Tired of eating the same meals every night? Perhaps you should try some Italian dishes. From pasta to chicken, there is a wide selection for you to try. Step outside your comfort zone, and take a crack at preparing these great Italian recipes.
Italian Sweet-and-Sour Chicken
Preparation Time: 1 hour
1 4-pound chicken, cut into 10 pieces (each breast split crosswise)
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 large onion, cut into 1/2 inch dice
2 carrots, halved lengthwise and sliced crosswise 1/4 inch thick
2 celery ribs, cut into 1/2 inch dice
8 garlic cloves, peeled
1/4 cup sugar
1 cup dry light-bodied red wine, such as Chianti
1/2 cup red wine vinegar
1/2 cup fresh orange juice
2 tablespoons capers, drained
1/4 cup sliced almonds
Season the chicken with salt and pepper. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the chicken and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate and pour off the oil.
Add the remaining 2 tablespoons of olive oil to the skillet and add the onion, carrots, celery and garlic. Cook over moderate heat, stirring occasionally, until it starts to brown, about 8 minutes. Add the sugar, wine, vinegar, orange juice, capers and almonds and bring to a boil. Return the chicken to the skillet, skin side up. Cover partially and simmer over low heat until the chicken is cooked through, about 35 minutes.
Transfer the chicken to a plate. Boil the pan sauce over high heat until thickened, about 3 minutes. Season the sauce with salt and pepper. Return the chicken to the skillet until warmed through. Transfer to a plate, spoon the sauce on top and serve.
Mozzarella-Stuffed Chicken Parmesan
Preparation Time: 50 minutes
1 pound of boneless skinless chicken breasts
8 ounces fresh mozzarella
Freshly ground black pepper
1 cup flour
3 eggs, beaten
1 cup panko breadcrumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup freshly grated Parmesan, divided
Olive oil, for frying
2 cups marinara
1/4 cup thinly sliced basil
2 tablespoons chopped parsley
Preheat oven to 425°. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper.
Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt.
Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in breadcrumbs, making sure the chicken is evenly coated.
In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat, then sprinkle remaining Parmesan on top of chicken.
Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm.
Italian Sausage Stuffed Zucchini
Preparation Time: 35 minutes
4 large zucchini, halved lengthwise
2 teaspoons extra-virgin olive oil
4 links chicken sausage, thinly sliced
1/2 cup Italian breadcrumbs
3/4 cup shredded mozzarella
1/2 cup shredded fontina
2 cloves garlic, minced
1/4 cup chopped fresh basil
Preheat oven to 350° F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
In a large skillet, heat oil over medium heat. Add chicken sausage and cook until seared, 6 minutes.
Transfer to a large bowl and add breadcrumbs, 1/2 cup mozzarella, fontina, garlic, and basil.
Spoon mixture into zucchini and top with remaining 1/4 cup mozzarella.
Bake until zucchini is tender and cheese golden, 15 minutes.
Preparation Time: 20 minutes
3 to 4 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry breadcrumbs
1/4 cup minced fresh parsley
Hot cooked angel hair pasta
In a 10-inch ovenproof skillet, sauté garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, breadcrumbs and parsley.
Broil 6 inches from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.
Food & Wine
Delish (Chicken Parm)
Taste of Home