Best 5 Chicken Angelo Recipes

CHICKEN ANGELO

Steps:

• Place half the mushrooms in a 13x9-in. baking dish; set aside., Place egg substitute and bread crumbs in separate shallow bowls. Dip chicken in milk, then roll in crumbs., In large skillet, brown both sides of chicken in butter; place chicken on top of mushrooms. Arrange remaining mushrooms on chicken; top with cheese. Add chicken broth to pan. , Bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve chicken with hot cooked rice or noodles. Sprinkle with chopped fresh parsley.

CHICKEN ANGELO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
• Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

CAPELLI D' ANGELO WITH THAI CHICKEN

Steps:

• Heat the oil until hot in a large skillet set over medium-high heat and saute the chicken until golden. Transfer to a plate and set aside.
• Add the stock, honey, and soy sauce to the skillet.
• Whisk in the peanut butter, cornstarch, and ginger.
• Add the scallions, garlic and bell pepper.
• Return the chicken to the skilet, and cook until the mixture bubbles and is thickened.
• Spoon the chicken over the pasta and serve garnished with parsley.

CHICKEN ANGELO

Steps:

• 1. Bone chicken breasts and cut into quarters; dredge in flour and shake off excess.
• 2. Heat 1/4 cup butter in large skillet over medium heat.
• 3. When hot add chicken pieces and brown on all sides; add oregano, broth, mushrooms, artichoke hearts and parsley.
• 4. Saute over high heat until sauce thickens, stirring constantly.
• 5. Serve at once.

GREEK CHICKEN SOUP A LA ANGELO KOSTOPOULOS

Steps:

• 1. Fill the pot with water, about half way, maybe a little more, add salt and olive oil, and start boiling. At same time, wash chicken. Leave skin on. Slice the garlic in small pieces. Poke small holes in the chicken and insert the garlic pieces, in 5-6 places. I also cut half a lemon, squeeze the juice out, and add the used portion inside the chicken, with extra garlic. 2. Add the whole chicken to the boiling water, and make sure that the water doesn't cover the chicken, but it should be more than half way up up the chicken. At this point I also add the carrots, rice or noodles. If you want, you can add celery, potatoes, etc. if you use rice, probably want to add a bit more water. I boil it for about 45 minutes, turning it over once somewhere in the middle. When it's done, remove the chicken and put it on a cutting board. Let the soup cool down a bit. Start cutting and cleaning the chicken. I usually remove all skin and bones while the chicken is still hot, it's a lot easier. Then just cut it into small or medium pieces and set aside in a plate. 3. Now take a big bowl that you will use for mixing things, like a soup bowl or a little bigger. In the bowl add the juice of 2 lemons. Then add the egg and mix the two together with just a fork or mixing utensil, no need for mixer. By now, the soup will be a little cooler. Using a ladle, remove soup from the big pot and add it slowly to the egg-lemon mixture, beating it with the fork constantly. Repeat this 4-5 times so the mixture starts having the color you've seen. At that point, the mixture should be safe and the egg won't curdle any more. You can then take the whole mixture and add it back into the big soup pot, while you reheat the soup a little. Try to stop short of boiling it again, cause it will start to curdle the egg.You can add some of the chicken back in, or just save them to add whenever you reheat some soup. You can add some more lemon juice, pepper & salt.