chicken

Pan Grilled Chicken Panini

April 28, 2018 by Marisa 20 Comments

Pan Grilled Chicken Panini for days when you long for warmer temperatures in anticipation of sun kissed moments while lounging in your own backyard in short shorts, tank tops and flip flops!

The ground was wet from the nights unusual rainfall considering the still colder temperatures, while the clouds were thick and grey signalling more rain to come.

With its prominent blue feathers and distinctive crest peaked with excitement, he wandered in the garden with his head bobbing around while scavenging over the partially frozen ground.

He was a sight to behold and a sharp contrast to what was definitely shaping up to be another dull and long gloomy Spring day!

I scrambled around in search of my camera wanting to capture its elegant beauty on film but alas when I returned to the rain paned window, the Blue Jay had already flown away…hopefully he found his ray of sunshine as it seems to have escaped us these last few days!

Pan Grilled Chicken Panini with a slathering of artichoke pesto and thinly sliced servings of prosciutto and lettuce make an irresistible lunch or dinner. How perfect these panini are to pack for outdoor picnics but also equally fun for indoor picnics as well.

They’re definitely my ray of sunshine on windy rainy days!

Cutting a chicken breast in half and pounding them to a 1/4 inch thick and then allowing them to soak in a quick brine is my preferred way of preparing this tasty meat. It’s a technique I learned from Fine Cooking Magazine and one that’s easily adapted to suit your own taste buds with your choice of fresh herbs and seasonings.

With this method, cooking time is reduced to 1 or 2 minutes per side and therefore yields a moist meat without drying it out.

The chicken slices also cook evenly since the thickness is pretty much consistent.

I fried some sage leaves and tucked them into the panini for some extra goodness. But don’t throw out the oil because there’s lots of yummy flavor there. Instead, use it to brush over the sliced buns and then either pan grill the bread or toast in the oven.

Overall these Pan Grilled Chicken Panini made a delicious usage for my leftover artichoke pesto! However you can just as easily go for store bought if you wish.

And now I’m wishing for some warmer temperatures to enjoy these panini outdoors!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Pan Grilled Chicken Panini

Pan Grilled Chicken Panini with a slathering of artichoke pesto and thinly sliced servings of prosciutto and lettuce make an irresistible lunch or dinner. A perfect panini to pack for outdoor picnics but also equally fun for indoor picnics as well.

Course Dinner, Lunch

Cuisine Italian

Servings 8 chicken Panini

Author Marisa

Ingredients

4 skinless boneless chicken breasts (about 6 to 8 ounces each)
salt to your taste I use fine sea salt
freshly ground black pepper to your taste
1 teaspoon chili flakes
4 cloves of garlic minced
2 tablespoons chopped fresh sage
freshly squeezed lemon juice from a 1/2 lemon
1/3 cup extra virgin olive oil plus more for drizzling
8 ciabatta buns
8 slices of prosciutto
1/2 cup artichoke pesto
Boston lettuce or any green lettuce of your choice
8 fried large sage leaves optional, recipe below

Instructions

PREPARE THE CHICKEN
Slice each chicken breast into 2 pieces widthwise across the grain.
Rinse each chicken breast piece with cold water and place them between two pieces of plastic wrap. (Do not pat dry)
Use a meat pounder to pound each piece of chicken to about a 1/4 each thick.
Transfer the chicken breasts on a baking sheet placing them in a single layer.
Season each slice of chicken with salt, pepper and chili flakes on both sides.
Mix together the minced garlic and chopped sage then rub this over both sides of the chicken breasts.
Drizzle the lemon juice and the oil on both sides of the chicken breasts while rubbing the meat to coat all over.
Cover and refrigerate the chicken for 20 minutes.
Meanwhile, in a small frying pan heat about 1/4 cup of vegetable oil till hot and fry the sage leaves for about 5 seconds on each side. Take care not to brown them otherwise they will be bitter.
Transfer the fried sage leaves to a tray lined with paper towels till ready to use.
Reserve the oil to brush over the sliced buns and toast in the oven @ 350 degrees F for about 5 minutes.
While the breads are toasting, remove the chicken from the fridge.
Grease a ridged grill pan with oil and heat until hot.
Arrange the chicken breasts on the hot grill pan, taking care not to crowd the pan and grill for 1 to 2 minutes on each side. (this will depend on the size and thickness of the chicken slices)
Transfer the cooked chicken to a serving platter and repeat with the remaining slices.
Drizzle the grilled chicken with a little bit of extra virgin olive oil and start assembling the Panini.
Spread the panini halves with the artichoke pesto and top with a layer of lettuce, prosciutto and grilled chicken.
Place the top panini bun on and enjoy!

Broccoli and Chicken Farfalle

March 14, 2017 by Marisa 32 Comments

A hearty pasta dish, Broccoli and Chicken Farfalle. This dish satisfies both the carnivores and vegetable lovers as well as those who need an occasional carbohydrate fix.

After suffering a nasty bout of the flu in the last few weeks, I must say it feels pretty good to be back with a new recipe.

There was much that I had planned during my winter vacations but nothing revolving around travel plans.

Mostly I just wanted to slow down and focus on my blog and decide where I wanted to take it from here. I had plans to improve my photography and even purchased an online photography class, but alas it stands waiting in the sidelines.

Another area I wanted to improve was my SEO (Search Engine Optimization). If there is anything that dulls my brain more, that would be it. Helpful hints here are very much appreciated!

Also, a couple of months ago I had ordered a copy of “Will Write For Food” by Diane Jacob. A wonderful read with lots of insights and some pretty fun exercises that help sharpen one’s skills.

I eagerly pored through the first chapter before it accidentally slipped out of my hands and into a salted, hot water bath. Next time I’ll make sure to be firmly implanted on my very cozy couch!

I’ll quit rambling now and get on with my recipe!

My Mother-in-law, My Inspiriation!

My mother-in-law was a wonderful cook and introduced me to this type of simple yet tasty pasta dish. A combination of broccoli florets with either rotini, the corkscrew shaped noodles or penne pasta. Usually tossed together with a quick sauté of garlic in extra virgin olive oil and with a little heat from peperoncini piccanti, red chili pepper. It was love at first bite for me!

I soon came to realize that when broccoli was served this way, my children had no problem devouring this vegetable and it very quickly became a weekly family ritual.

Over the years, I’ve come to modify the recipe with whatever vegetable I had on hand and if I happened to have some chicken breasts just chilling in the freezer, then into the pan they went!

Prepping Broccoli and Chicken Farfalle

You will appreciate how easily this pasta dish comes together. As the pot of water gradually heats up it allows you enough time for some prep work.

I prefer to cut the chicken breasts into 1 inch pieces but you can also cut them into 1/2 inch strips. Whatever you choose is just fine.

By the time that you’ve prepped the remaining vegetables, the water should be at a boil. As you toss in the pasta, you’re ready to start browning your chicken and adding the veggies for a quick sauté as your pasta cooks.

A few simple steps with some high quality ingredients yields a delicious plateful of Broccoli and Chicken Farfalle!

Buon Appetito 🙂

Kitchen tip on peeling tomatoes:

Plunge the tomatoes into a pot of boiling water and leave for about 20 seconds. Use a slotted spoon to remove the tomatoes from the hot water and run cold water over them. Score an x on the bottom of the tomato and peel back the skin with a knife. The skin will come away effortlessly.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Broccoli and Chicken Farfalle

A hearty and delicious pasta dish, Broccoli and Chicken Farfalle that is simple enough to make for any day of the week.

Course Pasta

Cuisine Italian

Servings 4 -6

Author Marisa

Ingredients

2 skinless boneless chicken breasts (cut into 1 inch pieces)
1 bunch of broccoli cut into florets
2 large plump tomatoes skinned, seeded and diced
1 medium onion chopped
1/4 cup of extra virgin olive oil
3 plump garlic cloves minced
a generous pinch or two of red chili pepper flakes
chopped fresh basil I used approximately 2 handfuls
salt and pepper
454 grams farfalle pasta
1/3 cup grated Parmigiano Reggiano cheese
extra virgin olive oil for drizzling
2 tablespoons chopped fresh parsley for garnishing

Instructions

Bring a large pot of water to boil.
In the meantime, cut the chicken into 1 inch pieces and set aside.
Cut the broccoli into florets, rinse and set aside.
Skin the tomatoes, slice in half, remove the seeds and dice into small pieces.
When the water is boiling, add the pasta and some salt and cook according to package directions.
While the pasta is cooking, heat the oil in a large skillet over medium heat.
Add the chicken to the skillet and sautè for about 2 minutes, stirring once or twice.
Next, stir in the diced tomatoes, chopped onions, minced garlic, chili pepper, basil and salt and pepper to taste.
Reduce the heat and let simmer till the pasta is ready.
Three minutes before the pasta is ready toss in the broccoli into the pot with the pasta and stir.
Once the broccoli and pasta are ready, reserve about a cup of the pasta water.
Drain the pasta and broccoli and toss into the skillet with the chicken and tomato, stirring well.
If the pasta seems a little dry you can add some of the reserved pasta water.
Stir in the Parmigiano Reggiano and drizzle with some extra virgin olive oil.
Plate and serve while hot, topped with chopped fresh parsley for garnish and an extra sprinkle of Parmigiano Reggiano cheese.

Turkey Meatball Soup

October 25, 2015 by Marisa 31 Comments

This turkey meatball soup is a hearty soup, chock full of diced chicken breasts and mini turkey meatballs and what my husband seriously calls “a man’s soup”! A one pot wonder meal bursting with tender homemade meatballs.

While growing up, my mom would make the most delicious and yet very simple chicken broth with these very tiny meatballs. It was usually served as a primo piatto, first course meal following the antipasti, which is a course of appetizers.

Here I have jazzed it up a little by making it more hearty with the addition of chicken, tomatoes, celery and onions. All you need really to make a complete meal is a crispy salad and some crusty Italian bread to round it off. Simply delicioso 🙂

Ingredients:

For the meatballs

1 pound ground Turkey meat
1 egg, lightly beaten
2 tablespoons Parmesan cheese, grated
2 tablespoons flour (I used gluten free all purpose flour
1/4 cup chopped parsley
salt and pepper

For the broth

1/4 cup olive oil
1 large onion, chopped
2 cups diced celery
3 garlic cloves, minced
2 cups chopped tomatoes
2 chicken breasts, diced into small pieces
salt and pepper
8 cups chicken stock (I used low sodium & gluten free)
1/2 cup white wine

Tip: Have nearby a small bowl with olive oil and grease the palm of your hands when ready to roll the meatballs.

In a bowl mix together the ground turkey, the beaten egg, grated cheese, flour and parsley. Season with salt and pepper. Grease the palm of your hands and start rolling the meat mixture into mini meatballs about 1/2 inch to 3/4 inch in size. Set aside.

Heat the olive oil in a large stock pot and sauté the onions, celery, garlic, tomato and chopped chicken breasts, with a pinch of salt and pepper, for about 10 minutes.

Add in the white wine, stirring to release any brown bits at the bottom of the pan. Next, add in the chicken stock, cover the pot and bring to a boil then lower the heat and let it simmer over medium heat for about 10 minutes. Add the mini meatballs to the soup, cover and cook over medium heat for about 20 minutes.

You can substitute ground chicken or even ground veal for the turkey. If you decide on the ground veal, do add and extra beaten egg into the mixture for tenderness.

I opted to use gluten free flour and chicken broth as I have a sibling who is gluten intolerant and I really wanted to show her how easy and delicious it is to modify recipes and adapt them for special diets. I sincerely hope she gives it a try 🙂

A bowlful of goodness with melt in your mouth meatballs and a sprinkle of Parmesan love. Oh so good !!

Yields 6 servings.

Chicken Parmesan With Kale

June 1, 2015 by Marisa 6 Comments

Moist and tender Chicken Parmesan with Kale is a complete meal made in one pot from start to finish.

This classic Italian-Canadian dish is revisited with the addition of kale, into a one pot wonder. A leafy green vegetable and a nutritional powerhouse rich in vitamins A, C and K as well as iron and calcium with high levels of beta-carotene. Kale is slightly sweet in taste with a hint of pepper. The hearty texture of the kale leaves cooks up beautifully in this dish, soaking up all the wonderful flavors of the chicken and the marinara sauce.

This dish is a lighter and healthier version of the original Chicken Parmigiana and completely gluten free. The chicken breasts are seared not fried, cutting out most of the calories but not skimping on taste. Easy and delicious comfort food, made and finished in one pan. It comes together so easily making it great for a busy weeknight and yet elegant enough for a special occasion. It can be served with a side of rice, pasta, or even extra vegetables and rounded off with a crispy salad. My kind of meal !!

Preparing the kale:

Remove the tough stem and central rib by cutting it out with a knife or tearing the leaf away from the rib. Roughly chop the leaves and wash in a bowl of cold water. Swirl the leaves in the water bath to encourage any bits of dirt to float off and to ensure that any critters clinging to the leaves have washed away. Dry the leaves in a salad spinner and set aside.

Ingredients:

4 boneless, skinless, chicken breasts halves
kosher salt and freshly ground pepper
2 tbsp olive oil
1 bunch of kale, tough stems removed and leaves roughly chopped (approximately 8-10 cups)
2 cups Marinara sauce, or your favorite tomato sauce
8 slices mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400F (200C)

Season the chicken generously on both sides with salt and pepper. Warm the oil in a large OVEN PROOF pan over medium high heat. Add the chicken to the pan and cook for 7 minutes, turning once. The chicken will have a nice sear on both sides and should look golden brown. Transfer the chicken to a plate and set it aside.

Add the chopped kale to the frying pan and cook over medium heat just until wilted for about 1 to 2 minutes. Add the chicken with any remaining juices back to your pan with the kale and pour the Marinara sauce over the chicken. Divide the mozzarella slices evenly over each chicken and sprinkle with the Parmesan cheese.

Place your pan in the preheated oven and bake for 20 minutes, just until the chicken is no longer pink inside.

Serve while still warm.

Yields 4 servings.

Recipe adapted from Williams-Sonoma Cookbook.

Chicken and Kale Soup

March 31, 2015 by Marisa 3 Comments

After a busy afternoon running errands, there is nothing more welcoming than a big bowl of home made chicken soup. This soup is chock full of healthy, hearty vegetables. Lots of vitamins in a bowl…yummy!

I always start my soup base with a holy trinity of onion, carrots and celery. It is a wonderful way of building up flavors for your soup. I then add whatever greens I may have on hand, but let me say that kale has become my new favorite leafy green vegetable. Kale is being called, ” the queen of greens” and a “nutritional powerhouse”.

There is really not much effort required in making this soup, except for chopping some vegetables. And it is even more easy with store bought rotisserie chicken. I cut up three quarters of the chicken to use in this soup but you can use the whole chicken if you wish, just increase the amount of liquids to compensate.

Round off this soup with a crispy salad and some crusty bread for a complete meal.

This recipe will serve 4-6 people.

Ingredients:

1 tbls olive oil
1 onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
2 cloves of garlic. minced
2 tbls tomato paste (I like to use the concentrated tomato paste that comes in a tube)
1 bunch of kale, chopped (hard stem removed and discarded)
8 cups of chicken broth
3/4 of a cooked rotisserie chicken (skin and bones removed then chopped)
1/2 cup filini or orzo (tiny shaped pasta)
salt and pepper to taste

Heat oil in a large stock pot over medium heat. Add the chopped onion, carrots, celery, minced garlic, tomato paste and sauté for about 3 minutes stirring occasionally. Next add the chopped kale to the pot with salt and pepper to taste and stir till the kale wilts, for about a minute or 2. Pour in 1/2 cup of the chicken broth stirring to release any brown bits then add in remaining broth and the cooked chicken. Cover and bring to a boil. Once it starts to boil stir in your tiny shaped pasta, reduce heat to low and simmer till noodles are cooked. So Simple:)