Amazon Fried Chicken Breasts With Cilantro Sauce Food

AMAZON FRIED CHICKEN BREASTS WITH CILANTRO SAUCE

Steps:

• In a blender, combine the cilantro, garlic, jalapeño, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate.
• In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips.
• Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.

LIME-CILANTRO CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 475°F.
• In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
• Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
• Serve immediately with the dipping sauce.

JALAPENO CILANTRO LIME GRILLED CHICKEN

Steps:

• Place all the ingredients except the chicken breasts into a small food processor and process until it's a pesto like consistency. You should have 1/2 cup pesto/sauce.
• Measure out 1/4 cup, cover and place it in the refrigerator to reserve it until the end of the cooking time.
• Pour the remaining 1/4 cup over the chicken breasts and toss to fully coat each chicken breast. Cover and place the chicken breasts into the refrigerator to marinate for 1 hour.
• When the chicken has finished marinating, remove the reserved sauce from the refrigerator and let it start to come to room temperature.
• Preheat the grill over medium heat until it reaches a steady temperature of 350º-400ºF.
• Place the chicken on the grill and grill for about 8 minutes per side or until no longer pink in the center.
• Remove the chicken from the grill and brush the reserved sauce over the top and serve immediately.

SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA

Steps:

• For salsa:
• Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
• For chicken:
• Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.

PAN-FRIED CHICKEN & CILANTRO

Steps:

• Set aside a few cilantro sprigs for garnish and coarsely chop the remainder.
• Heat the corn oil in a heavy-bottom skillet, add the chicken and cook over medium heat for 5 minutes on each side, or until the juices run clear when the meat is pierced with the tip of a sharp knife.
• Remove from the skillet and keep warm.
• Mix the cornstarch and water until smooth.
• Stir in the yogurt and cream.
• Pour the chicken broth and lime juice into the skillet and add the garlic and shallot.
• Reduce the heat and let simmer 1 minute.
• Stir the tomato into the yogurt mixture and stir the mixture into the skillet.
• Season to taste with salt and pepper.
• Cook, stirring constantly, for 1-2 minutes or unti slightly thickened, but do not let the mixture boil.
• Stir in the chopped fresh cilantro.
• Place the chicken on a large serving plate, pour the sauce over it and garnish with the reserved cilantro sprigs.