Italian Chicken
Grandson Approved



I've been with Smokin Hot hubby over 30 years. I was so excited to make him dinner one night when we were first dating. My mom gave me her recipe for pot roast because she figured I couldn't mess it up. Well, she was wrong. It came out so salty and I was devastated. But my amazing man asked for seconds, ate it all, and still asked me to marry him so I knew it was true love. 😉

I had no clue how to cook and truly thought if something had too many steps then it was too complicated. Fortunately, one of the ladies in our church gave me Southern Cooking 1986 Cookbook.

On page 222, I  found the Italian Chicken recipe and thought I'd give it a try. I took it one step at a time and it turned out great. Over the past 27/28 years I have tweaked it a bit to make it my own but the inspiration came from the cookbook. 

Every time Smokin eats Italian Chicken the horrible memory of that first dinner fades just a little more.  In all seriousness, this is one of Smokin's all-time favorite dinners.  I think your family will love when you make it for them too.

Enjoy!

Italian chicken

Part 1--Set up frying stations
  • Put 2c flour on a plate mixed with 1 tsp seasoning salt and 1/2 tsp pepper (or use already seasoned Kentucky Kernel flour)
  • Beat 3 eggs in a bowl with a splash of milk. 
  • On a plate put 2-3c season panko or bread crumbs. 
  • In skillet over med - med high heat Heat up 2 T butter and 2 T olive oil 
  • Take 2 lbs chicken tenders (or 2lbs chicken breast cut into strips)
  Dip chicken in this sequence 

  •        Flour
  •        Egg
  •        Panko
  • Cook until the batter is golden brown. Place in pan with cooking spray. Repeat. (If butter and oil get too brown carefully  wipe skillet clean with some paper towels and add more butter and oil)

Part 2--Assemble sauce
top left to right
olive oil, mixing bowl, broth, lemon juice, melted butter, cheese spice mix

  In a small bowl combine

Please excuse the shadow on the left. I'm still learning. lol

  • 1/4 c grated parmesan,
  • 2 tsp each of basil, oregano
  • 1 tsp black pepper. Set aside

In a medium mixing bowl or large measuring cup whisk together:


  • 1/4 c olive oil 
  • Juice of one lemon
  • 2 cups vegetable or chicken broth
  • 4 T melted butter
  • Pour on top of chicken in the pan

Sprinkle cheese spice mixture on top then cover and bake @350 for 30 mins
Remove cover then baked uncovered @375 for 20-25 minutes until juice is bubbly.


Serve with rice or Kasha with a steamed vegetable (I also garnish with capers)  Looks and tastes amazing.

Have a great week! Remember that cooking for your family is an act of love not a chore.

Lar





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