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Great recipes for baked italian chicken - 4 recipes

If you like this, you'll definitely like: italian chicken dishes with pasta, pasta with chicken and cream sauce, italian chicken crockpot, italian dishes with tomatoes, easy chicken, chicken breast dinner

Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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Directions Preheat oven to 350 degrees F (175 degrees C)

  • 4 skinless, boneless chicken breasts
  • 20 slices pepperoni sausage
  • 8 ounces pepperoni sausage, chopped
  • 4 slices mozzarella cheese
  • 1 (28 ounce) jar spaghetti sauce
  • 1 pinch garlic powder
  • salt and pepper to taste
  • 1 teaspoon Italian-style seasoning
2.6/5 (16 Votes)

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Crush your Ritz crackers in a large ziptop bag

  • 6 boneless, skinless chicken breasts
  • 2 full sleeves of Ritz crackers
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  • 1 cup reduced fat sour cream
  • or nonfat, plain Greek yogurt
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Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter

  • 4-6 Raw Chicken Breasts
  • 4-5 Red Potatoes
  • Can of Green Beans
  • Packet of Italian Dressing Mix
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2.3/5 (3 Votes)

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Crush your Ritz crackers in a large ziptop bag

  • 6 boneless, skinless chicken breasts
  • 2 full sleeves of Ritz crackers
  • Seasoning:
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  • 1 cup reduced fat sour cream
  • or nonfat, plain Greek yogurt
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 Tbsp dried parsley
2.8/5 (8 Votes)

Any burning questions? Our chefs answer!

Ritzy Cheddar Baked Chicken Stuffed and Baked Chicken Breasts