OK, I am completely out of ideas here. Last week I bought buy one get
one free chicken breasts, and accidentally grabbed a package of
pre-marinaded Italian chicken. I had intended on grilling it but my
Foreman grill died (the non-stick coating bubbled and blistered so badly
last week I was too scared to use it anymore).
So I'm trying to think of a way to use my chicken, some red peppers,
and a few mushrooms. The difficulty is that I don't want to stir fry
something that's got Italian spices all over it. Also, I don't have any
tomato sauce, but I do have a couple of leftover Roma tomatoes. Not
much there, though.
Any thoughts? A web search for recipes has been pretty fruitless.

Stacia

How abuot drizzling it with olive oil and baking it? Roiast the veggies
alongside.

Jude wrote:
>
> How abuot drizzling it with olive oil and baking it? Roiast the veggies
> alongside.

Hey!!!! I was about to say that....LOL....Sharon

"Glitter Ninja" > wrote in message
...
> OK, I am completely out of ideas here. Last week I bought buy one get
> one free chicken breasts, and accidentally grabbed a package of
> pre-marinaded Italian chicken. I had intended on grilling it but my
> Foreman grill died (the non-stick coating bubbled and blistered so badly
> last week I was too scared to use it anymore).
> So I'm trying to think of a way to use my chicken, some red peppers,
> and a few mushrooms. The difficulty is that I don't want to stir fry
> something that's got Italian spices all over it. Also, I don't have any
> tomato sauce, but I do have a couple of leftover Roma tomatoes. Not
> much there, though.

I would cut those Romas in half, drizzle them w/ olive oil, sprinkle w/ sea
salt, and roast them til they're browned on the edges (450F for 20-30
minutes? check them). Heck, roast the peppers, too, and why not the
mushrooms? (I'm not sure how long to roast the mushrooms, though). When
you're ready to eat, I would cut the chicken into bitesize pieces, then
saute. Meanwhile, cook some pasta. Add the veggies (chopped into bitesize
pieces as well) and a splash of wine or broth to the chicken. Add the
cooked, drained pasta and cook for a few minutes. Toss with some parmesan
or feta cheese.

If you're not interested in pasta but have some good crusty bread, I think
this would make a good sandwich filling, too. Some kind of melty cheese --
mozzarella or provolone -- would be good with it.

>OK, I am completely out of ideas here. Last week I bought buy one get one free chicken breasts, and accidentally grabbed a package of pre-marinaded Italian chicken...

Regardless of how you cook it, be sure to dry it really good with
papertowels or you'll end up with a "greyish chicken pudding" for
dinner. Kev

"Glitter Ninja" > wrote in message
...
> OK, I am completely out of ideas here. Last week I bought buy one get
> one free chicken breasts, and accidentally grabbed a package of
> pre-marinaded Italian chicken. I had intended on grilling it but my
> Foreman grill died (the non-stick coating bubbled and blistered so badly
> last week I was too scared to use it anymore).
> So I'm trying to think of a way to use my chicken, some red peppers,
> and a few mushrooms. The difficulty is that I don't want to stir fry
> something that's got Italian spices all over it. Also, I don't have any
> tomato sauce, but I do have a couple of leftover Roma tomatoes. Not
> much there, though.
> Any thoughts? A web search for recipes has been pretty fruitless.
>
> Stacia
>

Heat olive oil.

If the breasts are big, slice them on the diagonal to make cutlets. Dip the
cutlets in seasoned flour and then egg, and fry over medium heat til golden.
Remove from an and stash in a covered dish or plate. Because of the
quickness of this dish I would NOT risk overcooking them by putting them in
a heated oven.

Add more oil to the chicken pan if necessary and throw some sliced onion and
the sliced peppers, then when soft the shrooms. Toss around for a few
minutes and add a splash of balsamic and some broth or water. You want some
deglazing action so you get nice chicken fry bits too. Add whatever other
seasonings interest you and serve this on top of the chicken cutlets.

>Heat olive oil.
>If the breasts are big, slice them on the diagonal to make cutlets. Dip the cutlets in seasoned flour and then egg, and fry over medium heat til golden. Remove from an and stash in a covered dish or plate. Because of the quickness of this dish I would NOT risk overcooking them by putting them in
a heated oven.

This would also go well with a simple tomato sauce made using those
roma tomatoes. Seed and core them, chop, sweat the tomatoes over low
heat, remove from heat, allow to cool then puree in a food processor.
While doing that, heat olive oil, toss in a preferred amount of minced
garlic and cook for 30 seconds. Return tomato puree to skillet add your
favorite italian herbs and simmer. Cook a pasta of choice top with
tomato sauce and chicken cutlets.

"kevnbro" > wrote in message
oups.com...
> >Heat olive oil.
> >If the breasts are big, slice them on the diagonal to make cutlets. Dip
the cutlets in seasoned flour and then egg, and fry over medium heat til
golden. Remove from an and stash in a covered dish or plate. Because of the
quickness of this dish I would NOT risk overcooking them by putting them in
> a heated oven.
>
> This would also go well with a simple tomato sauce made using those
> roma tomatoes. Seed and core them, chop, sweat the tomatoes over low
> heat, remove from heat, allow to cool then puree in a food processor.
> While doing that, heat olive oil, toss in a preferred amount of minced
> garlic and cook for 30 seconds. Return tomato puree to skillet add your
> favorite italian herbs and simmer. Cook a pasta of choice top with
> tomato sauce and chicken cutlets.

I forgot about the tomatoes. I'm lazy so I might just seed and chop them
and throw them in with the onions and peppers, but either way they're
definitely a great addition!

"Chris" > writes:

>I would cut those Romas in half, drizzle them w/ olive oil, sprinkle w/ sea
>salt, and roast them til they're browned on the edges (450F for 20-30
>minutes? check them). Heck, roast the peppers, too, and why not the
>mushrooms?
[snip]

This sounds great! I think I'll keep it on hand whether I use it
tonight or not. I haven't decided between this and the cutlets, they
both sound so yummy.

Stacia

"rox formerly rmg" > writes:

>If the breasts are big, slice them on the diagonal to make cutlets. Dip the
>cutlets in seasoned flour and then egg, and fry over medium heat til golden.
[snip]

This sounds so yummy. Again, I can't decide which to do, yours and
Chris' ideas both sound really good.

Stacia