CANDIED CHICKEN BREASTS
Make and share this Candied Chicken Breasts recipe from Food.com.
Provided by zoe85
Categories Healthy
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
- Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
CANDIED CHICKEN BREASTS
Make and share this Candied Chicken Breasts recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix the bread crumbs, flour, oregano, 2 teaspoons salt and pepper.
- Heat oil in a large skillet over medium high heat.
- Dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side.
- Layer chicken in 2 lightly greased 9x13 inch baking dishes.
- Preheat oven to 350 degrees F.
- In a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1/2 teaspoon salt and water.
- Bring to a boil, and pour over chicken.
- Cover.
- Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear.
- Let cool, garnish with pineapple rings and serve.
Nutrition Facts : Calories 360.1, Fat 3.6, SaturatedFat 0.6, Sodium 1322.7, Carbohydrate 79.9, Fiber 3.4, Sugar 55, Protein 5.3
CHICKEN BREAST WITH GARLIC AND CANDIED LEMON
I found this in July 2007 "Style at Home" magazine. It was so good, and very easy to make. I'm no cook and I had no trouble with it. It is so rich and full of flavour, I will make this if I ever need to impress guests!
Provided by Nicazz
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Cut rind from lemons into thin strips and place in saucepan along with sugar and water.
- Simmer and cook until peel is translucent, 10-15 minutes. Strain and let cool.
- Juice lemons, set aside.
- In heavy ovenproof saute pan, heat oil over medium heat.
- Add garlic cloves and chicken breasts. Brown chicken on both sides.
- Add stock and lemon juice, bring to boil over high heat.
- Transfer pan to oven and roast for 15 minutes or until chicken is golden and juices run clear. Reserving sauce in pan, transfer chicken to warm platter and cover with foil to keep warm.
- Reduce sauce until it coats back of spoon, 20-30 minutes.
- Add candied lemon.
- Season to taste with salt and pepper.
- Spoon sauce over chicken breasts to serve.
Nutrition Facts : Calories 410.6, Fat 23.2, SaturatedFat 5.3, Cholesterol 92.8, Sodium 356.1, Carbohydrate 20.9, Fiber 3.8, Sugar 6.7, Protein 34
CROCK POT CANDIED CHICKEN
I found this recipe when I was browsing through some cooking blogs. It was on http://saracoloradorecipespot.blogspot.com/ She said she found it on a different website/blog but I'm not sure which one. I'm saving it here to try it.
Provided by Tinat51796
Categories Chicken Breast
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place your chicken in the crock pot. Cover with brown sugar, pepper, garlic and soy sauce. Add the vinegar and soda.
- Cover and cook on low for 6-8 hours. I cooked it for 6 hours and the chicken was a bit too done -- I think I'll cook it for closer to 5 hours on low--tops. It cooked up really quick. It will differ slightly also if the chicken is frozen or thawed. It was VERY yummy though! Just watch your chicken--you know your crock pot best too.
Nutrition Facts : Calories 283.6, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 428, Carbohydrate 37.8, Fiber 0.2, Sugar 36.3, Protein 28
CHICKEN BREASTS WITH BUTTERNUT SQUASH AND CANDIED PECANS
I love simple dishes like this. The chicken breast is "Milanese" style with maple walnut roasted squash, candied maple pecans and arugula. The secret to this dish is to make sure the chicken is pounded really thinly to let the flavors of the herbs and nuts come through.
Provided by Fisher Nuts
Categories Chicken Breast
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F.
- Prepare the squash: Place the squash on a flat surface and split it in half lengthwise. Remove the seeds. Cut each piece in half, lengthwise, again to form 4 smaller "wedges". Arrange flesh side up in a single layer on a tinfoil-lined baking sheet.
- Cook the squash: Heat the butter in a small saucepan over medium heat until it begins to brown and smell nutty. Remove from the heat and immediately pour over the squash sections. Sprinkle the squash with salt, ginger, cloves and brown sugar. Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35-40 minutes or until completely tender when pierced with the tip of a knife. Remove from the oven. Carefully remove foil. Cool.
- Make the maple glaze: In a small pot, combine the orange zest, red wine vinegar and the maple syrup. Simmer over medium heat 2-3 minutes. Set aside.
- Candy the pecans: Heat the sugar in a small skillet over medium heat until it melts and browns, 5-10 minutes. Add in the walnuts and swirl coat with the sugar. Spoon the nuts onto a baking sheet with parchment pushing them apart with a fork, being careful not to touch them as the sugar will be very hot. Season with salt and let cool.
- Prepare and cook the chicken cutlets: Season both sides of the chicken cutlets generously with oregano and salt. Put the eggs in one bowl and spread the breadcrumbs mixed with the ground pecans into a shallow bowl or cake pan. Dip each piece of chicken liberally in the egg (on both sides), shake off any excess egg and then coat the chicken with the walnut breadcrumbs. Shake any excess crumbs off each one. Arrange them on a baking sheet fitted with parchment.
- Cook the chicken cutlets: Heat the canola oil in a large, oven-proof nonstick skillet over medium heat. Add chicken cutlets to hot oil and cook in a single, 5-7 minutes or until golden brown. Turn over and cook 5-7 additional minutes or until that side is golden brown. Place the pan in the oven and cook 5-8 minutes or until chicken is cooked through. Remove from the oven.
- Serve the dish: Arrange arugula, chicken, squash and candied pecans on a serving platter. Coat squash with some of the maple glaze. Top with the parsley leaves (if desired) and lemon wedges. Serve immediately.
Nutrition Facts : Calories 574.2, Fat 36.5, SaturatedFat 6.7, Cholesterol 108.3, Sodium 190, Carbohydrate 57.7, Fiber 1.4, Sugar 41.8, Protein 6.1
CANDIED CHICKEN BREASTS
Breaded chicken breasts baked with a sweet, sticky sauce with a bite. Very easy to prepare. This is a family favorite, and if you want to impress someone, this is just the thing!
Provided by JUDI ANN
Categories Chicken Breasts
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
- Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
Nutrition Facts : Calories 425.4 calories, Carbohydrate 65.3 g, Cholesterol 68.4 mg, Fat 4.4 g, Fiber 2.1 g, Protein 31.1 g, SaturatedFat 0.9 g, Sodium 1142.3 mg, Sugar 47 g
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- Pour the flour into a large ziptop bag. Season with salt and pepper. Add the chicken and toss to coat the chicken in the flour.
- Preheat a large skillet over medium-high heat. Add 1-2 tablespoons of the oil. Brown the chicken in the pan, working in batches, if needed, and adding more oil if needed. Place the chicken in a 9×13-inch baking dish.
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