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Chicken Cacciatore

Chicken Cacciatore

Ingredients

  • 1/4 cup Anna TIPO 00 Flour
  • Cento Fine Sicilian Sea Salt, to taste
  • Cento Ground Black Pepper, to taste
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • 8 Chicken Thighs
  • 1 Yellow Onion, chopped
  • 1 tsp Bellino Minced Garlic
  • Cento Crushed Red Pepper, to taste (optional)
  • 1/2 cup Dry White Wine
  • pinch of Cento Rosemary
  • 1/2 jar Cento Roasted Peppers (12 oz), drained
  • 1 can Cento Petite Diced Tomatoes (14.5 oz)
  • 1 cup Cento Imported Greek Seasoned Pitted Olives, drained and coarsely chopped

Directions

Season flour with salt and pepper. Dredge chicken in flour, patting off any excess. Heat oil on medium-high in a large, lidded skillet or Dutch oven. Sauté the chicken until golden brown for approximately 5 minutes, in batches if necessary so as not to crowd the pan. Remove chicken from pan and set aside, draining any excess oil from pan. Turn heat to medium; sauté onions, garlic, and crushed red pepper, if desired, until onions are softened. Add white wine and rosemary; cook about 2 minutes until wine evaporates. Increase heat to medium-high; add tomatoes, olives and peppers to pan, cook for about 2 minutes to blend flavors. Reduce heat to medium and add reserved chicken, salt, pepper, and any accumulated juices. Cook about 30-40 minutes, until chicken is cooked through. Transfer to serving platter and pour sauce over top. Serves 4-6.

Grilled Italian Chicken with Vegetables

Grilled Italian Chicken with Vegetables

Ingredients

  • 4 boneless skinless chicken breast halves
  • 2 zucchini, halved lengthwise
  • 1 medium red bell pepper, quartered
  • 13cups low-fat Italian salad dressing (8 oz)
  • 6 ounces uncooked linguine
  • 14 cup parmesan cheese, grated

Directions

  • Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
  • Spray grill racks with non-stick spray and preheat grill to medium heat.
  • Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
  • Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
  • Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
  • Grill vegetables for 14-18 minutes or until crisp tender – turning once and brushing frequently.
  • Grill chicken 15-20 minutes or until chicken is cooked through to 180F – turning once and basting frequently.
  • Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders – new dressing).
  • Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
  • Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately. SERVES:4