Sharlene, from Forrest Hill...

Chicken Italiano


This is a simple chicken dish which does not take long to create, but is absolutely divine……..will win over any guest. They will think you have spent hours cooking. Is nice served with baby potatoes and a crisp salad

408 Votes Since September 1st
 

Ingredients

  • Ingredients:
  • 6 boned chicken breasts
  • Flour (seasoned)
  • 2 eggs (beaten)
  • Dried Breadcrumbs
  • 1 x 150g mozzarella cheese (sliced or grated)
  • Sauce Ingredients:
  • 2 tbls butter
  • 1 medium onion (diced)
  • 1 x 425g Tomota Puree or Peeled Tomatos (I use Leggos Puree)
  • Peeled rind of 1 Orange
  • ½ cup of fresh orange juice
  • 1 tspn dried Basil
  • 1 x 140g Tomato Paste (again I use Leggos)
  • Salt and freshly ground pepper

    Directions

    1. Melt butter for the sauce in a saucepan. Add the onion and fry until soft. Add the orange juice, rind, basil, tomato puree and tomato paste. Season with salt and pepper. Simmer for 25 minuets until sauce thickens, stirring occasionally. Remove the orange rind and set sauce aside.
    2. Coat chicken lightly with flour, dip in beaten egg and toss in breadcrumbs until coated.
    3. Heat butter in a large frying pan, add chicken and brown both sides.
    4. Arrange chicken on an ovenproof serving platter or transfer to an oven tray. Spoon over sauce and top with mozzarella cheese slices (or grated cheese). Bake in a moderately hot oven at 190oC for 10-15 minutes until cheese melts and chicken is cooked through.
    Serves Cooking Time Prep Time
    6 40-50 mins 15-20 mins

    Comments

    Fobski

    I cooked this last night, wasn't that impressed. Not very italian and Chicken has potential to be undercooked / raw if using above cooking times.

    Sharlene

    I have only had praise when I have cooked this. Just make sure that when you brown the chicken before putting in oven that you don't just sear it, but that you brown it so the crumbs brown like on a snitzel. That way the chicken is cooked through a bit more and the oven just finishes it.

    Danni

    Fobski, I think you need to get your oven checked! I cooked this the other night and it turned out perfect AND I followed the stated cooking times.

    p.s and its delicious!

    Jo

    I cooked it too - last night and it was awesome. My husband loved it. I used the cooking times suggested and it was perfect

    Mark

    My wife cooked this for me last night, hands down the best dish I have had in at least a year. Superb!

    Voted :D

    Chef Paul Jobin

    Hey Sharlene; My time to try out a savoury dish and yours is in the lead in this category. I am intrigued by Fobski's comment of 10-15 minutes not being long enough to cook a chicken breast. A chicken breast in a pre-heated 190oC oven takes approx 15 minutes so I will give this a whirl but using ZITO tomato paste from Ceres Organics which I find is far superior in both flavour and colour to Leggos. Report back mid week with my appraisel on your dish. Get the word out, love to see more votes for the savoury dishes! PJ

    Sharlene

    I am trying to get this out there - have pestered friends and colleagues until they run when they see me coming, lol. It is a wonderful dish, I am sure you will like it.

    Sharlene

    Just to let you know Paul, but I am now nervous as. My stomach is churning!!!!!! This is worst than standing in front of a huge crowd while giving a speech.

    Chef Paul Jobin

    And you thought Masterchef was gut wrenching! I will go easy on you, looks similar to the Italian parmigiana, probably wilt some spinach with fresh sage to make the the dish nutrionally complete. All the flavour is there girlfriend!:) PJ

    Sharlene

    Thanks Paul. I have added wilted silverbeet to it before (only way to get my son to eat veges). I often add silverbeet to my lasagne and cannelloni dishes for the same reason. Only problem is, I have an awesome cannelloni recipe but only make it very seldom as it has nearly a cup of cream in the mince and bechamel sauce. But you would love this one too!

    Kelly

    Hi Sharlene, we tried this last night and LOVED it. Took a bit longer to cook for me (think our oven is a bit bung!) - but it was worth the wait! We had it with baby roast rosemary potatoes. Yum! Leftovers for lunch for me today! :)

    Sharlene

    Hi Kelly, so glad you liked it. It is so simple yet so delicious. Wins many a heart. Hope you enjoyed your lunch just as much as your dinner :)

    Mollie

    Hey! Was just looking at the recipie. Seems good only thing is my dad HATES onions in every way shape and form lol. Is there i can substitute it for? & What would they measurements be. (:

    Sharlene

    Hi Mollie, if your dad can't/wont eat onions you could try substituting it with garlic (maybe try a crushed clove first and then go from there). Hope this helps :)

    Chef Paul Jobin

    Mollie, suggest 1x diced red capsicum, capsicum blends in well with orange and tomato. Smoked garlic is a great alternative to lift the profile of the sauce.

    Margaret

    Just tried this last night, and loved the flavours - and have voted accordingly. I'm looking forward to trying it with some capsicum, or spinach next time, just for a change.

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