Chicken Breasts Nicoise Food

SPRING CHICKEN NIçOISE

Steps:

• Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
• Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.

NIçOISE CHICKEN SALAD

Steps:

• Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.
• Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
• Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.

CHICKEN BREASTS NICOISE

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
• Remove and set aside.
• Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
• Add the tomatoes with their juice and crush lightly with a fork.
• Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
• Cook until reduced and thickened slightly, 8 to 10 minutes.
• Return the breasts to the skillet; reduce the heat to low.
• Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
• I like to serve this with rice and steamed runner beans.

CHICKEN NICOISE SALAD

Steps:

• In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry., Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers., Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.

CHICKEN NIçOISE

Steps:

• Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
• In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
• Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.

SHEET-PAN CHICKEN NIçOISE SALAD

Steps:

• Heat oven to 400°F.
• Place potatoes in large microwaveable bowl. Microwave on HIGH 5 min. Meanwhile, mix dressing and mustard until blended.
• Cover rimmed baking sheet with foil; spray with cooking spray. Add beans and 1 Tbsp. of the dressing mixture to potatoes; mix lightly. Spoon onto half of the prepared baking sheet. Place chicken on other half of baking sheet. Remove 2 Tbsp. of the remaining dressing mixture; brush onto chicken.
• Bake 20 min. or until chicken is done (165°F) and vegetables are tender. Transfer chicken to cutting board; cut into thin slices.
• Place lettuce in 4 serving bowls; top with chicken, cooked vegetables and remaining ingredients. Serve with remaining dressing mixture.

CHICKEN NICOISE SALAD RECIPE

Steps:

• Place lettuce in large serving bowl; top decoratively with chicken, eggs, beans, potatoes and tomatoes.
• Refrigerate until ready to serve.
• Add dressing; toss to coat.

GRILLED CHICKEN NICOISE

Steps:

• Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
• Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
• Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
• Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
• To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
• Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
• To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.

CHICKEN SALAD NIçOISE

Steps:

• Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.