Chicken Pizzaiola Recipe
Ingredients
| 4 whole chicken breasts, split | ||
| Chicken | 1/4 Cup (16 tbs) | |
| Chicken | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| 1 green pepper, halved, seeded and diced | ||
| Flour | 1 Tablespoon | |
| Sauce | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Curry powder | 2 Tablespoon | |
| Tomatoes | 1 Can (10oz) | |
| 2 envelopes or teaspoons instant chicken broth | ||
| Water | 2 1/4 Cup (16 tbs) | |
| Hot cooked rice | 6 Cup (16 tbs) | |
Directions
1. Pull skin from split chicken breasts; bone. Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet. Cut each half into 2 pieces (fillets).
2. Combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper in a plastic bag. Add chicken fillets; shake well to coat.
3. Melt butter or margarine in a large skillet; saute chicken fillets until brown on both sides. Remove from skillet.
4. Saute onion and green pepper until almost tender in same skillet. Stir in the 1 tablespoon flour, 1 teaspoon salt, 1/8 teaspoon pepper and curry powder. Add tomatoes, instant chicken broth and water; bring to boiling.
5. Lower heat; simmer, covered, 20 minutes. Remove the cover and simmer 5 minutes longer, or until sauce thickens.
6. Return chicken fillets to sauce and cover. Simmer 15 minutes longer, or until chicken is tender.
7. Do-ahead note: Line a 10-cup shallow freezer-to-table baking dish with heavy foil. Arrange chicken in dish and spoon sauce over; wrap; label and freeze. When frozen, remove foil-wrapped food from dish; return to freezer.
8. Party day: Remove food from freezer and peel off foil. Place in same dish. Bake, covered, in moderate oven (350°) 1 hour, or until bubbly-hot.
2. Combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper in a plastic bag. Add chicken fillets; shake well to coat.
3. Melt butter or margarine in a large skillet; saute chicken fillets until brown on both sides. Remove from skillet.
4. Saute onion and green pepper until almost tender in same skillet. Stir in the 1 tablespoon flour, 1 teaspoon salt, 1/8 teaspoon pepper and curry powder. Add tomatoes, instant chicken broth and water; bring to boiling.
5. Lower heat; simmer, covered, 20 minutes. Remove the cover and simmer 5 minutes longer, or until sauce thickens.
6. Return chicken fillets to sauce and cover. Simmer 15 minutes longer, or until chicken is tender.
7. Do-ahead note: Line a 10-cup shallow freezer-to-table baking dish with heavy foil. Arrange chicken in dish and spoon sauce over; wrap; label and freeze. When frozen, remove foil-wrapped food from dish; return to freezer.
8. Party day: Remove food from freezer and peel off foil. Place in same dish. Bake, covered, in moderate oven (350°) 1 hour, or until bubbly-hot.
Chef
