I often prepare a week’s worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities. Serve over noodles, this moist chicken with a flavorful sauce is a favorite.
Joan Williams Baltimore, Maryland
Chicken Neapolitan Recipe
Chicken Neapolitan
8 boneless skinless chicken breast halves (4 oz. each)
2 tsp. salt
1 tsp. pepper
3 Tbsp. olive oil
1 cup chopped onions
4 garlic cloves, minced
1 lb. fresh mushrooms, quartered
2 cans (10 ¾ oz. each) condensed tomato bisque soup, undiluted
3/4 cup red wine or beef broth
1 tsp. dried basil
1 tsp. dried oregano
Hot cooked noodles or rice
Sliced ripe olives and minced fresh parsley, optional
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken; add the onion, garlic and mushrooms. Cook 8 minutes longer or until a meat thermometer reaches 170 F.
Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2 ½ qt. baking dish. Cool.
In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles. Garnish with olives and parsley if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Thaw in the refrigerator overnight. Cover and bake at 350 F. for 35-40 minutes or until heated through. Garnish with olives and parsley if desired. 8 servings
(Recipe for Chicken Neapolitan came from tasteofhome.com)
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