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Chicken Neapolitan Recipe
Chicken Neapolitan Recipe photo by Taste of Home

Chicken Neapolitan Recipe

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"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," says Joan Williams from Baltimore, Maryland. "Served over noodles, this moist chicken with a flavorful sauce is a favorite."
TOTAL TIME: Prep: 10 min. Cook: 30 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + freezing
MAKES: 8 servings

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 pound fresh mushrooms, quartered
  • 2 cans (10-3/4 ounces each) condensed tomato bisque soup, undiluted
  • 3/4 cup red wine or beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Hot cooked noodles or rice
  • Sliced ripe olives and minced fresh parsley, optional

Nutritional Facts

1 serving (1 each) equals 138 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 912 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. 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°.
  2. Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2-1/2-qt. baking dish. Cool.
  3. 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.
  4. Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
  5. To use frozen chicken: Thaw in the refrigerator overnight. Cover and bake at 350° for 35-40 minutes or until heated through. Serve over noodles. Garnish with olives and parsley if desired. Yield: 8 servings.
Originally published as Chicken Neapolitan in Quick Cooking May/June 2001, p62

Nutritional Facts

1 serving (1 each) equals 138 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 912 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Neapolitan

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 11, 2014

Excellent. I have made this dish for company twice and everyone raves about it. I also like the fact that it can be made in advance and frozen. This recipe is a definite keeper.

MY REVIEW
Reviewed Sep. 6, 2013

I found the sauce rather sweet so I added a bit of balsamic vinegar to cut the sweetness. Also my husband suggested adding a little cream to it to mellow out the taste. The overall effect was wonderful. Everyone of my picky eaters went back for seconds!

MY REVIEW
Reviewed Sep. 5, 2013

Fast, easy, and delicious!

MY REVIEW
Reviewed Sep. 4, 2013

Yes, its a bit on the sweet side.  I use POMO tomato sauce.  Mangia!!

jimmygourmet.

MY REVIEW
Reviewed Sep. 3, 2013

I generally do not use soups in recipes but in the case of this one, especially if you don't like sweet soups, use Amy's Organic Chunky Tomato Bisque (and if you can find the low sodium variety, so much the better). The soup is intensely flavored and not at all sweet, perfect for this recipe and much healthier.

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