CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE RECIPE - (4.7/5)
Provided by garciamoss
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet. Wipe out skillet and heat remaining 3 Tbsp. oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper. Combine cilantro, lemon juice, and 2 Tbsp. garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.
CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.
Provided by Alison Roman
Categories Salad Chicken Quick & Easy Low Cal Dinner Lunch Escarole Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet.
- Wipe out skillet and heat remaining 3 tablespoons oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.
- Combine cilantro, lemon juice, and 2 tablespoons garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.
QUICK CRISPY PARMESAN CHICKEN BREASTS
These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.
Provided by SUNKIST2
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
- Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g
CRISPY CHICKEN BREASTS
This recipe I made after I cooked and tasted the fried chicken recipe (id #63339) from Zaar chef Ellie. I like crispy chicken and that is how this turned out. It does require a lot of standing time, so it is a dish you will have to plan for time wise. Nice served with a salad. Prep time does not include the standing times.
Provided by PetsRus
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Flatten the chicken breasts between parchment paper or between plastic sheets.
- Mix the buttermilk with the hot sauce and the garlic, put the chicken covered in the buttermilk mixture in a non-metallic dish, marinate for at least two hours turning them over once.
- Mix the flour, cornmeal, cornstarch and seasoning in a shallow dish, take the chicken out of the marinade, let the buttermilk drip off, coat in the flour, coat the other breast then repeat the coating again starting with the first one.
- If you still see wet parts on the breasts, coat again.
- Put the chicken back in the fridge for at least half an hour.
- Discard the marinade.
- Heat the vegetable oil in a frying pan until it is pretty hot.
- Fry the breasts until golden brown on both sides, lower the temperature and fry them until they are done, approx 10 minutes in total depending on the thickness of the breasts.
20-MINUTE CHICKEN CUTLETS WITH CHARRED ESCAROLE SALAD
This whole meal can be cooked under your broiler in no time! We love the different textures the broiled escarole takes on-tender, wilted and delightfully crispy in the charred spots. This method also works great with thin fillets of flaky white fish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack about 5 inches from the broiler element and preheat the broiler.
- Cut the head of escarole lengthwise through the stem-end into 4 wedges. Discard any discolored or wilted leaves. Rinse the escarole wedges under cold water, being sure to rinse away any dirt or grit between the leaves. Give each wedge a good shake to remove excess water and place upside down to drain in a colander.
- Meanwhile, whisk together the vinegar, crushed red pepper, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
- Spread the panko and almonds together on a baking sheet. Toss with 1 teaspoon of the oil and a pinch of salt. Place under the broiler and toast until lightly browned, 20 to 30 seconds. Toss again and broil until golden brown, another 10 to 20 seconds. Transfer to a small bowl.
- Wipe off the baking sheet and drizzle generously with oil. Arrange the four escarole wedges, cut-side up, on the baking sheet. Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt and pepper. Broil until the tops are browned and charred in places but the escarole is still raw underneath, 1 to 2 minutes.
- Drizzle a second baking sheet with oil. Arrange the chicken cutlets on the baking sheet in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the remaining 2 tablespoons oil. Place under the broiler and broil until cooked through, 3 to 4 minutes.
- Divide the cutlets and escarole wedges among 4 plates. Spoon the raisin vinaigrette over each wedge, then top with the toasted panko and almonds.
SKILLET CHICKEN WITH ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
- Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
- Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
- Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.
CHICKEN BREAST ALA ESCAROLE
Make and share this Chicken Breast Ala Escarole recipe from Food.com.
Provided by Marie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together crumbs, garlic and Parmesan cheese and set aside.
- Pound chicken breast lightly to even out thickness (not too thin).
- Dip chicken in egg, then in flour.
- Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
- Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
- Add remaining escarole and bread crumbs.
- Pour in broth, then drizzle with remaining olive oil.
- Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
CHICKEN, CHERMOULA AND VEGETABLE SANDWICH
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, sandwiches, main course
Time 30m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- To cook the chicken breast, heat a heavy skillet over high heat. Season a boneless, skinless chicken breast with salt and pepper. Add about 2 teaspoons canola oil to the pan and carefully place the chicken breast in the pan, rounded side down. Turn the heat to medium. Cook 4 to 5 minutes per side (depending on the thickness; there should be no hint of pink) and remove from the heat. Allow to cool for at least 5 minutes. Slice across the grain about 1/4 to 1/3 inch thick.
- Spread chermoula on the top and bottom slices of bread or focaccia. Top with a layer of chicken slices. Top the chicken slices with grated carrot, then arugula or spinach, and finally the roasted pepper. Cover with the top slice of bread and press down. Cut in half and wrap or serve.
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