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What is your favorite Chicken breast (skinned and boned) recipe? I usually only use breasts when...
- Thread starter elaine
- Start date
Lisa in LA's Greek-Style Stuffed Chicken breasts are so good. They're in T&T.>
http://www.eat.at/swap/forum16/65_Greek_Stuffed_Chicken_Breasts
http://www.eat.at/swap/forum16/65_Greek_Stuffed_Chicken_Breasts
luisa_calif
Well-known member
If calories aren't a concern try Chicken Breast in Sundried tomato Cream
If calories are a concern try the Chicken in Pomegranate Molasses posted by Shaun TO
If calories are a concern try the Chicken in Pomegranate Molasses posted by Shaun TO
Chicken Eggplant Parmigiana is another favorite. Recipe from The Southern Living Cookbook.
Chicken Eggplant Parmigiana
4 chicken breast halves, skinned and boned
3/4 cup fine dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/3 cup vegetable oil
1 small eggplant, peeled and cut into 4 (1/2 inch thick) slices
1 (15 1/2 ounce) jar commercial meatless spaghetti sauce
2 tablespoons grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Place each piece of chicken between 2 sheets of wax paper. Flatten each chicken piece to 1/4 inch thickness using a meat mallet or rolling pin.
Combine breadcrumbs, salt, and pepper. Dip chicken in egg, and coat with breadcrumbs. Place chicken on a baking sheet; cover and chill 10 minutes.
Saute chicken in vegetable oil over medium low heat 5 minutes on each side or until golden brown. Remove chicken from skillet, and place in a 12x8x2 inch baking dish.
Saute eggplant in oil remaining in skillet over medium heat until golden brown on both sides; drain eggplant on paper towels.
Place 1 slice eggplant on each chicken breast half.
Spoon spaghetti sauce over eggplant; sprinkle with grated Parmesan cheese. Bake at 375° for 15 minutes. Top each eggplant slice with mozzarella cheese, and bake an additional 5 minutes or until cheese melts and sauce is bubbly.
meat malletrolling pinbaking sheetpaper towels
Chicken Eggplant Parmigiana
4 chicken breast halves, skinned and boned
3/4 cup fine dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/3 cup vegetable oil
1 small eggplant, peeled and cut into 4 (1/2 inch thick) slices
1 (15 1/2 ounce) jar commercial meatless spaghetti sauce
2 tablespoons grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Place each piece of chicken between 2 sheets of wax paper. Flatten each chicken piece to 1/4 inch thickness using a meat mallet or rolling pin.
Combine breadcrumbs, salt, and pepper. Dip chicken in egg, and coat with breadcrumbs. Place chicken on a baking sheet; cover and chill 10 minutes.
Saute chicken in vegetable oil over medium low heat 5 minutes on each side or until golden brown. Remove chicken from skillet, and place in a 12x8x2 inch baking dish.
Saute eggplant in oil remaining in skillet over medium heat until golden brown on both sides; drain eggplant on paper towels.
Place 1 slice eggplant on each chicken breast half.
Spoon spaghetti sauce over eggplant; sprinkle with grated Parmesan cheese. Bake at 375° for 15 minutes. Top each eggplant slice with mozzarella cheese, and bake an additional 5 minutes or until cheese melts and sauce is bubbly.
meat malletrolling pinbaking sheetpaper towels
REC: Curried Chicken and Peach Saute
Curried Chicken and Peach Saute
1-1/3 cups uncooked couscous
1/4 cup orange juice
1/4 cup honey
2 tsp. cornstarch
1/2 tsp freshly grated ginger
1/2 tsp curry powder
1/4 tsp paprika
1/4 tsp coarse ground black pepper
2 tbl oil
1 lb chicken breast, bones and skin removed, cut into chunks
1 medium sweet pepper, thinly sliced
1 small onion, cut into thin wedges
2 peaches, peeled & thinly sliced
Prepare couscous per package directions and set aside. In a small bowl, combine the
orange juice, honey, cornstarch, ginger, curry powder, paprika and pepper. Mix well. Set aside. Heat oil in a large skillet or wok over medium high heat until hot. Add chicken; cook about 6 minutes until browned, stirring occasionally. Add sweet pepper and onion. Cook 4 to 5 minutes, until chicken is no longer pink and veggies are crisp/tender. Whisk orange juice mixture until smooth. Add juice mixture and fruit to skillet. Cook and stir 2 to 3 minutes or until sauce is thickened and bubbly. Serve over hot couscous.
Curried Chicken and Peach Saute
1-1/3 cups uncooked couscous
1/4 cup orange juice
1/4 cup honey
2 tsp. cornstarch
1/2 tsp freshly grated ginger
1/2 tsp curry powder
1/4 tsp paprika
1/4 tsp coarse ground black pepper
2 tbl oil
1 lb chicken breast, bones and skin removed, cut into chunks
1 medium sweet pepper, thinly sliced
1 small onion, cut into thin wedges
2 peaches, peeled & thinly sliced
Prepare couscous per package directions and set aside. In a small bowl, combine the
orange juice, honey, cornstarch, ginger, curry powder, paprika and pepper. Mix well. Set aside. Heat oil in a large skillet or wok over medium high heat until hot. Add chicken; cook about 6 minutes until browned, stirring occasionally. Add sweet pepper and onion. Cook 4 to 5 minutes, until chicken is no longer pink and veggies are crisp/tender. Whisk orange juice mixture until smooth. Add juice mixture and fruit to skillet. Cook and stir 2 to 3 minutes or until sauce is thickened and bubbly. Serve over hot couscous.
REC: Chicken with Cashews
Chicken with Cashews
(recipe originally from Fung Lum's Restaurant in Universal City, CA, but altered to our taste)
Serves 4-6
1/2 lb. boned chicken breast, cubed (about 2 cups chicken)
1/2 of an egg white
2 tsp. cornstarch
2 cups oil
3/4 cup cashews, toasted
3/4 cup diced celery
1/3 cup diced carrots
1/2 tsp. salt
1 tsp. sugar
1 tsp. sesame oil
2 tsp. Chinese rice wine or dry sherry
2 tbl. soy sauce
3 tsp. hoisin
3 tbl. water
2 cloves garlic, minced
2 green onions, chopped
1” piece of ginger room, minced
Stir egg white and 1/2 tsp. cornstarch together. Add chicken and toss to coat well. Set aside.
In bowl, stir together salt, sugar, remaining 1-1/2 tsp. cornstarch, sesame oil, rice wine, soy sauce and water.
Heat 2 cups oil in wok or large skillet to 275 deg. When oil reaches 275 deg, add diced chicken mixture, stirring slightly to separate pieces. When chicken turns evenly white (which it does rather quickly), remove with slotted spoon to paper towels. Remove all but 2 tbl. oil and reheat wok or skillet to 375 deg. Add celery and carrot and stir fry 2 minutes or until crisp-tender. Remove and add to chicken.
Return about 2 tbl. oil to wok and heat again. Add garlic, green onions and ginger root to wok and stir fry 20 seconds. Add chicken vegetable mixture and stir fry just to heated. Add seasonings from bowl and stir until well coated and heated. Sprinkle with more rice wine if desired. Add cashews and stir to mix in. Serve with hot rice.
Chicken with Cashews
(recipe originally from Fung Lum's Restaurant in Universal City, CA, but altered to our taste)
Serves 4-6
1/2 lb. boned chicken breast, cubed (about 2 cups chicken)
1/2 of an egg white
2 tsp. cornstarch
2 cups oil
3/4 cup cashews, toasted
3/4 cup diced celery
1/3 cup diced carrots
1/2 tsp. salt
1 tsp. sugar
1 tsp. sesame oil
2 tsp. Chinese rice wine or dry sherry
2 tbl. soy sauce
3 tsp. hoisin
3 tbl. water
2 cloves garlic, minced
2 green onions, chopped
1” piece of ginger room, minced
Stir egg white and 1/2 tsp. cornstarch together. Add chicken and toss to coat well. Set aside.
In bowl, stir together salt, sugar, remaining 1-1/2 tsp. cornstarch, sesame oil, rice wine, soy sauce and water.
Heat 2 cups oil in wok or large skillet to 275 deg. When oil reaches 275 deg, add diced chicken mixture, stirring slightly to separate pieces. When chicken turns evenly white (which it does rather quickly), remove with slotted spoon to paper towels. Remove all but 2 tbl. oil and reheat wok or skillet to 375 deg. Add celery and carrot and stir fry 2 minutes or until crisp-tender. Remove and add to chicken.
Return about 2 tbl. oil to wok and heat again. Add garlic, green onions and ginger root to wok and stir fry 20 seconds. Add chicken vegetable mixture and stir fry just to heated. Add seasonings from bowl and stir until well coated and heated. Sprinkle with more rice wine if desired. Add cashews and stir to mix in. Serve with hot rice.
REC: Chopstick Chicken
We really like this (and you can use your own homemade cream of mushroom soup if you prefer)
Chopstick Chicken
1 cup celery, sliced thin
1/4 cup chopped onion
1 can mushroom soup
1-1/2 cup boned chicken breasts, cut into cubes
dash of black pepper
1/2 cup chopped cashews or almonds, toasted
1 3-oz. can crispy chow mein noodles
Cook celery and onion in 3 tbl. water or chicken broth just until tender. Combine with the can of soup, chicken, nuts, and 1 cup of the chow mein noodles. Put into a 10x6x2” baking dish. Sprinkle rest of chow mein noodles on top. Bake at 350 deg. for 20-30 minutes.
We really like this (and you can use your own homemade cream of mushroom soup if you prefer)
Chopstick Chicken
1 cup celery, sliced thin
1/4 cup chopped onion
1 can mushroom soup
1-1/2 cup boned chicken breasts, cut into cubes
dash of black pepper
1/2 cup chopped cashews or almonds, toasted
1 3-oz. can crispy chow mein noodles
Cook celery and onion in 3 tbl. water or chicken broth just until tender. Combine with the can of soup, chicken, nuts, and 1 cup of the chow mein noodles. Put into a 10x6x2” baking dish. Sprinkle rest of chow mein noodles on top. Bake at 350 deg. for 20-30 minutes.
REC: Pistachio Crusted Chicken with Mustard Cream Sauce - LOVE, LOVE, LOVE this one!
Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce
(Bon Appétit, June 1998)
1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 skinless boneless chicken breast halves
2 tablespoons (about) vegetable oil
Mustard-Cream Sauce (recipe below)
Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish.
Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast.
Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Serves 4.
Mustard Cream Sauce:
Makes about 1 cup.
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce
(Bon Appétit, June 1998)
1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 skinless boneless chicken breast halves
2 tablespoons (about) vegetable oil
Mustard-Cream Sauce (recipe below)
Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish.
Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast.
Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Serves 4.
Mustard Cream Sauce:
Makes about 1 cup.
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
REC: Chicken and Broccoli with Walnuts
Chicken and Broccoli with Walnuts
Makes 4 servings
Chicken:
White of 1 egg
1 tbl. soy sauce
1 tbl. cornstarch
1 tsp. minced, peeled fresh ginger or 1/4 tsp. ground
1 lb. boneless, skinless chicken breast, cut across grain into 1/4” wide strips
Sauce:
2 tbl. soy sauce
1/4 cup dry sherry or white wine
2 tsp. minced, peeled fresh ginger or 1/2 tsp. ground
2 tbl. honey
1-1/2 tsp. cornstarch
1 tsp. vegetable oil
To finish:
4 tbl. vegetable oil
4 cups broccoli florets
1 cup walnuts (toasted)
1/4 cup sliced green onions
Chicken: mix egg white, soy sauce, cornstarch and ginger in a bowl. Add chicken and stir to coat thoroughly.
Sauce: Mix all sauce ingredients in a small bowl.
To finish: In a wok or large skillet, heat 2 tbl. of the oil over high heat. Add broccoli and stir briskly for 1-2 min. until crisp-tender. Transfer to a large bowl. Add remaining 2 tbl. oil to skillet and heat over med-hi heat. Add chicken and cook 4-5 min., stirring constantly until pieces separate and turn white. Return broccoli to skillet; add walnuts and sauce mixture. Stir for 20-30 seconds until sauce thickens and chicken is glazed. Transfer to serving bowl and sprinkle with green onions.
Chicken and Broccoli with Walnuts
Makes 4 servings
Chicken:
White of 1 egg
1 tbl. soy sauce
1 tbl. cornstarch
1 tsp. minced, peeled fresh ginger or 1/4 tsp. ground
1 lb. boneless, skinless chicken breast, cut across grain into 1/4” wide strips
Sauce:
2 tbl. soy sauce
1/4 cup dry sherry or white wine
2 tsp. minced, peeled fresh ginger or 1/2 tsp. ground
2 tbl. honey
1-1/2 tsp. cornstarch
1 tsp. vegetable oil
To finish:
4 tbl. vegetable oil
4 cups broccoli florets
1 cup walnuts (toasted)
1/4 cup sliced green onions
Chicken: mix egg white, soy sauce, cornstarch and ginger in a bowl. Add chicken and stir to coat thoroughly.
Sauce: Mix all sauce ingredients in a small bowl.
To finish: In a wok or large skillet, heat 2 tbl. of the oil over high heat. Add broccoli and stir briskly for 1-2 min. until crisp-tender. Transfer to a large bowl. Add remaining 2 tbl. oil to skillet and heat over med-hi heat. Add chicken and cook 4-5 min., stirring constantly until pieces separate and turn white. Return broccoli to skillet; add walnuts and sauce mixture. Stir for 20-30 seconds until sauce thickens and chicken is glazed. Transfer to serving bowl and sprinkle with green onions.
REC: Hearty Homestyle Chicken Pot Pie
Hearty Homestyle Chicken Pot Pie
Makes 5 servings
2 cans Campbell’s Cream of broccoli soup
3/4 cup milk
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
4 cups cooked cut-up vegetables (broccoli, cauliflower, carrots and potatoes)
2 cups cubed cooked chicken or turkey
1 can (10-oz.) refrigerated flaky biscuits (like Hungry Jack)
1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken.
2. Bake at 400 deg. for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
VARIATION: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking.
Hearty Homestyle Chicken Pot Pie
Makes 5 servings
2 cans Campbell’s Cream of broccoli soup
3/4 cup milk
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
4 cups cooked cut-up vegetables (broccoli, cauliflower, carrots and potatoes)
2 cups cubed cooked chicken or turkey
1 can (10-oz.) refrigerated flaky biscuits (like Hungry Jack)
1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken.
2. Bake at 400 deg. for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
VARIATION: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking.
REC: Sesame Chicken with Noodles (I like this because it's done in the microwave)
except for the noodles smileys/smile.gif
Sesame Chicken with Noodles
Serves 4
This one is done completely in the microwave and goes together fast. Decrease cayenne if you like it mild.
1/4 cup brown sugar
1/4 cup water or sherry
2 tsp. sesame oil
1 clove garlic, minced
1 tsp. ginger, minced
1/8 tsp. black pepper
1/3 cup soy sauce
2 tbl. wine vinegar
1/4 tsp. cayenne pepper (I use Chinese hot chili oil)
4 large boneless skinless chicken breast halves
2 tsp. cornstarch
1/4 cup sliced green onion
1/2 cup walnut pieces
2 tbl. fresh parsley
1 red bell pepper, cut in strips
1 cup shredded red cabbage (I use a red & green cabbage mixture)
2 tbl. sesame seed
Spinach noodles, cook according to pkg. directions, drained
For marinade, combine first 9 ingredients in a 2-quart microwave safe casserole. Cut chicken in thin strips and add to marinade; cover with plastic wrap and refrigerate 30 minutes. Drain chicken, reserving 1/4 cup of the marinade. Combine the reserved marinade with cornstarch and toss with chicken. Cover dish with plastic wrap, leaving one edge open to vent. Microwave on high for 5 minutes. Uncover, stir in red pepper and green onion; replace cover and microwave 3 more minutes, until chicken is done. Stir in cabbage, walnuts, sesame seed and parsley. Cover again and let stand 1 minute. Serve with cooked spinach noodles.
except for the noodles smileys/smile.gif
Sesame Chicken with Noodles
Serves 4
This one is done completely in the microwave and goes together fast. Decrease cayenne if you like it mild.
1/4 cup brown sugar
1/4 cup water or sherry
2 tsp. sesame oil
1 clove garlic, minced
1 tsp. ginger, minced
1/8 tsp. black pepper
1/3 cup soy sauce
2 tbl. wine vinegar
1/4 tsp. cayenne pepper (I use Chinese hot chili oil)
4 large boneless skinless chicken breast halves
2 tsp. cornstarch
1/4 cup sliced green onion
1/2 cup walnut pieces
2 tbl. fresh parsley
1 red bell pepper, cut in strips
1 cup shredded red cabbage (I use a red & green cabbage mixture)
2 tbl. sesame seed
Spinach noodles, cook according to pkg. directions, drained
For marinade, combine first 9 ingredients in a 2-quart microwave safe casserole. Cut chicken in thin strips and add to marinade; cover with plastic wrap and refrigerate 30 minutes. Drain chicken, reserving 1/4 cup of the marinade. Combine the reserved marinade with cornstarch and toss with chicken. Cover dish with plastic wrap, leaving one edge open to vent. Microwave on high for 5 minutes. Uncover, stir in red pepper and green onion; replace cover and microwave 3 more minutes, until chicken is done. Stir in cabbage, walnuts, sesame seed and parsley. Cover again and let stand 1 minute. Serve with cooked spinach noodles.
REC: Chicken Almondine
Chicken Almondine
Makes 6 generous servings
1/2 cup wild rice
1/2 cup celery, sliced
1 cup milk
1/4 cup soy sauce
4 green onions, chopped
1/3 cup raisins
1/2 cup long grain brown rice
1 cup chicken broth
3/4 cup diced red bell pepper
6 chicken breast halves, cut in chunks
1/2 cup almonds, sliced
3/4 cup pineapple tidbits
Combine everything in a 2-quart casserole. Cover and bake for 1-1/2 hours (or more) at 350 deg.
The liquid should be gone and the rice tender.
Chicken Almondine
Makes 6 generous servings
1/2 cup wild rice
1/2 cup celery, sliced
1 cup milk
1/4 cup soy sauce
4 green onions, chopped
1/3 cup raisins
1/2 cup long grain brown rice
1 cup chicken broth
3/4 cup diced red bell pepper
6 chicken breast halves, cut in chunks
1/2 cup almonds, sliced
3/4 cup pineapple tidbits
Combine everything in a 2-quart casserole. Cover and bake for 1-1/2 hours (or more) at 350 deg.
The liquid should be gone and the rice tender.
REC: Chicken in Poblano Cream Sauce -- Melissa Dallas posted this and it's TDF!
Chicken in Poblano Cream Sauce
My sister and I both made this. She made it after me with my suggested changes/additions. We both thought it was wonderful - here it is with changes. We changed raw chiles to roasted, doubled the flour to two tablespoons and added the garlic and cilantro. Actually, she made the famous cilantro rice from this site and just added a tablespoon or so of the puree to her sauce. I used Mexican Crema. She had sour cream and whipping cream so she mixed the two. Very Yummy! Melissa Dallas
3 or 4 poblanos, roasted, seeded & chopped
1/2 cup milk
4 T. Butter, divided use
2 T. flour
1 clove or more minced garlic
1 T. minced cilantro.
1 cup Mexican Crema
4 boneless skinless chicken breast halves
1 cup shredded manchego, jack or mozarella (I'm using queso quesadilla)
Puree chiles with milk in blender
Make roux with 2 T. of butter & flour, cook until slightly brown
Stir in chile puree and cook until slightly thickened
Turn down heat and add crema, heat until it GENTLY simmers
Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat
Put in buttered baking dish, top with sauce and shredded cheese.
Bake at 350 for 20 - 30 minutes until chicken is done.
Chicken in Poblano Cream Sauce
My sister and I both made this. She made it after me with my suggested changes/additions. We both thought it was wonderful - here it is with changes. We changed raw chiles to roasted, doubled the flour to two tablespoons and added the garlic and cilantro. Actually, she made the famous cilantro rice from this site and just added a tablespoon or so of the puree to her sauce. I used Mexican Crema. She had sour cream and whipping cream so she mixed the two. Very Yummy! Melissa Dallas
3 or 4 poblanos, roasted, seeded & chopped
1/2 cup milk
4 T. Butter, divided use
2 T. flour
1 clove or more minced garlic
1 T. minced cilantro.
1 cup Mexican Crema
4 boneless skinless chicken breast halves
1 cup shredded manchego, jack or mozarella (I'm using queso quesadilla)
Puree chiles with milk in blender
Make roux with 2 T. of butter & flour, cook until slightly brown
Stir in chile puree and cook until slightly thickened
Turn down heat and add crema, heat until it GENTLY simmers
Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat
Put in buttered baking dish, top with sauce and shredded cheese.
Bake at 350 for 20 - 30 minutes until chicken is done.
REC: Chicken Breasts in Caper Cream Sauce - posted by MOMMYTO2BOYS
Chicken Breasts in Caper Cream Sauce
Submitted by: MOMMYTO2BOYS
4 servings.
* 4 boneless, skinless chicken breast halves
* 1 teaspoon lemon pepper
* 1 teaspoon salt
* 1 teaspoon dried dill weed
* 1 teaspoon garlic powder
* 3 tablespoons butter
* 1/2 cup whipping cream
* 2 tablespoons capers, drained and rinsed
1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Chicken Breasts in Caper Cream Sauce
Submitted by: MOMMYTO2BOYS
4 servings.
* 4 boneless, skinless chicken breast halves
* 1 teaspoon lemon pepper
* 1 teaspoon salt
* 1 teaspoon dried dill weed
* 1 teaspoon garlic powder
* 3 tablespoons butter
* 1/2 cup whipping cream
* 2 tablespoons capers, drained and rinsed
1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
REC: Green Chile Chicken Enchiladas
Pretty fast and easy:
Green Chile Chicken Enchiladas
Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.
1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream
1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)
Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)
CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g
Sunset, SEPTEMBER 2007
Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654751
Pretty fast and easy:
Green Chile Chicken Enchiladas
Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.
1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream
1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)
Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)
CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g
Sunset, SEPTEMBER 2007
Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654751
Hazelnut-crusted Chicken Breasts with Mustard-Cream sauce
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