From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
http://southernfood.about.com/od/chicken鈥?/a>
Delicious chicken Dijon recipe, cooked in the skillet.
INGREDIENTS:
* 1 tablespoon butter
* 1 tablespoon olive oil
* 6 boneless chicken breast halves
* 1 cup sour cream
* 1/3 cup milk
* 2 tablespoons Dijon mustard
* 3 or 4 green onions, chopped, about 1/4 to 1/2 cup
PREPARATION:
In large skillet over medium, melt butter with olive oil until it begins to sizzle; add chicken breasts. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender.
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Remove chicken from skillet; set aside. In the same skillet add sour cream, milk, and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Serve sauce over chicken; sprinkle with green onions.
Serves 6.
Related Chicken Recipes
Chicken Dijon II
Slow Cooker Chicken Dijon
Chicken Breasts Dijon
Skillet Chicken Dijon
Sharon's Chicken Dijon
Dijon Mustard Baked Chicken
Baked Chicken Delight
';I make this for dinner from time to time. Hope you enjoy it.
4-5 cups cooked chicken
3 tablespoons butter
1 large onion, chopped
1cup raw rice
salt, pepper, sweet basil, rosemary
chicken broth-usually 2 cups
1 can evaporated milk
Place chicken meat in shallow pan. Sprinkle with salt and herbs to
taste. Saute onions in butter until tender-do not let brown! Arrange
onion over chicken. Sprinkle rice evenly over top and add enough
chicken broth to cover. Cover pan and bake at 350 degrees one and one-
half hours. Add milk, full strength. Re-cover and bake another 30
minutes. Do not stir.
http://chicken-recipes.blogspot.com/2006鈥?/a>
Chicken Divan Casserole
From Linda Larsen,
Your Guide to Busy Cooks.
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This simple five ingredient casserole is delicious and so easy you can keep the ingredients on hand for emergency meals.
INGREDIENTS:
* 10 oz. pkg. frozen rice medley
* 10 oz. pkg. frozen broccoli in butter sauce
* 1 cup prepared alfredo sauce
* 2 cups cooked cubed chicken
* 1 cup grated Parmesan cheese
PREPARATION:
Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese.
Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. 4 servings
http://busycooks.about.com/od/precookedp鈥?/a>Does anyone have a good chicken breast recipe?
My husband loves this one:
Creamy Cajun Chicken
1 Can 98% Fat Free Cream of Chicken (or regular)
1/2 Can water
1 Can Rotel (I use extra hot)
Boneless Chicken Breasts
Cajun Spice (Like Tony's or Zattarain's)
Sprinkle Chicken with Cajun Spice and saute in butter in a skillet until juices run clear. Place on a plate.
Combine Rotel, Cream of Chicken and water in skillet, bring to a boil, stir and then lower temperature to low. Add chicken to reheat. Serve with rice or egg noodles!Does anyone have a good chicken breast recipe?
use boneless breast and using a meat mallet, pound into a uniform thickness for even cooking
combine small pretzels pieces, Parmesan cheese, garlic clove and black pepper in a food processor and chop into small crumbs
dredge chicken breast in flour,then egg wash, then into pretzel crumbs
fry in skillet with 1/2 in of oil, over med heat
flip breasts over in approx. 3-4 mins
cook on 2nd side til done, internal temp reads at least 165 degrees
great as is on a plate with potatoes and a veggie, or try as a sandwich on a kaiser roll with a chipotle mayo sauce, lettuce and tomatoes
enjoy
take chicken breast and marinate in chicken wing sause. then you grill it in a grill pan or just a normal skillet until it is pink, then while you are cooking it, if you think it needs some more hot sause add it to the chicken that is in the skillet.
GOOD LUCK
Spinach and Mushroom Stuffed Chicken Breasts
4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Well this is a very easy one: this is what you need,
2 tablespoons vegetable oil,
2 boneless, skinless chicken breast halves
salt and freshly ground black pepper
Juice of 1/2 lime ( about tablespoon )
3 tablespoon chicken broth, homemade or low-sodium canned.
2 teaspoons finely grated ginger
1/4 cup packed fresh Basil leaves, torn
2 tablespoons packed fresh mint leaves, torn
Preparation: Heat the oil in a medium skillet over medium-high until shimmering. Season both sides of the chicken with salt and pepper, and place them skin side down in the pan.
Cook, turning one, until firm to the touch, transfer the chicken breast to plate.
3rd step: Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
PS. I hope you like this Recipe is low in carb.
Chicken Teriyaki rice bowl
2 pounds chicken breast fillets, trimmed of fat and cut into bite-sized pieces
1 cup soy sauce 1/2 cup sake or dry sherry
12 scallions, dark green tops removed and cut into 2 inch pieces
2 tablespoons chives
1 tablespoon fresh ginger root, peeled and grated
2 teaspoons sugar optional Broccoli and other vegies
PREPARATION:
Combine everything in bowl. Mix well. Pour everything in bowl and marinade in resealable plastic bag. Toss to coat and refrigerate for about 1 hour. Preheat stove and cook until chicken is cooked. Then I put 2 cups of frozen broccoli in hot water for about 3 min to get soft - not too soft tho.
Hi ..
Here is one that I make for my family and the love it..
Chicken Breast
Ham
Cheese
Sliced mushrooms
parley for garnish
white wine
butter
Olive oil
salt and black pepper
Flour Chicken Breast lightly and sauteed in butter and olive oil, when the chicken is cooked this should be about 5 minutes on each side on medium heat, add a slice of ham on each breast and then add a slice cheese. Add in 1/4 cup of white wine and sliced mushrooms, salt and black pepper to taste cooked covered for 5 minutes on low heat just enough for the cheese to melt.
Just before serving add the fresh parsley...
Here you have a wonderful Chicken Saltinboca
Enjoy
My family of 4 loves this, soak your chicken breast for 1-2 hours in Zesty Italian dressing and fry or bake and your family will love it to. You should also cook some home made mash-potatoes and some kind of veggie.
Also try Kraft Foods they have great recipe's.
go to allrecipes.com!
Garlic-and-Herb-Stuffed Chicken Breasts:
Prep: 15 min., Cook: 10 min., Bake: 20 min. This simple stuffed chicken is a favorite when Sherry and David entertain. Although this recipe serves only four, it can easily be doubled for a larger crowd.
4 (6-ounce) skinned and boned chicken breasts
1 (8-ounce) container light buttery-garlic-and-herb spreadable cheese
2 large egg whites
1/4 cup nonfat buttermilk
1/2 cup Italian-seasoned breadcrumbs
1/2 cup whole wheat cracker crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/4-inch thickness using a meat mallet or rolling pin.
Spread cheese evenly over 1 side of each chicken breast. Fold short ends of each chicken breast over center, covering cheese, and secure with wooden picks.
Whisk together egg whites and buttermilk in a small bowl. Combine breadcrumbs and next 3 ingredients in a shallow dish. Dip chicken in egg white mixture, and dredge in breadcrumb mixture.
Cook chicken breasts in hot oil in a large nonstick skillet 4 to 5 minutes on each side or until chicken breasts are browned. Place chicken on a wire rack, and place the wire rack in a jelly-roll pan.
Bake at 400掳 for 20 minutes or until a meat thermometer inserted into the thickest portion of chicken breast registers 170掳.
Note: For testing purposes only, we used Alouette Light Garlic %26amp; Herbs Spreadable Cheese, and Neva Betta Whole Wheat Crackers.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 392(32% from fat); FAT 14g (sat 6.2g,mono 2.7g,poly 1.3g); PROTEIN 47.8g; CHOLESTEROL 129mg; CALCIUM 93mg; SODIUM 660mg; FIBER 1.3g; IRON 1.8mg; CARBOHYDRATE 17.4g
Tandoori Chicken
Chicken takes on a velvety texture when marinated in this spicy yogurt mixture. If you can marinate it overnight, do so; otherwise about an hour will be fine (in the fridge!)
INGREDIENTS:
6 boneless, skinless chicken breast halves
1 cup plain yogurt
1 Tbsp. chili powder
1 Tbsp. curry powder
2 tsp. grated fresh ginger root
1 tsp. ground cumin
1 tsp. salt
1/8 tsp. cayenne pepper
PREPARATION:
Pierce chicken breasts several times with the tines of a fork and set aside.
In large bowl combine yogurt and all of the spices and mix well. Add the chicken to the mixture and turn so all the chicken pieces are coated.
Cover and chill for at least one hour, or overnight.
When ready to cook, prepare and preheat grill. Remove chicken from marinade and cook on grill for about 15 minutes until thoroughly cooked, turning once during cooking time. You can also cook the chicken on a dual contact indoor grill, for 5-7 minutes until thoroughly cooked.
Serves 6
go to allrecipes.com!
Apricot glazed chicken breast:
Rinse and pat dry the breasts.
Sprinkle both sides with salt and pepper
Prepare glaze:
1 cup chicken stock or broth, 1/3 cup apricot preserves.
Simmer on stove to reduce by more than 1/2
Roast the chicken breast in the oven at 350 until a meat thermometer registers 150 degrees.
Coat the breasts with the glaze.
Set your oven to broil, and brown the breasts for a few minutes. Careful not to burn.
Serve immediately. This pairs nicely with a buttery chardonnay.
Swiss Chicken:
In bottom of a pan, place Chicken Breasts (however many you need). Cover with Cream of Chicken soup. Layer Swiss Cheese over that. Sprinkle with croutons. Drizzle melted butter over top. Bake at 350 for 45 min. or so (depending on thickness of the breasts). Enjoy!
This is one I came up with, everybody who's tried it loves it, but they gimme a weird look when I tell em whats in it...
cut off the leaves of one bunch of cliantro into a container, use a spoon or pestle to mash them up really well
add the juice of 3 or 4 large limes, and 2 finely chopped cloves of garlic
finely chop 1 or 2 (depending how much heat you want) serrano chilies and throw them in
smash up 3 chicken bullion cubes, add them a stir it all up
Marinade chicken breasts overnight and grill
marinade 4 chicken breast in 1 bottle of italian salad dressing for at least an hour. place chicken in a nonstick or foil lined casserole dish. bake at 375 degrees for 30-45 minutes or until juice run clear. Serve with rice and fav veggie, we like it with mixed veggies.
Country Party Chicken---my grandma's favorite, but i still don't under stand the name...
Line a baking pan with dried beef slices, liek you get in the little glass jars. Cover with cooked white rice, about 2.5 cups for four servings. Wrap 4 chicken breasts in bacon slices, using one or two slices for each breast, depending on size. Lay on rice. Mix together 1 can cram of mushroom, 1 can cream of celery and 1 small container of sour cream. Pour over the chicken. Sprinkle with pepper and paprika. Bake at 375* until chicken is done and it is all bubbly. This is awesome!
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