CHICKEN WITH FRESH TOMATO-BALSAMIC SAUCE
Chicken is always a dinner winner. This healthy one-pan chicken dish combines fresh tomato and balsamic vinegar for an easy dinner idea.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1/2 teaspoon rosemary, 1/4 teaspoon salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cook through, 2-3 minutes per side. Transfer chicken to platter and keep warm.
- Add shallots and garlic to same skillet; cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any brown bits from bottom of pan, until vinegar evaporates.
- Stir in tomatoes, broth, capers, lemon zest, remaining 1 1/2 teaspoons rosemary, and remaining 1/4 teaspoons salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulates juices to skillet; heat through.
Nutrition Facts : Calories 113 kcal
PAN-FRIED GLAZED CHICKEN WITH BASIL - WW
I was just about to post this recipe and one other came up as nearly the same, although that one is broiled and missing the olive oil. It is a very good dish and the sauce works well with rice. I should try it broiled too, but I don't know if the pan sauce would be as good without the catch from the chicken. The original WW recipe is this one, plus 2 tbs olive oil. This is WW POINTS: 4 Exchanges: 3 Very Lean Meat.
Provided by LilPinkieJ
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done.
- Stir in vinegar, honey, and basil; cook an additional 1 minute.
PAN-FRIED MOROCCAN CHICKEN
The oranges and mint in this low-fat Moroccan chicken will add zing to your dinner. The prep time includes 30min marinating time.
Provided by Sonya01
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes.
- Heat the remaining olive oil in a large frypan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint. Serve with couscous and some low-fat yoghurt.
Nutrition Facts : Calories 421.4, Fat 17.5, SaturatedFat 2.3, Cholesterol 116, Sodium 137.8, Carbohydrate 17.9, Fiber 3, Sugar 10.5, Protein 48.9
PAN-FRIED CHICKEN WITH RED PEPPER PESTO
Make and share this Pan-Fried Chicken With Red Pepper Pesto recipe from Food.com.
Provided by qwerty3020
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
- In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
- Transfer to serving plate and top chicken with pesto.
Nutrition Facts : Calories 219.2, Fat 8.8, SaturatedFat 1.6, Cholesterol 70.6, Sodium 1667.6, Carbohydrate 5.1, Fiber 1.5, Sugar 0.2, Protein 29.7
SKILLET BALSAMIC-GLAZED CHICKEN
This balsamic-glazed chicken is quick, easy, and very tasty!
Provided by Jenna
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
- Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 198.7 calories, Carbohydrate 10 g, Cholesterol 65.4 mg, Fat 6.4 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.3 g, Sodium 207.1 mg, Sugar 9.4 g
WHOLE CHICKEN IN A PAN
I can finally make a whole chicken after work for dinner! This quick-cooking method makes crispy skin and beautiful presentation!
Provided by Jackie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
- With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
- In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
- Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
- Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 697.4 calories, Carbohydrate 0.3 g, Cholesterol 225.9 mg, Fat 44.8 g, Fiber 0.2 g, Protein 68.9 g, SaturatedFat 13.1 g, Sodium 230.3 mg
PAN-GLAZED CHICKEN
Honey and balsamic lend a sweet flavor to chicken in this stovetop supper from Margaret Wilson of Hemet, California. Served over rice, the tangy chicken combination makes a delicious meal on a busy night.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare rice according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5 minutes on each side or until a thermometer reads 170°., Combine the vinegar, honey and basil; pour over chicken. Cook for 1-2 minutes or until sauce is heated through. Serve with rice.
Nutrition Facts : Calories 307 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 774mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.
PAN FRIED CHICKEN
I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.
More about "pan fried glazed chicken with basil ww food"
PAN-SEARED CHICKEN WITH WINE AND HERBS | RECIPES | WW …
From weightwatchers.com
Servings 4Total Time 25 mins
- Slice through each chicken breast lengthwise to form two thinner cutlets. Pound gently to even thickness, if necessary.
- Coat a 12-inch skillet with cooking spray; set over medium-high heat until very hot. Season chicken with salt and pepper. Add chicken to pan; cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes more. Transfer chicken to a platter; keep warm.
- Add oil and shallots to same skillet; sauté 30 seconds. Add wine; cook, stirring to release brown bits from bottom of pan, and until reduced by half, 1 to 2 minutes. Add broth; simmer 1 minute more. Stir in thyme (or tarragon and chives), a pinch of salt and juices from chicken platter; remove pan from heat. Swirl in butter until sauce is creamy; spoon sauce over chicken.
CREAMY BASIL CHICKEN SKILLET {ONE PAN} - THE GIRL ON BLOOR
From thegirlonbloor.com
CHICKEN BREAST WITH HONEY-BALSAMIC GLAZE | RECIPES | WW …
From weightwatchers.com
Servings 4Total Time 18 minsCategory Dinner
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
- Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken. Yield: 4 servings (serving size: 1 chicken breast half).
PAN-SEARED CHICKEN WITH GARLIC SAUCE | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 4Total Time 24 mins
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
- Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce).
RED CURRY CHICKEN WITH BASIL RECIPE - FOOD.COM
From food.com
LEMON BALSAMIC GRILLED (OR PAN-FRIED) CHICKEN - JOYOUS APRON
From joyousapron.com
PAN-GLAZED CHICKEN WITH BASIL - BIGOVEN
From bigoven.com
40 SUMMER CHICKEN RECIPES - BEST CHICKEN IDEAS SUMMER
From countryliving.com
SUPER-CRISPY PAN-FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
GLAZED CHICKEN RECIPE - FOOD.COM
From food.com
JUICY GARLIC BUTTER CHICKEN BREASTS RECIPE | DIETHOOD
From diethood.com
RECIPE PAN-FRIED GLAZED CHICKEN WITH BASIL - WW - YOUTUBE
From youtube.com
PAN-FRIED GLAZED CHICKEN WITH BASIL RECIPE | SAY MMM
From saymmm.com
PAN-GLAZED CHICKEN WITH BASIL - MY FOOD AND FAMILY
ONE PAN RECIPE: PAN-GLAZED CHICKEN WITH KALE AND BASIL
From self.com
ONE PAN GARLIC TOMATO BASIL CHICKEN | TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love