ITALIAN CHICKEN RECIPES
Stuffed Chicken
1 (4-pound) chicken1 tablespoon extra-virgin olive oil,
(plus 3 tablespoons, plus 2 tablespoons)
Salt and freshly ground black pepper
1/2 cup bread crumbs
1 cup freshly grated caciocavallo or pecorino Romano
1 egg, beaten
1 clove garlic, thinly sliced
2 tablespoons, finely chopped, Italian parsley
Pinch nutmeg
1 rib celery, coarsely chopped
1 onion, coarsely chopped
2 quarts water
Remove the innards (liver, heart, and gizzard) of the chicken.
In a small saute pan, heat 1 tablespoon olive oil and add the
innards to the pan and saute over high heat until they are
browned. Season with salt and pepper and chop coarsely.
Bring 2 quarts water to a boil.
In a Dutch oven, heat 3 tablespoons olive oil over high heat
and add the chicken. Brown it all over, then remove from the
pan, and set aside. In a large bowl, combine the reserved
innards, bread crumbs, cheese, egg, garlic, parsley, nutmeg,
and salt and pepper, to taste. Mix well and stuff the cavity
of the bird with the stuffing. Truss the bird with butcher's
twine and place in the Dutch oven, along with the celery and
onions. Pour 2 quarts boiling, salted water over the chicken,
and place over medium flame. Cook meat for 1 hour or until
the chicken is falling apart and the cooking liquid has mingled
with the chicken's juices. Serve the broth hot with chicken pieces.
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours
Difficulty: Medium
Italian Chicken Pasta
2 tablespoons olive oil1 pound boneless, skinless chicken breasts, cut in 1-inch strips
3 tablespoons McCormick® 1 Step Beef Seasoning: Skillet Mac
8 ounces dry penne pasta (about 2 cups), cooked and drained
1. Heat oil in a nonstick skillet over medium-high heat.
Add chicken and 1 Step. Cook and stir 5 to 7 minutes or
until chicken is done.
2. Add cooked pasta. Cook and stir until heated.
Garnish with Parmesan, if desired.
Tip: Add 1 cup cooked broccoli florets or fresh
baby spinach with pasta.
Maintained by Lady Lynda