Best 3 Chicken Cutlets Bolognese Recipes

Chicken cutlets bolognese is a delicious and versatile dish that can be served for lunch or dinner. It typically consists of tender chicken cutlets smothered in a rich bolognese sauce, making it a hearty and flavorful meal. This dish is a great option for those who love the taste of traditional Italian cuisine, as it combines the classic flavors of bolognese sauce with the tenderness of chicken. Additionally, chicken cutlets bolognese is a relatively easy dish to prepare, requiring only a few simple ingredients and steps.

Let's cook with our recipes!

CHICKEN CUTLETS BOLOGNESE

Chicken Cutlets Bolognese image

Make and share this Chicken Cutlets Bolognese recipe from Food.com.

Provided by dicentra

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter
4 chicken breasts, boneless and skinless (pounded to 1/4 inch thick)
1 teaspoon dried oregano
1/4 teaspoon fresh ground pepper
4 thin slices prosciutto
4 slices mozzarella cheese
1/4 cup dry white wine

Steps:

In a large frying pan, melt butter over medium heat. Add chicken breast and cook for 3 minutes on each side. Season with oregano and pepper.
Place a slice of prosciutto and then a slice of cheese on each breast. Drizzle the wine all over.
Cover the pan and cook 5 minutes, until cheese is melted and chicken is cooked through.

Nutrition Facts : Calories 425.5, Fat 28.5, SaturatedFat 13.1, Cholesterol 138.5, Sodium 349.4, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 36.8

CHICKEN BOLOGNESE

Chicken Bolognese image

Make and share this Chicken Bolognese recipe from Food.com.

Provided by Kisha

Categories Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces linguine or 12 ounces fettuccine
4 teaspoons olive oil
1 lb ground chicken breast
salt and pepper
2 medium carrots, chopped
2 celery ribs, medium, chopped
1 large onion, chopped
1 garlic clove, crushed with press
1 (28 ounce) can crushed tomatoes
1/2 cup reduced-fat milk (2%)
1/3 cup freshly grated parmesan cheese
1/4 cup loosely packed fresh parsley leaves, chopped

Steps:

Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.

Nutrition Facts : Calories 421.3, Fat 8.3, SaturatedFat 2.3, Cholesterol 54.9, Sodium 384.9, Carbohydrate 58.1, Fiber 5.5, Sugar 4.7, Protein 29.1

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS

Chicken Breast Cutlets with Artichokes and Capers image

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Provided by Josephine Franchino Twohy

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Steps:

Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g

Tips:

Use high-quality ingredients. The better the ingredients, the better the final dish will be. Look for fresh, organic produce and high-quality meats and cheeses.
Don't overcrowd the pan. When cooking the cutlets, make sure to give them enough space in the pan so that they can brown evenly. Otherwise, they will steam instead of fry and will be soggy.
Cook the cutlets over medium heat. This will help prevent them from overcooking and becoming dry.
Use a meat thermometer to ensure the cutlets are cooked through. The internal temperature should reach 165 degrees Fahrenheit.
Make sure the sauce is simmering before adding the cutlets. This will help prevent the sauce from splattering and will also help the flavors to meld together.
Serve the cutlets immediately with your favorite pasta and vegetables.

Conclusion:

Chicken cutlets bolognese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that your family and friends will love.