Best 2 Chicken Neapolitan Recipes

**Chicken Neapolitan: A Culinary Medley of Italian and American Flavors**

Indulge in a delectable culinary journey with Chicken Neapolitan, a classic dish that harmoniously blends Italian and American influences. This beloved recipe, often associated with chicken parmesan, tantalizes taste buds with its tender chicken cutlets, enveloped in a savory blanket of seasoned bread crumbs and parmesan cheese. Bathed in a rich and flavorful tomato sauce, the chicken bakes to perfection, creating a symphony of textures and flavors. Accompanying this main course are two tantalizing side dishes: a creamy and comforting mashed potato casserole and a vibrant green bean casserole, both adding delightful dimensions to the meal. Embark on this culinary adventure and savor the irresistible charm of Chicken Neapolitan, a dish that promises to delight and satisfy.

Let's cook with our recipes!

SOPHIA LOREN'S CHICKEN CACCIATORA

Sophia Loren's Chicken Cacciatora image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
1, 3 to 3 1/2 pound chicken, cut into 8 serving pieces (2 wings, 2 legs, 2 thighs, and each breast cut in half crosswise)
1 medium onion, peeled, halved, and thinly sliced
1 large red pepper, sliced into 1/2-inch strips
1/2 cup dry white wine
3/4 teaspoon salt
Big pinch hot red pepper flakes
2 cups canned plum tomatoes, well drained and coarsely chopped
1/3 cup torn basil leaves

Steps:

In a 10 to 12 inch saute pan with cover, heat the oil over medium high heat, and when it is hot, brown the chicken on the skin side first, then the underside. Do not crowd the pan. Brown the chicken in batches if necessary, setting aside the browned chicken on a plate until the rest is done.
When the first few pieces of chicken are almost browned and still in the pan, add the onion red pepper, saute until tender.
Arrange all the browned chicken in the pan, skin side up, and add the white wine. Season with salt and hot pepper flakes, then let the wine cook until it has almost entirely evaporated, just a couple of minutes. While it is reducing, turn the chicken in the liquid once or twice, but leave it skin side up at the end.
Add the tomatoes. Cover the pan, lower the heat, and let cook at a gentle simmer, without turning, for about 30 minutes, or until the chicken is done.
Remove the chicken to a serving platter, add the basil to the pan and increase the heat to high, letting the sauce reduce for about 2 minutes. In the end, the sauce will be creamy pink.
Pour the sauce over the chicken or use it to dress pasta (reserving some for the chicken) and serve immediately.

NEAPOLITAN CHICKEN

Neapolitan Chicken image

I serve this with a salad and garlic bread. I love dinner in a dish meals and this one fits the bill. So Yummy!

Provided by Sassy in da South

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 whole chicken, cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 cup extra virgin olive oil
1 leek, cleaned and sliced
3 garlic cloves, chopped
1/2 cup sun-dried tomato, chopped
3/4 cup portabella mushroom, sliced
1 (8 ounce) jar artichoke hearts, drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup chicken broth
3 tablespoons cornstarch
3 tablespoons water

Steps:

Wash chicken and dry.
Season chicken with salt and pepper.
In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
Remove chicken from skillet and set aside.
Add remaining oil and sauté leeks and garlic for 3 minutes.
Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
Place the chicken back in the skillet.
Sprinkle basil and oregano all over the chicken.
Add broth and cook covered for about 30 minutes.
In a separate bowl mix cornstarch and water and slowly add to chicken.
Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
Plate the chicken on a serving dish and pour over sauce with vegetables.

Nutrition Facts : Calories 881.1, Fat 60.5, SaturatedFat 16.2, Cholesterol 243.8, Sodium 899.1, Carbohydrate 20.7, Fiber 4.7, Sugar 4.5, Protein 62.3

Tips:

Mise en Place: Before starting, gather and measure all ingredients and equipment. This will ensure smooth and efficient cooking.
Choose Quality Ingredients: Use fresh, high-quality ingredients for the best flavor. Look for free-range, organic chicken and fresh vegetables.
Brown the Chicken Properly: Browning the chicken adds flavor and color to the dish. Make sure the chicken is browned on all sides before adding other ingredients.
Don't Crowd the Pan: When sautéing the chicken and vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
Use a Good Quality Pasta: Choose a high-quality pasta made from durum wheat for the best texture and flavor.
Cook the Pasta Al Dente: Cook the pasta according to the package instructions, but be sure to remove it from the boiling water just before it is fully cooked. This will prevent it from becoming mushy.
Make the Sauce Ahead of Time: The sauce can be made ahead of time and refrigerated for up to 3 days. This makes it a great option for a quick and easy weeknight meal.

Conclusion:

Chicken Neapolitan is a classic Italian dish that is easy to make and loved by people of all ages. With its combination of tender chicken, flavorful sauce, and al dente pasta, it's a satisfying and delicious meal that is perfect for any occasion. Whether you're looking for a quick and easy weeknight dinner or a special dish to serve guests, Chicken Neapolitan is sure to please.