Nifs Chicken And Peaches Food

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

CRISPY CHICKEN WITH PEACHES AND PLUMS

Steps:

• Preheat the oven to 450˚. Pat the chicken dry with paper towels and season generously with salt and pepper. Arrange skin-side down in a large ovenproof skillet (the chicken will be snug) and place over medium-high heat. Cook until the chicken skin is sizzling, about 5 minutes. Reduce the heat to medium and cook until the skin is very browned and crisp, 8 to 10 minutes (reduce the heat slightly if the chicken is browning too quickly). Transfer the chicken skin-side up to a plate; reserve the skillet.
• Meanwhile, remove the lemon zest in wide strips using a vegetable peeler, then juice the lemon. Trim and quarter the shallots. Smash the garlic. Cut the peaches and plums into 3/4-inch-thick wedges.
• Discard all but about 1 tablespoon fat from the skillet. Add the lemon zest, shallots and garlic and cook, stirring, until softened, 2 minutes. Add the lemon juice, scraping up any bits from the bottom of the skillet. Add the peaches, plums, honey and thyme sprigs, season with salt and pepper and stir to combine.
• Place the chicken, skin-side up, on top of the fruit and transfer the skillet to the oven. Roast until the chicken is cooked through and the fruit is soft and bubbling, about 15 minutes. Discard the thyme sprigs. Divide among plates and top with the thyme leaves.

PROSCIUTTO BALSAMIC PEACH CHICKEN WITH BURRATA AND BASIL.

Steps:

• 1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.2. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp fig preserves, then wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, peaches, and thyme around the chicken. Drizzle olive oil over the peaches, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.3. Switch the oven to broil Remove the peaches from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven, place the chicken on the plate with the peaches.4. Place the skillet with the shallots and garlic over medium heat. Add the butter and a pinch of red pepper flakes. Add the balsamic vinegar and wine. Bring to a boil over high heat. Boil 3-5 minutes, until reduced by half. Slide the chicken and peaches back into the skillet, simmer 1 minute. Remove from the heat.5. Serve the chicken topped with peaches, burrata, and fresh basil. Drizzle over any remaining pan sauce. Serve alongside orzo and crusty bread for soaking up that sauce. Enjoy!

BAKED CHICKEN WITH PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

NIF'S CHICKEN AND PEACHES

Steps:

• Heat oil in a nonstick skillet over medium-high heat and saute onion, garlic and ginger for 2 minutes.
• Add chicken and brown on both sides, about 3 minutes per side.
• Add peach juice from can, cover and simmer for about 5 minutes, or until chicken is cooked through. Remove chicken and keep warm. Bring pan juices to a boil; reduce heat and simmer for 3 minutes.
• Add peach slices and red pepper to juices and cook for 2 minutes. Serve chicken over rice and top with sauce.

3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES

Steps:

• Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
• Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
• Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

NIF'S QUICK AND TASTY PARMESAN CHICKEN

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Pound the chicken breasts to an even thickness with the side of a mallet.
• Mix milk and garlic powder together in a shallow dish.
• Mix breadcrumbs, Parmesan cheese and paprika in a separate shallow dish; add salt and pepper to taste.
• Heat frying pan on medium heat and add oil.
• Coat the chicken in milk and press into the breadcrumb mixture.
• Brown both sides of the chicken in the hot pan, about 4 to 5 minutes on each side.
• Place chicken on a baking sheet.
• Bake until cooked through, about 20 minutes.

NIF'S BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 375°F.
• Beat egg white and yogurt in a large bowl. Add chicken and stir to coat.
• In a flat-ish bowl, mix together corn flake crumbs, seasoning salt and pepper.
• Spray cookie sheet with olive oil or cover with parchment paper or nonstick foil.
• Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with olive oil and place in oven for 20 minutes.

NIF'S PARMESAN CHICKEN THIGHS

Steps:

• Preheat oven to 375F and cut chicken thighs in half. Line a baking sheet with tin foil and set a rack on it.
• Mix egg and milk in a shallow dish and season with salt and pepper.
• Mix bread crumbs, parmesan cheese, Italian seasoning and seasoning salt in another shallow dish.
• Dip chicken in egg mix and place in bread crumbs. Press bread crumb mixture into thighs. Place thighs on rack and spray with olive oil.
• Bake for 30 minutes or until chicken reaches an internal temperature of 170°F.

NIF'S CHICKEN CUTLETS WITH GRAPE SAUCE

Steps:

• Place flour in a shallow bowl or plate. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
• Add remaining 1 teaspoon oil to the pan and heat over medium heat. Stir in shallots and cook until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring frequently, until just warm, only 1 to 2 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine or apple juice and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
• Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.

CHICKEN WITH PEACHES AND BASIL

Steps:

• In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
• In remaining flour mixture, coat chicken well; shake of excess.
• In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Transfer to plate and keep warm.
• Meanwhile, peel and pit peaches; cut into wedges.
• Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
• Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
• Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
• Stir in basil and remaining salt and pepper.
• Pour over chicken to serve.