Here’s an Italian chicken recipe I’m happy to share which I was inspired to create recently while on a visit where I stayed with my parents and aunt.
It’s an easy dish to make that can be cooked all in one pan – assuming you have a large enough pan. I used my Cuisinart French Classic Tri-Ply Stainless 5-1/2-Quart Saute Pan which I’ve spoken of frequently which is great for frying chicken breasts. This is just one of the many dishes I’ve made in it.
From this one recipe you actually end up with two dishes (one main dish and a side vegetable dish) although the image in the picture I took doesn’t show it.
I must admit, I don’t have the frying part down, mostly in part due to not inexperience with frying quite honestly. I tend to under fry or over fry where I end up with a smokey mess that fills the house.
This recipe requires just a few simple ingredients, and the ones it does use most people probably keep on hand. I recommend using whatever quantity is needed and that will suit your tastes. The measurements below are for two servings for those with a larger appetite. Some people eat just a little like my older sister, or others eat more (like me).
Remember, there is no right or wrong – do your best and you’ll be sure to have a great meal!
- 2 Chicken breasts sliced in half length-wise as if you were to butterfly them to make 4 chicken breasts
- 1 Cup Breadcrumbs (I use plain and add my own seasoning of fresh or dried parsley)
- 1/4 Cup Grated Romano (or Parmesan) cheese – to mix in with the breadcrumbs
- Chopped Frozen Spinach (use fresh if you have it)
- Peas (Frozen is fine)
- A few good whole cloves of garlic smashed (not chopped or crushed)
- Olive Oil
- Milk (for dipping the chicken breasts into – this is optional really)
- Slice the chicken breasts into thinner chicken breasts by halving them length-wise
- Dip in a bowl of milk, then the breadcrumbs – I’ve done breasts without using milk and it still turns out fine. My aunt used Ranch Dressing too in order to add more flavor – who would’ve known?
- Make sure the breadcrumbs stick to the chicken – be liberal with them and set aside
- Meanwhile, in a good size frying pan heat about 3-4 Tablespoons of olive oil until hot (add more as needed)
- Add the chicken breasts and fry for about 3 minutes on each side
- Once the breadcrumbs are browned and the chicken is partially cooked through on each side, add in the frozen spinach and peas in an area of the pan where they are not covering the chicken
- Toss in the garlic anywhere or keep together as a group
- Turn down to low and cover
- Cook until chicken and vegetables are fully cooked (about 20 minutes or thermometer reads 165F)
- Serve when done and use the spinach and peas as your side dish
If you want to keep the chicken really crispy, you might just want to cook at least the spinach in a separate pan as the water from the frozen spinach will make the breadcrumbs go moist
If using fresh spinach, it will not produce as much water
In regards to whether to use fresh or dried herbs for the breadcrumbs I don’t think it will matter too much. Fresh is always better, but with some good dried herbs and not being shy with them you will be just fine
Don’t be restricted to just peas and spinach. This style of cooking is common and I’ve seen my family do the same technique except using slices of zucchini, squash, and tomatoes as the veggies inside. The key is to not overcook the vegetables where they become a mushy mess.
Well, you already have the vegetables from above, but you can also try a nice green salad, fruit salad, or fresh bread such as a french baguette or Italian.
I hope you give this a try!
Let me know how it turns out and please feel free to provide any feedback – especially if you gave it your own creative twist!