This post contains affiliate links. You know how it is, when you want something that you can’t have, that it makes you want it all the more? That’s me these days with really good, can-only-get-it-in-a-restaurant, Italian food. There are three of us who go out to dinner every month, and we tend to eat a lot of Italian food in the doing. We recently had lunch together at an Italian restaurant that had the most out-of-this world food that you can imagine. We were talking about going back, and then everything hit the fan, and, well, here I am. Wanting restaurant-quality Italian food, and unable to get it. But wait! A friend (one of the above mentioned two) said that she had a recipe from one of our local favorites for Sicilian chicken that she had never tried. She sent it to me, and at first glance, it looked daunting. I mean, it’s just me; do I really want to go to a lot of trouble? Well honestly, that all depends, but I wasn’t feeling it when I’d planned to make this dish. Fortunately, it’s largely text. When you break it down, particularly if you make individual components of this recipe at various times of the day, it goes together in an absolute flash, and is restaurant quality delicious. Favazza’s (You can find Favazza’s magnificent recipe for Steak Modiga here), creator of this recipe, is located in the Italian section of St. Louis called “The Hill” (where Baseball great Yogi Berra grew up). People come from miles around (and by this I mean from all over the country), to eat on “The Hill.” This chicken dish is one of those reasons why. Favazza’s Sicilian Chicken For Sicilian Sauce 3 or 4 large cloves garlic (about 1 T.) 1 T. kosher salt ¾ c. fresh lemon juice 2 t. dried oregano 1 t. coarse black pepper 1 c. extra-virgin olive oil For Sicilian chicken: 2 lb. boneless, skinless chicken breast (about 2) ½ c. red wine vinaigrette Oil for cooking surface ¼ c. olive oil 1 c. Favazza’s seasoned breadcrumbs (see below) 2 T. Sicilian sauce, per serving (see below) Chopped parsley and lemon slices, for garnish Prepare Sicilian sauce: Peel garlic cloves. In a mini food processor, process garlic and salt until garlic is very fine. (Alternatively, use a sharp knife to mince garlic with salt on a cutting board.) Transfer garlic/salt to a glass bowl, stir in lemon juice, oregano and black pepper. Slowly whisk in oil until well-blended and just beginning to emulsify. Refrigerate until ready to use. Just before using, gently stir. Makes about 1¾ cups (use extra to toss with cooked vegetables). To make breadcrumbs: For breadcrumbs, season Italian breadcrumbs with flour, granulated garlic, dried pepper, salt and white pepper. Make Sicilian chicken: Cut each chicken breast in half lengthwise. Between 2 pieces of waxed paper, quickly tap (don’t pound) each chicken piece with a meat tenderizer until it’s about a ½” thick, thicker is fine too, just make sure each piece is about the same thickness. In a sealable freezer bag or nonreactive container, toss chicken pieces with vinaigrette; let marinate in the fridge, preferably overnight, no less than a couple of hours. Lightly oil a 10” sauté pan, and heat until very hot but not smoking. Remove chicken from and discard excess dressing; let chicken drain in a colander for a few minutes. Set up an assembly line, one dish with oil, another with breadcrumbs. One at a time, lightly dip each chicken piece in olive oil, then dredge all sides with breadcrumbs, then drop onto hot surface (it should sizzle). Let cook without moving until golden and crispy on bottom side, then flip and cook until chicken is fully cooked. (The cooking time will vary based on chicken’s thickness and the grill temperature. To test for doneness, cut into the center of one piece, the juices should run clear.) To serve Favazza’s-style, transfer a chicken piece to a white oval plate and drizzle with 2 tablespoons Sicilian sauce. Sprinkle plate with parsley and top with a lemon slice, then serve hot.
Surrounded by the Mediterranean, Italy’s island paradise of Sicily is well known for its vibrant cuisine that features sparkling fresh seafood such as swordfish, tuna and sardines. Here sea bass gets a typical Mediterranean treatment, served with slow-roasted tomatoes and bell peppers, briny fried capers, and, of course, plenty of fruity extra-virgin olive oil.
Caponata is a delicious Sicilian eggplant salad with creamy caramelized eggplant, crisp celery and a savory sweet and sour flavor from the tomatoes and vinegar. Served as an antipasto with bread, or as a relish for fish and meat dishes, Caponata is an appetite inducing condiment that makes just about anything taste better.
This Sicilian-inspired dish is elevated by the rich and smoky flavours of the charred vegetables, cooked down with tangy capers, olives and red wine vinegar.
This hearty vegetarian dish is packed with contrasting, complex flavors and vibrant colors.
Panelle is one of the most Iconic Sicilian street food recipes! These chickpeas flour fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll, a typical scene in the Markets of the city of Palermo! Born as a food for poor people, Pannelle have been conquered the palate of all the social classes: from the poorest to the noblest! Here the traditional recipe and the origin of Panelle!
The perfect way to start the day: this amazing breakfast!
Are you looking for some Sicilian recipes to make dinner this week? Come and check out some of the best mouthwatering dishes on our list!
Sicilian tomato pesto, also known as "Pesto alla Trapanese," is a bright, summery and refreshing version of the beloved Italian condiment.
Forget what you know about quick pasta recipes because this heavenly combination of pappardelle, lemon, spicy ‘nduja and crunchy breadcrumbs is here to change the game.
Recipe video above. A quick tomato chicken spaghetti with olives, artichokes and a kick of spice if you so choose! Very little prep - nothing to chop except garlic!
My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I’ve riffed on the combination of blood oranges, mint, and red onion and added my own spin. The results? Shockingly good in color and in flavor! For me the perfect salad is crucial to any supper. The lighter notes can take center stage as the base of the meal or they can play in contrast to something heavier.
This is an incredible Sicilian aubergine stew, served with fluffy couscous. Jam-packed with veg, it adds up to two of your 5-a-day.
Ahhh, the illusive Sicilian Torta di Pistacchio! There is a small hilltop town near Mount Etna named Bronte which is known for its pistachios. And I love pistachios. Whenever I get to Sicily, I try to find their famous Torta di Pistacchio or at a minimum, a jar of their Crema di Pistacchio to keep in my ...
Introducing Thea Menu, the perfect choice for your Italian wedding. The Sicilian Lemon design adds a touch of elegance to your special day, while the Italian-inspired menu will delight your guests' taste buds. Sophistication meets deliciousness with Thea Menu.
Joseph Vargetto's zingy Sicilian-inspired tuna dish will transport you straight to the streets of Palermo.
This citrus salad will make you feel as if you're on the Sicilian coast. Think bright, juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It's vibrant, simple and wonderfully fresh.
Sicilian Pizza aka Lo Sfincione made with a thick, soft rectangular pizza crust, a rich tomato sauce flavoured with onions and anchovies and topped with breadcrumbs. Learn how to make this Sicilian street food at home with easy step by step photos and video tutorial!
An easy recipe for a weekday lunch or bright side dish, Sicilian Orange Salad with red onion, parsley & black olives { Insalata di Arance }
We went to Sicily and it was heavenly - as always in Sicily. But what makes this place so special? Is it the magical light, the outstanding food, the heart warming people? Was it the endless Scala dei Turchi beach, or the breathtaking temples of Juno and Concordia th
Linguine with Authentic Italian Red Clam Sauce is a classic pasta recipe with so much flavor from briny clams in savory tomatoes with white wine, lots of pungent garlic and a bit of anchovy and fresh parsley. You will definitely need to plan on seconds for this one!
Traditional Sicilian deep fried balls or cones of rice filled with a meat ragu and peas.
Vegetarian Zucchini Lasagna made with zucchini "noodles" instead of pasta noodles! Layered with ricotta & tomato sauce, this healthy, gluten-free, grain-free, and keto-friendly meal is the perfect summer meal.
Chicken soup has never been easier! Warm up with a huge bowl on a cold winter day. All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken. Yum!
A hearty and delicious eggplant pasta sauce that is full of flavor! Pair with a bowl of pasta for a delicious meal! This is a year-round favorite recipe! It is delicious hot! For an easy summer recipe using your garden veggies, this is awesome at room temperature.
