it's official - chicken burn out

[greysangel]

what oh what can i do with my chicken breasts this evening?

:o :o

[colleency]

Did you try the coconut chicken?

[Kristal]

Do you want to try this recipe? Because I was supposed to try it tonight, but it's pouring out and DH now wants to have sauteed shrimp instead. I'm curious about this one. :)


Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette Bobby Flay-Grilling for Life

Serves 4

Sage-Orange Vinaigrette
1/4 cup white wine vinegar
3 tablespoons chopped fresh sage leaves
1 clove garlic, chopped
2 teaspoons grated orange zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Combine the vinegar, sage, garlic, orange zest, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified.

Stuffed Chicken Breasts
4 boneless, skinless chicken breasts, 8 ounces each
4 slices prosciutto (2 ounces)
2 ounces fontina cheese, coarsely grated
4 fresh sage leaves
About 12 wooden toothpicks, soaked in water for 5 minutes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
grilled orange wedges

Heat your grill to high. Pound each chicken breast 1/8 inch thick between 2 sheets of wax paper or plastic wrap with a rolling pin or meat mallet. Lay the chicken breasts out on a flat surface and top each breast with 1 slice prosciutto, some grated cheese, and 1 sage leaf. Roll each breast up crosswise and secure with a few toothpicks by threading them through the seam side of each breast.

Brush the breasts with the olive oil and season with salt and pepper. Grill for 6 to 8 minutes, turning as needed, until golden brown on all sides and cooked through.

Remove the breasts to a platter and drizzle each breast with 2 tablespoons of the sage-orange vinaigrette. Let rest for 5 minutes. Garnish with grilled orange wedges. Serve the remaining vinaigrette on the side if desired.

[sneezles]

JeAnne,
I made this dish the other night and it was very, very tasty (similar to cordon Bleu but not breaded):

Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
From Cooking Light

Stuffing the chicken a day ahead and refrigerating it makes it easier to sauté.

Chicken:
6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Gruyère cheese
1 1/2 cups trimmed arugula
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil

Sauce:
1 cup thinly sliced shallots
2 teaspoons tomato paste
2 cups dry white wine
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons water
1 teaspoon cornstarch

Preheat oven to 350°.
To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)

Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes).

Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.

Yield: 6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 300(29% from fat); FAT 9.8g (sat 4g,mono 4g,poly 0.9g); PROTEIN 29.7g; CHOLESTEROL 75mg; CALCIUM 189mg; SODIUM 562mg; FIBER 0.5g; IRON 1.7mg; CARBOHYDRATE 9.7g

Karen Levin
Cooking Light, SEPTEMBER 2002

[Gracie]

Revisit the Greek Lemon Chicken in WW TOT. I haven't had that for awhile - I'm way overdue for my fave chicken! :)

Loren

[Kristal]

JeAnne,
I made this dish the other night and it was very, very tasty (similar to cordon Bleu but not breaded):

Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce


I agree, this one is very good. One of my favorite CL chicken recipes!

[syzygy]

If you're looking for something quick and easy, here are a few from The 5 in 10 Chicken Breast Cookbook (5 ingredients in 10 minutes or less). Not necessarily gourmet, but not bad, either. :)

I especially like this one:

GARLIC CHICKEN WITH BALSAMIC VINEGAR
This dish is for garlic lovers! Serve baked potatoes to sop up the delectably potent sauce and a pepper salad.
1 pound thinly sliced chicken cutlets
Salt and freshly ground pepper
4 garlic cloves
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
1. Season the chicken cutlets with salt and pepper. Finely chop the garlic.
2. Heat 3 tablespoons of the oil in a large frying pan. Add the chicken and cook over medium-high heat, turning once, until browned, about 1-1/2 minutes per side. Remove to a plate, leaving the drippings in the pan.
3. Add the remaining 1 tablespoon of oil to the pan along with the garlic. Cook over medium-low heat, stirring, until softened but not brown, about 1 minute. Add the vinegar and 1/2 cup water to the pan. Bring to a boil, stirring up any browned bits from the bottom of the pan. Boil 1 minute. Stir in the parsley.
4. Return the chicken and any accumulated juices on the plate to the pan and simmer for 1 minute to heat through.
4 SERVINGS

SAUTEED CHICKEN WITH BANANAS AND RUM
Chili powder is the major seasoning in this Caribbean-style chicken dish. Since different brands vary in spiciness and saltiness, you might want to add a little more or less to taste.
1 pound thinly sliced chicken cutlets
2 teaspoons chili powder
1 large, slightly underripe banana
4 tablespoons butter
1/2 cup light rum
Salt
1. Season both sides of the chicken cutlets with the chili powder. Peel and slice the banana.
2. Melt 3 tablespoons of the butter in a large frying pan over medium heat. Add the chicken and cook, turning once, until lightly browned outside and white in the center but still moist, about 2 minutes per side. Remove to a warm plate.
3. Melt the remaining 1 tablespoon of butter in the pan. Add the banana slices and cook over medium-low heat, stirring, until softened and lightly browned, about 1 minute.
4. Pour the rum and 1/2 cup water over the bananas. Boil over medium-heat heat until slightly reduced and thickened, 1 to 2 minutes. Season the sauce with salt to taste. Pour the sauce and bananas over the chicken and serve.
4 servings

SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER
Pickled capers add their distinctive salty tang to this lemony sauce.
Orzo pilaf and sauteed zucchini are perfect accompaniments to this lovely (but quick) meal for two.
1/2 pound thinly sliced chicken cutlets
Salt and freshly ground pepper
1 medium lemon
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons drained tiny (nonpareil) capers
1. Season the chicken cutlets lightly with salt and generously with pepper. Grate 1/2 teaspoon of colored zest and squeeze 2 tablespoons of juice from the lemon.
2. Heat the butter and olive oil in a large frying pan. Add the chicken and cook over medium heat, turning once, until golden brown and cooked through, about 2 minutes per side. Remove to a serving plate, leaving the drippings in the pan.
3. Add 3 tablespoons water, the lemon juice, lemon zest and capers to the pan and cook, stirring up the browned bits from the bottom of the pan, for about 1 minute. Mash a few of the capers into the sauce with the back of a spoon. Pour the sauce over the chicken and serve.
2 SERVINGS

CHICKEN PICCATA
Originally popularized in Italy with veal, this piquant sauce is also wonderful with thinly sliced chicken or turkey cutlets. Steamed broccoli and rice would make a lovely meal.
1 pound thinly sliced chicken cutlets
Salt and freshly ground pepper
2 garlic cloves
2 lemons
3 tablespoons olive oil
1 cup chicken broth
1. Season the chicken cutlets with salt and pepper. Finely chop the garlic Grate 1 teaspoon of the colored zest and squeeze 3 tablespoons of juice from 1-1/2 lemons. Cut 4 thin slices from the remaining lemon half and set aside.
2. Heat the oil in a large frying pan. Add the chicken and cook over medium-high heat, turning once, until lightly browned, about 1-1/2 minutes per side.
3. Reduce the heat to medium. Push the chicken to one side of the pan add the garlic and cook, stirring until softened but not browned, about 1 minute. Add the lemon zest, lemon juice and chicken broth. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the chicken is cooked through, about 3 minutes. Garnish with the lemon slices.
4 SERVINGS

[erin elizabeth]

Cut a pocket in them--stuff with fresh mozzarella, basil, and slices of tomato. Grill.

Cube them--marinate in oo, oregano, garlic, salt and pepper. Skewer with some onion and zucchini.

Quick pan saute with onions, peppers, mushrooms over rice with soy.

Slice, saute with taco seasoning, and have chicken tacos.

Boil with onion, celery, peppercorns. Cool and shred--make chicken salad sandwiches. Or shreded BBQ chicken sandwiches.

Grill with garlic salt put on a fresh crusty roll with roasted red pepper, arugula, and maybe a little mayo or Italian dressing.

I should get myself some chicken to cook! Hope you come up with soemthing good.

[MISSINDI]

Was doing a search for something else and this one popped up. Sounds delicious. I have a vague recollection of it being reviewed on the boards, but I could be wrong...

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
Recipe courtesy 46th National Chicken Cooking Contest and Camilla Saulsbury, Bloomington, Indiana, 1st Place
Show: Food Network Challenge
Episode: Challenge: $100,000 Chicken Challenge

Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 4

1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish

In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.

Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.

Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

[greysangel]

Wow apart from the piccata I haven't tried any of these :D

You know how you do a search and your eyes go to the same ole ones over and over :rolleyes:

The fontina one may win out just because I have everything at home :) What's the coconut one?

I knew I could count on you all!!!

J

ps Loren we just had lemon chicken last night ;)

[Kristal]

JeAnne,

Let me know what you think of the recipe if you do try it. I'm planning to try it sometime next week.....unless you say it's terrible! :D

[colleency]

This is tasty and so quick to make.

Coconut Curry Chicken from Sunset magazine, February 2005, serve with chutney, makes 2

2 boned, skinned chicken breast halves (1/2 lb. total)
1 1/2 tablespoons butter, melted
1/2 cup sweetened or unsweetened shredded dried coconut
1 teaspoon curry powder
Salt

1. Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.
2. Bake chicken in a 350° oven until no longer pink in center of thickest part (cut to test), 20 to 25 minutes.

[wallycat]

My all-time quick recipe is to toast 2 whole wheat pita breads.
In the mean time, I saute an onion till it is nearly caramelized, add diced chicken and cook it through with garlic, hot pepper flakes and a little salt/pepper.
Using my favorite BBQ sauce and blue cheese...I top the pitas (upside down so that the little concave part is up and holds the sauce) with bbq sauce, the sauted chicken/onion mix and top with blue cheese (DH prefers moz., I adore the blue cheese) and place under the broiler till pitas crisp up a bit more and cheese oozes a bit.

YUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUMMMMMMMMMMMMMMM MMMM.

1 breast diced is always enough for 2 pitas so I save a bit on portion and splurge on the cheese :D

[krispy spo]

Probably too late for tonight's dinner but this is a great one during tomato season. Valchemist originally posted it.

Roasted Chicken Caprese

Suzanne Pherigo
Fort Collins, CO
2005 4th Place

4 boneless, skinless chicken breast halves
6 medium Roma tomatoes
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup olive oil
1 container (8 oz.) mozzarella cheese, cut in 1/4-inch pieces
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon pepper
Lemon Vinaigrette: recipe follows

Place chicken in 1-gallon zip bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes. Cut each tomato into quarters, lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto rimmed cookie sheet so that tomato pieces don't touch. Place in 375 degree F. oven and roast for 30 minutes. Spoon tomatoes and all accumulated juices into small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks. Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast at 350 degree F. for about 30 minutes, turning once. To serve, place one chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top. Makes 4 servings.

Lemon Vinaigrette: In small bowl, whisk together 1/4 cup olive oil, 2 tablespoons freshly squeezed lemon juice, 1 clove garlic (minced), 3/4 teaspoon kosher salt and 1/2 teaspoon pepper.

[greysangel]

Just reporting back...Kristal that recipe was very very good. I reduced the oil and added some fresh o.j. to up the orangey taste. The chicken by itself was really good and the vinaigrette just jazzed it up. I served it with herbed basmati rice.

Thanks so much for posting this recipe :D

[Kristal]

Glad to hear it was a winner! We'll probably try it sometime this week. Thanks for the review.