Chicken Breasts With Julienne Vegetables Food

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CHICKEN JULIENNE



Chicken Julienne image

This is an easy-to-prepare dish that's great for a weeknight main supper. Serve it with prepared rice or over egg noodles to make a complete main dish.

Provided by snowgirl9

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

½ cup butter, melted
½ cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons fresh lemon juice
salt and pepper to taste
1 cup heavy cream
½ cup grated Parmesan cheese
1 dash paprika, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  • Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
  • Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.

Nutrition Facts : Calories 650.7 calories, Carbohydrate 14.7 g, Cholesterol 208.4 mg, Fat 53.7 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 31.6 g, Sodium 386.5 mg, Sugar 0.4 g

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

BAKED CHICKEN BREASTS AND VEGETABLES



Baked Chicken Breasts and Vegetables image

I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.

Provided by Country

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
8 carrots, sliced into 1/2-inch rounds
4 green bell peppers, sliced
8 stalks celery, chopped
8 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
  • Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g

CHICKEN AND JULIENNED VEGGIES



Chicken and Julienned Veggies image

Thyme seasons this quick skillet entree from Lois Crissman of Mansfield, Ohio. She serves the tender browned chicken breasts, colorful sliced carrot and zucchini and savory sauce over spaghetti for a pleasing pasta meal.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup plus 2 tablespoons reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup fat-free milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1 medium carrot, julienned
1 cup julienned zucchini
Hot cooked spaghetti, optional

Steps:

  • In a nonstick skillet, brown chicken in oil. In a bowl, combine the soup, milk, thyme, salt and pepper until smooth; pour over chicken. Add carrot. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. Add zucchini; cover and simmer 5 minutes longer or until chicken is no longer pink. Serve over spaghetti if desired.

Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 955mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

CHICKEN BREASTS WITH VEGETABLES



Chicken Breasts With Vegetables image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 45m

Yield Four servings

Number Of Ingredients 11

2 14 1/2-ounce cans diced tomatoes
1 teaspoon olive oil
4 large cloves garlic, peeled and finely chopped
2 medium onions, peeled and thinly sliced
12 mushrooms, cut in 1/2-inch dice
4 small zucchini, cut into 1/4-inch julienne
2 red or green bell peppers, cored and julienned
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 chicken breasts, skinned, boned and split
1 tablespoon fresh thyme, coarsely chopped

Steps:

  • Drain the canned tomatoes and reserve their liquid. Brush a large nonstick skillet with the olive oil and place over medium heat. Add the garlic and onions and saute until softened, about 3 minutes. Add the mushrooms and 1/2 cup of the tomatoes and cook for 3 minutes. Add the zucchini and peppers and cook for 3 minutes more.
  • Stir in the remaining tomatoes and their reserved liquid, salt and pepper. Simmer 2 minutes. Place the chicken breasts in the skillet and spoon the vegetable mixture over them. Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
  • Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 13 grams, TransFat 0 grams

CHICKEN BREASTS WITH JULIENNE VEGETABLES



Chicken Breasts with Julienne Vegetables image

Make and share this Chicken Breasts with Julienne Vegetables recipe from Food.com.

Provided by Dave C

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breast halves (about 2 lb/1 kg)
2 tablespoons margarine or 2 tablespoons butter
1 (10 ounce) can condensed milk
celery soup
1/4 cup water
1/4 teaspoon dried thyme or 1/4 teaspoon tarragon leaf, crushed
2 stalks celery, cut into thin strips
2 medium carrots, cut into thin strips
4 cups hot, cooked noodles

Steps:

  • Remove skin from chicken, if desired.
  • In large skillet over medium-high heat, melt margarine.
  • Brown chicken 3 minutes on each side.
  • Spoon off fat.
  • Stir in soup, water, thyme, celery and carrots.
  • Bring to boil.
  • Reduce heat to low.
  • Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally.
  • Serve with noodles.

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