Chicken Breasts With Julienne Vegetables Food

CHICKEN JULIENNE

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.

SKILLET CHICKEN AND VEGETABLES

Steps:

• Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

BAKED CHICKEN BREASTS AND VEGETABLES

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).

CHICKEN BREASTS WITH VEGGIES

Steps:

• In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. , Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.

CHICKEN AND JULIENNED VEGGIES

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.

CHICKEN BREASTS WITH JULIENNE VEGETABLES

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.

JULIENNE VEGETABLE-STUFFED CHICKEN WITH GINGER-HOISIN SAUCE

Steps:

• To prepare chicken: heat oil in large nonstick skillet over med-high. Add ginger and garlic; saute 15 seconds. Add carrot, zucchini and bell pepper; saute 3 min or til crisp-tender. Add 1 T soy and 2 t hoisin sauce; saute 30 seconds. Place in a bowl and let cool 5 minute Stir in panko.
• Slice each breast half lengthwise, cutting to but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets heavy plastic wrap and pound til 1/4 inch thick.
• Divide carrot mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2 inch border down center at each end. Fold sides over filling.
• Place a 2 foot long sheet heavy duty plastic wrap on a work surface with 1 long side hanging over the counters edge 2 inches. Place a stuffed breast half, seam side down on the end farthest from you; tightly roll the chicken towards you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in knots against chicken on each end. Trim off excess wrap close to knots. Double wrap the chicken roll using the same procedure. Repeat with remaining breast halves.
• Bring three quarts of water to boil in a large stockpot; add wrapped chicken. Simmer 15 min (DO NOT BOIL), turning occasionally. Remove from water, and let stand 10 min before unwrapping and cutting into 1/2 inch thick slices.
• For sauce: Combine onions, vinegar, 1 T soy, 2 t ginger, 2 t honey, and 5 t hoisin in a small bowl. Serve with chicken.

CHICKEN BREASTS WITH VEGETABLES

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.

CHICKEN WITH JULIENNE CHEESY POTATOES

Steps:

• Set oven to 425 degrees F. Mix dry potatoes, sauce mix, water, milk and butter in a baking dish. Place in the oven for 10 minutes.
• Brown the chicken in a sprayed fry pan. Sprinkle lightly with seasoned salt and set aside. Cut chicken into bite-sized pieces.
• Fry mushrooms and onions until tender. Boil or microwave carrots in a little water until tender.
• Remove potato casserole from oven and stir in chicken and vegetables. Cover and bake for 15 minutes. Add 1/3 cup milk or water if it is too dry. Uncover and bake 5 minutes for a crusty top.