Everyday Chicken Food
CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
EVERYDAY CHICKEN
I call this "Everyday Chicken" because it uses ingredients normally on-hand, can be modified to use what you do have, tastes wonderful, goes with anything, and is easy. Either marinate for a couple hours, or overnight and just pop in the oven for about an hour. Or, grill for a delicious, light chicken entree. Prep time includes marinating.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 3h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large glass bowl (or other non-reactive material) mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, Tabasco sauce, pepper, celery seed, and salt.
- Marinate chicken in this mixture at least 2 hours (but if you have time, preferably overnight).
- Bake covered at 350 degrees for 30 minutes; then uncover and bake another 30 minutes or until chicken is done (no pink, with clear juices).
- This is also a fantastic and quick recipe for the grill!
Nutrition Facts : Calories 541.4, Fat 40.7, SaturatedFat 7.6, Cholesterol 92.8, Sodium 720.5, Carbohydrate 12.6, Fiber 1.7, Sugar 3.9, Protein 31.4
EVERYDAY FOOD LEMON AND OLIVE CHICKEN
A yummy-looking recipe from Martha Stewart's new Everyday Food magazine. I havent tried it, but if anyone does, let me know how it turns out. Cook time includes prep time. 303 calories 15g of fat 34.3g protein 7g carbs per serving
Provided by CookbookCarrie
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with 1 tsp.
- each salt and pepper.
- In a large skillet, heat 2 Tbsp.
- of the olive oil over medium heat.
- In two batches, sear the chiken, skin side first, until golden brown, about 3 minutes on each side.
- Transfer the chicken to a plate.
- Cut the lemons in half lengthwise and then into thin slices crosswise.
- If the skillet is dry, add the remaining 1 Tbsp.
- oil.
- Add the onions and garlic and cook over medium heat until soft but not brown, about 3 minutes.
- Stir in lemon slices, olives, stock, and 2 cups water.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, sprinkle with thyme and crushed red pepper.
- Cover and simmer until the chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 233.5, Fat 15.2, SaturatedFat 3.2, Cholesterol 48.2, Sodium 394.8, Carbohydrate 7.3, Fiber 1.5, Sugar 2.6, Protein 17.4
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- Cut each chicken breast into cutlets. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
- Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
- When all of the chicken is cooked and set aside, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
- Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
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- In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.
- In a large bowl, combine the mayonnaise, mustard and chili powder. Stir in the chicken and celery. Season with salt and pepper, to taste.
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- Preheat the oven to 400F. Prepare the chicken first. Place the chicken on a tray and pat the chicken pieces dry with paper towels. Drizzle lightly with avocado oil, then season generously with salt all over. Preheat a large, deep sauté or braiser pan over high heat and add a couple tablespoons of olive oil. Once the oil is hot and slightly smoking, add about half of the chicken to the pan, skin side down first. Fry for 3 to 5 minutes without moving, until the skin is golden and crispy. Turn and fry on the other side.
- Fry the chicken in batches to avoid overcrowding the pan. Once the first batch is ready, remove it from the pan and set aside. Once all the chicken is browned, return it to the pan and season the chicken all over with smoked paprika and ground black pepper and fry for 1 minute. Remove the chicken from the pan and set side.
- Reduce the heat down to medium and add the butter. Once the butter is melted, add the diced onion and red bell pepper. Saute the mixture for 4 to 6 minutes, until the onion is tender and translucent. Add the minced garlic and cook for 1 minute.
- Next, add the roasted pepper, sun-dried tomatoes, tomato pasta, salt, paprika and all the dried herbs. Use a spatula to mix everything thoroughly. Add the rice next and toss it in the pepper mixture until it’s well coated.
WHAT HAPPENS TO YOUR BODY WHEN YOU EAT CHICKEN EVERY …
From eatthis.com
- You may lose weight. Proteins take longer to digest than carbohydrates do, so eating a meal of chicken every day could keep your belly feeling satisfied long enough to avoid craving carbs or overeating calories.
- You may gain weight. Even though people often successfully use diets low in carbs and moderately high in protein to lose weight, if you eat a lot of chicken, every day, you can gain weight.
- You'll build muscle. Protein is the building block of muscle so your daily chicken dinner will give you the raw materials you need to construct a stronger, more massive you.
- You're eating more fat than you think you are. Maybe you're eating less red meat and more poultry because it's lower in saturated fats. But be aware that the amount of fat in genetically modified factory-farm-grown broiler chickens has risen to maybe five to 10 times more than a century ago, according to a UK-study in Public Health.
- You may consume more sodium than you should. If you're eating chicken every day, we'll assume you've visited Chick-fil-A restaurants on occasion, and maybe even ordered the Spicy Deluxe Chicken Sandwich.
- You may develop cardiovascular disease. Hot dogs, deli meats, sausage and other processed red meats have long been linked to raising the risk of heart disease.
- You may suffer food poisoning. If you're eating a lot of chicken, chances are you may get careless about proper prep. If you eat undercooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a foodborne illness from Campylobacter, Salmonella and Clostridium perfringens bacteria, according to the Centers for Disease Control and Prevention.
- You may get constipated. No, a chicken sandwich won't back you up, but if you consume a lot of protein like chicken at the expense of vegetables, whole grains, fruits, and beans, you may suffer from constipation.
- You might increase your risk of cancer. Eating chicken was associated with a higher risk of getting cancer, according to a study in the Journal of Epidemiology and Community Health.
- You might feel a bit guilty. You might even shed a tear for the 52 billion chickens that are slaughtered globally for meat, especially if you watch one of the many YouTube videos or documentaries on the horrors of factory poultry farming, such as Food Inc., Forks Over Knives, or Eating Animals.
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- Crispy Oven-Fried Chicken Thighs or Legs. If you think crispy fried chicken is a messy, labor-intensive task, think again. The skillet crisps the skin and then the chicken goes into the oven for a perfect finish.
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- Pulled Chicken Tacos. Both boneless, skinless chicken breasts or thighs work great in this pulled chicken tacos recipe. The beauty of this dish is how fast and easy it is to prepare.
- Basil Chicken With Pesto Cream Sauce. Whether homemade or purchased, pesto is a fantastic ingredient for all kinds of dishes. A simple combination of pesto and heavy cream makes up the flavorful sauce for these lean sautéed chicken breasts.
- Roasted Chicken Thighs With Brussels Sprouts and Pears. This roasted chicken dish, with its appealing blend of ingredients and flavors, is surprisingly easy to prepare and cook.
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