Villa Bertolli

Baked Chicken Saltimbocca

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
2 ounces thinly sliced prosciutto or deli boiled ham
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
4 ounces fresh mozzarella cheese, thinly sliced
8 ounces spaghetti, cooked and drained

Preheat oven to 400°. Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes. Top chicken with prosciutto, then 1-1/2 cups Pasta Sauce.

Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated Sauce. Sprinkle, if desired, with Parmesan cheese shavings. Serves 4

Bertolli Lasagna

2 containers (15 oz. ea.) ricotta cheese
1/2 cup grated Parmesan cheese, divided
2 eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
2 jars Bertolli Tomato & Basil Sauce
12 lasagna noodles, cooked and drained
8 ounces fresh mozzarella cheese, thinly sliced

Preheat oven to 375°. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.

Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup sauce and remaining 1/4 cup Parmesan cheese.

Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves. Serve with remaining sauce, heated. Makes 6 servings

Baked Italian Chicken

2 Tbsp. balsamic vinegar
1 Tbsp. Bertolli Extra Virgin Olive Oil
1 tsp. lemon juice
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 tsp. seasoned pepper
4 boneless, skinless chicken breast halves (about 1 lb.)

Preheat oven to 375°. Combine all ingredients in 13 x 9-inch baking dish except chicken. Makes 4 servings

Eggplant Parmigiana

1-3/4 cups Italian seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1 large eggplant (about 2 lbs.), peeled and cut into 1/4-inch slices
4 large eggs, beaten with 3 Tbsp. water
8 ounces fresh mozzarella cheese, thinly sliced
2 jars Bertolli Tomato & Basil Sauce

Preheat oven to 375°. Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.

Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 1/3 of the baked eggplant, then 1-1/2 cups Sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and Sauce.

Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted. Makes 6 servings

Alfredo Linguine

1 tbsp. butter
1/2 cup walnuts, chopped
1 large clove garlic, finely chopped
1 jar Bertolli Creamy Alfredo Sauce
8 ounces linguine, cooked and drained

Melt Spread in 2-quart saucepan over medium heat and cook walnuts 3 minutes or until golden. Stir in garlic and cook 30 seconds. Stir in Sauce. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until heated through.

To serve, toss sauce with hot linguine. Sprinkle with additional chopped walnuts and garnish, if desired, with chopped fresh parsley. Makes 4 servings

Fettuccine Primavera

3 tbsp. Bertolli Classico Olive Oil
1 package (16 oz.) frozen assorted vegetables, thawed and drained
1/2 tsp. salt
1 jar Bertolli Tomato & Basil Sauce, heated
8 ounces fettuccine, cooked and drained

heat Olive Oil In 12-inch skillet over medium-high heat and cook vegetables and salt, stirring occasionally, 3 minutes or until vegetables are tender.

To serve, spoon hot Sauce over hot fettuccine, then top with vegetable mixture. Sprinkle, if desired, with grated Parmesan cheese. Makes 4 servings

Italian Vegetable Stew

1 tbsp. Bertolli Classico Olive Oil
2 medium zucchini, halved lengthwise and thinly sliced
1 medium eggplant, cut into 1/2-inch cubes
1 large onion, thinly sliced
1/2 tsp. salt
1/8 tsp. ground black pepper
1 jar Bertolli Tomato & Basil Sauce
1/4 cup grated Parmesan cheese
1 box (10 oz.) plain couscous

In 12-inch nonstick skillet, heat Olive Oil over medium heat and cook zucchini, eggplant, onion, salt and pepper, stirring occasionally, 15 minutes or until vegetables are tender. Stir in Sauce and cheese. Bring to a boil over high heat.

Reduce heat to low and simmer covered, stirring occasionally, 10 minutes. Meanwhile, prepare couscous according to package directions. Serve vegetable mixture over hot couscous. Makes 4 servings

Linguine with Red Clam Sauce

2 tbsp. bertolli classico olive oil
1 tbsp. finely chopped garlic
1/8 to 1/4 tsp. crushed red pepper flakes
1 jar Bertolli Tomato & Basil Sauce
4 cans (6-1/2 oz. ea.) chopped clams, drained (reserve liquid)
8 ounces linguine, cooked and drained

In 2-quart saucepan, heat Olive Oil over medium heat and cook garlic and red pepper flakes 30 seconds. Stir in Sauce and reserved clam liquid. Simmer, stirring occasionally, 15 minutes. Stir in clams; heat through.

To serve, spoon clam sauce over hot linguine. Garnish, if desired, with grated Parmesan cheese and chopped fresh parsley. Makes 4 servings

Bertolli Grilled Pizza

1 cup Bertolli Olive Oil & Garlic Sauce
1 (12-in.) prebaked pizza crust
5 ounces fresh mozzarella cheese, thinly sliced
1 cup halved cherry tomatoes
1/2 cup drained and sliced artichoke hearts
1/4 cup sliced pitted ripe olives
2 tbsp. Bertolli Extra Virgin Olive Oil
Chopped fresh basil leaves

Preheat grill. Evenly spread Sauce on pizza crust, then top with cheese, tomatoes, artichokes and olives. Drizzle with Olive Oil. Arrange pizza on grill and close cover and grill over medium heat, rotating occasionally, 10 minutes or until sauce is hot and cheese is melted. Sprinkle with basil and serve immediately. Makes 4 servings

Fettuccine Carbonara

1 box (12 oz.) fettuccine
1 cup frozen green peas
2 tbsp. butter
1/4 cup chopped onion or shallots
1 jar Bertolli Creamy Alfredo Sauce
4 slices bacon, crisp-cooked and crumbled

Cook fettuccine according to package directions, adding peas during last 2 minutes of cooking; drain. Meanwhile, melt Spread in 2-quart saucepan and cook onion over medium-high heat, stirring occasionally, 3 minutes or until onion is tender.

Stir in Sauce and bacon; heat through. Toss with hot fettuccine and peas. Garnish, if desired, with grated Parmesan cheese and ground black pepper. Makes 6 servings

Creamy Fettuccine Primavera

2 tbsp. Bertolli Classico Olive Oil
3 cups assorted cut-up fresh vegetables (peas, red bell pepper, zucchini and/or asparagus)
1 tbsp. finely chopped garlic
1 jar Bertolli Creamy Alfredo Sauce
8 ounces fettuccine, cooked and drained

Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook vegetables and garlic, covered, 2 minutes or until vegetables are crisp-tender, stirring once.

Stir in Sauce and cook covered 3 minutes or until heated through. Serve over hot fettuccine. Garnish, if desired, with grated Parmesan cheese and ground black pepper. Makes 4 servings

Arugula with Mushrooms

2 lbs. mushrooms, trimmed and thinly sliced
2 cups packed arugula or baby spinach leaves, rinsed and patted dry
2 tbsp. assorted fresh herb leaves (basil, Italian parsley, tarragon, chervil, fennel and/or baby nasturtiums)
1/4 cup Bertolli Classico Olive Oil
1/2 cup finely shaved Pecorino or Parmesan cheese

In large bowl, toss mushrooms, arugula, herbs and Olive Oil. Arrange on serving platter, then top with cheese and edible flowers. Drizzle, if desired, with additional Olive Oil. Makes 4 servings

15-Minute Chicken Parmesan

4 fully-cooked breaded chicken cutlets
1 jar Bertolli Vidalia Onion with Roasted Garlic Sauce
1/2 cup shredded mozzarella cheese (about 2 oz.) (optional)
8 ounces bow tie pasta, cooked and drained

Preheat oven to 375°. Arrange chicken in 13 x 9-inch baking dish. Pour Sauce over chicken, then sprinkle with cheese. Bake 15 minutes or until heated through. Serve over hot bow ties. Makes 4 servings

Baked Fish Sticks

1 cup toasted whole wheat bread crumbs
1 tbsp. Bertolli Classico Olive Oil
1/2 tsp. Lawry's Seasoned Salt
1 lb. firm cod, cut into strips
1/4 cup all-purpose flour
1 egg, slightly beaten with 2 tsp. water

Preheat oven to 425°. In shallow dish, combine bread crumbs, Bertolli Classico Olive Oil and Seasoned Salt; set aside. Evenly coat cod with flour, then egg mixture, then bread crumb mixture.

On baking sheet, arrange cod. Bake 15 minutes or until cod flakes with a fork. Serve, if desired, with Honey Mustard Dipping Sauce. Makes 4 servings

Honey Mustard Dipping Sauce: In small bowl, combine 1/2 cup Hellmann’s, 2 tablespoons mustard and 2 tablespoons honey.

Creamy Alfredo Lasagna with Spinach

1 container (15 oz.) ricotta cheese
1 egg
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg (optional)
1 jar Bertolli Creamy Alfredo Sauce
12 lasagna noodles, cooked and drained
8 ounces fresh mozzarella cheese, thinly sliced

Preheat oven to 350°. In medium bowl, combine ricotta cheese, egg, spinach, salt, pepper and nutmeg; set aside.In 13 x 9-inch baking dish, spread 1/2 cup Sauce. Arrange 4 lasagna noodles, then top with 1/2 of the ricotta mixture, 1/2 cup sauce and 1/3 of the mozzarella cheese; repeat layers, ending with noodles.

Top with remaining Sauce. Cover with aluminum foil and bake 40 minutes. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving. Serves 8

Creamy Chicken Piccata

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/3 cup all-purpose flour
2 eggs, slightly beaten
2 tbsp. Bertolli Extra Virgin Olive Oil
1/4 cup chopped shallots or onion
1/2 tsp. dried thyme leaves, crushed
3 tbsp. lemon juice
1 jar Bertolli Creamy Alfredo Sauce
1 tbsp. finely chopped fresh parsley
1 tsp. grated lemon peel (optional)

Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.

Heat remaining 1 tablespoon Olive Oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta. 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

Cornish Hens & Bacon with Herbs

4 tbsp. Bertolli Classico Olive Oil
2 medium onions, finely chopped
3 slices bacon, chopped
2 tbsp. dry white wine or vermouth
1 tbsp. whole grain mustard
1/2 tsp. rubbed sage leaves
1/2 tsp. fresh thyme leaves
1/2 tsp. chopped fresh oregano leaves
2 Cornish hens (about 1 to 1-1/2 lbs. ea.), rinsed and patted dry
1 tsp. salt
1/8 tsp. ground black pepper

Preheat oven to 425°. In 10-inch skillet, heat 3 tablespoons Olive Oil over medium heat and cook onions and bacon, stirring occasionally, 4 minutes or until onions are tender. Stir in wine, mustard, sage, thyme and oregano. Remove from heat and set aside.

On broiler pan, arrange hens. Evenly drizzle with remaining 1 tablespoon Olive Oil, then sprinkle with salt and pepper. Roast 30 minutes. Decrease heat to 350°. Pour mustard sauce over hens and roast an additional 20 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180°. To serve, arrange hens on serving platter and spoon sauce over hens. Serves 4

Cioppino Alla Tuscana

2 tbsp. Bertolli Classico Olive Oil
4 cloves garlic, finely chopped
1/2 cup dry vermouth or dry white wine
18 littleneck clams, well scrubbed
1-1/2 lbs. mussels, well scrubbed
1 jar Bertolli Tomato & Basil Sauce
1 lb. uncooked fresh or frozen large shrimp, peeled and deveined
4 lobster tails, steamed, removed from shells and sliced
3 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil leaves (optional)
Finely grated peel of 1 lemon

In 8-quart stockpot, heat Olive Oil and cook garlic over medium heat 30 seconds. Add 1/4 cup vermouth and clams. Cook covered over medium heat 8 minutes or until clams open. Remove clams and set aside. (Discard unopened clams.)

In same stockpot, add remaining 1/4 cup vermouth and cook mussels, covered, 3 minutes or until mussels open. Remove mussels and set aside. (Discard unopened mussels.)

In same stockpot, add Sauce, shrimp, sliced lobster, parsley, basil and lemon peel. Return clams, mussels and any juices to stockpot. Simmer 2 minutes or until shrimp turn pink. Serve in shallow bowls and garnish, if desired, with toasted crusty Italian bread. Serves 6

Chicken with Peas, Parmesan & Prosciutto

1-1/2 lbs. boneless, skinless chicken thighs, cut into large chunks
1 tbsp. Bertolli Classico Olive Oil
1/4 cup chopped onion
2 cloves garlic, finely chopped
1 jar Bertolli Vodka Sauce made with Fresh Cream
2 ounces prosciutto, chopped
1/2 cup frozen green peas, partially thawed
1/4 cup grated Parmesan cheese
Parmesan cheese shavings

Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned.

Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings. Serves 4

Chicken with Mushrooms & Sweet Baby Peas

1 tbsp. Bertolli Classico Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
2 cups sliced mushrooms
1 cup frozen green peas, partially thawed
1 bay leaf
1 jar Bertolli Tomato & Basil Sauce
1/2 tsp. grated orange peel (optional)

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

In same skillet, stir in mushrooms, peas and bay leaf and cook, stirring occasionally, 3 minutes. 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 orange peel. Serve, if desired, over hot cooked pasta. Serves 4

Chicken Vodka Cacciatore

1-1/4 lbs. boneless, skinless chicken thighs
1 tbsp. Bertolli Classico Olive Oil
8 ounces sliced cremini or white mushrooms (about 3 cups)
1 small green bell pepper, diced
1 clove garlic, finely chopped
1/4 tsp. dried rosemary
1 tbsp. balsamic vinegar
1 jar Bertolli Vodka Sauce made with Fresh Cream

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

In same skillet, cook mushrooms, green pepper, garlic and rosemary, stirring occasionally, 5 minutes or until mushrooms are lightly browned. Stir in vinegar and cook 1 minute. Stir in Sauce. Return chicken to skillet.

Bring just to a boil over high heat, stirring occasionally. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked. Serve, if desired, over sliced broiled polenta topped with Parmesan cheese. Serves 6

Chicken Tarragon

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 tbsp. Bertolli Classico Olive Oil
1/2 cup sliced shallots or onion
1/2 tsp. dried tarragon leaves, crushed
1/4 cup dry white wine or chicken broth
1 jar Bertolli Creamy Garlic Alfredo Sauce

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

In same skillet, cook shallots and tarragon, stirring occasionally, 2 minutes or until shallots are tender. Stir in 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, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked rice. Serves 4

Chicken Saltimbocca

4 thinly sliced boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 thin slices prosciutto or boiled ham
4 thin slices provolone cheese
3/4 tsp. dried sage leaves, crushed (optional)
1/4 tsp. garlic powder
2 tbsp. I Can't Believe It's Not Butter! Spread
1 jar Bertolli Tomato & Basil Sauce

Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast half with prosciutto, provolone, sage and garlic powder; roll up and secure with wooden toothpicks. In 12-inch nonstick skillet, melt

Spread 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. Remove toothpicks. Serve, if desired, with hot cooked pasta. Serves 4

Chicken Rustica

2-1/2- to 3-lb. chicken, cut into serving pieces
1 tbsp. Bertolli Classico Olive Oil
1 medium onion, sliced
1 jar (6.5 oz.) marinated artichoke hearts, drained
1 can (2.25 oz.) sliced pitted ripe olives, drained
1 jar Bertolli Tomato & Basil Sauce
1/3 cup dry red wine or beef broth

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

In same skillet, stir in onion, artichoke hearts and olives. Cook, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and wine. Bring to a boil over high heat.

Reduce heat to low, then return chicken to skillet. Simmer covered 20 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked rice or pasta. Serves 4