Okay.. so I'm cooking dinner for my boyfriend and I tonight, but I've VERY limited ingredients.. I've taken two skinless chicken breasts out of the freezer.. I have no bread crumbs, no rice, no parmesan cheese. Please help me out with any recipe suggestions? I've probably got bout 2-3 hours before dinner... ThanksEASY Chicken Recipes?
Boneless, skinless chicken breasts are one of the most convenient meats available in your supermarket. There are so many recipes for chicken breasts. They taste delicious, and are tender and juicy if cooked properly. As an added bonus, kids love chicken!
Quick Chicken Recipes
Each of these recipes stands on its own, but use your imagination! Slice or chop any of the coated chicken recipes and place on top of mixed lettuces with avocado and your favorite dressing for a quick main dish salad. Or toss Parmesan Chicken with some spaghetti, olive oil and chopped tomatoes for a delicious quick pasta main dish recipe.
½ cup balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp minced garlic
4 boneless chicken breasts
8 oz sliced fresh mushrooms
2 cups chicken broth
1 tsp. dried thyme
Pound chicken to ¼” thickness. Mix vinegar, mustard, %26amp; garlic. Coat chicken w/ mixture.
In no-stick skillet, sauté chicken in oil over med heat, 3 min each side until done. Remove chicken; keep warm. Sauté mushrooms in same pan for 2 min. Add broth %26amp; thyme; cook until browned. Pour mushroom sauce over chicken. Spoon chicken and mushroom sauce over cooked pasta or steamed rice.EASY Chicken Recipes?
Balsamic Chicken %26amp; Mushrooms
½ cup balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp minced garlic
4 boneless chicken breasts
8 oz sliced fresh mushrooms
2 cups chicken broth
1 tsp. dried thyme
Pound chicken to ¼” thickness. Mix vinegar, mustard, %26amp; garlic. Coat chicken w/ mixture.
In no-stick skillet, sauté chicken in oil over med heat, 3 min each side until done. Remove chicken; keep warm. Sauté mushrooms in same pan for 2 min. Add broth %26amp; thyme; cook until browned. Pour mushroom sauce over chicken. Spoon chicken and mushroom sauce over cooked pasta or steamed rice.
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Chicken Scampi
(easy but delicious and elegant)
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
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Indonesian Ginger Chicken
• 1 cup honey
• 3/4 cup soy sauce
• 1/4 cup minced garlic (8 to 12 cloves)
• 1/2 cup peeled and grated fresh ginger root
• 2 (3 1/2 pound) chickens, quartered, with backs removed
•
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350ºF. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375ºF. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
--The Barefoot Contessa Cookbook
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Tuscan Lemon Chicken
(serves 3-4)
1 (3½ lb.) chicken, splatchcocked or flattened (see note)
Kosher salt
1/3 cup good olive oil
2 tsp grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 Tbsp minced garlic (3 cloves)
1 Tbsp minced fresh rosemary leaves
Freshly ground black pepper
1 lemon halved
Sprinkle the chicken with 1 teaspoon salt on each side
Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken on the opposite side of the grill skin side up, and weight it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down, for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves.
NOTE: Stand the chicken upright and cut out the backbone with a large kitchen knife. Spread the chicken open on a board with the skin side down. Cut around and remove the breast-bone with a boning knife. (You can ask your butcher to do all of this for you.)
--Barefoot Contessa Back to Basics
A good coating for chicken is crushed up corn flakes. I would not try frosted flakes though.
Potato chips make a good coating for chicken. Even better if you have some of the good flavored ones.
Do you have ANY bread at all? If so make your own bread crumbs. Do you have any cheese?
Make a small slit in the chicken breast and stuff a chunk of cheese in the pocket. Roll in any of the above listed crumbs and bake.
The chicken breasts don't take long to cook. If you have 3 hours before dinner run out and get a few ingredients.
Rice or couscous would make a good side. A cold slaw or potato salad would be good as well.
Do you have any Italian dressing not the creamy type. You can pour it over the chicken and bake, If you want you can use some butter with it just melt the butter mix in the italian dressing pour over and bake. If you dont have that. you might try corn flakes, crush them roll chicken in milk or plain yogart roll in corn flakes and bake. There is lots of things to do with chicken. Lemon juice and butter and bake...I could go on and on...
Cut the chicken breasts in thin slices or shreds, flower and fry in butter.
Just a minute before finishing cooking add a couple of spoonfuls of lemon juice or white wine. Sprinkle with salt and pepper.
Simple enough?
Well, what ingredients do you have?
Marinate them for a while in Italian dressing and bake them. They are great
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