Tag Archives: easy

Roman Style Chicken Recipe

Roman Style Chicken is a tasty braise of Fire Roasted Tomatoes, Colorful Bell Peppers, Red Onions, Capers and Herbs.  Easy, make-ahead meal that is even better the next day!

Roman Style Chicken
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
176 calories
7 g
22 g
11 g
9 g
2 g
175 g
398 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
175g
Servings
6
Amount Per Serving
Calories 176
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 22mg
7%
Sodium 398mg
17%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
6%
Sugars 2g
Protein 9g
Vitamin A
20%
Vitamin C
151%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole, cut up, skinless chicken or 6 skinless chicken breasts, I like to use thighs, 6 to 10 depending on size
  2. 1/2 teaspoon salt, plus 1 teaspoon
  3. 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  4. 1/4 cup olive oil
  5. 1 red bell pepper, sliced
  6. 1 yellow or orange bell pepper, sliced
  7. 2 cloves garlic, chopped
  8. 1 (15-ounce) can fire roasted diced tomatoes
  9. 1/2 cup white wine
  10. 1 tablespoon fresh thyme leaves
  11. 1 teaspoon fresh oregano leaves
  12. 1/2 cup chicken stock
  13. 2 tablespoons capers
  14. 1/4 cup chopped fresh flat-leaf parsley leaves
Instructions
  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  3. Add the capers and the parsley before serving.
Adapted from The Food Network
beta
calories
176
fat
11g
protein
9g
carbs
7g
more
Adapted from The Food Network
Preston Cooks For You http://prestoncooks.com/

Alfredo Sauce Recipe

What’s better than not having to cook your own meals?  Not having to do dishes either, especially if it is hot out.  Spend more of your time enjoying your summer,  Use those disposable plates!

Alfredo Sauce Recipe
Yields 2
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Cook Time
15 min
Cook Time
15 min
1251 calories
8 g
373 g
119 g
42 g
74 g
278 g
1658 g
1 g
2 g
38 g
Nutrition Facts
Serving Size
278g
Yields
2
Amount Per Serving
Calories 1251
Calories from Fat 1042
% Daily Value *
Total Fat 119g
182%
Saturated Fat 74g
369%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 33g
Cholesterol 373mg
124%
Sodium 1658mg
69%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 1g
Protein 42g
Vitamin A
81%
Vitamin C
2%
Calcium
121%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 stick butter.
  2. 1 cup heavy cream.
  3. 1/2 tsp minced garlic
  4. Salt and freshly ground black pepper.
  5. 2 cups freshly grated Parmesan
Instructions
  1. In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
beta
calories
1251
fat
119g
protein
42g
carbs
8g
more
Preston Cooks For You http://prestoncooks.com/

Moroccan Chicken Recipe

Moroccan Chicken

Ingredients:

  • 2 Meyer lemons or regular lemons
  • 1 tablespoon olive oil
  • 1 large onion, halved, thinly sliced
  • 2 garlic cloves, pressed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups low-salt chicken broth
  • 1 4 1/2-pound chicken, cut into 8 pieces or 8 thighs, skin removed
  • 1/2 cup green olives

Directions:

Cut 1 lemon into thin slices. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; saut√© until golden brown, about 8 minutes.  Add next 5 ingredients; stir 1 minute.  Add broth; bring to boil. Sprinkle chicken with and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.  Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Serve over Basmati rice.