Bruschetta Chicken

4 skinless, boneless chicken breast halves

4 teaspoons Italian seasoning mix

1 cup bruschetta

1 cup shredded Mozzarella cheese

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle italian seasoning on both sides of chicken breasts, and pour bruschetta over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

 

Pork/Veal/Chicken Parmesan

4 (4 ounce) boneless, chicken breast, pork or veal

1/2 cup Vince’s seasoned bread crumbs

1/4 cup Vince’s grated cheese blend

1/2 teaspoon dried basil

1 egg

1 tablespoon butter or margarine

1 tablespoon vegetable oil

1. Flatten meat to 1/4-in. thickness.
2. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
3. In another bowl, beat the egg.
4. Dip chicken into egg, then coat with crumb mixture.
5. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

 

Chicken Marsala

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1/2 cup Marsala cooking wine

1/4 cup cooking sherry

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
2. Coat chicken pieces in flour mixture.
3. In a large skillet, melt butter in oil over medium heat.
4. Place chicken in the pan, and lightly brown.
5. Turn over chicken pieces, and add mushrooms.
6. Pour in wine and sherry.
7. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 

Chicken Cacciatore

1 1/2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips

1 medium onion, sliced and separated into rings

1 medium green pepper chopped

1 cup pitted olives

2 tablespoons vegetable oil

1 (28 ounce) can chopped/diced tomatoes

2 teaspoons garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

Hot cooked pasta

1. In a skillet, cook the chicken, onion, olives, and green pepper in oil until chicken is lightly browned and vegetables are tender.
2. Add chopped or diced tomatoes and seasonings; bring to a boil.
3. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
4. Serve over your favorite pasta.

 

Italian Wedding Soup

¾ pound of Vince’s Italian Meatballs

5 3/4 cups chicken broth

2 cups thinly sliced escarole

1 cup uncooked orzo pasta

1/3 cup finely chopped carrot

1. Defrost Vince’s Italian Meatballs.
2. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs.
3. Return to boil, then reduce heat to medium.
4. Cook at slow boil for 10 minutes, or until pasta is al dente.
5. Stir frequently to prevent sticking.

 

Three Been Salad Recipe

1 can Ferrara White Kidney Beans, 15oz         

1 can Ferrara Red Kidney Beans, 15oz                        

1 can String Beans, 16oz

1 Medium Onion, chopped

1 cup Celery, chopped

1 Green Pepper, chopped

 

Dressing:

2 oz Balsamic Vinegar

2 oz Extra Virgin Olive Oil, or substitute you favorite Vince’s Dipping Oil for that extra flavor                                            

Salt and Pepper to taste

1. Mix beans, onions, celery, green pepper, and refrigerate.  
2.  Mix dressing ingredients.
3. Several hours before serving, pour dressing over ingredients and serve as a side to your favorite dish.  
4. As an alternative serve this over you favorite pasta!

 

Penne Rigate with Olives & Capers (serves 4)

1 can Italian Plum Tomatoes   (28 oz )

Italian Extra Virgin Olive Oil   

1 tsp. Minced Garlic   (7.5 oz jar)

1 hot chili pepper (chopped fine)

1 can Pitted Jumbo Black Olives   (5.75 oz)

1 tbsp. Capers (halved)   (3 oz jar)

1 lb. Penne Rigate

6 oz. Vince’s Grated Cheese Blend

1. Sauté oil, garlic and chili pepper in saucepan until aroma is strong.
2. Hand-crush Italian Plum Tomatoes before adding to the oil.
3. Bring sauce to boil.
4. Cover saucepan and reduce heat.
5. Simmer 15 minutes.
6. Add Olives and Capers.
7. Simmer for additional 5 minutes.
8. Pour sauce over cooked Penne Rigate.
9. Sprinkle with Cheese.   

 

Tiramisu
12 Servings

1 Box (7 oz.) of Savoiardi Lady Fingers
6 Eggs separated
1 pound Italian mascarpone cheese (imported)
1/4 Cup sugar
1 Teaspoon vanilla
1 Cup Espresso Coffee
1/4 Cup Coffee Liqueur

 

1. Arrange Savoiardi in rectangular serving dish, (approx. 11" x 13").
   Lightly soak Savoiardi with a mixture of coffee and coffee liqueur.
2. While gradually adding sugar, beat egg yolks (approx. 5-10 min.) until very stiff
   and egg yolks appear pale in color. Beat heavy cream until very stiff ( if using mascarpone, do not beat) and fold into egg yolks.
3. In a separate bowl, beat egg whites with a wire wisk or electric beater until very
   stiff and gently fold egg whites into the mascarpone mixture. Add vanilla to mixture and fold gently.
4. Cover Savoiardi with this cream mixture. Cover with aluminum foil or plastic wrap.
   Refrigerate at least one hour before serving. Sprinkle with cocoa or chocolate
   flakes before serving.