436 italian seasoning olive oil chicken Recipes

boneless skinless chicken breast halves, italian herb seasoning, olive oil, onion, chopped, crushed tomatoes, cinnamon, honey, red wine vinegar

italian-seasoned breadcrumbs, all-purpose flour, ground red pepper, skinned and boned chicken breasts, egg whites, lightly beaten, olive oil, tomato sauce, shredded mozzarella cheese, freshly grated parmesan cheese

olive oil, carrot - chopped, celery - chopped, brocolli, chicken breast - meat only, stewed tomatoes - canned (i use aylmer stewed tomatoes with italian seasoning), egg noodles - no yolk or rice, part skim mozzarella, shredded, grated parmesan cheese

chicken breasts , cut in half through the breast to make 8 flat cutlets, egg, flour (for dredging), seasoned italian breadcrumbs (for dredging), garlic, minced, olive oil, mushroom, trimmed,sliced, barilla tomato sauce with basil (or any good brand), heavy cream, provolone cheese, grated, parmesan cheese, grated

chicken breasts (2 boneless skinless ), wondra flour (not necessary), sun-dried tomatoes packed in olive oil (approx. 1/3 cup) chopped, italian pepper and onion seasoning (just discovered, really good), dried thyme (about 1/2 tsp. or less ), dried oregano ( ditto ), dry white wine or white cooking wine (approx. 1/2 cup), milk or chicken broth - just pour in slowly until the consistency you like (i used cuz of hubby s recent gout bout, but next time will use the broth, it s good either way), cream cheese (i use philly light), penne pasta - approx 5-6 oz. (or your choice )

olive oil, divided, chicken breast tenders, freshly ground black pepper, salt, italian-seasoned breadcrumbs, apricot halves in light syrup, undrained, lemon juice, salt, fresh spinach

whole chickens, day-old cornbread, broken into pieces (i use the recipe on the alber s cornmeal box, except i use buttermilk instead of regular milk, and i), chopped onion, chopped celery, chopped fresh rosemary, chopped fresh thyme, chopped fresh italian parsley, olive oil, fresh ground black pepper, old bay seasoning, coarsely chopped pecans, kosher salt

olive oil, meatballs (or use as many as desired, if using store-bought frozen do not thaw before browning), onion, chopped, fresh minced garlic, crushed red pepper flakes (optional or to taste), carrots, peeled and diced, low sodium chicken broth (or use 4 cups broth and 1 cups water), tomato sauce (can omit if desired and just use the broth), seasoning salt (or to taste), fresh ground black pepper (or to taste), white beans, drained and rinsed, fresh baby spinach, grated parmesan cheese (can use more ), cooked small shell pasta (optional)

chicken strips or 1 1/4 lbs breasts, italian seasoned breadcrumbs, grated parmesan cheese, fine, head country seasoning, jalapeno seasoning salt (optional), buttermilk, enough to cover chicken, olive oil

boneless skinless chicken breasts , thawed if they were frozen, italian seasoned breadcrumbs, olive oil, garlic paste , in a tube or crushed garlic, black olive paste , in a tube or sliced black olives, shredded italian cheese blend (mozzarella, provolone, etc.), quartered artichoke hearts, roasted red peppers, sliced mushrooms, roasted eggplant packed in oil

cooked long-grain rice, olive oil, egg whites, lightly beaten (or 1 whole egg), grated fresh parmesan cheese, divided, vegetable oil cooking spray, canned crushed tomatoes, undrained, dried oregano, salt, dried basil, pepper, sliced fresh mushrooms, ground chicken, salt, fennel seed, crushed, shredded part-skim mozzarella cheese

chicken tenders, extra virgin olive oil, buttermilk, garlic, minced, salt, balsamic vinegar, parmesan cheese, fresh, italian seasoned breadcrumbs

olive oil, onion, chopped and divided, roasted garlic , seasoning paste divided, dried thyme leaves, pepper, dried hot pepper flakes, crushed tomatoes, fresh basil leaf, finely chopped, manicotti, shells, rapini or 3 cups kale, coarsely chopped, lean ground chicken or 1/2 lb turkey, cottage cheese, italian cheese blend, divided

extra virgin olive oil, chicken cutlets, seasoned bread crumbs, 4cup brand, parmesan cheese , kraft, brand, tomato and basil pasta sauce, barilla brand, spaghetti , barilla brand

olive oil, divided, chicken breast tenders, fresh ground black pepper, salt, red pepper flakes, italian seasoned breadcrumbs, apricot halves in light syrup, undrained, lemon juice, salt, onion powder, fresh spinach

olive oil, ground turkey, fennel seed, dried sage, seasoning salt, garlic clove, minced, onion, diced, red bell pepper, diced, head escarole, washed and torn, chicken broth, jasmine rice, cooked

chicken liver, butter, olive oil, scallions, white part only, minced, shallots, minced, garlic cloves, minced, fresh mushrooms, thinly sliced, dry vermouth, heavy cream, tomatoes, skinned, seeded, and chopped, sugar, chopped fresh basil (we prefer the italian seasoning, personal preference) or 1 tbsp dried basil (we prefer the italian seasoning, personal preference) or 1 tbsp italian seasoning, - 1 tsp (we prefer the italian seasoning, personal preference), dried sage (optional), salt, fresh ground pepper, crushed red pepper flakes (a pinch or two), vegetable oil, pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine), chopped fresh parsley

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)