You can use fresh peeled tomatoes, which you can learn how to prepare in my steak pizzaiola recipe, or canned San Marzano tomatoes. Check out how to peel tomatoes here. The longer you can stew the tomatoes for the sauce the better it will taste. More Amazing Pasta Recipes. Here are some of my absolute favorite recipes that you will absolutely love. Aside from the melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, there are other similar dishes in Italy that use meat. Carne pizzaiola is a dish derived from the Neapolitan tradition that features meat topped with cheese and often cooked with tomatoes, olive oil, garlic, and white wine. Preheat the oven to 302°F. In a saute pan, heat the olive oil and the onion and garlic. Cook for 5 minutes until onion is translucent. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat. Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.
Whenever you have even 1 kid with food allergies, you learn pretty quickly which local eatery has something your kid can eat. Whenever my oldest wanted pizza, there is one pizzeria we go to that has a gluten-free/cheese-less pizza. But recently, allergy kiddo decides she wants something completely different! So, we scour through the menu and came across chicken pizzaiola. As long as we order it with no cheese its safe for kiddo, now it’s one of her favorites. Today, I bought a 8 pound package of chicken breast and was prepping them for different dishes. I thought maybe I should try to make chicken pizzaiola! This my friend is how this recipe came about, let’s get started!
Chicken Pizzaiola Recipe
- 4 organic chicken breasts (approximately 1-1.25lbs)
- 1 small onion sliced into semi circles
- 4 tsp. of extra virgin olive oil
- 1 tsp. pink sea salt
- 1 tsp. dried parsley
- 1 tsp. dried oregano
- 1 tsp. dried chives
- 1 tsp. garlic powder
- Extra pink sea salt and cracked black pepper to adjust for taste
- 2 cups of your favorite no sugar added marinara or Jenny’s Forgotten Tomato Sauce
Equipment: Just to let you know, I tend to use a large nonstick skillet. The reason is that this controls the amount of oil I add. (Let’s be honest we usually add more oil if we think our food will stick to the skillet.) The other reason is that a larger skillet prevents the food from “crowding” and allows for a better searing of the food.
Prepping The Chicken:
- Cut the chicken breast into 1 inch by 2 inches pieces. (The thickness is about a 1/2 inch.)
- Place the cut chicken in an air tight container or a Ziploc bag, then add the salt and oil.
- Really, mix it (shake it) together well so that each piece of meat is coated evenly.
- I prefer to let it sit overnight in the fridge, but 3hrs-4hrs is good as well.
Lets Get Cooking:
- Heat up the skillet over high heat. Once the skillet is hot, lay out the marinated chicken on the skillet. It is best to have space around the chicken (meaning they are not overlapping each other) or the effect is almost like steaming your chicken.
- Let one side of the chicken sear up golden brown before you flip it over, this will help seal in the juices of the chicken. Each side may take about 1-2 minutes depending on the type of stove top you have…it’ll be a little different between electric and gas. I suggest you pick a piece in the center and take a peek to see if it turned golden.
- When both sides of the chicken are golden, add the onion slices and spices (oregano, garlic powder, dried parsley and dried chives) into the mixture.
- Keep everything moving around and once the onions soften, add in 1 cup of marinara to coat the chicken. (This is the point where you can taste to see if it needs more salt or not)
- Once the chicken is coated with the sauce and the sauce is warmed through, turn off the heat and plate the chicken.
- In a separate pot, I heat up another cup of sauce to top the chicken.
- When the sauce bubbles, turn off the heat and place the sauce on top of the cooked chicken you plated.
- At this point, you have the option to top it with chopped parsley and/or cheese (dairy or non-dairy). I personally like my chicken pizzaiola with chopped parsley with some cracked black pepper, Enjoy!
Recipe makes 4 servings
Clean Eating Gluten Free Foodie
Lidia Chicken Pizzaiola Recipe
21 Day Fix Container Count: 1 R 1tsp 3/4G (or 1G to be conservative due to sauce being pureed/cooked down and not to deal with fractions…LOL!)
This dish has quickly become one of our most popular at lunch. The chicken is so tender that you don’t need a knife to cut it. And the pizzaiola preparation is a favorite tradition of Italian American cuisine. A lighter and more contemporary way to prepare this recipe would be to use fresh tomatoes instead of the heavier sauce.
- 4 boneless, skinless chicken breasts (about 2 pounds), trimmed of fat and gristle
- Kosher salt
- 1 cup buttermilk
- 1 1/2 cups pranko breadcrumbs
- 3/4 freshly grated Grana Padano
- 1 teaspoon dried oregano, preferably Sicilian, on the branch
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil, plus 1/4 cup leaves, and whole sprigs for garnish
- 5 tablespoons extra-virgin olive oil
- 2 cups prepared fresh tomato sauce
- 4 slices low-moisture mozzarella
Season the chicken breasts with salt, and place them in a resealable plastic bag. Pour in the buttermilk, and marinate in the refrigerator for 2 hours. Drain the chicken, and preheat the oven to 400 degrees.
Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, 3 tablespoons of the olive oil, and ½ teaspoon salt. Stir to incorporate everything fully into the crumbs.
Chicken Pizzaiola Recipe Lidia's Kitchen
Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides. Set the breaded chicken breasts on the parchment paper, arranged so they don’t touch each other.
Bake the chicken until the coating is crisp and browned and the chicken is just cooked through, about 15 minutes. Gopro app for computer mac desktop. While the chicken bakes, combine the tomato sauce, the remaining 2 tablespoons olive oil, and ¼ cup basil leaves in a blender, and purée until smooth. Season with salt. Pour the purée into a small saucepan, and warm it over low heat.
Chicken Pizza Recipe
When the chicken is just cooked through, top with the sliced mozzarella and bake until the cheese is just melted, about 2 minutes. Spread the tomato emulsion on plates, top with the chicken, and serve.