Expand Your Horizons by Preparing these Italian Recipes
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) Salt
- 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
- Kosher salt
- 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, 1/4 cup Parmesan and 1/2 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.