Chicken Scarpariello

I think chicken "scarpariello" typically involves chicken thighs, but since my husband does not care much for the dark meat, I used chicken breasts, and this turned out very delicious in my opinion.

Ingredients:

4 Tablespoons extra-virgin olive oil
3-4 large boneless, skinless, chicken breast halves, cut up into slightly bigger than bite sized pieces
1/3 pound Italian sausage
kosher salt
freshly ground black pepper
4 large cloves of garlic, thinly sliced
2-4 Tablespoons white balsamic vinegar or white wine vinegar (adjust to taste; increase for more tanginess)
1 teaspoon dried oregano

1. Heat the oil in a large cast-iron skillet over medium heat. Sprinkle the kosher salt and pepper over the pieces of chicken. Working in batches if necessary (don't crowd the chicken too much or it won't brown well), add the chicken to the hot oil and toss after a minute or two. Add the sausage (break the sausage into small chunks in the pan.) Cook the sausage and chicken in the pan until the sausage is done and the chicken is browned all over, about 10-15 minutes.
2. Add the slices of garlic to the pan and stir to distribute. Let cook and caramelize about 3-4 minutes, stirring occasionally.
3. Add the vinegar and stir to coat. Let this cook about 3 minutes. The chicken should be browning nicely on all sides and becoming coated in the all the cooking liquids.
4. Stir in the oregano and turn heat to low. Cover and cook until chicken is thoroughly cooked, about 5-6 more minutes.

This should make about 4 servings!

Braised Chicken Breast with Provolone

This one comes from a cookbook I recently received as a gift; Lidia's Italy in America, by Lidia Mattichio Bastianich. (There is a slight ingredient change, since smoked provola was not available at my grocery store.)

Ingredients:

4 boneless, skinless chicken breasts
1 teaspoon kosher salt
All-purpose flour, for dredging
2-3 Tablespoons extra-virgin olive oil
2 Tablespoons unsalted butter
8 large fresh basil leaves (or 2 teaspoons dried crushed basil)
4 thin slices prosciutto
1/2 cup dry Marsala 
1/2 cup dry white wine
1/2 cup chicken broth
4 slices provolone cheese

Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.

Heat the olive oil and butter in a large skillet over medium heat until the butter is just melted. Add the chicken to the pan, and brown each side for about 2-3 minutes.

Once it is browned, top each breast with a basil leaf or sprinkle even amounts of dried basil over each breast and add a slice of prosciutto. Increase heat to medium high. Push-aside the chicken to make a clear spot in the middle of the pan, and pour in the Marsala and the white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about two minutes. Add the chicken broth and cover, simmering to blend the flavors, about three minutes.

Uncover, top the chicken with the sliced provolone and cover again. Adjust heat to a simmer, cooking about five minutes to melt the cheese, then uncover. Bring to a boil and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8-10 minutes more. 

Serves 4.

Basil Chicken Roulades

I got this recipe from The Williams-Sonoma Cookbook, which I received as a wedding gift! You can make a dipping sauce from yogurt, chives, and mustard mixed together, but I am just giving you the amounts of everything needed for the chicken.

Ingredients:

2 Tablespoons melted butter
1/2 cup plain, low-fat yogurt* (see note)
1 Tablespoon whole grain Dijon mustard
2-3 Tablespoons whole or chopped fresh basil leaves (whatever your preference)
4 skinless, boneless chicken breast halves, pounded to about 3/8 inch thickness
Salt and freshly ground black pepper
1 cup bread crumbs
1/2 cup freshly grated Parmesan cheese (not the kind in the can used for pizza!)

1. Preheat the oven to 400 F degrees. Lightly brush a baking sheet (preferably non-stick) with some of the melted butter.
2. In a shallow dish (like a pie pan) mix bread crumbs and parmesan cheese. In a separate shallow dish mix together the yogurt and mustard. 
3. If you haven't already, be sure to pound out your chicken to the proper thickness. Lightly salt and pepper each breast. Sprinkle the middle of the breast with the basil. Roll each breast up long-ways (making a long log shape).
4. Carefully, while holding the rolled breast together, roll each one in the yogurt mixture and then coat each with the crumb-parmesan mixture, coating thoroughly. 
5. Place rolls on baking sheet and drizzle with remaining melted butter.
6. Bake at 400 F degrees for about 30 minutes; until the coating is brown and the chicken shows no signs of pink when cut in the center. Serve hot (and with sauce if you so desire)

Makes 4 servings. 

*Note: Plain low-fat yogurt is great in other dishes too. I have found that it makes a fine substitution for buttermilk when mixed with regular milk. It is great to marinate chicken in for grilling as well!