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POUR broth into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 min. Remove chicken from broth. GRILL or broil chicken 15 min. or until done, turning and brushing often with broth.
Cook pasta according to package directions. Drain and cool. While pasta is cooking, season your chicken with salt and pepper; then grill 7-8 minutes per side until chicken is cooked through.
1. Preheat the oven to 350°. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Turn the tomatoes cut side down and scatter the rosemary around; bake on the bottom shelf of the oven for 1 hour and 15 minutes, or until very soft and starting to brown.
Transfer the chicken and onions to a platter; let the chicken rest for 10 minutes. 4. Set the roasting pan over moderately high heat and add 4 of the tomato halves and 1/2 cup of water.
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Pages in category "Italian chicken dishes" The following 8 pages are in this category, out of 8 total. This list may not reflect recent changes. C. Cacciatore;
' hunter ') or cacciatora refers to an Italian meal prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine. Cacciatore is popularly made with braised chicken [ 2 ] ( pollo alla cacciatora ) or rabbit [ 3 ] ( coniglio alla cacciatora ), abbacchio ( abbacchio alla cacciatora ), an Italian preparation of lamb , [ 4 ] [ 5 ...
Chicken piccata. Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. [1] [2] In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit. ' veal piccata with lemon '), [3] whereas in Italian