CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2'; thickness
In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.
CHICKEN BREAST TUSCANY WITH BABY PEAS
6 chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs
1/2 cup olive oil
3 cloves garlic
10 ounces frozen baby peas
4 large green onions (scallions), chopped
pinch of sugar or honey
3 lemons
Wash chicken, trim fat (leaving skin on). Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.
Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.
Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.
Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.
Thaw peas (drain if needed). Cook peas and scallions with a little water and remaining oil. Add salt, and just a pinch of sugar or honey, to taste. Serve alongside the chicken breasts.
Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Paprika may be sprinkled on the center of the chicken, if desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can beAny good recipe for chicken breasts?
Italian Chicken
2/3 cup flour
1 teaspoon salt
1/2 cup vegetable oil
1 green pepper
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Sliced onion
1 large jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken and cut it. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour.
Serve with spaghetti.
crock pot mushroom chicken for 2-4 chicken breasts
Add chicken breasts, 1 can cream of mushroom soup, 1 can of water, 1 small can of mushrooms, 1 teaspoon of garlic powder or 1/2 teaspoon of garlic salt.
Cook on low for about 4-6 hours or on high for 3 hours.
If you want to add potatoes, carrots or celery go for it, just add during the last hour and cook on high! You may need to add a little more water.
I make this for my husband all the time, he absolutely loves it!
bake in Italian dressing (the stuff for salads). use about 1 cup for 4 breast halves. You can pour the 'juice' over the pasta for a nice flavor. Also good with rice or potatoes of your choosing! Quick and easy, and tastes great! add a veggie of your choice for a complete meal. Asparagus, green beans or peas goes nicely with this!
cover the baking dish with foil to keep chicken moist. bake about 1 hour at 350F degrees.
Teriyaki Chicken Breast.
1/2 cup soy sauce
1/2 cup water
add enough sugar where soy sauce does NOT taste salty
3 or 4 cloves of garlic (powdered will do)
1 teaspoon crushed ginger
1 teaspoon sesame oil
Marinate chicken breast for up too 24 hours in the refridgerator, then grill on the BBQ or add to your favorite stir fry
Baked Chicken Parmigiana
Simply grilled chicken with lemon juice and spinach mmmmmmmmm yummy and healthy. Good luck and enjoy with ur pasta
yes before you bake it get a bowl and put the chicken in italian dressing try that then cook it it is good
No comments:
Post a Comment