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Arthur Avenue Italian Deli

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Items 41 to 50 of 106 total

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Chicken Ravoluccio

Friday, April 30, 2010 2:59:53 PM America/New_York

Ingredients
1 pound chicken cutlets
¼ pound thinly sliced Mike's Deli imported prosciutto
6 shallots
½ pound fresh shitake mushrooms
¼ cup fresh green peas
1 tablespoon diced garlic
oil
salt & pepper

 

Directions
Peel and chop shallots into small dice.
Brush shitake mushrooms, clean with paper towel.
Remove stems and save them for another purpose.
Julienne the mushroom caps.
Stack the prosciutto slices on top of one another and cut into thin strips, then cut the strips into ½ inch pieces.
Cut the chicken into small pieces 1 inch by 2 inches.
Heat a large sauté pan add 1 tablespoon oil the diced shallots and the prosciutto.
Allow this to cook 2 minutes, then add the mushrooms, garlic and the chicken chunks.
Reduce heat and allow this to cook at medium for 15 minutes or until chicken is cooked through.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Chicken Baked

Friday, April 30, 2010 2:57:55 PM America/New_York

Ingredients
4 large Idaho potatoes
1 2-3 pound chicken
3 cloves garlic diced
3 tablespoons olive oil
salt & pepper
1 head of cabbage
2 zucchini
1 red pepper
2 shallots
2 cups Mike's Deli marinara
¼ cup white wine

 

Directions
Preheat oven to 350 degrees.
Wash potatoes and cut then into quarters widthwise.
Toss in oil, salt and pepper.
Set aside.
Wash chicken and cut into 8 pieces.
You will have 2 legs, 2 thighs, 2 wings and 2 breasts.
Pat dry with paper towels.
Toss in oil salt and pepper.
Heat sauté pan and add chicken searing the skin until a light golden brown.
Sear both sides.
When finished searing chicken, take from pan and set aside.
Remove any bad leaves from the head of cabbage, take core out and set aside.
Wash zucchini, deseed and de-stem pepper and chop them both into medium dice.
Cut cabbage in half, then into quarters.
Slice these quarters into ½ inch strips.
Clean and chop shallots.
In a large mixing bowl add all of the ingredients (except potatoes) and gently toss together adding a little salt and pepper.
Place in roasting pan and cover with foil.
Bake for 40-50 minutes or until chicken is cooked.
Place potatoes on separate baking dish and bake 40-50 minutes or until fork tender.
Plate chicken and line with potatoes.
Serves 4.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Chicken Teriyaki

Friday, April 30, 2010 2:55:44 PM America/New_York

Ingredients
2 chicken breasts
½ cup teriyaki sauce
¼ cup chicken stock
1 tablespoon sugar
½ head of broccoli
oil

 

Directions
Clean chicken and slice lengthwise.
Add oil to the pan and seer the chicken lightly on each side.
Reduce the heat to medium high add the chicken stock and the teriyaki sauce and the sugar, let the sauce reduce until syrupy 7-10 minutes.
Meanwhile wash the broccoli and cut it into small florets.
2 minutes before pulling the pan off the heat add the boiling coat with the teriyaki mixture.
Eat as is or put on roll.
Either way it’s delicious.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Chicken Marco Polo

Friday, April 30, 2010 2:54:17 PM America/New_York

Ingredients
1 pound of chicken
4 eggs
flour for dredging
1-28 oz. can of plum tomatoes
3 cloves garlic
6 domestic mushrooms
2 tablespoons raisins
¼ Spanish onion (chopped)
1 tablespoon chopped parsley
¼ stick of butter
oil

 

Directions
Clean chicken and slice or pound out thin.
Dredge in the flour, then eggs and then back into the flour.
Once all chicken is done, set aside.
Heat sauce pan and add 2 tablespoons oil, chopped onions and garlic.
Allow this to turn caramel brown cooking slowly, do not burn it.
Add the tomatoes, the parsley and salt and pepper to taste.
Allow to simmer 20 minutes stirring.
Meanwhile heat ½ inch of oil to the pan.
When very hot add the chicken and cook on both sides until golden brown.
Drain on paper towels.
In a large sauté pan add the finished sauce, the butter, raisins and chicken, heat for 4-5 minutes until the chicken is heated through.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Chicken Rollatini

Friday, April 30, 2010 2:52:37 PM America/New_York

Ingredients
1 pound chicken (sliced thinly)
4 eggs
1 pound breadcrumbs
½ pound fresh ricotta
½ cup grated parmigiano cheese
½ cup grated mozzarella
1 tablespoon dried oregano
1 quart Mike's Deli tomato sauce

 

Directions
Preheat oven to 350 degrees.
Clean chicken of fat and slice breasts thinly lengthwise.
In a mixing bowl mix the ricotta with the dried oregano, add the grated parmigiano and the mozzarella combine well.
Into the center of the chicken cutlet place a heaping tablespoon of the cheese mixture, roll the cutlet closed over it.
Whisk eggs onto a mixing bowl.
Brush filled cutlets with eggs and then gently roll in the breadcrumbs.
If they come apart tack them together with toothpicks.
Start again coating the chicken with egg and gently rolling in breadcrumbs.
Heat a sauté pan over medium low heat add some oil to the pan and sear the chicken seam side down.
Flip it making sure the cheese is not leaking out the sides.
If it does lower the heat.
Once the chicken is lightly browned, remove it from the pan.
Line a roasting pan with a little of the marinara. Put the chicken on top of this and cover with a little more marinara.
Cover and put into the oven for 15-20 minutes.
Uncover and serve.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Chicken Cacciatore

Friday, April 30, 2010 2:50:56 PM America/New_York

Ingredients
1 whole chicken on the bone
12 button mushrooms
1 Spanish onion
¼ cup peas
2 potatoes
1 jar Mike's Deli marinara
oil
salt & pepper
2 tablespoons diced garlic

 

Directions
On a cutting board, cut chicken into 8 pieces.
If you do not know who to do this, ask your butcher.
Wash chicken, pat dry and toss with oil, diced garlic and the salt and pepper.
Set aside.
Peel the onion and chop into small dice, peel the potatoes and chop into medium dice.
Add the chicken and vegetables and marinara.
Cover and cook in the oven for 1½ hours at 325 degrees.
Mix a couple of times during the hour and a half.
Serves 4.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Chicken Parmigiana

Friday, April 30, 2010 2:49:11 PM America/New_York

Ingredients
1 pound of chicken cutlets (sliced thin)
4 eggs
bread crumbs
1 quart Mike's Deli marinara sauce
8 oz grated mozzarella
4 oz grated parmigiano
1 tablespoon diced garlic
oil
salt & pepper

 

Directions
Preheat oven to 350 degrees.
Toss chicken, garlic a pinch of salt and pepper and a little oil in a mixing bowl.
In another mixing bowl, break and whisk eggs.
Dip chicken cutlets into eggs then into bread crumbs. Heat sauté pan and add ¼ inch of oil.
Add chicken cutlets to hot oil.
Cook until lightly browned on both sides.
Drain on paper towels.
In a large roasting pan put a thin layer of marinara, then chicken, a little more marinara and then top with cheese.
Cover and put into the oven for 10-12 minutes.
Uncover for last 2-3 minutes allowing cheese to brown.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Chicken Francaise

Friday, April 30, 2010 2:46:57 PM America/New_York

Ingredients
1 pound chicken cutlets (thinly sliced)
4 eggs
flour for coating chicken
1 stick of butter
1 cup good white wine
2 lemons
1 tablespoon of diced garlic
salt & pepper
½ chicken stock

 

Directions
Preheat oven to 350.
In a large mixing bowl put cutlets, the diced garlic, a pinch of salt and pepper and a little oil to coat.
Toss well.
Dredge the chicken into the flour.
Both sides. In mixing bowl whisk eggs together add put floured chicken into the egg, batter, then back into the flour.
Heat a sauté pan and add 2 tablespoons of the butter and 2 teaspoons of oil fry cutlets on each side adding butter and oil to the pan, as needed.
Place cooked cutlets on paper towels to drain.
In a sauce pan add the rest of the butter and add the wine and the chicken stock juice of the lemons and add 1 tablespoon at the time until you get the flavor you desire.
Allow this sauce to cook for 5-7 minutes until all the flours are will incorporated.
In roosting pan or casserole spoon a thin layer of sauce into the bottom of the pan add the chicken and top with more sauce.
Put into the preheat oven covered with foil and allow to cook for 10-15 minutes or until chicken is heated.
Take from the oven, plate, garnish with parsley.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Stuffed Chicken Breast with Mushrooms and Shallots

Friday, April 30, 2010 2:43:48 PM America/New_York

Ingredients
6 shallots
½ pound domestic button mushrooms
½ pound fresh porcini mushrooms
3 cloves garlic diced
olive oil
4 chicken breasts
½ cup parmigiano cheese (grated)
salt & pepper

 

Directions
Preheat oven to 350 degrees.
Peel and chop shallots into small dice.
Clean the dirt from mushrooms with a paper towel and cut off any soiled stems, otherwise leave them intact.
Heat sauté pan add a little olive oil and sauté the shallots until just translucent.
During this time chop the mushrooms into small pieces.
Add them to the sauté pan and cook for 5-6 minutes.
Add the garlic and cook for 2-3 more minutes.
Remove from the heat and cool.
Clean the chicken breasts.
With the chicken breast sitting flat on the cutting board and cut as if you were slicing it in half, but stop ½ inch before you cut all the way through, this is called butter flying the breast.
Once all breasts are cut like this, place plastic wrap over them and pound out flat with a metal meat mallet.
Set cutlets on flat surface, sprinkle a little parmiggiano, salt and pepper, and then two to three tablespoon onto the cutlets.
Roll shut and then mend together with toothpicks like a roosting pan with ¼ inch of chicken stock place the stuffed breasts into the roosting pan.
Cover with foil and place in the oven for 25-30 minutes.
Serves 4.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Chicken Pinwheels

Friday, April 30, 2010 2:40:57 PM America/New_York

Ingredients
1 pound chicken cutlets thinly sliced 1 bunch asparagus
¼ pound Mike's Deli imported prosciutto (sliced)
1 fresh mozzarella (sliced)
1½ cup chicken stock
2 lemons
½ stick butter
oil
salt & pepper

 

Directions
Preheat oven to 350 degrees
Boil water in small sauce pan to blanch asparagus.
Cut off 2 inches from the root end of the asparagus, wash the asparagus and put into the boiling water.
Blanch for 30 seconds, remove and run under cold water until it cools about 1 minute.
Asparagus will be al dente but will be cooled again.
Lay cutlets on a flat surface, salt and pepper then add 1 slice of the fresh mozzarella then 1 slice of the prosciutto and 3 or 4 pieces of asparagus.
Roll this together into a cylinder.
Put these in a roasting pan with ½ cup chicken stock.
Cover with aluminum foil and cook for 20-25 minutes.
Meanwhile, in sauce pan add 1 cup chicken stock, the butter and over medium heat allow butter to melt into the chicken stock.
Juice lemons and add 1 tablespoon of lemon juice to the sauce pan, stir and taste this.
If you cannot taste the lemon add a little more, 1 tablespoon at a time.
Allow the sauce to thicken over low heat stirring occasionally.
Salt and pepper to taste.
Warm chicken when finished take out from oven and let it cool slightly.
Slice it into rings, (pinwheels) put back into the roasting pan, top with sauce, and allow to warm in oven covered 8-10 minutes.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

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