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  Whole chicken breasts 4
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Green pepper 1 , halved, seeded and diced
  Flour 1 Tablespoon
  Salt 1 Teaspoon
  Curry powder 2 Tablespoon
  Canned tomatoes 8 Ounce (1 Can)
  Instant chicken broth 2 Teaspoon (Or 2 Envelopes)
  Water 2 1⁄4 Cup (36 tbs)
  Hot cooked rice 6 Cup (96 tbs)

1. Pull skin from split chicken breasts; bone. Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet. Cut each half into 2 pieces (fillets).
2. Combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper in a plastic bag. Add chicken fillets; shake well to coat.
3. Melt butter or margarine in a large skillet; saute chicken fillets until brown on both sides. Remove from skillet.
4. Saute onion and green pepper until almost tender in same skillet. Stir in the 1 tablespoon flour, 1 teaspoon salt, 1/8 teaspoon pepper and curry powder. Add tomatoes, instant chicken broth and water; bring to boiling.
5. Lower heat; simmer, covered, 20 minutes. Remove the cover and simmer 5 minutes longer, or until sauce thickens.
6. Return chicken fillets to sauce and cover. Simmer 15 minutes longer, or until chicken is tender.
7. Do-ahead note: Line a 10-cup shallow freezer-to-table baking dish with heavy foil. Arrange chicken in dish and spoon sauce over; wrap; label and freeze. When frozen, remove foil-wrapped food from dish; return to freezer.
8. Party day: Remove food from freezer and peel off foil. Place in same dish. Bake, covered, in moderate oven (350°) 1 hour, or until bubbly-hot.

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Chicken Pizzaiola Recipe