Villa Bertolli

Chicken Rollatini Alfredo

6 boneless, skinless chicken breast halves (about 1-1/2 lbs.), pounded 1/4 inch thick
6 thin slices prosciutto or boiled ham
6 thin slices provolone cheese
1 tbsp. Bertolli Classico Olive Oil
1/4 cup Italian seasoned dry bread crumbs
1 jar Bertolli Creamy Alfredo Sauce

Preheat oven to 400°. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast with slice of prosciutto, then cheese; roll up and secure with wooden toothpicks. Brush chicken with Olive Oil, then coat with bread crumbs. Arrange chicken on baking sheet and bake 25 minutes or until chicken is thoroughly cooked.

Meanwhile, heat Sauce in medium saucepan. To serve, spoon heated sauce onto serving platter. Slice chicken rollatini and arrange over Sauce. Serve, if desired, with hot cooked pasta or rice. Serves 6

Chicken Puttanesca-Style

1-1/2 tbsp. Bertolli Classico Olive Oil
1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 jar (3 oz.) small capers, rinsed and drained
1 jar Bertolli Flavored with Italian Sausage Garlic & Romano Sauce
8 ounces penne pasta, cooked and drained
2 tbsp. finely chopped fresh Italian parsley

In 12-inch skillet, heat Olive Oil over medium-high heat and brown chicken, turning occasionally, about 5 minutes. Stir in capers and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked. Serve over hot penne and sprinkle with parsley. Serves 4

Chicken Pomodoro

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
2 tbsp. Bertolli Classico Olive Oil
2 large onions, thinly sliced
2 tbsp. balsamic vinegar
1/2 tsp. dried oregano leaves, crushed
1 jar Bertolli Tomato & Basil Sauce

Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and lightly brown chicken. Remove chicken and set aside.

In same skillet, cook onions, vinegar and oregano, stirring occasionally, 3 minutes. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until onions are golden. Return chicken to skillet.

Stir in Sauce and cook, stirring sauce occasionally, 7 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta or rice. Serves 4

Chicken Parmesan Hero

2 packages (9 oz. ea.) frozen fully-cooked breaded chicken breast fillets
1 package (9 oz.) frozen garlic bread loaf
1 cup Bertolli Tomato & Basil Sauce
1/2 to 3/4 cup shredded mozzarella cheese (about 2 oz.)

Preheat oven to 425°. On baking sheet, arrange chicken and bread. Bake 10 minutes or until heated through. To serve, evenly arrange chicken on bread, then top with Sauce and sprinkle with cheese. Serves 4

Chicken Paprikish

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 tbsp. vegetable oil
1 onion, sliced
1 slice bacon, chopped
2 tsp. paprika
1 jar Bertolli Tomato & Basil Sauce
1/3 cup sour cream

Season chicken, if desired, with salt and cracked black pepper. In 12-inch nonstick skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and set aside.

In same skillet cook onion, bacon and paprika, stirring occasionally, 5 minutes. Stir in Sauce. Return chicken to skillet. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 5 minutes or until chicken is thoroughly cooked. Stir in sour cream; heat through. Serve, if desired, with hot cooked egg noodles. Serves 4

Chicken Marengo

4 skinless chicken thighs (about 1-1/4 lbs.)
2 tbsp. Bertolli Classico Olive Oil
1 package (10 oz.) sliced mushrooms
4 ounces shiitake mushrooms, stems removed and sliced (optional)
1/3 cup chopped shallots or onions
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. salt
1/2 cup dry sherry or chicken broth
1-1/2 cups Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
1/2 cup chicken broth
1 medium zucchini, diced

Season chicken, if desired, with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and brown chicken. Remove and set aside.

In same skillet, heat remaining 1 tablespoon Olive Oil and cook mushrooms, shallots, rosemary and salt, stirring occasionally, 10 minutes or until mushrooms are golden. Add sherry and boil 1 minute. Stir in Sauce and broth. Return chicken to skillet.

Reduce heat to medium and simmer covered 8 minutes. Stir in zucchini and simmer 7 minutes or until zucchini is tender and chicken is thoroughly cooked. Serve, if desired, over hot cooked couscous and garnish with crumbled feta cheese and finely chopped parsley. Serves 4

Chicken Florentine in Marinara Sauce

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 cup ricotta cheese
3 tbsp. chopped, drained sun-dried tomatoes packed in oil
6 boneless, skinless chicken breast halves, pounded thin (about 1-3/4 lbs.)
1 tbsp. vegetable oil
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce

In medium bowl, combine spinach, ricotta and sun-dried tomatoes. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast half with spinach mixture; roll up and secure with wooden toothpicks.

In 12-inch nonstick skillet, heat oil over medium-high heat and brown chicken. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta or rice. Serves 6

Chicken Cordon Bleu Alfredo

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded
4 thin slices prosciutto or deli boiled ham
4 thin slices Swiss cheese
1 egg, beaten with 1 tsp. water
1/2 cup Italian seasoned dry bread crumbs
2 tbsp. Bertolli Classico Olive Oil
1/3 cup dry white wine or chicken broth
1 jar Bertolli Creamy Alfredo Sauce

Season chicken, if desired, with salt and ground black pepper. Evenly top chicken with prosciutto and cheese; roll up and secure with wooden toothpicks. Dip chicken in egg mixture, then bread crumbs, coating well.

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning occasionally. Remove chicken and set aside.

Stir in wine in same skillet and cook 1 minute. Stir in Sauce. Return chicken to skillet. Reduce heat to low and simmer covered, stirring occasionally, 6 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked rice or pasta and garnish with chopped parsley. Serves 4

Chicken Carbonara

1 tbsp. Bertolli Classico Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 small onion, chopped
1 slice bacon or pancetta, chopped
1 cup frozen green peas, thawed
1/3 cup dry white wine or chicken broth
1 jar Bertolli Creamy Alfredo Sauce

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside. Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender.

Add wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper. Serves 4

Chicken Cacciatore with Mushrooms

4 bone-in or boneless, skinless chicken thighs
1 tbsp. Bertolli Classico Olive Oil
1 large onion, finely chopped
1 package (10 oz.) sliced mushrooms
3 cloves garlic, finely chopped (optional)
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
3/4 tsp. dried thyme leaves, crushed

Season chicken, if desired, with salt and ground black pepper. In deep nonstick 12-inch skillet, heat Olive Oil over medium-high heat and brown chicken. Remove chicken from skillet and set aside; reserve 1 tablespoon drippings.

In same skillet, add onion and mushrooms to reserved drippings and cook, stirring occasionally, 3 minutes or until vegetables are tender. Add garlic and cook 30 seconds. Stir in Sauce and thyme. Bring to a boil over high heat.

Reduce heat to low, then return chicken to saucepot. Simmer covered, stirring occasionally, 30 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with chopped fresh parsley. Serves 4

Bertolli Spaghetti & Meatballs

1 lb. lean ground beef
1/2 cup grated Parmesan cheese
1/4 cup Italian seasoned dry bread crumbs
1/4 cup water
1 egg
1 tsp. finely chopped garlic
1/4 tsp. salt
1 jar Bertolli Tomato & Basil Sauce
8 ounces spaghetti, cooked and drained

In medium bowl, combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt; shape into 12 meatballs. In 3-quart saucepan, bring Sauce to a boil over medium-high heat. Gently stir in uncooked meatballs.

Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese. Serves 4

Bolognese Sauce

1 tbsp. vegetable oil
1 onion, chopped
1 lb. ground beef
1/2 cup dry red wine
1 jar Bertolli Tomato & Basil Sauce
1/2 cup heavy or whipping cream

In 12-inch skillet, heat oil over medium-high heat and cook onion 3 minutes or until tender. Stir in ground beef and cook 4 minutes; drain.

Stir in wine and Sauce. Reduce heat to low and simmer 10 minutes. Stir in cream; heat through. Serve over hot cooked pasta and garnish, if desired, with grated Parmesan cheese. Serves 4

Braised Beef & Mushrooms in Cabernet Sauce

2 lbs. boneless chuck roast or stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
3 tbsp. Bertolli Classico Olive Oil
2 medium onions, cut into wedges
1 package (10 oz.) mushrooms, quartered
2 large carrots, sliced
1 clove garlic, finely chopped
1 jar Bertolli Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1/2 cup water

Preheat oven to 375°. In large bowl, season beef, if desired, with salt and ground black pepper, then toss with flour. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.

In same skillet, heat remaining 1 tablespoon Olive Oil and cook onions and mushrooms, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender. Serves 6

Braised Mediterranean Chicken with Olives

1 tbsp. Bertolli Classico Olive Oil
2-1/2- to 3-lb. chicken, cut into serving pieces
2 large cloves garlic, finely chopped
1/3 cup pitted kalamata or pitted ripe olives, halved
2 tsp. chopped fresh rosemary leaves or 1 tsp. dried rosemary leaves, crushed (optional)
1/2 cup orange juice
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/4 tsp. ground black pepper

In 12-inch skillet heat, Olive Oil over medium-high heat and brown chicken. Remove chicken and set aside; reserve drippings.

Add garlic, olives and rosemary to reserved drippings and cook over medium heat, stirring occasionally, 2 minutes. Add orange juice, stirring up brown bits from bottom of skillet. Stir in Sauce and pepper. Bring to a boil over high heat.

Return chicken to skillet. Reduce heat to low and simmer covered 30 minutes or until chicken is thoroughly cooked. Serve chicken and sauce, if desired, over hot cooked rice. Serves 4

Cheese & Pesto Manicotti

1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup grated Parmesan cheese
1/4 to 1/3 cup prepared pesto
1 egg, slightly beaten
12 manicotti pasta, cooked and drained

Preheat oven to 350°. In 13 x 9-inch baking dish, evenly spread 1/2 cup Sauce; set aside. In large bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, pesto and egg.

Fill manicotti with cheese mixture, then arrange in baking dish. Evenly top with remaining Sauce. Cover with aluminum foil and bake 25 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

Variation: Stir 1/3 cup chopped, drained sun-dried tomatoes packed in oil into cheese mixture. Serves 6

Chicken & Asparagus Parmesan

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/2 cup Italian seasoned dry bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
2 eggs, slightly beaten
2 tbsp. Bertolli Classico Olive Oil
1 jar (25 oz.) Bertolli Organic Traditional Sauce
12 spears asparagus, partially cooked
4 slices mozzarella stuffed with prosciutto (about 4 oz.)

Preheat oven to 425°. Season chicken, if desired, with salt and ground black pepper. In pie plate, combine bread crumbs, Parmesan cheese and salt. Dip chicken in eggs, then bread crumb mixture.

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.

In 13 x 9-inch baking dish, evenly spread 1 cup Sauce, then arrange chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated. Serves 4

Chicken & Asparagus Parmesan in Vodka Sauce

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/2 cup Italian seasoned dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. salt
2 eggs, slightly beaten
2 tbsp. Bertolli Classico Olive Oil
1 jar Bertolli Vodka Sauce made with Fresh Cream
12 spears asparagus, partially cooked
4 slices mozzarella stuffed with prosciutto (about 4 oz.)

Preheat oven to 425°. Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture.

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.

Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then add chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella cheese. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated. Serves 4

Chicken & Chorizo Gumbo

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp. Bertolli Classico Olive Oil
1/2 lb. chorizo, andouille or Italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 medium green bell pepper, finely chopped
1 rib celery, finely chopped
1/4 tsp. crushed red pepper flakes
1 jar Bertolli Vidalia Onion with Roasted Garlic Sauce
1/4 cup chicken broth

Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and brown chicken and sausage, stirring occasionally, 6 minutes. Remove chicken mixture from skillet and set aside.

In same skillet, cook onion, green pepper, celery and red pepper flakes, stirring occasionally, 6 minutes or until vegetables are tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low, then return chicken mixture to skillet. Simmer covered, stirring occasionally, 4 minutes or until chicken is thoroughly cooked and sausage is done. Serve, if desired, over hot cooked pasta or rice. Serves 4

Chicken A La King

1 tbsp. Bertolli Classico Olive Oil
1 medium green bell pepper, chopped
1 small onion, chopped
1/4 cup dry sherry or chicken broth
1 jar Bertolli Portobello Mushroom with White Wine Sauce
2 cups cut-up cooked chicken
1 jar (4 oz.) sliced pimentos or roasted red peppers, drained

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook green pepper and onion, stirring occasionally, 4 minutes or until tender. Stir in sherry and cook 1 minute. Stir in Sauce.

Bring to a boil over high heat. Reduce heat to low, then stir in chicken and pimentos. Simmer, stirring occasionally, 3 minutes. Serve, if desired, over toast points or hot cooked rice and garnish with parsley. Serves 4

Chicken Alfredo Pizza

1 tbsp. Bertolli Classico Olive Oil
1/2 lb. boneless, skinless chicken breasts, cut into thin strips
1 cup Bertolli Creamy Alfredo Sauce
1 tsp. finely chopped fresh parsley (optional)
1 (12-in.) prebaked pizza crust
1/4 cup shredded mozzarella cheese (about 1 oz.)

Preheat oven to 425°. Heat Olive Oil in 10-inch skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked. Stir in Sauce and parsley and bring to a boil, stirring occasionally. Remove from heat.

Arrange pizza crust on ungreased pizza pan or cookie sheet. Evenly top with chicken mixture, then top with cheese. Bake 15 minutes or until cheese is melted. Serves 4

Chicken Alfredo with Plum Tomatoes

1 tbsp. Bertolli Classico Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 plum tomatoes, chopped
1/3 cup dry white wine or chicken broth
1 jar Bertolli Creamy Alfredo Sauce
1 tbsp. thinly sliced fresh basil leaves (optional)

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside. Add tomatoes to same skillet and cook, stirring occasionally, 6 minutes. Add wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat.

Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in basil. To serve, arrange chicken on platter and spoon hot sauce over chicken. Serve, if desired, with hot cooked pasta or rice. Serves 4

Chicken Breasts with Cauliflower & Citrus

1-1/4 lbs. boneless, skinless chicken breast halves, pounded 1/4-inch-thick
1 cup all-purpose flour
2 eggs, beaten
1/4 cup Bertolli Classico Olive Oil
2 cups very small cauliflower florets
1/2 cup orange marmalade
3 tbsp. ruby red grapefruit juice
2 tbsp. red wine vinegar
3 tbsp. finely chopped fresh chives

Season chicken, if desired, with salt and ground black pepper. Coat chicken in flour, then eggs. In 12-inch skillet, heat Olive Oil over medium-high heat and cook chicken, turning once, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm.

In same skillet, add cauliflower and cook, stirring occasionally, 2 minutes or until tender. Stir in marmalade, grapefruit juice and vinegar until marmalade is melted. Season, if desired, with salt and ground black pepper. Bring just to a boil. Return chicken to skillet and heat through. To serve, spoon sauce over chicken, then sprinkle with chives. Serves 4

Creamy Garlic Shrimp with Angel Hair Pasta

1 Tbsp. Bertolli Classico Olive Oil
1 lb. uncooked medium shrimp, peeled and deveined
1/2 tsp. dried dill weed
1 jar Bertolli Creamy Garlic Alfredo Sauce
1 cup frozen green peas, thawed
1/4 cup chicken broth
8 ounces angel hair pasta, cooked and drained

Heat Olive Oil in 12-inch skillet over medium-high heat and cook shrimp with dill weed, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in Sauce, peas and broth. Cook, stirring occasionally, 2 minutes or until sauce is heated through. Season, if desired, with salt and ground black pepper. Serve over hot angel hair pasta and garnish, if desired, with grated Parmesan cheese. Serves 4

Creamy Lemon Artichoke Chicken

1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
2 Tbsp. Bertolli Classico Olive Oil
1 medium red bell pepper, sliced
1 box (10 oz.) frozen artichoke hearts, thawed
1 small shallot or onion, chopped
2 cloves garlic, finely chopped
1 jar Bertolli Creamy Alfredo Sauce
2 tbsp. lemon juice
1/2 tsp. grated lemon peel

Season chicken, if desired with salt and ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook chicken, stirring occasionally, 4 minutes. Remove and set aside.

In same skillet, heat remaining 1 tablespoon Olive Oil over medium heat and cook red pepper, artichokes and shallot, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Add garlic and cook 30 seconds. Stir in Sauce and simmer 2 minutes.

Add chicken, lemon juice and lemon peel and simmer, stirring occasionally, 2 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked fettuccine or rice and garnish, if desired, with chopped fresh parsley. Serves 4

Farfalle With Herb-Marinated Grilled Chicken

1 Lb. boneless, skinless chicken breast halves
1/4 cup bertolli extra virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
1 tbsp. finely chopped fresh basil leaves
1 tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 Jar (26 oz.) Bertolli Tomato & Basil Sauce, heated
1 Box (16 oz.) farfalle or penne pasta, cooked and drained

In shallow bowl combine olive oil, vinegar, lemon juice, basil, parsley, oregano, and red pepper flakes. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.

Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice. Spoon sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley. Serves 4