Italian Chicken Recipes - Fun to make, More fun to EatItalian chicken recipes fit right into our "quick and easy" theme, especially with BSCB's in abundant and relatively cheap supply. You know, of course, that I mean "B..oneless, S..kinless C,..hicken B..reasts".Before they became available everywhere some years ago, "About-half-an-hour-start-to-finish" was unheard of for this wholesome meat; cooking bone-in breasts took too long and removing the breast bone was time consuming and dangerous if you were a klutz like me. Also, Italian chicken recipes often feature ingredients that do marvelous things for these birds, things like basil, garlic, Balsamic vinegar. But, in case you hadn't noticed, I also offer a page of Italian dessert recipes and one with recipes for many categories of Italian foods. including even more chicken dishes. But now you're on my chicken recipe page so why not scroll around here for a while; after all, dessert follows the meal, right?
The pesto here is made with pecans but you could use pine nuts for a more traditional sauce or walnuts for a cheaper version. 2/3 cup drained sun dried tomatoes Boil salted water, add pasta, and cook the pasta until it becomes tender. Drain the pasta when al dente. Combine 4 cloves of garlic, basil, tomatoes, pecans, vinegar, and olive oil in a blender and puree until smooth. Transfer the mixture to a bowl and season with salt and pepper. Cover the mixture and set aside. In a skillet, melt butter over medium heat, add onion and cook until it softens, about 5 minutes. Add garlic and chicken to the mixture and cook it until chicken is no longer pink and has a golden brown exterior. Serve with chicken and pesto.
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