Leftover Rotisserie Chicken Zucchini Parmesan

The finished product!

Is your house like ours in the leftover rotisserie chicken department? There is always some leftover. We scratch our heads wondering what to do with it so it isn’t just leftovers. Tonight’s brainchild was a quicky kinda parmesan with a zucchini we had hanging out in the fridge. We always have Roma tomatoes and 1 or 2 zucchinis in veggie department.

Chicken Zucchini and Tomatoes

1 large zucchini, 2 Roma tomatoes and all the meat plucked off the half eaten chicken. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the ends off the zucchini then in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.

Chicken and zucchini in the pan! Chicken and zucchini in the pan!

Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder. Toss a few times until the tomatoes get hot to the touch.

The finished product!

It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the “leftovers”.

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
  1. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the zucchini in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.
  2. Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder, if have some. Toss a few times until the tomatoes get hot to the touch.
  3. Divvy it out to 3 or 4 individual casserole dishes or spread it out in a baking pan just large enough to get it all in one level without any gaps. Cover it with the cheese of your choice. We always have some mozzarella on hand and tonight we also had some provolone. Any cheese that you have on hand would work. Shake some grated parmesan on top and some dried oregano, if you want. Drizzle it with a little olive oil and put them in the oven.
  4. It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the "leftovers".
    The finished product!
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Chicken Cacciatore

Chicken Cacciatore will always be a favorite at your house. “I guarantee it.” Translated from the Italian Cacciatore means hunter. It originated as something that hunters would make while out on a quest. I’ve read that it was first done with rabbit that was nabbed while on the hunt. Then as time passed it started to be done with chickens.

Get 2 chicken breasts, whole with the bones and skin still on. Cut the breasts in half if you want to. Just lay them bone side down on a cutting board, cut down to the bone then force the knife through  the bones. A chef knife and tap it with the heel of your palm to get it through the bone works good. 4 thighs with the bone and skin left on or 2 legs cut in half so you would have 2 thighs and 2 drumsticks. Or, you could just go with some chicken tenders for a quickie version. Put a skillet with about 2 tbsp. of olive oil on med high.

IMG_2249Sprinkle the skin side with salt and pepper.

IMG_2250Put the chicken in the pan with the skin side down and salt and pepper the up side.

Now you will start on the veggies.IMG_2252

Cut a red, or green, pepper in half lengthwise and clean out the seeds and the white stuff.

IMG_2253Chop it up the size you want. Not too small, you’ll want it to be  to be “rustic” like a we’re on a hunt. Ya know?

IMG_2256Now the onion. Cut the ends off then in half. Peel the skin and the first layer off each half.    Cut into it vertical but not completely end to end. Leave the stem end holding it together. Did I say that right?

IMG_2257Now horizontal. The space between all these cuts is going to determine the size of the chopped pieces.

IMG_2258 Then chop it cross ways for the finish!

IMG_2254Check on the chicken. When it is browned and crispy turn it over.

IMG_2259Lay you knife sideways on a garlic clove and smash it with the heel of your hand. Smash them all, one at a time.

IMG_2260Peel the skins off the cloves.

IMG_2262Cut the brown little stem things off.

IMG_2263Chop them up.

IMG_2255The chicken should be crispy on both sides by now. Take it out and put aside in a bowl that will catch the drippings.

IMG_2265

Add the veggies to the pan and stir with a wooden spoon scraping the good stuff off the bottom of the pan so it can mix in with the veggies. About a tsp., or more each, of salt, black pepper and red pepper flakes. When the onions and garlic start to turn translucent add the tomatoes and the capers. Don’t strain the water off the tomatoes put the water from the can right in the mix.

IMG_2267Put the chicken and the drippings in with the veggies. Mix up the chicken with the sauce and turn the pieces so they get coated on all sides. Turn the chicken over and stir things up every 5 minutes or so. You can leave the heat up and have it ready to serve in about 20 minutes or you can lower it to a simmer and let it go slower. Fast won’t get the flavor in as deep as simmer will but it’ll still work fine. While it’s getting good go ahead and cook up about 1/2 lb. of pasta. But you already thought of that didn’t you. If you feel that the sauce starts to get a little too thick add a little of the pasta water.

IMG_2279

 

So serve it up! With some chianti and some of Poppop’s ,,er,,your homemade bread.

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Chicken Cacciatore is real good and it's easier to make than you think.
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Course Main Dish
Cuisine Italian
Prep Time 10 min.
Cook Time 20-40 min
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 min.
Cook Time 20-40 min
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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This recipe is in your Shopping List
Instructions
  1. Get 2 chicken breasts, whole with the bones and skin still on. Cut the breasts in half if you want to. Just lay them bone side down on a cutting board, cut down to the bone then force the knife through the bones. A chef knife and tap it with the heel of your palm to get it through the bone works good. 4 thighs with the bone and skin or 2 legs cut in half so you would have 2 thighs and 2 drumsticks. Or, you could just go with some chicken tenders for a quickie version. Put a skillet with about 2 tbsp. of olive oil on med high.
  2. Lay the pieces of chicken with the skin side up and sprinkle with salt and black pepper. Put the pieces in the frying pan skin side down and salt and pepper the up side.
  3. While the chicken is getting browned chop up the veggies. When the chicken is browned on the skin side turn it over and when the other side is done remove it to a bowl that will catch the drippings.
  4. Add the veggies to the pan and stir with a wooden spoon scraping the good stuff off the bottom of the pan so it can mix in with the veggies. About a tsp., or more each, of salt, black pepper and red pepper flakes. When the onions and garlic start to turn translucent add the tomatoes and the capers. Don't strain the water off the tomatoes, put the water from the can right in the mix.
  5. Put the chicken and the drippings in with the veggies. Mix up the chicken with the sauce and turn the pieces so they get coated on all sides. Turn the chicken over and stir things up every 5 minutes or so. You can leave the heat up and have it ready to serve in about 20 minutes or you can lower it to a simmer and let it go slower. Fast won't get the flavor in as deep as simmer will but it'll still work fine. While it's getting good go ahead and cook up about 1/2 lb. of pasta. But you already thought of that didn't you. If you feel that the sauce starts to get a little too thick add a little of the pasta water.
  6. So serve it up! With some chianti and some of Poppop's ,,er,,your homemade bread.
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