Hungarian Chicken Paprikas
The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.
1/2 cup flour
3 tablespoons Hungarian paprika (preferably Szeged)
salt
pepper
chicken pieces (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onions
1/8 teaspoon ground red pepper (cayenne)
2 cups chicken broth
1 cup sour cream
4 servings
1 hour 5 minutes 5 mins prep
Combine flour, 2 tbsp paprika, salt and pepper.
Dredge chicken pieces in flour mixture.
Reserve left over flour.
Add oil to large dutch oven.
Heat oil over medium high heat.
Add chicken and brown on both sides, about 10 mins.
Remove chicken from pot.
Add little oil to pot (if bottom appears to be too dry).
Add onion, red pepper, 1 tbsp paprika, and salt.
Saute until onion is tender, about 2 mins.
Return chicken to pot, and add enough chicken broth to cover.
Bring to boil, reduce heat, cover, and simmer about 30 to 45 mins.
until chicken is done.
Remove from heat and let paprikas cool down.
combine reserved flour and 1/2 cup sour cream.
Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
Add mixture to pot, stirring constantly.
Simmer 5 mins.
Let cool down again and add remaining sour cream, stirring constantly.
Sauce should be a very pale orange color (almost white).
Cook about 1 minute until heated.
Serve over homemade hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.Who has a great recipe for chicken paprikash?
Martha Stewart, of course. But, your account will be billed $ 29.95 monthly to subscribe to her cooking-recipes
on line course.Who has a great recipe for chicken paprikash?
Chicken Paprikash
Ingredients
(6 servings)
2 tb Butter, sweet
1 Onion, large; chopped
3 tb Paprika
3 tb Oil
1 Chicken, 4 lb
1 Pepper, green bell
1 Pepper, red bell
4 Tomato, large
Salt; to taste
Pepper; to taste
1/4 ts Marjoram
1 c Chicken stock
2 tb Sour cream
3 tb Cream, heavy
1 tb Parsley, fresh
Instructions
Approx. Cook Time: 1:00 Melt the butter in a large Dutch oven over medium-low heat. Add the onion and saute茅, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes.
Meanwhile, in a small bowl, whisk together the sour cream and heavy cream. With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.
Thursday, December 31, 2009
Olive Garden Chicken fettuccine alfredo recipe?
I am looking for a recipe that taste like Olive Garden's. Paying $14.99 for pasta seems crazy to me so I would like to try making it at homeOlive Garden Chicken fettuccine alfredo recipe?
Here you go, and this is from the resturant its self. I have a friend who works there and has kindly shared a few of my favs from the resturant. But also you can make a great alfredo sauce youself and not make it just like Olive Gardens. Let me know if you want more recipes I have a ton Im more then willing to share. Good luck in the Kitchen
Ingredients
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
to taste salt
to taste black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine , prepared as directed
Directions
1In a medium saucepan, melt butter.
2When butter is melted, add cream cheese.
3When the cream cheese is softened, add heavy cream.
4Season with garlic powder, salt, and pepper.
5Simmer for 15-20 minutes over low heat, stirring constantly.
6Remove from heat and stir in parmesan.
7Serve over hot fettucine noodles.Olive Garden Chicken fettuccine alfredo recipe?
The recipe she gave you is right i just have a tip when you buy your cheese buy the fresh stuff from the imported cheese section from your grocery store that comes in a chunk. Ans also dont grate it just kinda cube it up it will melt better, and wont turn out so stringy.
Here is Robbie's best rendition:
I've actually come up with the same exact replica of it w/out all the work, I made it last night and it was sooo good.
1/2 cup butter
1 pint heavy cream
1 1/2 cups grated parmesan cheese
salt, and pepper to taste
3 cloves grated garlic (grate it into a paste like, so its not chunky)
combine cream, butter and garlic over medium low heat, after all is combined whisk in cheese 1/2 cup at a time, sauce will thicken once added to pasta, soo good and easy too!! I dare you to try it, you'll get all the taste of the other sauce but with a lot less work.blackheads
Here you go, and this is from the resturant its self. I have a friend who works there and has kindly shared a few of my favs from the resturant. But also you can make a great alfredo sauce youself and not make it just like Olive Gardens. Let me know if you want more recipes I have a ton Im more then willing to share. Good luck in the Kitchen
Ingredients
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
to taste salt
to taste black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine , prepared as directed
Directions
1In a medium saucepan, melt butter.
2When butter is melted, add cream cheese.
3When the cream cheese is softened, add heavy cream.
4Season with garlic powder, salt, and pepper.
5Simmer for 15-20 minutes over low heat, stirring constantly.
6Remove from heat and stir in parmesan.
7Serve over hot fettucine noodles.Olive Garden Chicken fettuccine alfredo recipe?
The recipe she gave you is right i just have a tip when you buy your cheese buy the fresh stuff from the imported cheese section from your grocery store that comes in a chunk. Ans also dont grate it just kinda cube it up it will melt better, and wont turn out so stringy.
Here is Robbie's best rendition:
I've actually come up with the same exact replica of it w/out all the work, I made it last night and it was sooo good.
1/2 cup butter
1 pint heavy cream
1 1/2 cups grated parmesan cheese
salt, and pepper to taste
3 cloves grated garlic (grate it into a paste like, so its not chunky)
combine cream, butter and garlic over medium low heat, after all is combined whisk in cheese 1/2 cup at a time, sauce will thicken once added to pasta, soo good and easy too!! I dare you to try it, you'll get all the taste of the other sauce but with a lot less work.
I'm looking for an Olive Garden recipe with chicken and smoked mozzarella, but I can't remember the name!?
It has been a couple years since I had it, and they don't serve it anymore. I've looked on their website and can't find it there either. I remember that the chicken was served over pasta and had some type of cream sauce, it was covered in smoked mozzarella and it was SO YUMMY!! Any help finding this recipe would be much appreciated!I'm looking for an Olive Garden recipe with chicken and smoked mozzarella, but I can't remember the name!?
This site has bunches of Olive Garden recipes - I'm sure you will find the one you're looking for. Enjoy!
http://www.recipesecrets.net/forums/secr鈥?/a>I'm looking for an Olive Garden recipe with chicken and smoked mozzarella, but I can't remember the name!?
This one of Olive Gardens GREAT recipes, try it - you'll fall in love with it also :)
Olive Garden's Chicken Marsala
4 boneless skinless chicken breast halves, pounded 录'; thick
录 cup wondra flour
陆 tsp salt
1/8 tsp freshly-ground black pepper
陆 tsp oregano
4 Tbs oil
4 Tbs butter or margarine
1 cup sliced fresh mushrooms
陆 cup Marsala wine
1 Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
2 As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms.
3 When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
My suggestion would be to call the restaurant....during quiet times...and ask. They could be very helpful.
Might this be what you are looking for? I have had it before and I agree that hit was great! Hope this helps!
Olive Garden's Stuffed Chicken Marsala--
http://www.floras-hideout.com/recipes/re鈥?/a>
This site has bunches of Olive Garden recipes - I'm sure you will find the one you're looking for. Enjoy!
http://www.recipesecrets.net/forums/secr鈥?/a>I'm looking for an Olive Garden recipe with chicken and smoked mozzarella, but I can't remember the name!?
This one of Olive Gardens GREAT recipes, try it - you'll fall in love with it also :)
Olive Garden's Chicken Marsala
4 boneless skinless chicken breast halves, pounded 录'; thick
录 cup wondra flour
陆 tsp salt
1/8 tsp freshly-ground black pepper
陆 tsp oregano
4 Tbs oil
4 Tbs butter or margarine
1 cup sliced fresh mushrooms
陆 cup Marsala wine
1 Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
2 As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms.
3 When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
My suggestion would be to call the restaurant....during quiet times...and ask. They could be very helpful.
Might this be what you are looking for? I have had it before and I agree that hit was great! Hope this helps!
Olive Garden's Stuffed Chicken Marsala--
http://www.floras-hideout.com/recipes/re鈥?/a>
Recipe for chicken stir fry for five people?
i am after a really easy chicken stir fry for five people does anyone have any tasty recipes for this , thanksRecipe for chicken stir fry for five people?
Take the recipe for 2 and multiply by 2.5. This should solve the problem for you!Recipe for chicken stir fry for five people?
lots of chicken, lots of veges, big wok... mix and enjoy
Try the following
Eastern chicken stir-fry
3 tbsp olive oil
3 large chicken breast, boneless and skinless, cut into pencil thin strips and seasoned
4 tsp clear honey
6 spring onions, finely sliced
1 red pepper, finely sliced
200g/8oz mangetout, trimmed and sliced diagonally
200g/8oz button chestnut mushrooms, left whole
200g/8oz pak choi, thickly sliced keeping the white and green parts separate
salt and freshly ground black pepper
For the sauce:
3 tbsp soy sauce
1 陆tsp cornflour
3 tbsp hoi sin sauce
75g/3oz salted cashew nuts
Method
1. Heat the oil in a wok or deep frying pan over a high heat and add the chicken. Pour over 1 tsp of the honey and brown the chicken quickly. Remove from the pan with a slotted spoon, and set aside.
2. Add the spring onion to the frying pan and add a little more oil if needed. Pour over the remaining teaspoon of honey and allow to cook for couple of minutes. Add red peppers, mangetout, mushrooms and the white parts of pak choi and toss over high heat.
3. Slate together the cornflour, soy sauce, and hoi sin sauce in and mix well. Return the chicken to the pan, add the green parts of pak choi, soy mixture and cashew nuts and cook until sauce is bubbling and thick. Serve immediately.
Stir-fry all'Italiana
3 large carrots, sliced in half then cut 陆cm/录in thick
3 celery sticks sliced in half then cut 陆cm/录in thick
2 bulbs fennels, finely sliced
400g/14oz Italian tinned cherry tomato, drained
500g/1lb 2oz tiger prawns, peeled and uncooked
handful parsley, chopped
录 glass white wine
4 tbsp Italian olive oil
3 tbsp chilli olive oil
400g/14oz rocket salad
150g/5oz homemade crostini (croutons)
Method
1. In a large wok heat the olive oil.
2. Immediately put all the vegetables in and allow to gently fry for approximately 2 minutes.
3. Add the chilli olive oil and then the prawns with a pinch of salt.
4. Flavour with the white wine and allow to simmer.
5. Add the cherry tomatoes, season with salt, sprinkle with parsley and take off the heat.
6. Stir in the croutons and immediately serve on a bed of cold rocket salad.
Chicken stir-fry
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
55-85g/2-3oz rice
water, for cooking
1 tsp vegetable oil
陆 onion, sliced
1 clove garlic, crushed
1 chicken breast, sliced
陆 lemon, zest and juice only
1 tomato, diced
1 tbsp honey
1 tbsp fresh coriander, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Method
1. Cook the rice as per packet instructions, until al dente. Drain and leave to one side until needed.
2. Heat the vegetable oil in a wok.
3. Add the sliced onion and the garlic and saut茅 for 2-3 minutes, or until softened.
4. Add the chicken slices and saut茅 until the chicken begins to colour.
5. Add the lemon zest and juice, and stir-fry for 3-4 minutes.
6. Add the diced tomato and the honey. Toss to combine.
7. Add the drained cooked rice and stir-fry until all is combined and cooked through (approximately two minutes).
8. Stir in the chopped herbs to serve.
hi i am giving u very special recipie for chik stir fry ,, u ll love and ur friends too budy ....
/4 pound skinless, boneless chicken breast
3 tablespoons favorite spices (garlic, ginger, onion powder, etc.)
1/2 cup olive oil, plus 1/4 cup
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 orange, zested, plus extra for garnish
1/4 cup broccoli flowerets
1/4 cup sliced onion
1/4 cup 1/4-inch cut carrots
1/4 cup 1/4-inch cut peppers (chef's choice), green, red or yellow, cut into chunks
1/4 cup 1/4-inch cut yellow squash
1/4 cup 1/4-inch cut zucchini
1/4 cup snow peas
1/4 cup sliced mushrooms
1/4 cup baby corn
1/4 cup 1/4-inch cut bok choy
2 cups cooked rice
Salt and freshly ground black pepper
Freshly chopped herbs
Orange slices, for garnish
Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices
You can go to http://blog.360.yahoo.com/blog-TLUS.vA_caC7V_JSs2L4Rb8hrug6ePqKjT9EWr9RYA--;_ylt=AvwUNyL93NDlKLYwdROSJCK9AOJ3?cq=1
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
*QUICK %26amp; EASY STIR FRY CHICKEN
1 1/2 lb. boneless, skinless chicken breast
2 pkg. McCormicks stir-fry chicken seasoning blend
4 tbsp. cooking sherry
Olive oil
1 lb. fresh or frozen stir fry vegetables
Choose From: Red or green pepper, cut celery, pea pods, water chestnuts, broccoli, mushrooms and cut carrots.
Cut chicken into strips. Heat several tablespoons oil in wok or stir-fry pan. Add chicken, then sherry, salt and pepper as desired. Cook until thicken heated thoroughly, chicken no longer pink inside.
In separate pan heat oil and add vegetables until crispy-tender. Set chicken and vegetables aside.
Combine both McCormicks seasoning blend packages with 2/3 cup water (1/3 cup for each package). Mix well.
Combine chicken and vegetables into 1 pan. Pour seasoning blend over and bring to slow boil, simmer for 5-10 minutes. Serve over rice or chow mein noodles.
*Easy Orange Chicken Stir-fry
INGREDIENTS:
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed
PREPARATION:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil.
When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
*Ultimate Chicken Stir-fry
INGREDIENTS:
3/4 cup unsalted cashews
Oil for stir-frying, as needed
1.5 pounds chicken breast, cut into 1 - 2 inch pieces
1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
1 cup carrots (sliced into 2 - 3 inch strips)
1 can whole water chestnuts
Stir-fry Sauce (To make the stir-fry sauce, combine the following six ingredients in a bowl and set aside):
1 teaspoon chili oil (you can substitute sesame oil)
2 cloves garlic, minced
1 tablespoon minced ginger
3 spring onions, washed, white parts sliced very thin (reserve green sections)
3 tablespoons soy sauce
3/4 cup water
Other:
1 tablespoon cornstarch mixed with 2 tablespoons water
4 cups cooked white rice (cook per package directions)
PREPARATION:
In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.
Heat 2 tablespoons peanut oil in the wok
Add the chicken; stir-fry until lightly browned, with no pink (about 5 - 6 minutes). Remove the chicken and put on plate.
Stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice.
*Stir fry Ginger Chicken
ThisGinger Chicken stir fry is quick and easy to make, plus it's super healthy, aromatic, and flavorful. Ginger and chicken pair extremely well, making for a superb stir fry that's extra good-for-you. Plus, with all of the ';greens'; in this dish, you needn't cook vegetables on the side - simply serve it with rice. Ginger Chicken Stir Fry also makes for great leftovers, including hot lunches.
INGREDIENTS:
SERVES 2-4
2-3 boneless chicken breasts, or 4-6 chicken thighs, chopped into bite-size pieces
handful of fresh shiitake mushrooms, or dried (if dried, be sure to soak in hot water for 2 or more hours until soft)
1 package snow peas, OR approximately 2 cups bok choy, su choy, or other Asian cabbage
1 red bell pepper, de-seeded and sliced
1 small cooking onion, sliced
3 cloves garlic, minced
4 thumb-size roots of ginger, 2 sliced into matchstick-like pieces, and 2 grated
1-2 red chillies, minced (leave out for kids or those with stomach complaints)
1 tsp. cornstarch dissolved in 4 Tbsp. soy sauce or tamari
SAUCE:
1 Tbsp. soy sauce or tamari
1 Tbsp. fish sauce
1 Tbsp. brandy
1 tsp. brown sugar
1 Tbsp. rice vinegar (or other type of vinegar)
1 tsp. cornstarch dissolved in 2 Tbsp. water
OTHER:
2-3 Tbsp. oil for stir-frying
about 1 cup fresh basil for topping
PREPARATION:
Place chopped chicken in a mixing bowl together with the cornstarch dissolved in soy sauce. Stir well, so that chicken is covered in this quick marinade. Set aside while you prepare the other ingredients.
Make the sauce by mixing all the sauce ingredients together in a cup.
Set aside.
Have all other ingredients ready to stir-fry. Begin by warming 2-3 Tbsp. oil in a wok or large frying pan over medium-high heat.
When oil is hot, add the onion, garlic, chillies, mushrooms, chicken (together with the soy sauce/cornstarch), and the ginger matchsticks. Stir-fry for 5-10 minutes, or until chicken is cooked. Add a little water when wok or pan becomes dry (1 Tbsp. at a time).
Add the snow peas, bell pepper, and the grated ginger. Stir-fry for another 3 minutes, or until snow peas have softened. Again, add a little water as needed to keep ingredients frying nicely.
Add the sauce, stirring well to incorporate.
Finally, add the cornstarch dissolved in water, stirring quickly to dissolve in the sauce. When the sauce in the wok becomes thick, remove from the heat.
Do a taste test for salt, adding more fish sauce if not salty enough. (If too salty, add a squeeze of lime juice.)
Slide onto a serving platter, top with the fresh basil sprinkled over, and serve with plenty of Thai jasmine rice. This dish goes especially well with a cold lager.
ENJOY :-)
Remove skin of chicken.
Seperate chicken meat from bones.
CuT chicken meat in to cubes or strips.
In a frying pan with hot oil, just enough to cover the base, add some frozen stir fry veg mix.
I like the French Style one.....
When halfway done, add the chicken meat.
Stir well....
Add some instant soup stock if you like.
Serve on rice
Get some chicken.
Fry it in oil.
Add onion, beansprouts and red peppers.
Add Reggae Reggae Sauce.
Don Joses鈥檚 Beef, Shrimp, or Chicken Fajitas
Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs worcestershire sauce
dash of salt and pepper
4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 陆 lbs of
shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated
Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saute until brown. Add onion and bell pepper and saute until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.
Kung Pao Chicken
陆 cup light corn syrup
陆 cup Kikoman teriyaki sauce and marinade
4 tbs white port wine, or any sweet wine
2 tbs cornstarch
4-5 boneless chicken breasts, cut in 陆 in strips
3 tbs oil
1-3 tsp crushed red pepper
1 cup honey dry roasted peanuts, no salt
录 cup green onions, chopped
In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside. In medium bowl or zip lock bag, add cornstarch and chicken. Mix or shake well to coat.
In large skillet or wok, heat oil over medium high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium high heat and boil 1 minute. If sauce doesn鈥檛 thicken enough, add a little cornstarch mixed with cold water. Garnish with green onions and heat through, but don鈥檛 cook. Serve with fried or white rice.
Stir fry mix, chicken and stir in sauce, try a mild fruity one. Its stir fry it isnt hard
add a little oil to the wok and add 1 chopped onion a red and green peppe chopped then add some mushrooms then add 3 chicken breasts cut up in to strips until chicken is cooked then add a 2 jars of sweet and soure saurce stir and simmer for 15 mins then add 3 cups of rice to a pan and bring to the boil and enjoy it
Take the recipe for 2 and multiply by 2.5. This should solve the problem for you!Recipe for chicken stir fry for five people?
lots of chicken, lots of veges, big wok... mix and enjoy
Try the following
Eastern chicken stir-fry
3 tbsp olive oil
3 large chicken breast, boneless and skinless, cut into pencil thin strips and seasoned
4 tsp clear honey
6 spring onions, finely sliced
1 red pepper, finely sliced
200g/8oz mangetout, trimmed and sliced diagonally
200g/8oz button chestnut mushrooms, left whole
200g/8oz pak choi, thickly sliced keeping the white and green parts separate
salt and freshly ground black pepper
For the sauce:
3 tbsp soy sauce
1 陆tsp cornflour
3 tbsp hoi sin sauce
75g/3oz salted cashew nuts
Method
1. Heat the oil in a wok or deep frying pan over a high heat and add the chicken. Pour over 1 tsp of the honey and brown the chicken quickly. Remove from the pan with a slotted spoon, and set aside.
2. Add the spring onion to the frying pan and add a little more oil if needed. Pour over the remaining teaspoon of honey and allow to cook for couple of minutes. Add red peppers, mangetout, mushrooms and the white parts of pak choi and toss over high heat.
3. Slate together the cornflour, soy sauce, and hoi sin sauce in and mix well. Return the chicken to the pan, add the green parts of pak choi, soy mixture and cashew nuts and cook until sauce is bubbling and thick. Serve immediately.
Stir-fry all'Italiana
3 large carrots, sliced in half then cut 陆cm/录in thick
3 celery sticks sliced in half then cut 陆cm/录in thick
2 bulbs fennels, finely sliced
400g/14oz Italian tinned cherry tomato, drained
500g/1lb 2oz tiger prawns, peeled and uncooked
handful parsley, chopped
录 glass white wine
4 tbsp Italian olive oil
3 tbsp chilli olive oil
400g/14oz rocket salad
150g/5oz homemade crostini (croutons)
Method
1. In a large wok heat the olive oil.
2. Immediately put all the vegetables in and allow to gently fry for approximately 2 minutes.
3. Add the chilli olive oil and then the prawns with a pinch of salt.
4. Flavour with the white wine and allow to simmer.
5. Add the cherry tomatoes, season with salt, sprinkle with parsley and take off the heat.
6. Stir in the croutons and immediately serve on a bed of cold rocket salad.
Chicken stir-fry
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
55-85g/2-3oz rice
water, for cooking
1 tsp vegetable oil
陆 onion, sliced
1 clove garlic, crushed
1 chicken breast, sliced
陆 lemon, zest and juice only
1 tomato, diced
1 tbsp honey
1 tbsp fresh coriander, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Method
1. Cook the rice as per packet instructions, until al dente. Drain and leave to one side until needed.
2. Heat the vegetable oil in a wok.
3. Add the sliced onion and the garlic and saut茅 for 2-3 minutes, or until softened.
4. Add the chicken slices and saut茅 until the chicken begins to colour.
5. Add the lemon zest and juice, and stir-fry for 3-4 minutes.
6. Add the diced tomato and the honey. Toss to combine.
7. Add the drained cooked rice and stir-fry until all is combined and cooked through (approximately two minutes).
8. Stir in the chopped herbs to serve.
hi i am giving u very special recipie for chik stir fry ,, u ll love and ur friends too budy ....
/4 pound skinless, boneless chicken breast
3 tablespoons favorite spices (garlic, ginger, onion powder, etc.)
1/2 cup olive oil, plus 1/4 cup
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 orange, zested, plus extra for garnish
1/4 cup broccoli flowerets
1/4 cup sliced onion
1/4 cup 1/4-inch cut carrots
1/4 cup 1/4-inch cut peppers (chef's choice), green, red or yellow, cut into chunks
1/4 cup 1/4-inch cut yellow squash
1/4 cup 1/4-inch cut zucchini
1/4 cup snow peas
1/4 cup sliced mushrooms
1/4 cup baby corn
1/4 cup 1/4-inch cut bok choy
2 cups cooked rice
Salt and freshly ground black pepper
Freshly chopped herbs
Orange slices, for garnish
Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices
You can go to http://blog.360.yahoo.com/blog-TLUS.vA_caC7V_JSs2L4Rb8hrug6ePqKjT9EWr9RYA--;_ylt=AvwUNyL93NDlKLYwdROSJCK9AOJ3?cq=1
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
*QUICK %26amp; EASY STIR FRY CHICKEN
1 1/2 lb. boneless, skinless chicken breast
2 pkg. McCormicks stir-fry chicken seasoning blend
4 tbsp. cooking sherry
Olive oil
1 lb. fresh or frozen stir fry vegetables
Choose From: Red or green pepper, cut celery, pea pods, water chestnuts, broccoli, mushrooms and cut carrots.
Cut chicken into strips. Heat several tablespoons oil in wok or stir-fry pan. Add chicken, then sherry, salt and pepper as desired. Cook until thicken heated thoroughly, chicken no longer pink inside.
In separate pan heat oil and add vegetables until crispy-tender. Set chicken and vegetables aside.
Combine both McCormicks seasoning blend packages with 2/3 cup water (1/3 cup for each package). Mix well.
Combine chicken and vegetables into 1 pan. Pour seasoning blend over and bring to slow boil, simmer for 5-10 minutes. Serve over rice or chow mein noodles.
*Easy Orange Chicken Stir-fry
INGREDIENTS:
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed
PREPARATION:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil.
When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
*Ultimate Chicken Stir-fry
INGREDIENTS:
3/4 cup unsalted cashews
Oil for stir-frying, as needed
1.5 pounds chicken breast, cut into 1 - 2 inch pieces
1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
1 cup carrots (sliced into 2 - 3 inch strips)
1 can whole water chestnuts
Stir-fry Sauce (To make the stir-fry sauce, combine the following six ingredients in a bowl and set aside):
1 teaspoon chili oil (you can substitute sesame oil)
2 cloves garlic, minced
1 tablespoon minced ginger
3 spring onions, washed, white parts sliced very thin (reserve green sections)
3 tablespoons soy sauce
3/4 cup water
Other:
1 tablespoon cornstarch mixed with 2 tablespoons water
4 cups cooked white rice (cook per package directions)
PREPARATION:
In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.
Heat 2 tablespoons peanut oil in the wok
Add the chicken; stir-fry until lightly browned, with no pink (about 5 - 6 minutes). Remove the chicken and put on plate.
Stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice.
*Stir fry Ginger Chicken
ThisGinger Chicken stir fry is quick and easy to make, plus it's super healthy, aromatic, and flavorful. Ginger and chicken pair extremely well, making for a superb stir fry that's extra good-for-you. Plus, with all of the ';greens'; in this dish, you needn't cook vegetables on the side - simply serve it with rice. Ginger Chicken Stir Fry also makes for great leftovers, including hot lunches.
INGREDIENTS:
SERVES 2-4
2-3 boneless chicken breasts, or 4-6 chicken thighs, chopped into bite-size pieces
handful of fresh shiitake mushrooms, or dried (if dried, be sure to soak in hot water for 2 or more hours until soft)
1 package snow peas, OR approximately 2 cups bok choy, su choy, or other Asian cabbage
1 red bell pepper, de-seeded and sliced
1 small cooking onion, sliced
3 cloves garlic, minced
4 thumb-size roots of ginger, 2 sliced into matchstick-like pieces, and 2 grated
1-2 red chillies, minced (leave out for kids or those with stomach complaints)
1 tsp. cornstarch dissolved in 4 Tbsp. soy sauce or tamari
SAUCE:
1 Tbsp. soy sauce or tamari
1 Tbsp. fish sauce
1 Tbsp. brandy
1 tsp. brown sugar
1 Tbsp. rice vinegar (or other type of vinegar)
1 tsp. cornstarch dissolved in 2 Tbsp. water
OTHER:
2-3 Tbsp. oil for stir-frying
about 1 cup fresh basil for topping
PREPARATION:
Place chopped chicken in a mixing bowl together with the cornstarch dissolved in soy sauce. Stir well, so that chicken is covered in this quick marinade. Set aside while you prepare the other ingredients.
Make the sauce by mixing all the sauce ingredients together in a cup.
Set aside.
Have all other ingredients ready to stir-fry. Begin by warming 2-3 Tbsp. oil in a wok or large frying pan over medium-high heat.
When oil is hot, add the onion, garlic, chillies, mushrooms, chicken (together with the soy sauce/cornstarch), and the ginger matchsticks. Stir-fry for 5-10 minutes, or until chicken is cooked. Add a little water when wok or pan becomes dry (1 Tbsp. at a time).
Add the snow peas, bell pepper, and the grated ginger. Stir-fry for another 3 minutes, or until snow peas have softened. Again, add a little water as needed to keep ingredients frying nicely.
Add the sauce, stirring well to incorporate.
Finally, add the cornstarch dissolved in water, stirring quickly to dissolve in the sauce. When the sauce in the wok becomes thick, remove from the heat.
Do a taste test for salt, adding more fish sauce if not salty enough. (If too salty, add a squeeze of lime juice.)
Slide onto a serving platter, top with the fresh basil sprinkled over, and serve with plenty of Thai jasmine rice. This dish goes especially well with a cold lager.
ENJOY :-)
Remove skin of chicken.
Seperate chicken meat from bones.
CuT chicken meat in to cubes or strips.
In a frying pan with hot oil, just enough to cover the base, add some frozen stir fry veg mix.
I like the French Style one.....
When halfway done, add the chicken meat.
Stir well....
Add some instant soup stock if you like.
Serve on rice
Get some chicken.
Fry it in oil.
Add onion, beansprouts and red peppers.
Add Reggae Reggae Sauce.
Don Joses鈥檚 Beef, Shrimp, or Chicken Fajitas
Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs worcestershire sauce
dash of salt and pepper
4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 陆 lbs of
shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated
Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saute until brown. Add onion and bell pepper and saute until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.
Kung Pao Chicken
陆 cup light corn syrup
陆 cup Kikoman teriyaki sauce and marinade
4 tbs white port wine, or any sweet wine
2 tbs cornstarch
4-5 boneless chicken breasts, cut in 陆 in strips
3 tbs oil
1-3 tsp crushed red pepper
1 cup honey dry roasted peanuts, no salt
录 cup green onions, chopped
In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside. In medium bowl or zip lock bag, add cornstarch and chicken. Mix or shake well to coat.
In large skillet or wok, heat oil over medium high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium high heat and boil 1 minute. If sauce doesn鈥檛 thicken enough, add a little cornstarch mixed with cold water. Garnish with green onions and heat through, but don鈥檛 cook. Serve with fried or white rice.
Stir fry mix, chicken and stir in sauce, try a mild fruity one. Its stir fry it isnt hard
add a little oil to the wok and add 1 chopped onion a red and green peppe chopped then add some mushrooms then add 3 chicken breasts cut up in to strips until chicken is cooked then add a 2 jars of sweet and soure saurce stir and simmer for 15 mins then add 3 cups of rice to a pan and bring to the boil and enjoy it
Chicken & Corn Chowder Recipes?
Want to make homemade chicken and corn chowder. Preferably in the crock pot. Open to any Ideas. Thanks in advance!Chicken %26amp; Corn Chowder Recipes?
crockpot chicken and corn chowder :)
* 2 tablespoons butter
* 1 1/2 lbs chicken tenders, cut into 1/2-inch cubes
* 1/2 cup chopped onion
* 2 ribs celery, sliced
* 2 small carrots, sliced
* 2 cups frozen corn kernels
* 2 cans cream of potato soup
* 1 1/2 cups chicken broth
* 1 teaspoon dried dill weed
* 1/2 cup half and half or evaporated milk
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and saut茅 for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or evaporated milk.
Serves 8.Chicken %26amp; Corn Chowder Recipes?
here you go
Yield
6 servings (serving size: about 1 cup)
Ingredients
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalape帽o pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Preparation
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalape帽o; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Try this one.
1 carton of Campbell's chicken stock or similar. 4 cups
1 large onion chopped
1 teaspoon of crushed garlic
Chicken pieces to serve say 4 people
small can of creamed corn
small can of whole corn
1 medium carrot chopped medium fine
1 of any other veg you like
slow cook 4 hours or simmer in a pot for 1 hour.
thicken with arrowroot if necessary.
Serve with crispy garlic bread.
Yum
I usually use recipezaar.com when I want a new recipe.
they have 22 recipes for corn and chicken chowder
http://www.recipezaar.com/Corn-and-Chick鈥?/a>
crockpot chicken and corn chowder :)
* 2 tablespoons butter
* 1 1/2 lbs chicken tenders, cut into 1/2-inch cubes
* 1/2 cup chopped onion
* 2 ribs celery, sliced
* 2 small carrots, sliced
* 2 cups frozen corn kernels
* 2 cans cream of potato soup
* 1 1/2 cups chicken broth
* 1 teaspoon dried dill weed
* 1/2 cup half and half or evaporated milk
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and saut茅 for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or evaporated milk.
Serves 8.Chicken %26amp; Corn Chowder Recipes?
here you go
Yield
6 servings (serving size: about 1 cup)
Ingredients
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalape帽o pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Preparation
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalape帽o; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Try this one.
1 carton of Campbell's chicken stock or similar. 4 cups
1 large onion chopped
1 teaspoon of crushed garlic
Chicken pieces to serve say 4 people
small can of creamed corn
small can of whole corn
1 medium carrot chopped medium fine
1 of any other veg you like
slow cook 4 hours or simmer in a pot for 1 hour.
thicken with arrowroot if necessary.
Serve with crispy garlic bread.
Yum
I usually use recipezaar.com when I want a new recipe.
they have 22 recipes for corn and chicken chowder
http://www.recipezaar.com/Corn-and-Chick鈥?/a>
Anyone have a good chicken breast recipe?
Chicken and Artichokes:
4 Boneless, skinless chicken breasts
1 4oz package feta cheese
2 T chopped parsley
1 can artichoke hearts, drained and coarsely chopped (reserve liquid)
1/2 cup white wine
1 T dijon mustard
1 T fresh thyme, chopped
Kosher salt
Fresh ground pepper
Make a pocket inside each breast and season breasts with salt and pepper. Mix feta cheese with artichoke hearts, parsley, and thyme. Place as much as you can in each pocket without the filling coming out. Saute breasts in olive oil until seared on both sides and place in a baking dish. Add a little white wine to the bottom of baking dish, cover, and bake at 350 degrees for 45 minutes. Remove from oven and place breasts on serving dish. Deglaze baking dish with remaining wine and reserved artichoke liquid. Add mustard and simmer until sauce is thickened and reduced. Spoon sauce over each breast and serve. Side dishes might include wild rice pilaf and fresh green beans.Anyone have a good chicken breast recipe?
baked chicken breast coat with bread crumbs bake in oven till done with a side of corn and mashed potatosAnyone have a good chicken breast recipe?
Stuffed Chicken Breast
Ingredients
For the stuffed chicken breast:
1 chicken breast, bashed out flat
1 slice ham
5 mushrooms, cleaned
1 garlic clove, peeled
50g/2oz cheddar, grated
handful fresh mixed herbs
To deglaze the chicken:
1 glass white wine
1 tsp turmeric
25g/1oz fresh flat leaf parsley
Method
1. Preheat a griddle pan.
2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.
3. Spread the stuffing onto the flattened breast. Top with cheese.
4. Roll the chicken up and secure with cocktail sticks.
5. Place in the griddle pan. Cook for 10 minutes.
6. Remove the chicken from the griddle and finish in the oven.
7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.
8. Add the herbs and turmeric to the pan and stir.
9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.
10. Place the chicken on a plate and pour over the white wine glaze.
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Katie Couric's Lemon Chicken recipe
4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
Juice of 2 lemons
Salt and pepper to taste
Pound chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off the excess.
In a large saut茅 pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saut茅, turning once or twice until cooked through and juices run clear. Remove chicken and set aside.
Add lemon juice to the chicken stock and whisk into saut茅 pan.
Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.
Serve the chicken over a bed of Basmati rice and spoon the sauce over the chicken.
Servings: 4
Marinate, marinate, marinate. Then you can do anything to it and it will taste good! Italian dressing, wing sauce, and olive oil with garlic are my favs.
4 Boneless, skinless chicken breasts
1 4oz package feta cheese
2 T chopped parsley
1 can artichoke hearts, drained and coarsely chopped (reserve liquid)
1/2 cup white wine
1 T dijon mustard
1 T fresh thyme, chopped
Kosher salt
Fresh ground pepper
Make a pocket inside each breast and season breasts with salt and pepper. Mix feta cheese with artichoke hearts, parsley, and thyme. Place as much as you can in each pocket without the filling coming out. Saute breasts in olive oil until seared on both sides and place in a baking dish. Add a little white wine to the bottom of baking dish, cover, and bake at 350 degrees for 45 minutes. Remove from oven and place breasts on serving dish. Deglaze baking dish with remaining wine and reserved artichoke liquid. Add mustard and simmer until sauce is thickened and reduced. Spoon sauce over each breast and serve. Side dishes might include wild rice pilaf and fresh green beans.Anyone have a good chicken breast recipe?
baked chicken breast coat with bread crumbs bake in oven till done with a side of corn and mashed potatosAnyone have a good chicken breast recipe?
Stuffed Chicken Breast
Ingredients
For the stuffed chicken breast:
1 chicken breast, bashed out flat
1 slice ham
5 mushrooms, cleaned
1 garlic clove, peeled
50g/2oz cheddar, grated
handful fresh mixed herbs
To deglaze the chicken:
1 glass white wine
1 tsp turmeric
25g/1oz fresh flat leaf parsley
Method
1. Preheat a griddle pan.
2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.
3. Spread the stuffing onto the flattened breast. Top with cheese.
4. Roll the chicken up and secure with cocktail sticks.
5. Place in the griddle pan. Cook for 10 minutes.
6. Remove the chicken from the griddle and finish in the oven.
7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.
8. Add the herbs and turmeric to the pan and stir.
9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.
10. Place the chicken on a plate and pour over the white wine glaze.
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Katie Couric's Lemon Chicken recipe
4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
Juice of 2 lemons
Salt and pepper to taste
Pound chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off the excess.
In a large saut茅 pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saut茅, turning once or twice until cooked through and juices run clear. Remove chicken and set aside.
Add lemon juice to the chicken stock and whisk into saut茅 pan.
Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.
Serve the chicken over a bed of Basmati rice and spoon the sauce over the chicken.
Servings: 4
Marinate, marinate, marinate. Then you can do anything to it and it will taste good! Italian dressing, wing sauce, and olive oil with garlic are my favs.
What is a recipe for a good chicken marinade?
I will be making saut茅ed chicken with mushrooms, so I need a recipe that will make the chicken moist and juicy.What is a recipe for a good chicken marinade?
TRY ALLERRO(SP?) CREOLE MARINADE SAUCE.IT COMES WITH AN ORANGE LABEL AND A GOLD FOIL CAP.THE LONGER YOU MARINADE THE BETTER.A LITTLE SPICY,BUT FANTASTIC TASTE.What is a recipe for a good chicken marinade?
My favorite chicken marinade requires no recipe - Italian salad dressing. It keeps the chicken moist and adds a really great flavor.
Try fat free italian with a little garlic powder and onion powder.Great and deliciuos...
Just honey and soy sauce!
Delicious!
Drunken Chicken Marinade:
2 hours 25 min prep
1-2 ounce sage (or to taste)
1-2 ounce coarse black pepper (or to taste)
1-3 cup hard apple cider (to ';break down'; the chicken)
3 ounces soy sauce or maggi seasoning sauce (the Maggi sauce is saltier than soy)
1. Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
2. splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
3. ---- Combine all ingredients and pour over meat to be marinated.
4. The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
5. Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
6. I hope you enjoy it
I like to use equal parts apricot preserves, soy sauce and rice wine vinegar. Add a bit of cayenne pepper and a crushed clove or two of garlic and this is fantastic. While the chicken cooks, you can boil the marinade and use as a sauce on the cooked chicken. Also good on mashed potatoes or rice.
Lemon Garlic Marinade for Chicken
I usually throw some chicken breasts in a ziploc bag and add this marinade and then freeze. All I have to do for a quick meal is thaw and toss on the grill. This makes enough marinade for about 1-1.5 pounds of chicken breasts. Cooking time reflects marinating time.
2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice, fresh preferred
1/8 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts
Place chicken breasts in a large ziploc bag.
Mix first five ingredients together and pour over chicken.
Marinate at least one hour, longer if possible.
Cook chicken as desired.
I prefer to grill mine.
This is wonderful served on a caesar salad.
Paul Newman's Italian Dressing w. Cheese [I think there's one with garlic and cheese, that would be good too]
Otherwise, if you're more adventurous, the best way to ensure a moist and juicy bird is to brine it.
Ingredients
1 gallon fresh cold water
1 cup kosher or sea salt
1/2 cup sugar [granulated or light brown]
1 head garlic, smashed
1 large orange, cut in half
1 lemon, cut in half length-wise
4 dried red chiles, crushed
6 sprigs fresh thyme
6 bay leaves, broken up
1/2 cup fresh Italian flat-leaf parsley, chopped
Method
Heat the water, add all the ingredients, and stir until the salt and sugar are dissolved.
Remove from heat, bring to room temperature. Chill before using.
Wet Brining Time [Refrigerated]:
Whole roasting chicken: 24 hours
Very simple marinade (really good with mushrooms) is Italian Dressing + Soy Sauce
It tastes vaguely like Teriaki and the vinegar in the dressing will keep the chicken moist and tender.
I get the best marinate recipes on allrecipes.com
Good Luck!
TRY ALLERRO(SP?) CREOLE MARINADE SAUCE.IT COMES WITH AN ORANGE LABEL AND A GOLD FOIL CAP.THE LONGER YOU MARINADE THE BETTER.A LITTLE SPICY,BUT FANTASTIC TASTE.What is a recipe for a good chicken marinade?
My favorite chicken marinade requires no recipe - Italian salad dressing. It keeps the chicken moist and adds a really great flavor.
Try fat free italian with a little garlic powder and onion powder.Great and deliciuos...
Just honey and soy sauce!
Delicious!
Drunken Chicken Marinade:
2 hours 25 min prep
1-2 ounce sage (or to taste)
1-2 ounce coarse black pepper (or to taste)
1-3 cup hard apple cider (to ';break down'; the chicken)
3 ounces soy sauce or maggi seasoning sauce (the Maggi sauce is saltier than soy)
1. Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
2. splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
3. ---- Combine all ingredients and pour over meat to be marinated.
4. The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
5. Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
6. I hope you enjoy it
I like to use equal parts apricot preserves, soy sauce and rice wine vinegar. Add a bit of cayenne pepper and a crushed clove or two of garlic and this is fantastic. While the chicken cooks, you can boil the marinade and use as a sauce on the cooked chicken. Also good on mashed potatoes or rice.
Lemon Garlic Marinade for Chicken
I usually throw some chicken breasts in a ziploc bag and add this marinade and then freeze. All I have to do for a quick meal is thaw and toss on the grill. This makes enough marinade for about 1-1.5 pounds of chicken breasts. Cooking time reflects marinating time.
2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice, fresh preferred
1/8 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts
Place chicken breasts in a large ziploc bag.
Mix first five ingredients together and pour over chicken.
Marinate at least one hour, longer if possible.
Cook chicken as desired.
I prefer to grill mine.
This is wonderful served on a caesar salad.
Paul Newman's Italian Dressing w. Cheese [I think there's one with garlic and cheese, that would be good too]
Otherwise, if you're more adventurous, the best way to ensure a moist and juicy bird is to brine it.
Ingredients
1 gallon fresh cold water
1 cup kosher or sea salt
1/2 cup sugar [granulated or light brown]
1 head garlic, smashed
1 large orange, cut in half
1 lemon, cut in half length-wise
4 dried red chiles, crushed
6 sprigs fresh thyme
6 bay leaves, broken up
1/2 cup fresh Italian flat-leaf parsley, chopped
Method
Heat the water, add all the ingredients, and stir until the salt and sugar are dissolved.
Remove from heat, bring to room temperature. Chill before using.
Wet Brining Time [Refrigerated]:
Whole roasting chicken: 24 hours
Very simple marinade (really good with mushrooms) is Italian Dressing + Soy Sauce
It tastes vaguely like Teriaki and the vinegar in the dressing will keep the chicken moist and tender.
I get the best marinate recipes on allrecipes.com
Good Luck!
Chicken fried rice recipes? please! Quick & easy 10 pts!?
I need a Chicken Fried Rice recipe.
Nothing pre googled! Home made :)
Thanks!Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
Im an Asian, this is my home made fried rice recipe:
1. heat 3 tbsp oil in fy pan,
2. quickly add 1 cloves chopped onion %26amp; 2 red onion,
3. add chopped chicken, fully cooked
4. add rice (bout 3 portion), add some soya sauce (bout 1 tbsp) and oyster sauce (bout 2 tbsp),
5. salt and pepper,
6. if u like u could add chopped red chili...Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
I make this for my family once a couple of months, it serves six people (or me by myself!) takes 15 minutes to prepare and 20 minutes to cook. I hope you enjoy it:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
rinse and boil your rice drain and rinse again, make sure the rice is cold , leave the rice in the siv with the pan to catch drips put in the fridge.
chop some onions, dice some chicken breast
chop some mushrooms,and spring onion .
brown the chicken in a wok or frying pan with a little oil put the chicken Pisces on a plate at the side
fry the onions in the same pan once they are brown add the mushrooms till they brown you might need more oil not to much.
add the rice, after a minuit add the chicken and just before you serve spring onion and a good dash of kikkoman soy sauce.
to make it more interesting you can add some grated ginger,
garlic, or chilly
here try this site
http://www.tammysrecipes.com/moms_easy_f鈥?/a>
it's homemade
Easy! Cook a few cups of rice (long grain works best for fried rice, and brown rice is also surprisingly tatsy in fried rice dishes), set aside to cool slightly. Get a pre-cooked BBQ chook, cut off all the good meat and roughly chop/shred, set aside. Place vegetable oil into a hot wok, add two cloves garlic chopped, a small piece ginger chopped, one small chilli chopped (optional), stir fry for about a minute, then add one onion finely chopped and stirfry for about 3 minutes until onion is turning clear. Turn down the heat to about half, add the chicken meat and two beaten eggs, toss and stirfry for a couple of minutes until the egg is cooked (scrambled) and the chicken is hot, add 3 spring onions chopped, then the rice and then a good splash of soy sauce and stir it all up over the heat for a couple of minutes until well mixed, taste a little and add more soy sauce if it needs some extra flavour. Serve immediately with some cashew nuts sprinkled on top. You can also add some more vegetables for a more hearty dish like chopped capsicum, chopped bok choy, chopped carrot - add these at the same time as the chicken and egg. Hope you like...blackheads
Nothing pre googled! Home made :)
Thanks!Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
Im an Asian, this is my home made fried rice recipe:
1. heat 3 tbsp oil in fy pan,
2. quickly add 1 cloves chopped onion %26amp; 2 red onion,
3. add chopped chicken, fully cooked
4. add rice (bout 3 portion), add some soya sauce (bout 1 tbsp) and oyster sauce (bout 2 tbsp),
5. salt and pepper,
6. if u like u could add chopped red chili...Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
I make this for my family once a couple of months, it serves six people (or me by myself!) takes 15 minutes to prepare and 20 minutes to cook. I hope you enjoy it:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
rinse and boil your rice drain and rinse again, make sure the rice is cold , leave the rice in the siv with the pan to catch drips put in the fridge.
chop some onions, dice some chicken breast
chop some mushrooms,and spring onion .
brown the chicken in a wok or frying pan with a little oil put the chicken Pisces on a plate at the side
fry the onions in the same pan once they are brown add the mushrooms till they brown you might need more oil not to much.
add the rice, after a minuit add the chicken and just before you serve spring onion and a good dash of kikkoman soy sauce.
to make it more interesting you can add some grated ginger,
garlic, or chilly
here try this site
http://www.tammysrecipes.com/moms_easy_f鈥?/a>
it's homemade
Easy! Cook a few cups of rice (long grain works best for fried rice, and brown rice is also surprisingly tatsy in fried rice dishes), set aside to cool slightly. Get a pre-cooked BBQ chook, cut off all the good meat and roughly chop/shred, set aside. Place vegetable oil into a hot wok, add two cloves garlic chopped, a small piece ginger chopped, one small chilli chopped (optional), stir fry for about a minute, then add one onion finely chopped and stirfry for about 3 minutes until onion is turning clear. Turn down the heat to about half, add the chicken meat and two beaten eggs, toss and stirfry for a couple of minutes until the egg is cooked (scrambled) and the chicken is hot, add 3 spring onions chopped, then the rice and then a good splash of soy sauce and stir it all up over the heat for a couple of minutes until well mixed, taste a little and add more soy sauce if it needs some extra flavour. Serve immediately with some cashew nuts sprinkled on top. You can also add some more vegetables for a more hearty dish like chopped capsicum, chopped bok choy, chopped carrot - add these at the same time as the chicken and egg. Hope you like...
Easy Chicken Breast Recipe?
I don't want your typical cream of mushroom recipe. I don't mind putting some time into it. I would like to do something that has some type of a sauce involved with it.Easy Chicken Breast Recipe?
A fast and simple thing we do with boneless chicken breasts is lightly season them with salt and fresh ground pepper (or kick it up with a rub or seasoning like Durn Good seasoning), spray lightly with Pam for Grilling and then grill them. We use the cookout calculator at charcoalbob.com for grilling times and instructions on how to grill them so that they don't dry out.
We then put a little of our favorite barbecue sauce in a small bowl to use as a dipping sauce, just like you would for a shrimp sauce. Simple and delicious.Easy Chicken Breast Recipe?
CHICKEN FILLETS IN TOMATO AND WINE
SAUCE
1 lb. chicken breast fillets, cut in 8 pieces
1/2 tsp. coarse ground pepper
1/2 tsp. salt
1 (16 oz.) can whole tomatoes, quartered with liquid
2 purple onions, sliced
2 cloves garlic
1 tsp. basil
1/2 c. white wine
Cooked fettucini
Heat pan with butter to medium-high. Brown chicken about 2 minutes each side. Remove chicken, sprinkle with salt and pepper. Pour tomato liquid in fry pan with onion, garlic and basil. Bring to a boil, reduce heat, cover and simmer 5 minutes until onion is tender. Add tomatoes, wine and chicken. Cover and simmer 15 minutes. Remove cover and cook on medium 5 minutes. Serve over fettucini. Serves 4
APRICOT CHICKEN DIVINE
2 tbsp. butter
2 tbsp. olive oil
8 skineed chicken breast halves
1/2 c. white flour
1 tsp. salt
1/2 c. apricot preserves
1 tbsp. dijon mustard
1/2 c. plain yogurt
1 tbsp. slivered almonds
Preheat oven to 375 degrees. Melt butter with oil in a shallow baking pan. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8.
SWEET AND SOUR CHICKEN
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
catup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot.
Put a tablespoon of oil and the remaining garlic and the chicken.
As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy.
Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok.
Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
At this time, stir in the pineapple chunks. Add hot sauce to taste.
Serve it over noodles or rice
CHINESE CHICKEN WITH HOT SAUCE (PAN
PAN CHI)
1/2 spring chicken
2 cucumbers
1 clove garlic
1 slice ginger
1/2 stalk green onion
2 chili peppers
Shred cucumbers. Mince garlic, green onion and ginger.
Boil chicken in water for 30 minutes. Bone and shred.
Arrange cucumber and chicken on platter.
Mix with hot sauce just before serving.
Hot Sauce:
1 tbsp. sesame sauce
dash of hot pepper sauce
1 tsp. sesame oil
2 tbsp. soy sauce
1/2 tbsp. vinegar
1 tsp. sugar
dash of Monosodium Glutamate (MSG)
Mix ingredients together in bowl
CHICKEN NUGGETS WITH HONEY MUSTARD
SAUCE
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
SAUCE:
1 tbsp. Dijon mustard
1 1/2 tsp. honey
Preheat oven to 475 degrees.
Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
BARBECUE CHICKEN SAUCE
16 oz. soy sauce (can add water to stretch)
4 tbsp. mustard
1 chopped onion
1 lb. brown sugar (1 bag)
3 T chopped fresh garlic
Frequently baste and marinate chicken under refrigeration at least 1 hour or for as long as overnight.
CHICKEN IN CREAM SAUCE
2 boneless, skinless, chicken breasts
4 tablespoons Parmesan cheese (optional)
4 minced garlic cloves
1 cup sliced mushrooms
1 cup broccoli florettes
1 pint heavy cream
1 tablespoon corn starch
1/4 cup water
1 teaspoon white pepper
1 cup light wine
Cut chicken into 1 1/2 inch pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is nearly cooked add broccoli and mushrooms.
In a saucepan, heat cream on medium-high setting. Bring to a simmer, but do not boil; add garlic and white pepper.
Stir corn starch into water; mix. Pour in half of the cream. Whisk, stirring in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a ';powdery'; uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.
try kraftfoods.com
Easy Chicken Breast Stew With Onions and Carrots:
30 min 15 min prep
4-6 servings
1-2 lb chicken breasts, cut up in bite size pieces
2 carrots, grated
5 potatoes, cut up in bite size pieces if you like ((or more)
3-4 garlic cloves (I usually add more, we love garlic)
1/3 bunch fresh parsley, chopped
1 cup chicken stock or water
1/4 cup ketchup
1/4 cup whipping cream or 1/2 cup half-and-half
salt
pepper
meat tenderizer (optional)
olive oil or butter (to saute chicken and veggies)
1. Sprinkle chicken pieces with salt, pepper and meat tenderizer and saut茅 in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
2. Saut茅 onions until translucent, add carrots, garlic and half of parsley, saut茅 for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
3. In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
4. To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
5. Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
6. Enjoy!
Saucy Honey Mustard Chicken
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, one chicken breast and 4-1/2 tsp. sauce each
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup PHILADELPHIA Cream Cheese Spread
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until cooked through (170掳F).
ADD dressing, cream cheese spread, mustard and honey.
COOK and stir 2 min. or until sauce is smooth and bubbly.
KRAFT KITCHENS TIPS
Serving Suggestion
Serve with hot cooked MINUTE White Rice and peas.
Well, I don't have a written out recipe because I cook by taste, but one of my favorites for chicken breasts is to fillet it and stuff it with another meat of your choice, I like bacon and some cheese. Love pepper-jack with this. Grill it or bake it, a George Foreman works well to drain off the excess grossness that inevitably shows up. Usually takes about five to eight minutes to cook each piece. Then for a sauce, well whatever has you feeling good about it. With a pepper-jack cheese and bacon stuffed chicken, I'd go with some sauteed mushrooms and red and green bell peppers with a light lemon sauce, a little bit of Worcestershire with some lemon juice and just a touch of melted butter, it'll be great. I'd watch about adding salt because of the bacon. You might over salt it if you aren't careful. But it's a spicy flavorful recipe that doesn't take too long to make. Hope this helped!
Cut the breasts into serving size pieces.
Dip them in cornstarch seasoned with salt, pepper garlic powder and ginger(ground).not too much
Brown in non stick fry pan in olive oil.
Set aside on plate .
In juices in pan add sliced onion, red pepper and mushrooms. Saute
Add 2 cups water to partially cooked veggies and a little more
ginger(ground) if desired
Add chicken soup base to this liquid and stir.(2 tsp)
Place the chicken pieces back into liquid, and cook for 1/2 hour more.
Serve on prepared pasta or steamed rice.
cook it on the skillet in olive oil, add some marsala wine and spices such as basil, oregano, salt, pepper. it's very good.
or do it with vodka sauce and have perhaps pasta on the side.
you can also cook in in oil on the skillet but also add some cut up olives, pieces of onions and veggies ( frozen peas and carrots for example) tastes great.
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.
Tangy Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup Worcestershire sauce
1 cup vegetable oil
1 cup lemon juice
1 teaspoon garlic powder
DIRECTIONS
Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Serves 4
Chicken Breasts Stuffed with Crabmeat
INGREDIENTS
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
DIRECTIONS
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Serves 4
Maria's Stuffed Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Serves 4
Creolized Stuffed Chicken Breasts
INGREDIENTS
11 ounces smoked sausage, sliced thinly
11 ounces fresh button mushrooms
1/4 cup chopped green onion
1-1/4 teaspoons minced garlic
1/3 cup blue cheese salad dressing, divided
4 skinless, boneless chicken breasts
1 tablespoon and 1 teaspoon Cajun-style seasoning
DIRECTIONS
To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
Preheat oven to 375 degrees F (190 degrees C).
Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Serves 4
Chicken Breasts With Herb Basting Sauce
INGREDIENTS
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Serves 4
Chicken Breasts with Balsamic Vinegar and Garlic
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Serves 4
Spicy Chicken Breasts
INGREDIENTS
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Serves 4
A fast and simple thing we do with boneless chicken breasts is lightly season them with salt and fresh ground pepper (or kick it up with a rub or seasoning like Durn Good seasoning), spray lightly with Pam for Grilling and then grill them. We use the cookout calculator at charcoalbob.com for grilling times and instructions on how to grill them so that they don't dry out.
We then put a little of our favorite barbecue sauce in a small bowl to use as a dipping sauce, just like you would for a shrimp sauce. Simple and delicious.Easy Chicken Breast Recipe?
CHICKEN FILLETS IN TOMATO AND WINE
SAUCE
1 lb. chicken breast fillets, cut in 8 pieces
1/2 tsp. coarse ground pepper
1/2 tsp. salt
1 (16 oz.) can whole tomatoes, quartered with liquid
2 purple onions, sliced
2 cloves garlic
1 tsp. basil
1/2 c. white wine
Cooked fettucini
Heat pan with butter to medium-high. Brown chicken about 2 minutes each side. Remove chicken, sprinkle with salt and pepper. Pour tomato liquid in fry pan with onion, garlic and basil. Bring to a boil, reduce heat, cover and simmer 5 minutes until onion is tender. Add tomatoes, wine and chicken. Cover and simmer 15 minutes. Remove cover and cook on medium 5 minutes. Serve over fettucini. Serves 4
APRICOT CHICKEN DIVINE
2 tbsp. butter
2 tbsp. olive oil
8 skineed chicken breast halves
1/2 c. white flour
1 tsp. salt
1/2 c. apricot preserves
1 tbsp. dijon mustard
1/2 c. plain yogurt
1 tbsp. slivered almonds
Preheat oven to 375 degrees. Melt butter with oil in a shallow baking pan. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8.
SWEET AND SOUR CHICKEN
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
catup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot.
Put a tablespoon of oil and the remaining garlic and the chicken.
As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy.
Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok.
Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
At this time, stir in the pineapple chunks. Add hot sauce to taste.
Serve it over noodles or rice
CHINESE CHICKEN WITH HOT SAUCE (PAN
PAN CHI)
1/2 spring chicken
2 cucumbers
1 clove garlic
1 slice ginger
1/2 stalk green onion
2 chili peppers
Shred cucumbers. Mince garlic, green onion and ginger.
Boil chicken in water for 30 minutes. Bone and shred.
Arrange cucumber and chicken on platter.
Mix with hot sauce just before serving.
Hot Sauce:
1 tbsp. sesame sauce
dash of hot pepper sauce
1 tsp. sesame oil
2 tbsp. soy sauce
1/2 tbsp. vinegar
1 tsp. sugar
dash of Monosodium Glutamate (MSG)
Mix ingredients together in bowl
CHICKEN NUGGETS WITH HONEY MUSTARD
SAUCE
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
SAUCE:
1 tbsp. Dijon mustard
1 1/2 tsp. honey
Preheat oven to 475 degrees.
Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
BARBECUE CHICKEN SAUCE
16 oz. soy sauce (can add water to stretch)
4 tbsp. mustard
1 chopped onion
1 lb. brown sugar (1 bag)
3 T chopped fresh garlic
Frequently baste and marinate chicken under refrigeration at least 1 hour or for as long as overnight.
CHICKEN IN CREAM SAUCE
2 boneless, skinless, chicken breasts
4 tablespoons Parmesan cheese (optional)
4 minced garlic cloves
1 cup sliced mushrooms
1 cup broccoli florettes
1 pint heavy cream
1 tablespoon corn starch
1/4 cup water
1 teaspoon white pepper
1 cup light wine
Cut chicken into 1 1/2 inch pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is nearly cooked add broccoli and mushrooms.
In a saucepan, heat cream on medium-high setting. Bring to a simmer, but do not boil; add garlic and white pepper.
Stir corn starch into water; mix. Pour in half of the cream. Whisk, stirring in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a ';powdery'; uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.
try kraftfoods.com
Easy Chicken Breast Stew With Onions and Carrots:
30 min 15 min prep
4-6 servings
1-2 lb chicken breasts, cut up in bite size pieces
2 carrots, grated
5 potatoes, cut up in bite size pieces if you like ((or more)
3-4 garlic cloves (I usually add more, we love garlic)
1/3 bunch fresh parsley, chopped
1 cup chicken stock or water
1/4 cup ketchup
1/4 cup whipping cream or 1/2 cup half-and-half
salt
pepper
meat tenderizer (optional)
olive oil or butter (to saute chicken and veggies)
1. Sprinkle chicken pieces with salt, pepper and meat tenderizer and saut茅 in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
2. Saut茅 onions until translucent, add carrots, garlic and half of parsley, saut茅 for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
3. In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
4. To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
5. Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
6. Enjoy!
Saucy Honey Mustard Chicken
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, one chicken breast and 4-1/2 tsp. sauce each
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup PHILADELPHIA Cream Cheese Spread
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until cooked through (170掳F).
ADD dressing, cream cheese spread, mustard and honey.
COOK and stir 2 min. or until sauce is smooth and bubbly.
KRAFT KITCHENS TIPS
Serving Suggestion
Serve with hot cooked MINUTE White Rice and peas.
Well, I don't have a written out recipe because I cook by taste, but one of my favorites for chicken breasts is to fillet it and stuff it with another meat of your choice, I like bacon and some cheese. Love pepper-jack with this. Grill it or bake it, a George Foreman works well to drain off the excess grossness that inevitably shows up. Usually takes about five to eight minutes to cook each piece. Then for a sauce, well whatever has you feeling good about it. With a pepper-jack cheese and bacon stuffed chicken, I'd go with some sauteed mushrooms and red and green bell peppers with a light lemon sauce, a little bit of Worcestershire with some lemon juice and just a touch of melted butter, it'll be great. I'd watch about adding salt because of the bacon. You might over salt it if you aren't careful. But it's a spicy flavorful recipe that doesn't take too long to make. Hope this helped!
Cut the breasts into serving size pieces.
Dip them in cornstarch seasoned with salt, pepper garlic powder and ginger(ground).not too much
Brown in non stick fry pan in olive oil.
Set aside on plate .
In juices in pan add sliced onion, red pepper and mushrooms. Saute
Add 2 cups water to partially cooked veggies and a little more
ginger(ground) if desired
Add chicken soup base to this liquid and stir.(2 tsp)
Place the chicken pieces back into liquid, and cook for 1/2 hour more.
Serve on prepared pasta or steamed rice.
cook it on the skillet in olive oil, add some marsala wine and spices such as basil, oregano, salt, pepper. it's very good.
or do it with vodka sauce and have perhaps pasta on the side.
you can also cook in in oil on the skillet but also add some cut up olives, pieces of onions and veggies ( frozen peas and carrots for example) tastes great.
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.
Tangy Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup Worcestershire sauce
1 cup vegetable oil
1 cup lemon juice
1 teaspoon garlic powder
DIRECTIONS
Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Serves 4
Chicken Breasts Stuffed with Crabmeat
INGREDIENTS
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
DIRECTIONS
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Serves 4
Maria's Stuffed Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Serves 4
Creolized Stuffed Chicken Breasts
INGREDIENTS
11 ounces smoked sausage, sliced thinly
11 ounces fresh button mushrooms
1/4 cup chopped green onion
1-1/4 teaspoons minced garlic
1/3 cup blue cheese salad dressing, divided
4 skinless, boneless chicken breasts
1 tablespoon and 1 teaspoon Cajun-style seasoning
DIRECTIONS
To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
Preheat oven to 375 degrees F (190 degrees C).
Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Serves 4
Chicken Breasts With Herb Basting Sauce
INGREDIENTS
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Serves 4
Chicken Breasts with Balsamic Vinegar and Garlic
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Serves 4
Spicy Chicken Breasts
INGREDIENTS
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Serves 4
Anyone have a good chicken salad recipe?
this is good.Anyone have a good chicken salad recipe?
Chicken Salad
2 celery stalks, cut into large chunks
2 carrots, cut into large chunks
2 onions, cut into large chunks
1 bay leaf
12 peppercorns
1 bunch thyme sprigs
1 bunch rosemary sprigs
kosher salt
1 lemon, cut in half
1 whole chicken
mayonnaise to taste
Dijon mustard to taste
lemon juice to taste
1 stalk celery, finely diced
1/2 red onion, finely diced
salt
black pepper
Tabasco sauce (optional)
Fill pot with celery, carrots, onions, bay leaf, peppercorns, thyme, rosemary, salt, lemon and chicken. Fill pot with enough water to submerge chicken. Bring to a boil, then simmer until chicken is done. Take chicken out and dry. Save stock for soup. Discard vegetables, herbs and seasonings.
Shred chicken meat off the bones with hands. Combine mayonnaise, mustard, lemon juice, celery and onion in bowl. Add chicken and mix until thoroughly combined. Season to taste with salt and pepper. Add Tabasco sauce if desired.
It's a little bit of work, but well worth it.Anyone have a good chicken salad recipe?
Try going to cooks.com
Sorry i can't help I am a vegetarian
This is fabulous!
';Oriental Chicken Salad with Walnut and Dried Cranberry
1/2 Cup Orange Juice Concentrate
1/4 Cup Soy Sauce
1 1/2 lbs. Boneless, skinless Chicken Breast
1 T Canola Oil
2 T Red Onion, diced
3 T Celery, diced
3 T Mayonnaise
1/4 Cup Walnuts, roughly chopped
1/4 Cup Dried Cranberries
2 T Parsley, chopped
Salt %26amp; Pepper
Blend orange juice concentrate and soy sauce and use to marinate chicken breast for 1-2 hours.
Saut茅 chicken in canola oil over medium heat 6-8 minutes in each side until firm. (Orange juice will caramelize and turn dark.) Remove to plate and allow to cool.
Cut chicken into half-inch cubes and combine with onion, celery, mayonnaise, walnuts, cranberries and parsley. Season to taste with salt and pepper.
Serve on a bed of Boston lettuce or use a great toasted sourdough for sandwiches. Garnish with thinly sliced navel orange and sprig of parsley. ';
Enjoy!
Chicken Salad
2 celery stalks, cut into large chunks
2 carrots, cut into large chunks
2 onions, cut into large chunks
1 bay leaf
12 peppercorns
1 bunch thyme sprigs
1 bunch rosemary sprigs
kosher salt
1 lemon, cut in half
1 whole chicken
mayonnaise to taste
Dijon mustard to taste
lemon juice to taste
1 stalk celery, finely diced
1/2 red onion, finely diced
salt
black pepper
Tabasco sauce (optional)
Fill pot with celery, carrots, onions, bay leaf, peppercorns, thyme, rosemary, salt, lemon and chicken. Fill pot with enough water to submerge chicken. Bring to a boil, then simmer until chicken is done. Take chicken out and dry. Save stock for soup. Discard vegetables, herbs and seasonings.
Shred chicken meat off the bones with hands. Combine mayonnaise, mustard, lemon juice, celery and onion in bowl. Add chicken and mix until thoroughly combined. Season to taste with salt and pepper. Add Tabasco sauce if desired.
It's a little bit of work, but well worth it.Anyone have a good chicken salad recipe?
Try going to cooks.com
Sorry i can't help I am a vegetarian
This is fabulous!
';Oriental Chicken Salad with Walnut and Dried Cranberry
1/2 Cup Orange Juice Concentrate
1/4 Cup Soy Sauce
1 1/2 lbs. Boneless, skinless Chicken Breast
1 T Canola Oil
2 T Red Onion, diced
3 T Celery, diced
3 T Mayonnaise
1/4 Cup Walnuts, roughly chopped
1/4 Cup Dried Cranberries
2 T Parsley, chopped
Salt %26amp; Pepper
Blend orange juice concentrate and soy sauce and use to marinate chicken breast for 1-2 hours.
Saut茅 chicken in canola oil over medium heat 6-8 minutes in each side until firm. (Orange juice will caramelize and turn dark.) Remove to plate and allow to cool.
Cut chicken into half-inch cubes and combine with onion, celery, mayonnaise, walnuts, cranberries and parsley. Season to taste with salt and pepper.
Serve on a bed of Boston lettuce or use a great toasted sourdough for sandwiches. Garnish with thinly sliced navel orange and sprig of parsley. ';
Enjoy!
Recipe for Chicken Stir Fry?
Does any one have an aweosme recipee for chicken stir fry. My familly started a healthy and nonproccesed food diet.. and we thought this would be healthy and delicious! Any one have a recipee???? Thanks.Recipe for Chicken Stir Fry?
Easy one.
put in pan:
a little canola oil, a little pure sesame oil, fresh ginger and garlic if you like it. Heat up, toss in chicken for couple minutes, add chopped veggies, especially bok choy, onion, broccoli, etc. keep tossing until nice and crunchy and cooked, then add 2 or 3 tablespoons of orange juice concentrate....coat the whole thing...remove from heat...sprinkle with toasted or plain sesame seeds. Serve with brown rice or even better over rice noodles. enjoyRecipe for Chicken Stir Fry?
you don't need a recipe.............you just put vegetable oil in a wak or deep pan and toss in slices of chicken and what ever vegetables you like and cook till everything is done.
Its not that hard.
2 cups brown rice..its better for you..
1lb of chicken
2 cups frozen stir fry veggies
1/2 cup sweet and sour sauce...
1 and half cup water
Cut chicken into cubes and cook med/high for 4 minutes or until cooked through. Add veggies sweet and sour sauce, water and rice. Mix really good...bring back to a boil..cover and simmer for 8- 10 minutes until rice is tender...uncover and let sit 5 minutes rice will abosorb excess water...
add soy sauce or any thing for more flavor..
2 cups brown rice..its better for you..
1lb of chicken
2 cups frozen stir fry veggies
1/2 cup sweet and sour sauce...
1 and half cup water
Cut chicken into cubes and cook med/high for 4 minutes or until cooked through. Add veggies sweet and sour sauce, water and rice. Mix really good...bring back to a boil..cover and simmer for 8- 10 minutes until rice is tender...uncover and let sit 5 minutes rice will abosorb excess water...
add soy sauce or any thing for more flavor..
Easy one.
put in pan:
a little canola oil, a little pure sesame oil, fresh ginger and garlic if you like it. Heat up, toss in chicken for couple minutes, add chopped veggies, especially bok choy, onion, broccoli, etc. keep tossing until nice and crunchy and cooked, then add 2 or 3 tablespoons of orange juice concentrate....coat the whole thing...remove from heat...sprinkle with toasted or plain sesame seeds. Serve with brown rice or even better over rice noodles. enjoyRecipe for Chicken Stir Fry?
you don't need a recipe.............you just put vegetable oil in a wak or deep pan and toss in slices of chicken and what ever vegetables you like and cook till everything is done.
Its not that hard.
2 cups brown rice..its better for you..
1lb of chicken
2 cups frozen stir fry veggies
1/2 cup sweet and sour sauce...
1 and half cup water
Cut chicken into cubes and cook med/high for 4 minutes or until cooked through. Add veggies sweet and sour sauce, water and rice. Mix really good...bring back to a boil..cover and simmer for 8- 10 minutes until rice is tender...uncover and let sit 5 minutes rice will abosorb excess water...
add soy sauce or any thing for more flavor..
2 cups brown rice..its better for you..
1lb of chicken
2 cups frozen stir fry veggies
1/2 cup sweet and sour sauce...
1 and half cup water
Cut chicken into cubes and cook med/high for 4 minutes or until cooked through. Add veggies sweet and sour sauce, water and rice. Mix really good...bring back to a boil..cover and simmer for 8- 10 minutes until rice is tender...uncover and let sit 5 minutes rice will abosorb excess water...
add soy sauce or any thing for more flavor..
Recipe for chicken curry?
I want to make a chicken curry from scratch for two people, it needs to have a kick to it but not blow my head off.
Please can someone give me a good recipe and reccomend a good curry powder to use?
Thanks.Recipe for chicken curry?
Try the following
Thai-style chicken curry
For the rice
100g/3陆oz Thai jasmine rice
1 lime, cut in half
250ml/8戮fl oz boiling water
For the chicken
4 boneless, skinless chicken thighs or 2 skinless chicken breasts, cut into bite-sized pieces
1 lime, juice only
1 tbsp sugar
录tsp cumin seeds
1 tsp ground turmeric
1 tbsp vegetable oil
1 tbsp fish sauce
2 red chillies, seeds removed, finely sliced
2.5cm/1in piece fresh lemongrass
small bunch coriander, leaves only, chopped
For the sauce
2 tbsp finely chopped fresh ginger
1 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
small bunch fresh coriander, stalks only, finely chopped
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tsp sugar
1 x 400ml/14fl oz can reduced-fat coconut milk, contents stirred
Method
1. For the rice, place the rice and the lime halves into a large saucepan and pour in the boiling water. Leave to soak for 4-5 minutes to allow the rice to soften.
2. Place the pan over a medium heat and bring to a boil. Reduce the heat and simmer for five minutes, until most of the water has been absorbed. Remove from the heat and keep the pan covered to allow the rice to steam.
3. For the chicken, place the chicken pieces into a bowl. Add the lime juice and the sugar and mix together well. Leave to marinate for at least 2-3 minutes, longer if you can.
4. Add the cumin seeds, turmeric, vegetable oil, fish sauce and one of the sliced chillies. Grate in the lemongrass and mix well.
5. Heat a non-stick frying pan over a medium heat. Add the chicken mixture. Cook for 10-12 minutes, stirring regularly until the chicken is completely cooked (no pink should remain in the chicken when it's cut into. If it's still pink, cook for longer).
6. For the sauce, place the ginger, onion, garlic and coriander stalks into a clean bowl and mix well.
7. Heat the oil in a frying pan over a medium heat, then add the onion, ginger, garlic and coriander mixture. Fry until the onions are softened but not coloured.
8. Season with salt and freshly ground black pepper and the teaspoon of sugar. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer gently for 2-3 minutes.
9. Return the chicken pan to the heat. Add a ladleful of the coconut sauce mixture to the chicken mixture and cook to reheat the chicken.
10. Add the chopped coriander leaves and the remaining sliced red chilli to the chicken.
11. If you want a smooth sauce, strain the sauce through a sieve into a clean bowl and discard the solid ingredients. Otherwise, you can leave the unstrained sauce as it is.
12. To serve, divide the rice between two plates and place half of the chicken alongside. Spoon some of the sauce over each pile of rice, spoon extra sauce over the chicken and serve
or Chicken curry
1 tbsp olive oil
陆 onion, peeled and diced
100g/3陆oz chicken, diced
陆 tsp curry powder
pinch of chilli powder
陆 tsp turmeric
70g/2陆oz peas
70ml2陆fl oz water
Method
1. Heat the oil in a pan and saut茅 the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.Recipe for chicken curry?
Ingredients for simple Indian Curry
1 onion, chopped finely
2 cloves of garlic, chopped finely
2 breasts of chicken, cut into bite sized cubes
1 can tomato, chopped
Juice of 1/2 a lemon or lime
1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek
Method
1. Mix the spices together and add a little water to make a thick paste.
2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.
4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.
That鈥檚 it! this Indian chicken curry recipe takes about 10-15 minutes preparation time and 45 minutes - 1 hour cooking time. If you cook it the day before you eat it the flavors will be more intense, although it can be difficult to wait that long!
Here is a delicious curry recipe that is easy to cook and
1. Chop one onion and 2 cloves of garlic very finely and fry in 2 tablespoons of oil.
2. Will the onion is frying mix 1 teaspoon of the following spices and add enough water to form a paste:
cumin, coriander (cilantro), turmeric, paprika, chili, ginger, black pepper
3. When the onion is really hot add the spices and reduce the heat. Contine to cook until the oil begins to float to the top.
4. Add 2 chicken breasts cut into one-inch cubes and add 2 tablespoons of tomato paste.
5. Mix well and put in the oven at medium heat for about an hour.
That's it, you just need to cook the rice, serve and eat. For a slightly different flavour you can add plain yogurt in place of the tomato paste or coconut milk.
Try this.
However, as you can see, I don't use pre-mixed curry powder (and neither would an Asian cook). The separate chilli (I use hot: WTF's the point of mild chilli powder?), garam masala and turmeric allow you to adjust the heat and spiciness to your exact requirements. The magic ingredient is the little bit of fresh ginger: it just gives it that ';zing';.
CHICKEN KORMA
Serves 2
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (陆 a 400g tin) of plum tomatoes*
陆 a teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
100ml (陆 a 200ml pot) of yoghurt**
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.
Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.
Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS %26amp; ALTERNATIVES
Use turkey instead of chicken.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
** Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
Please can someone give me a good recipe and reccomend a good curry powder to use?
Thanks.Recipe for chicken curry?
Try the following
Thai-style chicken curry
For the rice
100g/3陆oz Thai jasmine rice
1 lime, cut in half
250ml/8戮fl oz boiling water
For the chicken
4 boneless, skinless chicken thighs or 2 skinless chicken breasts, cut into bite-sized pieces
1 lime, juice only
1 tbsp sugar
录tsp cumin seeds
1 tsp ground turmeric
1 tbsp vegetable oil
1 tbsp fish sauce
2 red chillies, seeds removed, finely sliced
2.5cm/1in piece fresh lemongrass
small bunch coriander, leaves only, chopped
For the sauce
2 tbsp finely chopped fresh ginger
1 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
small bunch fresh coriander, stalks only, finely chopped
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tsp sugar
1 x 400ml/14fl oz can reduced-fat coconut milk, contents stirred
Method
1. For the rice, place the rice and the lime halves into a large saucepan and pour in the boiling water. Leave to soak for 4-5 minutes to allow the rice to soften.
2. Place the pan over a medium heat and bring to a boil. Reduce the heat and simmer for five minutes, until most of the water has been absorbed. Remove from the heat and keep the pan covered to allow the rice to steam.
3. For the chicken, place the chicken pieces into a bowl. Add the lime juice and the sugar and mix together well. Leave to marinate for at least 2-3 minutes, longer if you can.
4. Add the cumin seeds, turmeric, vegetable oil, fish sauce and one of the sliced chillies. Grate in the lemongrass and mix well.
5. Heat a non-stick frying pan over a medium heat. Add the chicken mixture. Cook for 10-12 minutes, stirring regularly until the chicken is completely cooked (no pink should remain in the chicken when it's cut into. If it's still pink, cook for longer).
6. For the sauce, place the ginger, onion, garlic and coriander stalks into a clean bowl and mix well.
7. Heat the oil in a frying pan over a medium heat, then add the onion, ginger, garlic and coriander mixture. Fry until the onions are softened but not coloured.
8. Season with salt and freshly ground black pepper and the teaspoon of sugar. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer gently for 2-3 minutes.
9. Return the chicken pan to the heat. Add a ladleful of the coconut sauce mixture to the chicken mixture and cook to reheat the chicken.
10. Add the chopped coriander leaves and the remaining sliced red chilli to the chicken.
11. If you want a smooth sauce, strain the sauce through a sieve into a clean bowl and discard the solid ingredients. Otherwise, you can leave the unstrained sauce as it is.
12. To serve, divide the rice between two plates and place half of the chicken alongside. Spoon some of the sauce over each pile of rice, spoon extra sauce over the chicken and serve
or Chicken curry
1 tbsp olive oil
陆 onion, peeled and diced
100g/3陆oz chicken, diced
陆 tsp curry powder
pinch of chilli powder
陆 tsp turmeric
70g/2陆oz peas
70ml2陆fl oz water
Method
1. Heat the oil in a pan and saut茅 the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.Recipe for chicken curry?
Ingredients for simple Indian Curry
1 onion, chopped finely
2 cloves of garlic, chopped finely
2 breasts of chicken, cut into bite sized cubes
1 can tomato, chopped
Juice of 1/2 a lemon or lime
1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek
Method
1. Mix the spices together and add a little water to make a thick paste.
2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.
4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.
That鈥檚 it! this Indian chicken curry recipe takes about 10-15 minutes preparation time and 45 minutes - 1 hour cooking time. If you cook it the day before you eat it the flavors will be more intense, although it can be difficult to wait that long!
Here is a delicious curry recipe that is easy to cook and
1. Chop one onion and 2 cloves of garlic very finely and fry in 2 tablespoons of oil.
2. Will the onion is frying mix 1 teaspoon of the following spices and add enough water to form a paste:
cumin, coriander (cilantro), turmeric, paprika, chili, ginger, black pepper
3. When the onion is really hot add the spices and reduce the heat. Contine to cook until the oil begins to float to the top.
4. Add 2 chicken breasts cut into one-inch cubes and add 2 tablespoons of tomato paste.
5. Mix well and put in the oven at medium heat for about an hour.
That's it, you just need to cook the rice, serve and eat. For a slightly different flavour you can add plain yogurt in place of the tomato paste or coconut milk.
Try this.
However, as you can see, I don't use pre-mixed curry powder (and neither would an Asian cook). The separate chilli (I use hot: WTF's the point of mild chilli powder?), garam masala and turmeric allow you to adjust the heat and spiciness to your exact requirements. The magic ingredient is the little bit of fresh ginger: it just gives it that ';zing';.
CHICKEN KORMA
Serves 2
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (陆 a 400g tin) of plum tomatoes*
陆 a teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
100ml (陆 a 200ml pot) of yoghurt**
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.
Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.
Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS %26amp; ALTERNATIVES
Use turkey instead of chicken.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
** Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
I'm trying to make a cheesy chicken and rice recipe, but want to boil the chicken before baking it..?
The recipe calls for uncooked chicken and regular rice, but I only have minute rice.. So I'm thinking of boiling the chicken first and then baking it all together for a shorter amount of time.. How long do you boil chicken? Should this work ok?I'm trying to make a cheesy chicken and rice recipe, but want to boil the chicken before baking it..?
baking rice with it together? cook seperately then add when the rice is about done. I do that all the timeI'm trying to make a cheesy chicken and rice recipe, but want to boil the chicken before baking it..?
Yes. It will work great. Enjoy.
Good idea. Boil the chicken for about 10 minutes -- it won't be thoroughly cooked perhaps but will need less time to bake, especially if the liquid is preheated when you put everything in the oven. enjoy.
yup Tek has it right cook the chicken until it's done and cut into the portion size you like and proceed with the recipe.....
I assume that you are using boneless chicken breasts?? If so, don't boil them. Brown them in a pan instead. It will be way more flavorful.
The recipe calls for uncooked chicken for a reason. Boiling chicken removes much it's flavour and in this case will make your dish bland. Baking the chicken will give you a tastier dish, but if you do choose to boil the chicken, don't overcook it. No more than about fifteen minutes should do it.
I would make the rice and cheesy chicken (baked) separetly and combine just before serving.
I have done that before. Just boil it halfway (10-13 minutes?), and then let the oven do the rest. Make sure the chicken isn't too think so it cooks thoroughly!
If the recipe calls for water, you might put a tad less than what it calls for. Instant rice doesn't take as much.
Also, you can always make the rice on the side. Cook it with chicken broth to make it tastier!
Depends on the size of the chicken pieces. Probably 15 or so minutes. I would add a bouillon cube or broth, lemon juice, salt and pepper to your water.
Just check the chicken periodically to see if it is done.
You can simply boil a whole breast in water or broth. Once it's cooked through, just take it out and chop it up. I have done casseroles this way and it's sometimes faster. Also, I'll add in some frozen mixed veggies and a cream of mushroom soup. Mmmm, I'm making myself hungry!
boiling will dry the chickeb out!
baking rice with it together? cook seperately then add when the rice is about done. I do that all the timeI'm trying to make a cheesy chicken and rice recipe, but want to boil the chicken before baking it..?
Yes. It will work great. Enjoy.
Good idea. Boil the chicken for about 10 minutes -- it won't be thoroughly cooked perhaps but will need less time to bake, especially if the liquid is preheated when you put everything in the oven. enjoy.
yup Tek has it right cook the chicken until it's done and cut into the portion size you like and proceed with the recipe.....
I assume that you are using boneless chicken breasts?? If so, don't boil them. Brown them in a pan instead. It will be way more flavorful.
The recipe calls for uncooked chicken for a reason. Boiling chicken removes much it's flavour and in this case will make your dish bland. Baking the chicken will give you a tastier dish, but if you do choose to boil the chicken, don't overcook it. No more than about fifteen minutes should do it.
I would make the rice and cheesy chicken (baked) separetly and combine just before serving.
I have done that before. Just boil it halfway (10-13 minutes?), and then let the oven do the rest. Make sure the chicken isn't too think so it cooks thoroughly!
If the recipe calls for water, you might put a tad less than what it calls for. Instant rice doesn't take as much.
Also, you can always make the rice on the side. Cook it with chicken broth to make it tastier!
Depends on the size of the chicken pieces. Probably 15 or so minutes. I would add a bouillon cube or broth, lemon juice, salt and pepper to your water.
Just check the chicken periodically to see if it is done.
You can simply boil a whole breast in water or broth. Once it's cooked through, just take it out and chop it up. I have done casseroles this way and it's sometimes faster. Also, I'll add in some frozen mixed veggies and a cream of mushroom soup. Mmmm, I'm making myself hungry!
boiling will dry the chickeb out!
Cajun Chicken Alfredo Recipe?
Okay... I recently visited Chattanooga, TN. While there, we went to a restaurant called Big River Grill, and I ordered the Cajun chicken alfredo, and it was awesome.
I was wondering if anybody has a recipe for any Cajun chicken alfredo?
Thanks. I love me some Cajun food, lol..Cajun Chicken Alfredo Recipe?
Cajun Chicken Alfredo Pasta
4 boneless skinless chicken breasts
1/4 cup butter, divided
2 cups half-and-half or heavy cream
4-8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or other type pasta
Cajun Seasoning
1 teaspoon black pepper
1 teaspoon cayenne pepper, less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt, to taste
Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
For family style, once chicken is cooked, stir in half and half or cream and cheeses.
Bring to a low boil and stir until melted and creamy.
Toss with pasta and serve!
For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.Cajun Chicken Alfredo Recipe?
Well, I think I'd make a basic Alredo sauce, and add some cayenee pepper and black pepper to it (maybe 1/8th tsp each).
Season your bnls sknls chicken breasts w/ Tony Chachere's or other creole seasoning, grill over high heat, then slice thinly and place atop your alredo'd noodles.
Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
-------------------------Cajun Chicken Alfredo
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
2. In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
3. Add onion; cook and stir for 2-3 minutes.
4. Reduce heat.
5. Add cream and seasonings -- 1/4 teaspoon dried basil
6. 1/4 teaspoon lemon-pepper seasoning
7. 1/4 teaspoon salt
8. 1/8 teaspoon garlic powder
9. 1/8 teaspoon pepper ; heat through.
10. Add linguine and toss; heat through.
I LOVE ASAINSGFVZSEET
RENEA'S CAJUN CHICKEN ALFREDO
2 c. diced, cooked chicken (or turkey)
1/2 c. diced green pepper
1/2 c. diced yellow onion
1 pickled jalapeno pepper, diced finely
2 tbsp. olive oil
1 c. half %26amp; half cream
1/2 c. Italian salad dressing (preferably homemade)
Freshly grated Romano cheese
Ground pepper to taste
1 lb. fettuccine, cooked
Saute first 4 ingredients in the olive oil until onion is transparent but not brown. Add half %26amp; half and the Italian dressing; heat through. Toss into fettuccine; add freshly grated cheese and pepper. Serve with more grated Romano cheese, if desired.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.eye look
I was wondering if anybody has a recipe for any Cajun chicken alfredo?
Thanks. I love me some Cajun food, lol..Cajun Chicken Alfredo Recipe?
Cajun Chicken Alfredo Pasta
4 boneless skinless chicken breasts
1/4 cup butter, divided
2 cups half-and-half or heavy cream
4-8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or other type pasta
Cajun Seasoning
1 teaspoon black pepper
1 teaspoon cayenne pepper, less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt, to taste
Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
For family style, once chicken is cooked, stir in half and half or cream and cheeses.
Bring to a low boil and stir until melted and creamy.
Toss with pasta and serve!
For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.Cajun Chicken Alfredo Recipe?
Well, I think I'd make a basic Alredo sauce, and add some cayenee pepper and black pepper to it (maybe 1/8th tsp each).
Season your bnls sknls chicken breasts w/ Tony Chachere's or other creole seasoning, grill over high heat, then slice thinly and place atop your alredo'd noodles.
Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
-------------------------Cajun Chicken Alfredo
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
2. In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
3. Add onion; cook and stir for 2-3 minutes.
4. Reduce heat.
5. Add cream and seasonings -- 1/4 teaspoon dried basil
6. 1/4 teaspoon lemon-pepper seasoning
7. 1/4 teaspoon salt
8. 1/8 teaspoon garlic powder
9. 1/8 teaspoon pepper ; heat through.
10. Add linguine and toss; heat through.
I LOVE ASAINSGFVZSEET
RENEA'S CAJUN CHICKEN ALFREDO
2 c. diced, cooked chicken (or turkey)
1/2 c. diced green pepper
1/2 c. diced yellow onion
1 pickled jalapeno pepper, diced finely
2 tbsp. olive oil
1 c. half %26amp; half cream
1/2 c. Italian salad dressing (preferably homemade)
Freshly grated Romano cheese
Ground pepper to taste
1 lb. fettuccine, cooked
Saute first 4 ingredients in the olive oil until onion is transparent but not brown. Add half %26amp; half and the Italian dressing; heat through. Toss into fettuccine; add freshly grated cheese and pepper. Serve with more grated Romano cheese, if desired.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Anyone have a really good chicken fettucinne alfredo recipe?
Easy Chicken Alfredo
Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta. So delisious!
Original recipe yield: 4 servings.
INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.Anyone have a really good chicken fettucinne alfredo recipe?
This one is good, and it's really easy to make! My husband and son love it!
Cook up 1 or 2 boneless chicken breasts--depending on how much chicken you want.
Add the chicken to a jar of alfredo sauce and heat in a saucepan.
Cook pasta, and then spoon some sauce over top. Quick and yummy! And of course it is really easy to adjust the recipe according to how many people you are needing to feed.
You also might want to check out cooks.com It is a great website with TONS of recipes.Anyone have a really good chicken fettucinne alfredo recipe?
It's all in the sauce. One part butter (the real stuff, no margarine), one part heavy cream, and one part hard cheese like parmesian. Stir over low heat, season with fresh ground pepper.
That's the basics on the sauce, and it's generally how you would make any cheese sauce (you want the best mac 'n' cheese? Use a sharp cheddar instead of parmesean. How about a great steak sauce? Use blue cheese, gorgonzola, or goat cheese). For a little fun, try sweating some onions before starting the sauce, or maybe some minced garlic. The rest is really simple. Sautee chicken breasts and cube them. Add the chicken breasts and cooked fettucini to the saucepan. Maybe add some braised carrots, or even diced tomato (just make sure you get the slimy stuff out of the tomato first, it's very bitter. I usually suggest plum or roma tomatos for this)
This pasta is not Alfredo's. It's BETTER.
(Hope you love to cook).
Pasta With Cilantro Cream Seafood Sauce
Categories: Fish %26amp; seafood, Pasta
Yield: 4 servings
40 Steamer clams, about 2 Pounds
1 lb Medium raw shrimp
8 oz Rotelle, fettuccine, or your Favorite pasta
3 tb Extra virgin olive oil
2 oz Parmesan cheese
1 sm Bunch cilantro, large stems Removed -- (about 1 Cup)
1/2 c Fresh basil leaves
2 tb Fresh ginger 鈥?finely Minced
2/3 c Chicken stock
1/4 c Dry sherry
1 tb Cornstarch
1 ts Asian chili sauce
1/2 ts Salt
1/3 c Whipping cream
Advance preparation: Scrub the clams and refrigerate.
Shell, devein, and split the shrimp nearly in half lengthwise. In separate containers, set aside the pasta, oil, and cheese. To make the sauce, place all the sauce ingredients except the cream in an electric blender and blend at the highest speed until completely liquefied. Transfer to a container, stir in the cream, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps. Final cooking steps: Grate the cheese, about 1/2 cup. Bring 4 quarts of water to a rapid boil.
Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw taste but is still slightly firm, remove from the heat and drain. Meanwhile, place a small colander lined with cheesecloth in a bowl. Place a 12- or 14-inch saut茅 pan over high heat. Add 1/4 inch of water. When the water comes to a rapid boil, add
the clams, cover and steam until all the clams open, about 1 to 2 minutes. Immediately tip the clams into the colander lined with cheesecloth. Then add 3/4 cup of the clam-steaming water to the cilantro sauce.
Return the empty saut茅 pan to high heat. Add the olive oil. When the oil becomes hot, add the shrimp. Stir and toss until the shrimp turn white. Add the cilantro sauce. When the cilantro sauce comes to a boil and thickens slightly, add the clams (but not the remaining liquid in the bowl) and combine evenly with the sauce. Place the pasta on a heated platter or 4 heated dinner plates. Spoon the seafood and sauce on top of the pasta. Sprinkle with cheese and serve at once. Suggested Accompaniments: Green bean and walnut salad and a ginger-praline mousse.
Look on Food TV my man makes a sweet *** one but I can't give out it.
This is my favorite recipe for Fettuccine Carbonara, but you could omit the bacon and substitute Chicken. It would be awesome that way also!
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
As far as the chicken goes, I just flatten out chicken breasts with a mallet, sprinkle with salt, pepper, parsley and grill. I slice or cut them into strips and serve it with Fettuccine.
Start the noodles following the package directions. But don't use salt. This recipe calls for 8 oz. of uncooked noodles.
While the noodles are cooking:
Melt 1/2 cup butter with 1/2 cup cream on low heat in a saucepan. In a separate bowl, combine:
1/4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
3/4 cup of grated Parmesan cheese (the real stuff, not the stuff in the can). Better quality cheese=smoother sauce.
When the butter is melted, stir the Parmesan cheese mixture into the saucepan with the butter and cream. Keep on low heat, stirring occasionally until the cheese is melted.
When the noodles are finished, strain the water. Pour the noodles into a large bowl. While the noodles are still hot, stir in the sauce.
Put the Fettuccine on a plate and place the chicken strips on top or on the side.
Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta. So delisious!
Original recipe yield: 4 servings.
INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.Anyone have a really good chicken fettucinne alfredo recipe?
This one is good, and it's really easy to make! My husband and son love it!
Cook up 1 or 2 boneless chicken breasts--depending on how much chicken you want.
Add the chicken to a jar of alfredo sauce and heat in a saucepan.
Cook pasta, and then spoon some sauce over top. Quick and yummy! And of course it is really easy to adjust the recipe according to how many people you are needing to feed.
You also might want to check out cooks.com It is a great website with TONS of recipes.Anyone have a really good chicken fettucinne alfredo recipe?
It's all in the sauce. One part butter (the real stuff, no margarine), one part heavy cream, and one part hard cheese like parmesian. Stir over low heat, season with fresh ground pepper.
That's the basics on the sauce, and it's generally how you would make any cheese sauce (you want the best mac 'n' cheese? Use a sharp cheddar instead of parmesean. How about a great steak sauce? Use blue cheese, gorgonzola, or goat cheese). For a little fun, try sweating some onions before starting the sauce, or maybe some minced garlic. The rest is really simple. Sautee chicken breasts and cube them. Add the chicken breasts and cooked fettucini to the saucepan. Maybe add some braised carrots, or even diced tomato (just make sure you get the slimy stuff out of the tomato first, it's very bitter. I usually suggest plum or roma tomatos for this)
This pasta is not Alfredo's. It's BETTER.
(Hope you love to cook).
Pasta With Cilantro Cream Seafood Sauce
Categories: Fish %26amp; seafood, Pasta
Yield: 4 servings
40 Steamer clams, about 2 Pounds
1 lb Medium raw shrimp
8 oz Rotelle, fettuccine, or your Favorite pasta
3 tb Extra virgin olive oil
2 oz Parmesan cheese
1 sm Bunch cilantro, large stems Removed -- (about 1 Cup)
1/2 c Fresh basil leaves
2 tb Fresh ginger 鈥?finely Minced
2/3 c Chicken stock
1/4 c Dry sherry
1 tb Cornstarch
1 ts Asian chili sauce
1/2 ts Salt
1/3 c Whipping cream
Advance preparation: Scrub the clams and refrigerate.
Shell, devein, and split the shrimp nearly in half lengthwise. In separate containers, set aside the pasta, oil, and cheese. To make the sauce, place all the sauce ingredients except the cream in an electric blender and blend at the highest speed until completely liquefied. Transfer to a container, stir in the cream, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps. Final cooking steps: Grate the cheese, about 1/2 cup. Bring 4 quarts of water to a rapid boil.
Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw taste but is still slightly firm, remove from the heat and drain. Meanwhile, place a small colander lined with cheesecloth in a bowl. Place a 12- or 14-inch saut茅 pan over high heat. Add 1/4 inch of water. When the water comes to a rapid boil, add
the clams, cover and steam until all the clams open, about 1 to 2 minutes. Immediately tip the clams into the colander lined with cheesecloth. Then add 3/4 cup of the clam-steaming water to the cilantro sauce.
Return the empty saut茅 pan to high heat. Add the olive oil. When the oil becomes hot, add the shrimp. Stir and toss until the shrimp turn white. Add the cilantro sauce. When the cilantro sauce comes to a boil and thickens slightly, add the clams (but not the remaining liquid in the bowl) and combine evenly with the sauce. Place the pasta on a heated platter or 4 heated dinner plates. Spoon the seafood and sauce on top of the pasta. Sprinkle with cheese and serve at once. Suggested Accompaniments: Green bean and walnut salad and a ginger-praline mousse.
Look on Food TV my man makes a sweet *** one but I can't give out it.
This is my favorite recipe for Fettuccine Carbonara, but you could omit the bacon and substitute Chicken. It would be awesome that way also!
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
As far as the chicken goes, I just flatten out chicken breasts with a mallet, sprinkle with salt, pepper, parsley and grill. I slice or cut them into strips and serve it with Fettuccine.
Start the noodles following the package directions. But don't use salt. This recipe calls for 8 oz. of uncooked noodles.
While the noodles are cooking:
Melt 1/2 cup butter with 1/2 cup cream on low heat in a saucepan. In a separate bowl, combine:
1/4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
3/4 cup of grated Parmesan cheese (the real stuff, not the stuff in the can). Better quality cheese=smoother sauce.
When the butter is melted, stir the Parmesan cheese mixture into the saucepan with the butter and cream. Keep on low heat, stirring occasionally until the cheese is melted.
When the noodles are finished, strain the water. Pour the noodles into a large bowl. While the noodles are still hot, stir in the sauce.
Put the Fettuccine on a plate and place the chicken strips on top or on the side.
Subscribe to:
Posts (Atom)