ITALIAN BEEF PINWHEELS RECIPES

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ITALIAN PAN-FRIED CHICKEN RECIPE: HOW TO MAKE IT



Italian Pan-Fried Chicken Recipe: How to Make It image

I love this recipe for many reasons—but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. — Karen Mahlke, Estero, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon pepper
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil
2 tablespoons olive oil
9 garlic cloves, minced and divided
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon chicken base
1/2 cup chardonnay or chicken broth
1 tablespoon heavy whipping cream
1 tablespoon cold butter

Steps:

  • Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

Nutrition Facts : Calories 317 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 23g protein.

ITALIAN ANTIPASTO SQUARES RECIPE - PILLSBURY.COM



Italian Antipasto Squares Recipe - Pillsbury.com image

There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.

Provided by Pillsbury Kitchens

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 13

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Steps:

  • Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
  • If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
  • Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
  • If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
  • Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

Nutrition Facts : Calories 190 , CarbohydrateContent 9 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 6 g, ServingSize 1 Appetizer, SodiumContent 540 mg, SugarContent 3 g, TransFatContent 1 g

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