Best 6 Chicken Calabrese Recipes

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Embark on a culinary journey to the vibrant region of Calabria, Italy, with our curated collection of authentic Chicken Calabrese recipes. These dishes capture the essence of Calabrian cuisine, known for its bold flavors, spicy kick, and fresh ingredients. From the classic Chicken Calabrese to variations like Chicken Calabrese with Peppers and Potatoes, each recipe promises a taste of this captivating region. Discover the secrets of creating the perfect spicy marinade, using traditional Calabrian chili peppers, and explore the versatile cooking methods that bring out the best in chicken. Whether you prefer a skillet, oven-baked, or slow-cooker approach, these recipes offer options to suit every kitchen and preference. Prepare to tantalize your taste buds with the fiery and flavorful Chicken Calabrese, a dish that embodies the spirit of Southern Italy.

Check out the recipes below so you can choose the best recipe for yourself!

CAPRESE CHICKEN



Caprese Chicken image

I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!

Provided by Dana Andreucci Johnson

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 4

Number Of Ingredients 9

4 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian salad dressing
1 tablespoon Italian herb seasoning
1 tablespoon chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
2 tablespoons canola oil
4 (1/2 inch thick) slices fresh mozzarella cheese
4 (1/2 inch thick) slices tomato
4 large fresh basil leaves
1 tablespoon balsamic vinegar

Steps:

  • Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
  • Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
  • Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g

CHICKEN CALABRESE



Chicken Calabrese image

Make and share this Chicken Calabrese recipe from Food.com.

Provided by Phil Franco

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken breasts (half breasts)
1/2 cup sun-dried tomato packed in oil
1/2 cup basil pesto
8 slices ham or 8 slices prosciutto
2 tablespoons olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tablespoon fresh basil, chopped
salt & pepper

Steps:

  • Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
  • In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.
  • Salt and pepper as needed and simmer 30 minutes.
  • Serve with rice or polenta.

Nutrition Facts : Calories 270.4, Fat 8, SaturatedFat 1.3, Cholesterol 91.2, Sodium 236.8, Carbohydrate 7.8, Fiber 3.3, Sugar 1.2, Protein 38

CALABRESE CHICKEN ONE-POT



Calabrese Chicken One-Pot image

Provided by Rachael Ray : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil, plus more for drizzling
4 bone-in, skin-on chicken breasts
Salt and freshly ground black pepper
1/4 pound sliced calabrese salami, chopped
1 onion, chopped or thinly sliced
2 small ribs celery, chopped
1 cubanelle pepper, chopped or thinly sliced
3 to 4 cloves garlic, chopped or thinly sliced
1 1/2 teaspoons smoked paprika, half a palmful
1 teaspoon fennel seed, 1/3 palmful
1 cup red wine
1 (28-ounce) can stewed tomatoes
1 (14-ounce) can tomato sauce
A handful fresh flat-leaf parsley, finely chopped
1 loaf crusty bread (recommended: ciabatta), warmed for serving

Steps:

  • Heat a cast iron skillet or Dutch oven with extra-virgin olive oil, a turn of the pan, over medium-high heat until very hot. Season the chicken breasts with salt and pepper, add to the pan and brown on both sides and cook through. Remove the chicken to a plate.
  • Add the salami to the pan and stir 1 minute, then add in the onions, celery, peppers, garlic and stir a couple of minutes more. Add the fennel seed and smoked paprika. Deglaze the pan with the red wine, then add the tomatoes, tomato sauce, parsley, and the reserved chicken. Bring the mixture to a boil and reduce to a simmer. Turn off the heat and cool completely to store for make-ahead meal.
  • Reheat in the same pan with a splash of water or stock to get things going. Top with an extra drizzle of extra-virgin olive oil and serve with bread crusted up in a hot oven.

CHICKEN CAPRESE



Chicken Caprese image

Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.

Provided by Susan Spungen

Categories     dinner, quick, one pot, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and black pepper
8 ounces mozzarella, cut into 1/4-inch slices
6 ounces cocktail or other tomatoes, cut into 1/2-inch slices
1 1/2 cups loosely packed fresh basil leaves
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Pesto, store-bought or homemade, for serving

Steps:

  • Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
  • Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
  • Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
  • Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

CHICKEN CAPRESE



Chicken Caprese image

Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto.

Provided by Steven George Pierce

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
2 cloves garlic, minced
2 cups spinach
3 tablespoons olive oil
4 skinless, boneless chicken breast halves
salt to taste
2 beefsteak tomatoes, sliced
2 (4 ounce) balls of buffalo mozzarella, sliced
ground black pepper
1 tablespoon balsamic vinegar, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
  • Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
  • Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 496.4 calories, Carbohydrate 7.6 g, Cholesterol 105.4 mg, Fat 35.3 g, Fiber 2.9 g, Protein 36.4 g, SaturatedFat 11.6 g, Sodium 192.5 mg, Sugar 3.5 g

CHEF JOHN'S CALABRIAN CHICKEN



Chef John's Calabrian Chicken image

I served these spicy grilled game hens on a bed of romaine lettuce with a spoonful of the Calabrian chile paste for garnish. It's a very delicious, flavorful, moist chicken.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 5h10m

Yield 2

Number Of Ingredients 11

2 Cornish game hens
1 cup white wine vinegar
½ cup vegetable oil
2 tablespoons fresh rosemary leaves
2 tablespoons fresh orange juice
4 cloves garlic, peeled
1 egg
1 tablespoon Calabrian hot chili sauce, or more to taste
2 teaspoons grated orange zest
1 ½ teaspoons kosher salt
1 anchovy fillet

Steps:

  • Lay a game hen breast side-down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of the game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast side-up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat for remaining game hen.
  • Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
  • Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours but preferably 8 hours to overnight.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
  • Place game hens with breast sides down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill 5 more minutes to make crosshatch grill marks.
  • Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F, about 35 more minutes. Flip hens breast sides down, brush once more with marinade, and cook with lid closed until marinade has glazed onto chicken, about 5 more minutes.
  • Transfer hens to a serving platter, let rest for about 5 minutes, and serve.

Nutrition Facts : Calories 697.9 calories, Carbohydrate 13.5 g, Cholesterol 396.7 mg, Fat 45.8 g, Fiber 0.8 g, Protein 56.5 g, SaturatedFat 13 g, Sodium 1778.6 mg, Sugar 3.9 g

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your dish.
  • Don't be afraid to experiment with different cooking methods. Chicken Calabrese can be baked, grilled, roasted, or even pan-fried.
  • Pay attention to the cooking time. Overcooked chicken will be dry and tough.
  • Serve Chicken Calabrese with your favorite sides. Some popular options include pasta, rice, roasted vegetables, or a crisp salad.
  • Enjoy! Chicken Calabrese is a delicious and versatile dish that can be enjoyed by people of all ages.

Conclusion:

Chicken Calabrese is a flavorful and easy-to-make dish that is perfect for any occasion. With its combination of tender chicken, spicy peppers, and aromatic herbs, Chicken Calabrese is sure to please even the most discerning palate. So next time you're looking for a delicious and satisfying meal, give Chicken Calabrese a try. You won't be disappointed.

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