Best 16 Chicken Sicilian Recipes

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Prepare to embark on a culinary journey to the vibrant island of Sicily, where sun-drenched tomatoes, fragrant herbs, and succulent chicken come together in a harmonious blend of flavors. Imagine tender chicken pieces enveloped in a rich and savory sauce, infused with the essence of Mediterranean spices and the delightful tang of Sicilian capers. Get ready to explore the secrets behind this delectable dish and discover how you can recreate this Sicilian masterpiece in the comfort of your own kitchen, transporting your taste buds to the heart of this enchanting island with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SICILIAN



Chicken Sicilian image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) boneless chicken breasts
Olive oil, for sauteeing
1 cup chopped medium onion
4 cherry peppers, seeded and sliced
16 mushrooms, chopped
3 cups black oil cured olives and capers
Dash paprika
3 - 4 ounces butter

Steps:

  • Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

SICILIAN GRILL-ROASTED CHICKEN



Sicilian Grill-Roasted Chicken image

How to Make Sicilian Italian Roasted Grilled Chicken

Provided by Judith Fertig

Categories     Chicken     Garlic     Backyard BBQ     Dinner     Lemon     Summer     Grill     Grill/Barbecue     Parsley     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Mediterranean drizzle:
1 large garlic clove, pressed
2 teaspoons coarse kosher salt
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Chicken:
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 3 1/2- to 4-pound free-range chickens
Grilled Lemons, Baby Artichokes, and Eggplant

Steps:

  • For Mediterranean drizzle:
  • garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • For chicken:
  • Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
  • Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
  • Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
  • Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.

SICILIAN CHICKEN SOUP



Sicilian Chicken Soup image

A hearty spicy full bodied chicken noodle soup, perfect for cold nights, or people with colds! This recipe was inspired by Carrabas Mama Mandola's Sicilian Chicken Soup. My friend and I absolutely love it, but we live too far away from a Carrabas to have it more than once a year or so. We tried other "copycat" recipes we found online, but none of them were even close. So through trial and error we created this recipe. Hope you enjoy it and we'd love to hear what you think!

Provided by smlingrl

Categories     Clear Soup

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

3 medium potatoes, diced
1 large yellow onion, diced
6 carrots, diced
1 bell pepper, diced
5 stalks celery, diced (including leafy tops)
1 tablespoon garlic
1 (14 ounce) can Italian stewed tomatoes
5 quarts chicken stock (not broth, stock)
2 chicken bouillon cubes
2 bay leaves
1 teaspoon crushed red pepper flakes
1/4 cup Italian parsley, chopped
1 rotisserie chicken, shredded
1 lb macaroni
1 tablespoon olive oil
salt and pepper
grated parmesan cheese

Steps:

  • Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot.
  • Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper.
  • Simmer 2 hours, stirring occasionally.
  • Remove bay leaves.
  • Divide soup in half, leave half in the soup pot and puree the other half in a food processor.
  • Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley.
  • Simmer 30 minutes.
  • While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated.
  • Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).

MAMA MANDOLA'S SPICY SICILIAN CHICKEN SOUP



Mama Mandola's Spicy Sicilian Chicken Soup image

Make and share this Mama Mandola's Spicy Sicilian Chicken Soup recipe from Food.com.

Provided by Kit..ty Of Canada

Categories     < 4 Hours

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 (14 ounce) can imported Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
salt & freshly ground black pepper

Steps:

  • Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces.
  • Chop tomatoes; reserve all juice.
  • Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot.
  • Add water. Season with salt and pepper.
  • Slowly bring soup to a boil over low heat.
  • Skim off foam that rises to the surface; may have to skim 2 or 3 times.
  • Partially cover pot and simmer 2 hours.
  • When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
  • Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
  • When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
  • Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

SPICY SICILIAN BAKED CHICKEN



Spicy Sicilian Baked Chicken image

Generously given to me by an online friend (all I know is that her screen name is Succubus - you gotta love a woman with that screen name) that her great-grandmother from Sicily used to cook. As soon as I read it, I had to make it. It can also be made using rabbit. WARNING: the original recipe calls for an ENTIRE jar of hot cherry peppers. It's much too hot this way; only use as many as you think you can stand, because they are HOT!!! Enjoy.

Provided by Glutton

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken pieces (I use a mixture of legs, breasts, thighs, with skin on)
10 ounces sweet Italian sausage, cut into 2 inch chunks
white potato, cut into wedges (about six medium)
6 pickled hot cherry peppers (in vinegar)
olive oil
dried oregano
dried poultry seasoning
kosher salt
pepper

Steps:

  • Preheat oven to 350°F.
  • Place the chicken, sausage and potatoes in a 9x13 baking pan.
  • Scatter as many hot cherry peppers as you feel comfortable with (I love heat, so I put a lot!) in the pan.
  • To really get the flavor, drizzle a bit of the pepper/vinegar "juice" from the jar over the chicken, etc.
  • Drizzle the whole thing with olive oil, then season everything with salt, pepper and a bit of oregano.
  • Bake until chicken is cooked through - depending on size/type of chicken pieces, about 70-80 minutes.
  • Eat ravenously.

Nutrition Facts : Calories 218.8, Fat 14.4, SaturatedFat 4.5, Cholesterol 65.9, Sodium 317.6, Carbohydrate 1, Protein 20.5

SICILIAN RED DEVIL CHICKEN



Sicilian Red Devil Chicken image

I used to make a dish very similar to this and I loved it. Sadly, when I married I gave up all of my warmer dishes because my husband couldn't abide anything "spicy". After 20 years of marriage, I have decided that I'm going to make some things that I like and he can have KD on those not to frequent evenings. I scoured Zarr to locate my old recipe with no luck (how is that possible?) and came across this on another site. It's very close to what I was wanting and I'm happy with it. I thought I'd pass it on along for others to try. This asks for chicken breasts but I have used bone-in thighs with success. Of course cooking time will increase with whole thighs.

Provided by Annacia

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb fresh fresh boneless skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup red wine
3 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cut each chicken breast into 3 equal pieces and season with salt and pepper.
  • Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
  • To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.

SICILIAN CHICKEN THIGHS (CROCK POT)



Sicilian Chicken Thighs (Crock Pot) image

My son and I came up with this when my neighbor brought me a family pack of thighs he got on sale. It's based on a dish that was served at a local restaurant that has since gone out of business.

Provided by CJAY8248

Categories     Chicken Thigh & Leg

Time 6h10m

Yield 8 thighs, 6-8 serving(s)

Number Of Ingredients 16

8 chicken thighs, bone and skin left on
1 (15 ounce) can Italian-style diced tomatoes
1 (6 ounce) can tomato paste
1 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon celery powder
1 teaspoon salt
1/2 cup white wine
3 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 cup mushroom, sliced
2 teaspoons italian seasoning
1 teaspoon fresh ground pepper

Steps:

  • Put chicken thighs in crock pot.
  • Combine remaining ingredients; stir well.
  • Pour sauce over chicken and cook on low 6-8 hours or until done.
  • Serve with penne pasta, tossed salad and garlic bread.
  • Enjoy!

SICILIAN SWEET AND SOUR CHICKEN



Sicilian Sweet and Sour Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons raisins
1/2 cup dry white wine
4 boneless skinless chicken breast halves
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
1/3 cup all-purpose flour
4 tablespoons vegetable oil
1 small onion, finely diced
2 large cloves garlic, minced
1/4 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons balsamic vinegar
2 small ripe tomatoes, skinned, seeded, and chopped (skin reserved for garnish)
2 tablespoons capers, rinsed
2 Sicilian green olives, pitted and chopped
1 cup low-sodium chicken broth
Chopped parsley leaves, for garnish
Tomato skin made into 4 rose flowers, for garnish

Steps:

  • Place raisins in a small dish. Add wine and set aside.
  • Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
  • Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.
  • Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses.

SICILIAN CHICKEN PASTA



SICILIAN CHICKEN PASTA image

Categories     Sauce     Chicken     Tomato     Dinner     Simmer

Yield 4

Number Of Ingredients 28

• 4 med/lrg chicken breasts, cut into thin bite size pieces
• 3 tbsp vegetable oil
• 1 tbsp sundried tomato paste
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 clove garlic, minced and finely chopped
• Salt, pinch
• Black pepper, pinch
• 6 tbsp olive oil
• 1 medium brown onion, finely diced
• 1 stick celery, finely diced
• 3 cloves of garlic, minced finely chopped
• 1 tbsp tomato paste + sundried tomato paste
• 1 can chopped tomatoes
• 150ml red wine
• 250ml chicken stock
• 1 tsp dried oregano
• Half sprig rosemary
• 1 stick cinnamon
• 3 large fresh bay leaves
• Black pepper, pinch
• Salt, pinch
• 1 handfull red chard
• 1 cup basil leaved, ripped
• 4 tbsp parsley, finely chopped
• Cooked marinated chicken
• Fusilli or curly pasta
• 100g Parmigiano Reggiano cheese

Steps:

  • Chicken Marinade Add the following marinade ingredients into a large bowl and stir to form a paste. Massage chicken into marinade and leave overnight or until Tomato Sauce is almost finished cooking. Add 2 tbsp of olive oil to a large skillet on med/high heat and brown chicken for 2 mins then remove to a plate (you may need fry the chicken in 2 batches so as not to stew the chicken): • 4 chicken breasts, cut into thin bite size pieces • 3 tbsp vegetable oil • 1 tbsp sundried tomato paste • 1 tbsp tomato paste • 1 tsp smoked paprika • 1 clove garlic, minced • Salt, pinch • Black pepper, pinch Tomato Sauce Heat oil, add the following and sauté until onions and celery are soft then add garlic and cook for a further 3 mins: • 6 tbsp olive oil • 1 medium brown onion, finely diced • 1 stick celery, finely diced • 3 cloves of garlic, minced finely chopped Add the following and simmer for approx 30 mins, stirring occasionally: • 1 tbsp tomato paste + sundried tomato paste • 1 can chopped tomatoes • 150ml red wine • 250ml chicken stock • 1 tsp dried oregano • Half sprig rosemary • 1 stick cinnamon • 3 large fresh bay leaves • Black pepper, pinch • Salt, pinch add the following at the end of cooking and stir. Turn off heat and put lid on to cook chicken through: • 1 handfull red chard • 1 cup basil leaved, ripped • 4 tbsp parsley, finely chopped • Cooked marinated chicken Pasta & Final Prep Tip cooked drained pasta into a large pot and add Parmigiano Reggiano shavings, the Tomato Sauce, mix thoroughly and serve. • Fusilli or curly pasta • 100g Parmigiano Reggiano cheese

NONNIE'S CHICKEN SICILIAN



Nonnie's Chicken Sicilian image

Make and share this Nonnie's Chicken Sicilian recipe from Food.com.

Provided by gregory schulte

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 boneless skinless chicken breasts
1/2 cup flour
extra virgin olive oil
3 tablespoons unsalted butter, divided
2 shallots, finely chopped
4 -5 garlic cloves, finely chopped
2 cups chicken broth
1 lemon, juice and zest of
kosher salt
fresh ground pepper
red pepper flakes (about 1/4 teaspoon)
1 (12 ounce) can artichoke hearts, drained rinsed and quartered
1 -2 tablespoon capers
1/2 cup sun-dried tomato packed in oil, cut into strips
6 leaves fresh basil, julienned

Steps:

  • pound chicken breast to 1/4 inch season with salt and pepper then lightly flour and set aside.
  • in a large skillet heat evooand a tablespoon of butter.
  • heat to medium high and cook chicken breast on each side to a light golden brwon and set aside.
  • add 2 tablespoons of evoo and 1 tablespoon butter and saute shallots and garlic until just tender.
  • deglaze pan with chicken broth and lemon juice.
  • season to taste with salt, pepper and pepper flakes.
  • reduce by 1/2 and then swirl in 1 tablespoon of cold unsalted butter.
  • brush a shallow oven proof baking dish with olive oil and arrange chicken breast in one layer overlapping if need be.
  • top chicken breasts with artichokes, capers and sun dried tomatoes.
  • pour sauce over chicken then sprinkle with lemon zest, chopped parsley and basil.
  • drizzle with olive oil cover with foil and bake at 350 for 40 minutes.

Nutrition Facts : Calories 291.1, Fat 9.2, SaturatedFat 4.4, Cholesterol 83.7, Sodium 588.4, Carbohydrate 20.5, Fiber 4.8, Sugar 0.8, Protein 33

SPICY SICILIAN CHICKEN



Spicy Sicilian Chicken image

This wonderful spicy Sicilian chicken recipe is courtesy of Mario Batali.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 16

1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium russet potatoes, peeled and cut into large cubes
2 bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
1 rib celery, cut into 1-inch-long pieces
2 small eggplants, cut into large cubes
2 medium carrots, sliced into 1/2-inch-thick rounds
4 plum tomatoes, cut into chunks
1/2 cup Sicilian olives, pitted
2 tablespoons salt-packed capers, rinsed and drained
5 dried hot chiles
1 1/2 cups dry red wine
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Pinch of hot red pepper flakes

Steps:

  • Season chicken pieces with salt and pepper. In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate; set aside.
  • In same pan, combine potatoes, peppers, celery, eggplant, carrots, tomatoes, olives, capers, and chiles; cook until softened, but not browned, about 5 minutes. Season with salt and pepper. Add wine, return chicken to pan, and bring to a boil. Lower heat to simmer, cover; cook until chicken is cooked through, 15 to 20 minutes.
  • Stir in mint, parsley, and red pepper flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with olive oil, and serve.

SICILIAN BRAISED SWEET AND SOUR CHICKEN



Sicilian Braised Sweet and Sour Chicken image

Another magazine find that I'm storing here until I try it. The combination of flavours looks yummy.

Provided by JustJanS

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 cloves garlic, bruised
800 g skinless chicken thighs, halved
all-purpose flour, seasoned to taste
1 large onion, thinly sliced
250 ml red wine
1 bay leaf
3 sprigs rosemary
1 tablespoon white wine vinegar
1 teaspoon caster sugar
150 ml chicken stock
1 tablespoon currants
1/2 cup black olives
2 tablespoons pine nuts, roasted (I do this in a small dry pan over a low heat, shaking 'til golden)
1/4 cup flat leafed parsley

Steps:

  • Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
  • Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
  • Remove all from the pan.
  • Add the onion and cook for 8-10 minutes, or until almost soft.
  • Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
  • Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
  • Remove the chicken from the pan and keep warm.
  • Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
  • Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.

SICILIAN ROASTED CHICKEN



SICILIAN ROASTED CHICKEN image

Categories     Chicken

Number Of Ingredients 8

NGREDIENTS:
1 whole 4-5 pound chicken
1 lemon
1 ½ tablespoons fresh rosemary, picked
1 large sweet onion, peeled and sliced thin
3 tablespoons extra virgin olive oil
Salt
Fresh ground black pepper

Steps:

  • Preheat oven to 375°F. Cut one lemon in thin slivers and place in a bowl. Squeeze the juice out of the other lemon into the bowl, then slice the remainder of the lemon and add to the bowl Add the picked rosemary, sliced onions, and olive oil. Dry off the chicken. Season the chicken liberally with salt and pepper inside and out. Rub the chicken with the mixture from the bowl. Fill the cavity of the chicken with the remainder of the mixture. You may cook as is or allow to marinade the chicken for up to 3 days before cooking. Place the chicken on a baking sheet and bake in the pre heated oven for 15 minutes. Then reduce the temperature of the over to 275°F and allow to cook for another 40 minutes. Remove the chicken from the oven and allow the chicken to rest at room temperature for at least 30 minutes before carving.

SICILIAN ROASTED CHICKEN



Sicilian Roasted Chicken image

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Provided by BramptonMommyof2

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
  • Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g

SICILIAN CHICKEN



Sicilian Chicken image

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

Provided by Nancy I.

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
2 teaspoons minced garlic
1/4 cup frozen chopped onions
1 (14 1/2 ounce) can stewed tomatoes seasoned with basil garlic & oregano
1 (8 ounce) can tomato sauce
1/3 cup grated parmesan cheese
5 -6 boneless skinless chicken breasts
1 (8 ounce) package shredded mozzarella cheese
1 (12 ounce) package fettuccine pasta

Steps:

  • First make the sauce: In a saucepan brown garlic and onions in oil.
  • Add stewed tomatoes, tomato sauce and parmesean cheese.
  • Cook until bubbly.
  • Place chicken breast in a 13 X 9 inch pan.
  • Pour sauce over chicken.
  • Top with mozzerella cheese.
  • Cook at 350 degrees for 30 minutes.
  • Boil fettucine noodles according to directions.
  • Serve chicken over noodles.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE



Sicilian Lemon Chicken with Raisin-Tomato Sauce image

Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Provided by Larry Elder

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 20

¾ cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 lemon, zested and juiced
¼ cup shaved Parmesan cheese
4 sprigs fresh basil

Steps:

  • Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g

Tips:

  • When choosing chicken for this dish, opt for bone-in, skin-on chicken breasts or thighs. The bones and skin add flavor to the dish as it cooks.
  • Use ripe tomatoes for the sauce. Roma tomatoes are a good choice because they are meaty and have fewer seeds.
  • Don't skimp on the garlic and oregano. These herbs add essential flavor to the dish.
  • If you don't have dry white wine on hand, you can use chicken broth or water instead.
  • Serve Chicken Sicilian over pasta, rice, or polenta. You can also serve it with a side of vegetables such as roasted broccoli or zucchini.

Conclusion:

Chicken Sicilian is a delicious and versatile dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and satisfying chicken dish, give Chicken Sicilian a try!

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