CHICKEN PEPPERONCINI PASTA RECIPES

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CHICKEN PEPPERONCINI RECIPE | ALLRECIPES



Chicken Pepperoncini Recipe | Allrecipes image

When I was a kid, my mom used to make this as my birthday dinner. Now, I make it every chance I get. It's a fantastic dish that is one of my family's favorites. If you like things spicy, add an extra pepperoncini or two. If not, use a little less. Try it, You'll love it!

Provided by GECCOFOXX

Categories     World Cuisine    European    Italian

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 10

2 eggs, beaten
1 cup Italian seasoned dry bread crumbs
½ cup Parmesan cheese
ground black pepper to taste
1?½ pounds skinless, boneless chicken breast halves - cut into cubes
¼ cup olive oil
1 pound fresh mushrooms, sliced
1 large onion, chopped
½ cup white wine
½ cup pepperoncini, or amount desired

Steps:

  • Place the eggs in a shallow dish. Stir the bread crumbs, Parmesan cheese, and pepper together in a second shallow dish. Dip the chicken cubes first into the eggs, then coat evenly with the bread crumbs.
  • Heat about half of the oil in a large skillet over medium heat. Stir in the chicken, and cook until browned on all sides, about 10 minutes. Remove the chicken and drain on a paper towel-covered plate. Add more oil to the skillet if needed. Stir in the mushrooms, onion, and wine. Cook and stir until the mushrooms are tender and have cooked down. This may take a good 15 minutes.
  • Return the chicken to the skillet and stir into the mushroom mixture. Use scissors to cut the pepperoncini into slices over the skillet to retain the pepper juices. Discard any stems. Simmer the chicken mixture, stirring occasionally, 5 to 10 minutes more before serving.

Nutrition Facts : Calories 598.7 calories, CarbohydrateContent 30.8 g, CholesterolContent 206 mg, FatContent 26.4 g, FiberContent 3.5 g, ProteinContent 53.6 g, SaturatedFatContent 6.4 g, SodiumContent 1405.7 mg, SugarContent 5.8 g

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS ...



Mediterranean Chicken with Pepperoncini and Kalamatas ... image

A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.

Provided by beverlyb

Categories     World Cuisine    European    Greek

Total Time 6 hours 50 minutes

Prep Time 20 minutes

Cook Time 6 hours 30 minutes

Yield 4 servings

Number Of Ingredients 11

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3?½ pounds chicken leg quarters
1?½ teaspoons paprika
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ teaspoon grated lemon zest
½ cup fresh-squeezed lemon juice
1 cup sour cream
½ teaspoon paprika

Steps:

  • Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
  • Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
  • Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
  • Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Nutrition Facts : Calories 841 calories, CarbohydrateContent 13.8 g, CholesterolContent 248.7 mg, FatContent 55.9 g, FiberContent 1.7 g, ProteinContent 68.1 g, SaturatedFatContent 18.2 g, SodiumContent 2694.3 mg, SugarContent 1 g

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