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Alexia's famous Italian Style Chicken Cutlet Recipe!
"Now that's Italian"
Alexia's famous Italian Style Chicken Cutlet Recipe!
Featuring some fine ingredients from The Pastene Company!
There’s nothing like a hot, crispy, fresh and juicy Italian style Chicken Cutlet right out of the pan!!!
INGREDIENTS:
4 large boneless Chicken Breasts
4 large Eggs
1/2 cup Whole Milk
1/2 cup Grated Romano Cheese
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
15 oz. container of Patene Italian Seasoned Breadcrumbs
15 oz. container of Seasoned Panko Breadcrumbs
1 large bottle Pastene Olive Oil
DIRECTIONS:
Start by washing the chicken breast well.
Next, pat dry with a paper towel.
Next, pound out your chicken piece by piece until thin using a meat mallet.
***TIP (Placing the chicken in between 2 pieces of saran wrap or putting the chicken in a large zip lock bag works best for pounding it out).
Next, in a large bowl combine the eggs, milk and romano cheese.
Season to taste with garlic salt and cracked black pepper.
In a large bowl or foil sheet with sides folded up add the breadcrumbs using a 50/50 ratio between the panko and Italian seasoned.
Dip your chicken into the egg wash then into the breadcrumb mixture.
Coat them very well.
Shake off excess breadcrumbs and lay them out separately on a large piece of foil.
Next, preheat your fry pan and add in the olive oil.
When the oil is hot, add in the chicken cutlets.
Fry until golden brown on each side.
*******TIP - Change your Oil in between batches or the oil will turn black.
When the chicken cutlets are golden brown, remove from the pan and layer on a dish with paper towels between each layer to absorb the excess oil.
ENJOY!!!!!
Chicken Cutlets
EASY LEMON GARLIC TOMATO CHICKEN
OH SO GOOD!
EASY LEMON GARLIC TOMATO CHICKEN
This scrumptious chicken dish is perfect for a weeknight dinner. It's super quick and easy to prepare and the entire family is going to LOVE it!
"LIKE" SHARE & ENJOY!
INGREDIENTS:
6 thin boneless chicken breast
1 lemon
6 cloves of garlic
1 bunch chopped fresh parsley
1- 1/2 cup chicken stock
5 tablespoons of butter
1/3 cup extra virgin olive oil
2 pints grape tomatoes
1 cup flour
Sea salt (to taste)
Cracked black pepper (to taste)
Garlic powder (to taste)
DIRECTIONS:
Start by washing your chicken breast and pounding them out thin.
Season both sides of the chicken with salt, garlic powder and black pepper.
In another dish add in the flour.
Season the flour with salt, garlic powder and black pepper.
Dip the chicken in the flour until both sides are coated and set aside.
Next, add the butter and olive oil to your pan.
When the butter is melted add in the chicken.
Brown the chicken on both sides for a few minutes until it is nice and golden in color.
Remove the chicken and set aside.
***PLEASE NOTE: The chicken will be a little underdone, it will finish cooking in the sauce.
In the same pan that you cooked the chicken in add in the garlic.
Next, slowly deglaze all of those yummy bits in the pan by adding in the chicken stock (Use 1 cup and keep a 1/2 cup on reserve).
Next, squeeze in about 1/2 of a fresh lemon.
Reduce for a few minutes.
Next, add in the tomatoes.
Season the tomatoes with salt and pepper.
Add in the remaining chicken stock.
When the tomatoes blister and start to break open add the chicken back into the pan and cook in the sauce until all the chicken is coated and the sauce is reduced.
Top with lots of fresh parsley and lemon slices to garnish.
ENJOY!
EASY LEMON GARLIC TOMATO CHICKEN!!
CAST IRON SKILLET SUN DRIED TOMATO PESTO CHICKEN
You must make this chicken dish!
CAST IRON SKILLET SUN DRIED TOMATO PESTO CHICKEN
INGREDIENTS:
(4 servings)
4 skinless boneless thick cut chicken breasts
8 thick slices of whole milk buffalo mozzarella
1 jar Pastene sun dried tomato pesto
1/4 cup extra virgin olive oil
1 bunch fresh basil (chopped)
12 grape tomatoes cut in half
Garlic salt
Cracked black pepper
Garlic powder
Sea salt
Start by washing the chicken breast.
Dry the chicken well.
Season both sides to taste with garlic salt, garlic powder and cracked black pepper.
Drizzle on some extra virgin olive oil.
Get your cast iron skillet screaming hot.
Sear the chicken until golden brown. (4-5 minutes each side -chicken will not be cooked through).
Shut off the heat.
Preheat the oven to 400 degrees.
Spread on a thick coat of Pastene sun dried tomato pesto.
Next, add on the fresh mozzarella and halved grape tomatoes.
Season to taste with sea salt and pepper.
Add on some chopped basil and drizzle with extra virgin olive oil.
Bake in the oven for 18 minutes.
Pour on some of the juice.
ENJOY!
CAST IRON SKILLET SUN DRIED TOMATO PESTO CHICKEN
Alexia's FAMOUS "Chicken Alexia" recipe!
MANGIARE!!!!!
Alexia's "Chicken Alexia" recipe!
MANGIARE!!!!!
Start by washing your Chicken Breast.
Next, pound out your Chicken until thin using a Meat Mallet.
(Alexia likes to pound her Chicken in between 2 pieces of Saran Wrap).
Next, make your Egg wash. In a large bowl combine your Eggs, Milk and Romano Cheese. Season to taste with Garlic Salt, Cracked Black Pepper and Dried Parley Flakes.
In a large bowl or Foil Sheet with sides folded up add your Breadcrumbs use a 50/50 ratio between the Panko and Italian Seasoned.
Dip your Chicken into the Egg wash then into the Breadcrumbs to coat them and lay them out on a large piece of foil.
Next, preheat your fry pan and add in your Canola Oil. Pan fry your Chicken Cutlets and Flip twice so they get extra golden brown.
Change your Oil in between batches or the oil will turn black.
When the Chicken Cutlets are golden brown remove from the pan and layer on a dish with paper towels between each layer to absorb the oil.
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San Marzano Marinara Sauce
Ingredients:
2 cans of San Marzano Tomatoes.
Extra Virgin Olive Oil.
6 cloves minced Garlic.
Red Chili Flakes.
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Fresh Chopped Basil.
1 tablespoon of Sugar.
In a pan add your Olive Oil and minced Garlic.
Season to taste with some Red Chili Flakes.
Saute your Garlic until lightly browned.
Next, add in your San Marzano Tomatoes.
Mash them up with a Potato masher.
Season to taste with Garlic Powder, Garlic Salt and Cracked Black Pepper.
Next add in your sugar.
Simmer on low for about 45 minutes to an hour.
Add in some fresh Chopped Fresh Basil.
=========================================================
Sauteed Spinach:
Ingredients:
2 pkg. Baby Spinach.
Fresh Minced Garlic 4 cloves.
Extra Virgin Olive Oil.
Red Chili Flakes.
Garlic Salt.
Water.
Start by sauteing your Garlic in Olive Oil add some Red Chili Flakes to taste.
Saute your Garlic until lightly browned.
Next, add in your baby Spinach and some Water and wilt down your Spinach.
Season with Garlic Salt.
Remove Spinach from your pan.
==========================================================
Now you are ready to assemble your dish!!!
You will need one large container of Ricotta Cheese (Alexia's favorite brand is SUPREME).
2 bags of course Grated Mozzarella Cheese.
1 cup of Pecorino Romano Cheese.
5 Vine Ripe Tomatoes.
Place your Chicken Cutlets on a large cookie sheet.
Next, cover them in your YUMMY Ricotta Cheese. (Spread it on the Chicken).
Next, add your cooked Baby Spinach.
Next, add some Marinara Sauce.
Next, Add your Tomato slices (Cut them about a 1/4 in thick) Add 2-3 slices per Chicken Cutlet.
Next, Cover your Tomatoes with your Mozzarella Cheese.
Next Add a little more Marinara Sauce.
Top with some Grated Romano Cheese and top with Fresh Basil.
Drizzle with some Extra Virgin Olive Oil.
Put in the oven on 375 degrees for about 15 minutes until all the Cheese is Melted and Bubbly.
Chicken Cutlets layered w/Ricotta Cheese, Spinach, Mozzarella, Tomatoes & San Marzano Sauce!
GLUTEN FREE CHICKEN FRANCAISE
U had me at Kitchen - Your Ultimate Guide to Delicious Food!
GLUTEN FREE CHICKEN FRANCAISE
This is for all of my family, friends and #alexiafoodees that want some delicious #glutenfreefood recipes.
I hope you enjoy my recipe GF Chicken Francaise. It is really wonderful!
(You can also substitute regular flour if you prefer the non-gluten free version).
INGREDIENTS:
6 boneless skinless chicken breast (pound out thin)
2 cups King Arthur GLUTEN FREE All-Purpose flour
6 tablespoons of butter
4 tablespoons extra virgin olive oil
1 cup chicken stock
3/4 cup Pinot Grigio wine
1 fresh lemon (1/2 for sauce - 1/2 for garnish)
1/2 cup fresh chopped parsley (some for egg wash, some for garnish)
4 eggs
1/3 cup whole milk
1/4 cup Pecorino Romano cheese
Sea Salt (to taste)
Cracked black pepper (to taste)
Garlic salt (to taste)
DIRECTIONS:
Start washing the chicken breast and pounding it out thinly.
Next, dry the chicken and season to taste with sea salt and cracked black pepper.
Dredge the chicken in the flour until fully coated and set aside.
In a large bowl prepare the egg wash.
Add the eggs, romano cheese, milk, garlic salt, black pepper and chopped parsley.
In a large fry pan add 4 tablespoons of butter and 4 tablespoons of olive oil.
When butter is melted, dip the floured chicken into the egg wash, shake off excess and add into the pan.
Brown the chicken for a couple of minutes on both sides until golden and remove from the pan.
(The chicken will not be completely cooked and will finish in the sauce).
In the same pan slowly add in the wine.
Let the wine reduce and the alcohol burn out.
Next, slowly pour in the chicken stock.
Squeeze in the juice from 1/2 of the lemon.
Keep the sauce on medium heat for a few minutes until it starts to thicken.
Add the chicken back in with the remaining 2 tablespoons of butter.
Make sure the sauce coats the chicken entirely.
Simmer for a few minutes in the sauce.
Remove the chicken and pour the sauce over the chicken.
Garnish with lemon slices and lots of fresh chopped parsley.
Enjoy!
GLUTEN FREE CHICKEN FRANCAISE
Alexia's oven roasted Chicken Thighs!
These are AMAZING! So simple to make!!
Alexia's oven roasted Chicken Thighs! You must make these! They are super easy to make and absolutely delicious!
INGREDIENTS:
6-8 bone in Chicken Thighs (Approx 2 per person).
(go heavy with all the spices ***to taste).Cracked Black Pepper. Garlic Salt. Garlic Powder. McCormick Grill Mates (Montreal Chicken Seasoning). Extra Virgin Olive Oil. 1 bunch fresh chopped Parsley.
DIRECTIONS:
Wash your chicken and place chicken on a large cookie sheet.
Next, season your Chicken heavily with Cracked Black Pepper. Garlic Salt, Garlic Powder and McCormick Grill Mates (Montreal Chicken Seasoning).
Drizzle with Extra Virgin Olive Oil.
Make sure your chicken is evenly seasoned.
Place skin side down on your baking dish.
Next, put your Chicken into a preheated oven at 375 degrees.
Roast your Chicken for about 1 hour skin side down.
Next, remove from the oven, and flip the chicken and cook for another 1/2 hour until golden brown.
Chicken will pull away from the bone easily when done.
When done garnish with fresh chopped Parsley.
You are going to LOVE these Chicken Thighs!
Alexia's oven roasted Chicken Thighs! You must make these! They are super absolutely delicious!!
INSANELY DELICIOUS EASY ORANGE GARLIC CHICKEN RECIPE
SO DAMN GOOD!
INSANELY DELICIOUS EASY ORANGE GARLIC CHICKEN RECIPE
(Recipe yields 4 servings)
INGREDIENTS:
4 chicken leg quarters
1/3 cup extra virgin olive oil
2 fresh oranges (1 for recipe, 1 for garnish)
8 cloves fresh minced garlic
1 finely chopped medium vidalia onion
Garlic salt (to taste)
Garlic powder (to taste)
Cracked black pepper (to taste)
DIRECTIONS:
Wash the chicken and dry well.
Add the chicken into a baking dish.
Season generously on both sides with garlic salt,
garlic powder and black pepper.
Next, add in the garlic and onions.
Squeeze the juice of one orange over the chicken.
Add some of the garlic and onion under the skin of the chicken.
*****Marinate overnight in the refrigerator.
TIME TO COOK IT:
Preheat the oven to 375 degrees.
Cover the chicken with foil and bake for about 1 hour.
Remove the foil and baste the chicken and cook for another 1/2 hour
until the chicken is golden brown and falls off the bone.
(Internal temperature should be 165F degrees).
Plate up and garnish with orange slices!
So juicy, so flavorful... You are going to LOVE this chicken!
INSANELY DELICIOUS EASY ORANGE GARLIC CHICKEN RECIPE
Alexia's chicken piccata
You are going to love this dish! So simple, so fresh, so delicious! "How you Doin' lemon??
Chicken Piccata Recipe!
INGREDIENTS:
4 Boneless Chicken Breast
2 teaspoons Capers
1 cup Chicken Stock
1 fresh Lemon (1/2 for the Sauce, 1/2 for the garnish)
1/4 cup Fresh Chopped Parsley
1 stick of Butter
4 tablespoons of Extra Virgin Olive Oil
1 cup All Purpose Flour
Sea Salt (to taste)
Cracked Black Pepper (to taste)
DIRECTIONS:
Start by washing your Chicken Breast.
Next, pound out your Chicken Breast using a meat mallet in between 2 pieces of saran wrap until it becomes thin.
Next, season both sides of your Chicken Breast to taste with some Sea Salt and Cracked Black Pepper.
Next, dredge your Chicken into the Flour.
Coat your Chicken and shake off the excess Flour.
Lay your Chicken a foil sheet or flat dish and set aside.
Next, pre-heart a deep fry pan or non-stick skillet and add 4 tablespoons of Extra Virgin Olive Oil and 5 table spoons of butter.
When the butter is melted and slightly bubbling add your Chicken into the pan.
Cook your Chicken on both sides until golden brown.
Remove your Chicken and set aside. (Please note: your Chicken will not be fully cooked at this time you will finish the cooking process in the Sauce).
Leave all of the bits in the pan.
Next, slowly add in 1 cup of Chicken Stock to deglaze the pan.
Whisk it all up bringing up all of those bits and flavors up.
Next squeeze in 1/2 of a fresh Lemon.
Next, add in 2 teaspoons of rinsed Capers (rinse well they tend to be Salty).
Whisk it up.
Keep the Sauce on medium to high heat and reduce the Sauce stirring frequently.
When the Sauce begins to get thicker add your Chicken back into the pan.
Next, add in the rest of your Butter 2-3 tablespoons.
Cook down for a few minutes until the Chicken is all coated and fully cooked.
Plate it up and add some fresh Chopped Parsley over the top and garnish with Lemon slices.
You are going to love this dish!
So simple, so fresh, so delicious!
Alexia's Chicken Piccata! "How you doin Lemon"?
Lemon Chicken, Burrata, Grape Tomato Salad and Rice Platter!
OH SO GOOD!
This delicious, healthy and colorful platter makes such a beautiful presentation.
This dish is so easy to put together, bursts with an abundance of flavor and is sure to please. We hope you enjoy this recipe!
Pictured here: Alexia's lemon pan seared chicken breast, grape tomato, shaved onion and basil salad, creamy burrata cheese, sauteed broccolini, Grain Trust steamed brown rice as well as their steamed jasmine white rice, garnished with lots of fresh basil and fresh lemon slices.
GET THIS RECIPE NOW!
PLATTER INGREDIENTS:
4 large chicken breasts
1 lemon
2 cups of grape tomatoes
2 heads broccolini
1 small red onion (sliced very thin)
1 pkg. Grain Trust steamed brown rice
1 pkg. Grain Trust steamed white jasmine rice
2-4 oz burrata balls
Fresh basil
Balsamic glaze
Extra virgin olive oil
1 tablespoon butter
Garlic salt
Garlic powder
Cracked black pepper
Sea Salt
Cooking spray
LEMON PAN SEARED CHICKEN BREAST
Start by washing your chicken.
Add your Chicken into a large bowl and season to taste with garlic salt, garlic powder and cracked black pepper.
Next, add the juice from 1/2 of a fresh lemon.
Next, drizzle on some extra virgin olive oil and let it quickly marinate for about 20 minutes.
Get your pan ready by spraying with some cooking spray and getting it nice and hot.
Next, add in your chicken and sear on both sides.
Reduce your heat to low and continue to cook for a few minutes.
In the final minutes add in 1/4 cup of water and cover with foil and a sauce will form. (Watch out for the steam).
Remove the chicken from the pan and add to your platter.
BROCCOLINI
Wash the broccolini and remove about 1" of the bottom stem.
Add some extra virgin olive oil into a hot saute pan.
Add in your broccolini.
Get a nice sear on them and slowly add water to help steam and cook through. (top with foil so the steam stays in).
Next, season to taste with garlic salt, garlic powder and cracked black pepper.
The broccolini should only take a few minutes until they are slightly charred, tender and bright green.
Remove and add to the platter.
GRAPE TOMATO SALAD
Wash your tomatoes and add them into a large bowl.
Next, add in your red onion.
Next, season to taste with garlic salt, garlic powder and cracked black pepper.
Add in 1/2 cup of chiffonade fresh basil
Drizzle with extra virgin olive oil and some balsamic glaze.
Add to your platter.
BURRATA:
Add your Barrata to the platter.
Season with sea salt and cracked black pepper.
Drizzle with extra virgin olive oil.
***GRAIN TRUST RICE
This product is absolutely amazing. Alexia is a huge fan.
The rice comes frozen and steams in the bag perfectly every time.
It is so flavorful, gluten free, vegan, NON GMO, organic, always the perfect consistency and so easy to prepare.
3 minutes in the microwave you have perfect rice and a perfect canvas for some cooking creativity.
JASMINE RICE
Follow box directions to steam.
Next, season to taste with sea salt, 1 tablespoon of butter and a pinch of chiffonade basil.
Add to the platter.
BROWN RICE
Follow box directions to steam.
Next, season to taste with cracked black pepper, 1 tablespoon of extra virgin olive oil and a pinch of chiffonade basil.
Add to the platter.
FINISH THE DISH
After all of your ingredients are on the platter garnish with some fresh basil and sliced lemons.
We hope you LOVE this recipe idea!
***Special thanks to Grain Trust for sending Alexia an amazing assortment of your delicious products! We love them all!
This delicious, healthy and colorful platter makes such a beautiful presentation.
Chicken Parmesan!
ALEXIA'S AMAZING CHICKEN PARM!!!
Chicken Parmesan Recipe!
Ingredients:
Boneless Chicken Breast
2 cans of San Marzano Tomatoes.
Extra Virgin Olive Oil.
Canola Oil
6 cloves minced Garlic.
Red Chili Flakes.
Garlic Salt.
Garlic Powder.
Dried Parsley Flakes
Cracked Black Pepper.
Fresh Chopped Basil.
1 tablespoon of Sugar.
Whole Milk
Eggs
Seasoned Panko Bread Crumbs
Italian Seasoned Bread Crumbs
Shredded Mozzarella Cheese
Pecorino Romano Cheese
Chopped Fresh Basil
Slicing Mozzarella Cheese
San Marzano Marinara Sauce
In a pan add your Olive Oil and minced Garlic.
Season to taste with some Red Chili Flakes.
Saute your Garlic until lightly browned.
Next, add in your San Marzano Tomatoes.
Mash them up with a Potato masher.
Season to taste with Garlic Powder, Garlic Salt and Cracked Black Pepper.
Next add in your sugar.
Simmer on low for about 45 minutes to an hour.
Add in some fresh Chopped Fresh Basil.
Chicken Cutlet Recipe
Start by washing your Chicken Breast.
Next, pound out your Chicken until thin using a Meat Mallet.
(Alexia likes to pound her Chicken in between 2 pieces of Saran Wrap).
Next, make your Egg wash. In a large bowl combine your Eggs, Milk and Romano Cheese. Season to taste with Garlic Salt, Cracked Black Pepper and Dried Parsley Flakes.
In a large bowl or Foil Sheet with sides folded up add your Breadcrumbs use a 50/50 ratio between the Panko and Italian Seasoned.
Dip your Chicken into the Egg wash then into the Breadcrumbs to coat them and lay them out on a large piece of foil.
Next, preheat your fry pan and add in your Canola Oil. Pan fry your Chicken Cutlets and flip twice so they get extra golden brown.
Change your Oil in between batches or the oil will turn black.
When the Chicken Cutlets are golden brown remove from the pan and layer on a dish with paper towels between each layer to absorb the oil.
Assemble your Chicken Parmesan
Pre-heat your oven to 400 degrees.
In a deep baking or Pyrex dish ladle in some of your Marinara Sauce.
Next, add your Chicken Cutlets.
Now add your shredded Mozzarella Cheese.
Next, add your slicing Mozzarella one slice per cutlet.
Ladle with some more Marinara and top with Percorino Romano and fresh chopped Basil.
Pop into your oven and bake until the cheese becomes golden brown and melted.
WE HOPE YOU LOVE THIS RECIPE!!
"LIKE" SHARE & ENJOY!
CHICKEN MARSALA
Fresh and simple ingredients but oh so good!
Alexia's Chicken Marsala
Ingredients:
3-4 large chicken breasts (pounded out very thin to make 6-8 cutlets).
1 1/2 cups of baby bell mushrooms
1 1/2 cups of white mushrooms
All purpose flour (to dredge chicken in and save 2-3 teaspoons to sprinkle into wine sauce to thicken).
1 1/2 - 2 cups chicken stock
1 1/2 - 2 cups of fine Marsala imported Italian wine
Sea salt
Cracked black pepper
Extra virgin olive oil
3 tablespoons of butter
1 small shallot
3 cloves of fresh garlic
Fresh chopped parsley
Start by washing your chicken breast.
Pound out and tenderize your chicken using a meat mallet, pound the chicken out between two pieces of plastic wrap.
Season your chicken on both sides with salt and pepper.
Next, wash your mushrooms and dry then slice your mushrooms thin.
Add your flour into a large dish and season with salt and pepper.
Dredge your chicken breast in flour and set aside.
Next, pre-heat your skillet and add about 6 tablespoons of extra virgin olive oil.
Once the oil is hot add in your chicken and brown on both sides until golden brown.
Remove your chicken and set it aside.
In the same pan you browned the chicken add about 2 more tablespoons of extra virgin olive oil.
Next, add in your shallots and garlic.
Brown the shallots and garlic on low heat until golden brown and translucent.
Now add in your mushrooms and season to taste with salt.
Cook down your mushroom for a few minutes.
Next, add in 1 - 1/2 cups of the sweet Marsala wine.
Reduce on medium to low heat so the alcohol cooks out and then add in your chicken stock.
Reduce again until the sauce starts to become thicker.
Next, sprinkle in 2-3 teaspoons of flour and whisk in.
When your sauce starts to thicken add your chicken back in and coat it with the sauce.
Add in some fresh parsley and shut off your heat.
Now it's time to plate!
"LIKE" SHARE & ENJOY - Alexia's Chicken Marsala!
"Now that's Italian"
Alexia's Chicken Marsala!
"Now that's Italian"
Roasted Balsamic Chicken Breast w/Tomatoes & Vidallia Onions
This Chicken is so juicy and succulent. Its a BIG hit!!!
Alexia's amazing Roasted Balsamic Chicken Breast with Roasted Campari Tomatoes and Vidallia Onions!!!
YOU MUST MAKE THIS!!! This Chicken is so juicy and succulent. Its a BIG hit!!!
Ingredients:
Bone in Chicken Breasts.
10-12 Campari Tomatoes (small to medium size).
1 large Vidalia Onions.
1 bunch fresh Parsley.
1 package good seasons Italian dressing mix (dry).
Extra Virgin Olive Oil.
Balsamic Vinegar.
Cracked black pepper.
Wash your Chicken and add it into a Pyrex dish.
Coat your Chicken with the good seasoning mix.
Slice your Onion and spread around the pan.
Add in your Tomatoes scatter them all around.
Season with Pepper.
Cut up your fresh Parsley and add to the dish.
Drizzle the Chicken, Onions and Tomatoes with Olive Oil and Balsamic.
Cover with foil and marinate for 4 hours.
***Tip from Alexia - (I like to prepare this in the morning before I head to the office so when I get home it will be all ready to pop into the oven).
Bake on 375 for about an hour and a half, remove foil, baste your chicken and cook until golden brown, about another 20 minutes.
This chicken is really FABULOUS, so juicy and falls right off the bone!!!
ENJOY!!!!
Alexia's amazing Roasted Balsamic Chicken Breast with Roasted Campari Tomatoes and Vidallia Onions!!
This is a "Winner, Winner Chicken Dinner"!
Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze & Pinot Grigio White Wine Sauce!
Winner, Winner Chicken Dinner! Alexia's knock your socks off famous Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze & Pinot Grigio White Wine Sauce! Serve with a side of Couscous & some broccolini!
****RECIPE ALERT!!
This is a "Winner, Winner Chicken Dinner"!
Alexia's FAMOUS Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze and Pinot Grigio White Wine Sauce.
Chicken Cutlet Ingredients:
4 large boneless Chicken Breasts.
4 large Eggs.
1/2 cup Whole Milk.
1/2 cup Grated Romano Cheese.
Garlic Salt.
Cracked Black Pepper.
Dried Parley Flakes.
4C Seasoned Panko Breadcrumbs
4C Italian Style Breadcrumbs.
Canola Oil.
****FUN FACT - You can watch Alexia make these Chicken Cutlets on her episode "Bring Back Sunday Dinner".
Start by washing your Chicken Breast.
Next, pound out your Chicken until thin using a Meat Mallet.
(Alexia likes to pound her Chicken in between 2 pieces of Saran Wrap).
Next, make your Egg wash. In a large bowl combine your Eggs, Milk and Romano Cheese. Season to taste with Garlic Salt, Cracked Black Pepper and Dried Parley Flakes.
In a large bowl or Foil Sheet with sides folded up add your Breadcrumbs use a 50/50 ratio between the Panko and Italian Seasoned.
Dip your Chicken into the Egg wash then into the Breadcrumbs to coat them and lay them out on a large piece of foil.
Next, preheat your fry pan and add in your Canola Oil. Pan fry your Chicken Cutlets and Flip twice so they get extra golden brown.
Change your Oil in between batches or the oil will turn black.
When the Chicken Cutlets are golden brown remove from the pan and layer on a dish with paper towels between each layer to absorb the oil.
Now your ready to make your Sauce!
Grape Tomato, Balsamic Glaze and Pinot Grigio White Wine Sauce.
Ingredients:
2 PKG.Grape Tomatoes.
1 cup Pinot Grigio Wine.
Extra Virgin Olive Oil.
1/2 cup Balsamic Glaze.
Garlic Powder.
Cracked Black Pepper.
Sea Salt.
Preheat your Saute pan and add in some Olive Oil.
Next, add in your Grape Tomatoes and start to saute.
Season to taste with garlic Powder, Cracked Black Pepper, and sprinkle in some
Sea Salt.
Next, add in your White Wine and reduce.
Next add in your Balsamic Glaze and reduce.
Waaaaaaa Laaaaaaaa it's that easy!!
Pour this AMAZING sauce over your Chicken! It's Knock your socks off Good!
Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze & Pinot Grigio White Wine Sauce!
Crispy Chicken w/ Bucatini Pasta smothered Alfredo Sauce
"Now that's Italian"
Crispy Chicken with Bucatini Pasta smothered in a rich and creamy Alfredo Sauce with Parma Prosciutto, Pecorino Romano Cheese, Asparagus and shaved Parmagiano Reggiano Cheese!
INGREDIENTS:
4 Boneless Chicken Breasts
1 lb. Bucatini Pasta
1 stick of Unsalted Butter
3 large Eggs
1 quart of Light Cream (4 cups)
1/4 cup Whole Milk
10 slices of thin Parma Prosciutto
1 1/2 cups of grated Pecorino Romano Cheese
1 block of Parmagiano Reggiano Cheese
1 bunch of Fresh Asparagus
1 1/2 cups of Plain Panko Breadcrumbs
1 1/2 cups of Plain Breadcrumbs
Canola Oil
Garlic Powder
Sea Salt
Cracked Black Pepper
CRISPY CHICKEN
Start by washing your Chicken Breast.
Next, pound out your Chicken breast until it becomes thin.
(Alexia likes to pound out her Chicken in between 2 pieces of Saran Wrap using a Meat Mallet).
Next, make your Egg wash.
In a large bowl combine your Eggs, Milk and a 1/2 cup of Romano Cheese.
Season to taste with Garlic Powder, Cracked Black Pepper and Sea Salt.
Use a whisk and blend well.
In a large bowl, add a 50/50 ratio of both Plain and Panko Breadcrumbs.
Season your Breadcrumbs to taste with Romano Cheese, Cracked Black Pepper and Sea Salt.
Dip your Chicken into the Egg wash then into the Breadcrumbs and coat them well.
Shake off any excess Breadcrumbs and lay them out on a piece of foil or on a dish.
Next, preheat your non-stick pan and add in your Canola Oil.
(These are pan fried and not deep fried so you will just add a thin layer of oil into your pan make sure the oil is distributed evenly in your pan).
Pan fry your Crispy Chicken on both sides until golden brown.
When the Chicken is golden brown remove from them the pan and lay on a dish with some paper towels to absorb the excess oil.
ASPARAGUS
Wash, trim and dry your Asparagus.
Next, add some water into a pan then your Asparagus and blanch/steam for a few minutes until they turn bright green.
Remove and set aside.
When the Asparagus have cooled cut them into 1/2 inch pieces.
*** A few minutes before you begin to prepare your Alfredo Sauce start to boil your Pasta water. (Don't forget to salt your water). This sauce does not take long to prepare so it should be done by the time your Pasta is cooked.
SAUCE AND PASTA
Start by melting down your butter in a large skillet or fry pan.
When your butter is melted add in your Parma Prosciutto. (Prior to adding tear the Prosciutto into small strips).
Next, lower your heat and crisp up your Prosciutto in the melted butter.
When the Prosciutto is crispy slowly pour in your Light Cream. (Low heat).
****Keep it moving and Keep stirring.
Next, fold in 1/2 to 3/4 cups of Pecorino Romano Cheese.
Keep stirring your sauce and bring it to a boil.
****(This will thicken the sauce).
Next, Lower the heat and fold in the Asparagus.
Shut off burner and set Sauce aside.
When the water is rapidly boiling add in your Pasta.
Remove your Pasta when it is Al Dente and fold into your Sauce until all of your Pasta is coated with your Alfredo Sauce and mixed well.
Next, grate up some Parmagiano Reggiano right over the top and mix well.
****FUN FACT Alexia likes Grated Cheese on her Pasta like "The Blizzard of 78" meaning lots of CHEESE!!
Prior to plating slice up your Crispy Chicken into strips.
Plate your Pasta.
Add your Chicken to the side or top of Pasta.
Drizzle with some extra Alfredo Sauce and grate up more Parmagiano Reggiano all over the Chicken and Pasta!
We hope you LOVE this recipe! If you do share with a friend!
ALEXIA'S YUMMY ROASTED LEMON CHICKEN!
Oh my!!! You must make this succulent oven Roasted Chicken!
ALEXIA'S YUMMY ROASTED LEMON CHICKEN!!!!
This delightful roasted Chicken Breast is so juicy and melt in your mouth delicious!! Check out this very simple but flavorful recipe!! Its fantastic!!
Ingredients:
4 bone in chicken breast
1 lemon
1 large yellow onion
1 bunch fresh parsley
Olive Oil
1 bag match stick carrots
Garlic Salt
Garlic Powder
Dried Parsley
Cracked Black Pepper
Cooking Spray
Pyrex Dish
Foil
Spray your Pyrex dish with cooking spray.
Wash and dry your chicken breast and put in the dish.
Season heavily with cracked black pepper, garlic powder, garlic salt, and dried parsley.
Cut up your onion and lemon and put it all around and on top of chicken.
Cut up your fresh parsley and put it all around the pan.
Add in your carrots all around the pan.
Season again.
Drizzle with Olive oil.
Cover dish with foil and put into a preheated oven between 375-400 degrees for about an hour.
Take off the foil and baste the chicken fir about another 30-40 minutes until brown and the chicken pulls away from the bone easily.
It is so juicy and tasty!! You are going to LOVE IT!!!!!!!
This delightful roasted Chicken Breast is so juicy and melt in your mouth delicious!
Alexia's Garlic Hoison Chicken Wings!
SO GOOD!!
Alexia's knock your socks off Garlic Hoison Chicken Wings!!
Ingredients:
4 lbs. of Chicken Drumettes
Ground Garlic
Ground Ginger
Soy Vay Hoisin Garlic Marinade and Sauce
Red Chili Flakes
Honey
Ketchup
Wash your wings and dry them.
Do a dry rub of ground garlic and ground ginger.
Sprikle in some Red Chili Flakes.
Add in 1/2 the bottle of Hoison Sauce. (Save the rest for later)
Mix in a generous amount of Ketchup.
Drizzle on some Honey.
Marinate 4 hours or more.
Bake covered with foil for about an hour on 400 degrees.
Remove cover and and pour on the rest of the Hoison sauce, bake more until all the liquid is absorbed and they are brown and crispy...
So FABULOUS and EASY, they fall right off the bone!
Get your wet wipes ready PEOPLE!!
Alexia's knock your socks off Garlic Hoison Chicken Wings!!
Alexia's lip smackin southern style fried chicken!!
This chicken is so juicy and delicious and has a kick!!
How about some Alexia's lip smackin southern style fried chicken!!
This chicken is so juicy and delicious and has a kick!!
Ingredients:
Bone in chicken breast, thighs and legs.
1 box Corn Flakes
Tabasco Sauce
Paprika
Garlic Powder
Garlic Salt
Salt
Crack Black Pepper
Cayenne Pepper
Buttermilk
All Purpose Flour
Canola Oil
Wash and remove the skin from your chicken.
Place the chicken in a Pyrex dish.
Season your chicken well with Salt, Pepper, Paprika and Garlic Powder.
Cover your chicken with the buttermilk.
Add in a few shakes of Tabasco sauce and cayenne pepper.
Marinate 4-8 hours. (You can even marinate it overnight the longer the better).
Dry Coating:
In a large bowl or large zip lock bag mix together these dry ingredients.
Corn Flakes (smash them up)
Flour
Paprika
Garlic Powder
Garlic Salt
Crack Black Pepper
Now your ready to dip and fry!!
I like to double dip and place on a cookie sheet before dropping them into the oil.
Buttermilk, dry mix, Buttermilk, dry mix.
REPEAT these steps.
Get your oil nice and hot and drop those babies like its hot!!
Chicken is done when it is golden brown and crispy!
Place on some paper towel to absorb the excess oil.
If you have large pieces of chicken you can finish them off in the oven on a cookie sheet!!
Waaaaaa Laaaaa!!!
Alexia's lip smackin Southern style Fried Chicken!!
Rigs w/Chicken Sausage Cannellini Beans, Spinach & Tomatoes!
"Now that's italian"
Rigatoni with Chicken Rabe and Provolone Cheese Sausage, Grape Tomatoes, Cannellini Beans and Baby Spinach!!!
"Now that's Italian"
This is a quick after work meal that is absolutely delicious!
Ingredients:
2 1lbs Chicken Rabe and Provolone Cheese Sausage.
1 pkg. Fresh Baby Spinach.
1 pkg. Grape Tomatoes.
1 can Cannellini Beans.
1/4 cup of Water.
3 cloves fresh minced Garlic.
Extra Virgin Olive Oil.
Cracked Black Pepper.
Garlic Salt.
Garlic Powder.
Sea Salt.
Grated Percorino Romano Cheese.
Start by browning your Sausage in a saute pan.
When your Sausage is browned remove from the pan and slice into 1/2 inch slices.
Add the water into your pan, let it absorb all of those Sausage bits.
Next, add in your Olive Oil and Garlic.
Saute the Garlic for a couple of minutes and add your Sausage back into the pan.
Next, add in your Grape Tomatoes and cook down.
After the Tomatoes are slightly charred smash them up.
Next, add in your Baby Spinach and Season to taste with Cracked Black Pepper, Garlic Salt and Garlic Powder.
Add in a little more water and cover with foil to steam the Spinach.
Next, fold in your Cannellini Beans (Water and all) and reduce.
Simmer on low.
While reducing start boiling your Water for your Pasta. (Remember to Salt your Water - Make it taste like the Sea).
When your Pasta is Al Dente add it right into your Sausage Sauce.
Plate and top with Pecornio Romano.
Ohhhhhh sooooooo good!!!!!
Rigatoni w/Chicken, Rabe & Provolone Sausage, Tomatoes, Cannellini Beans & Spinach!
