Dining On A With Chicken Breasts Food

THE BEST GRILLED CHICKEN BREASTS

Steps:

• Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
• Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
• Meanwhile, heat a grill to medium.
• Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
• Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.

DINING ON A $ WITH CHICKEN BREASTS

Steps:

• In large skillet, melt olive oil and 2 tbsp butter on medium low heat.
• Add in all ingredients except chicken, carrots, and noodles and sauté til el dente, scoop out into serving dish. ( Do NOT wash out skillet yet).
• In same skillet add in additional tbsp of butter and more olive oil if needed, add chicken and cook on medium til all pink is gone. Approx 4 min depending on thickness of chicken strips.
• In a separate pan at the same time bring 2 c water to a rolling boil. Turn down heat and Add in carrots and cook for 2 min then add in noodles and cook an additional 1-2 minute.
• Drain any remaining liquid and toss into skillet., stir.
• Then take vegetable mixture from serving dish and incorporate back into skillet to reheat on med low heat. Sprinkle on Parmesan cheese and incorporate through.
• Return all to serving platter and voila.
• Serve with crusty bread.
• Options: other vegetables can be substituted or interchanged for variety such as broccoli, spinach, chard, zucchini disks, etc.
• You can keep noodles separate and serve the chicken veggie mixture over top of the noodles as opposed to mixed together.

DINING ON A $ WITH CHICKEN BREASTS

Steps:

• In large skillet, melt olive oil and 2 tbsp butter on medium low heat.
• Add in all ingredients except chicken, carrots, and noodles and sauté til el dente, scoop out into serving dish. ( Do NOT wash out skillet yet).
• In same skillet add in additional tbsp of butter and more olive oil if needed, add chicken and cook on medium til all pink is gone. Approx 4 min depending on thickness of chicken strips.
• In a separate pan at the same time bring 2 c water to a rolling boil. Turn down heat and Add in carrots and cook for 2 min then add in noodles and cook an additional 1-2 minute.
• Drain any remaining liquid and toss into skillet., stir.
• Then take vegetable mixture from serving dish and incorporate back into skillet to reheat on med low heat. Sprinkle on Parmesan cheese and incorporate through.
• Return all to serving platter and voila.
• Serve with crusty bread.
• Options:.
• other vegetables can be substituted or interchanged for variety such as brocolli, spinach, chard, zuchinii disks, etc.
• You can keep noodles separate and serve the chicken veggie mixture over top of the noodles as opposed to mixed inches.