients

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SERVES 6; Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Day Ahead Dishes 

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Chicken & mushroom puff pie 
Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie
Italian chicken & butternut pie
 
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Chicken & mushroom puff pie recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken & mushroom puff pie recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken & mushroom puff pie.

This is just what you need on a cold night. Serve with creamy mashed potatoes

Easy
Serves 4 - 6
Prep 45 mins
Cook 30 mins
Freezable
(filling only, whole pie if using fresh pastry)

Ingredients

1 tbsp vegetable oil
8 skinless boneless chicken thighs
8 rashers smoked streaky bacon , cut into large pieces
1 onion , halved and sliced
250g pack baby button mushrooms
handful thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
500g pack fresh puff pastry , or frozen and defrosted
1 egg , beaten

Method

Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.

Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Nutrition per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g

Recipe from Good Food magazine, March 2006.  

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Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie
Italian chicken & butternut pie
Chicken and mushroom pot pies   

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Chicken & leek pie recipe - How to Make Chicken & leek pie

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken & leek pie recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken & leek pie.

A hearty gluten- and wheat-free pie to warm up those winter evenings

Easy
Serves 4
Ready in 1¾ hours
Gluten-free

Ingredients

175g gluten-free flour
85g chilled butter , coarsely grated
50g mature cheddar , grated
1 tsp coarse grain mustard

FOR THE FILLING

500g skinless boneless chicken breasts, cut in chunks
25g butter
2 tbsp sunflower oil
2 leeks , thickly sliced
350ml hot chicken stock
1 tbsp gluten-free flour
85g watercress , chopped
4 tbsp crème fraîche
1 tbsp milk for glazing

Method

Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
Fry the chicken in the hot butter and oil for 5 minutes until golden. Add the leeks and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.
Preheat the oven to 200C/gas 6/fan 180C.Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon - leave the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. Cool.
Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.

Nutrition per serving

669 kcalories, protein 38g, carbohydrate 43g, fat 40 g, saturated fat 21g, fibre 3g, salt 1.34 g

Recipe from Good Food magazine, February 2003.  

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Honey, mustard & crème fraîche baked chicken 
Oven-baked Thai chicken rice  
Thai salad with paw paw and chicken 
Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad  

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Honey, mustard & crème fraîche baked chicken recipe

Photo: Honey, mustard & crème fraîche baked chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey, mustard & crème fraîche baked chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey, mustard & crème fraîche baked chicken.
This cheap and simple chicken one-pot makes for a fuss-free dinner

Easy
Serves 4
Prep 10 mins
Cook 45 mins

Ingredients

4 tbsp crème fraîche
2 tbsp grainy mustard
2 garlic cloves , crushed
150ml chicken stock
8 skin-on chicken drumsticks and thighs
500g baby potatoes
200g green beans
2 tbsp clear honey
½ small bunch tarragon , roughly chopped

Method

Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Try

Whole chicken

Why not try this recipe using a whole jointed chicken. Don't add the chicken breasts at the start, instead add with 30 mins to go.

Nutrition per serving

695 kcalories, protein 53g, carbohydrate 29g, fat 42 g, saturated fat 14g, fibre 3g, sugar 9g, salt 0.97 g

Recipe from Good Food magazine, March 2011. 

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Oven-baked Thai chicken rice 
Thai salad with paw paw and chicken 
Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
 
Save and Share Honey, mustard & crème fraîche baked chicken Recipe
 
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Oven-baked Thai chicken rice recipe - How to make Oven-baked Thai chicken rice

Photo: Oven-baked Thai chicken rice recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-baked Thai chicken rice Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-baked Thai chicken rice. 

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Easy
Serves 4
Prep 5 mins
Cook 30 mins 

Ingredients

1 tbsp vegetable oil
1 onion , chopped
400g pack mini chicken fillets
4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers , deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
 
Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Nutrition per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.02 g

Recipe from Good Food magazine, May 2007.

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Thai salad with paw paw and chicken 
Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken  

Save and Share Oven-baked Thai chicken rice Recipe
 
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Baked chicory with chicken in a sage & mustard sauce recipe

Photo: Baked chicory with chicken in a sage & mustard sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked chicory with chicken in a sage & mustard sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked chicory with chicken in a sage & mustard sauce. 

A perfectly creamy chicory and chicken dish for a dinner party

Easy
Serves 4
Prep 10 - 15 mins
Cook 35 - 40 mins

Ingredients

3 head of white chicory
1 tbsp olive oil
3 tbsp dry white wine , chicken stock or water
4 skinless boneless chicken breasts
25.0g butter
1 shallot , finely chopped
1 garlic clove , chopped

FOR THE SAUCE

25.0g butter
1 tbsp plain flour
300.0ml milk
150.0ml crème fraîche or soured cream
4-6 sage leaves, chopped
2-3 tsp smooth Dijon mustard
2-3 tsp grainy Dijon mustard
50.0g grated Gruyère or cheshire cheese

Method

Preheat your oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine, stock or water and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
 
Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
 
Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the crème fraîche or soured cream and sage with 2 tsp each of both mustards. Taste and add extra mustard plus salt and pepper if you think they're needed.
 
Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.

Nutrition per serving

510 kcalories, protein 42.0g, carbohydrate 11.0g, fat 32.0 g, saturated fat 18.0g, fibre 1.0g, salt 1.16 g

Recipe from Good Food magazine, February 2004.  

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Lemon Chicken 
Pulled Chicken  
Classic roast chicken & gravy 
Chicken and vegetable soup 
Lime chicken soup  
Chicken and corn soup

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Lemon Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon Chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon Chicken. 

Serve this dish with steamed white rice.

4 servings Prep: 25 mins Cook: 25 mins

Ingredients

1 cup Lemon Curd
1/3 cup rice vinegar
Salt
Vegetable oil, for deep-frying
3/4 cup plus 2 tablespoons flour
1/2 cup cornstarch
1 tablespoon baking powder
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 large red bell pepper, cut into matchsticks
2 bunches scallions, cut into 2-inch pieces

Directions

Preheat the oven to 200 degrees . Set a rack on a baking sheet next to the stovetop. In a medium bowl, whisk together the lemon curd, vinegar and 1/2 teaspoon salt.

Fill a large saucepan with enough oil to reach a depth of 2 inches and heat over medium-high heat until it registers 350 degrees ; on a deep-fry thermometer. In a medium bowl, whisk together 1 cup water, 3/4 cup flour, the cornstarch, baking powder and 1/2 teaspoon salt.

In another medium bowl, toss the chicken with the remaining 2 tablespoons flour and a pinch of salt. Working in 3 batches, coat the chicken with the batter and, using tongs, add each piece to the hot oil. Fry until golden, about 5 minutes. Using a slotted spoon, transfer the fried chicken to the prepared rack and keep warm in the oven. Let the oil return to 350 degrees between batches and repeat with the remaining chicken.

Add the bell pepper and scallions to the hot oil and fry until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the vegetables to the lemon curd sauce. Arrange the chicken on a platter and spoon the sauce on top.

Tip Use 1-inch cubes of firm tofu instead of the chicken.

From rachaelraymag.com

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Pulled Chicken 
Classic roast chicken & gravy 
Chicken and vegetable soup 
Lime chicken soup  
Chicken and corn soup  
Italian Chicken and Vegetable Soup   

Save and share Lemon Chicken Recipe

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Pulled Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pulled Chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Pulled Chicken.

15 servings Prep: 15 mins(plus cooling) Roast: 50 mins

Ingredients

4 pounds skin-on, bone-in chicken breasts
4 pounds skin-on, bone-in chicken thighs
2 tablespoons EVOO
2 lemons, cut into wedges
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper

Directions

Position racks in the upper and lower thirds of the oven and preheat to 400 degrees . Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. 
Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.
 
Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

Tip Divide into 1 1/2 cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.
 
Tip Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)
 
Tip Use hot or smoked paprika instead of regular.Add a little bit of sesame oil in addition to the EVOO.Substitute limes for the lemons.Swap in tarragon for the thyme.

From rachaelraymag.com

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Classic roast chicken & gravy 
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Chicken and corn soup  
Italian Chicken and Vegetable Soup 
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Save and share Pulled Chicken Recipe

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