WARM CHICKEN PARMESAN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
- Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
- To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.
PARISIAN CHICKEN
Make and share this Parisian Chicken recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Season breasts with salt and pepper and brown slowly in butter in Dutch oven.
- Dissolve pan juices with brandy.
- Add next six ingredients.
- Simmer 30 minutes or until chicken is tender.
- Stir in cream and add a few drops Kitchen Bouquet for color.
Nutrition Facts : Calories 523.5, Fat 37.4, SaturatedFat 20.1, Cholesterol 146, Sodium 839.7, Carbohydrate 7.5, Fiber 0.9, Sugar 2.4, Protein 24.2
CHICKEN PARISIENNE
Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....
Provided by Bear Rich
Categories Chicken Breast
Time 1h10m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
- Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
- In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
- Bake at 450 degrees uncovered for 50 min to an hour.
PARISIAN CHICKEN SALAD
Yield 4
Number Of Ingredients 17
Steps:
- Preparation Broil: 12 minutes, Marinate: 6 to 8 hours, Prep: 25 minutes 1. Place chicken in a heavy, large self-sealing plastic bag set in a shallow dish. For marinade, in a bowl combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, the honey, and thyme. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 6 hours or up to 8 hours, turning bag occasionally. 2. Drain chicken, discarding marinade. Place chicken on unheated rack of a broiler pan. Season with half of the salt and half of the pepper. Broil 4 to 5 inches from heat for 12 to 15 minutes or until tender and no longer pink, turning once halfway through broiling. 3. Meanwhile, for dressing, in a screw-top jar combine olive oil, vinegar, the 2 tablespoons orange juice, the 2 cloves garlic, the shallots, the remaining salt, and the remaining pepper. Cover; shake well. 4. To serve, divide greens among 4 dinner plates. Top with yellow sweet pepper slices. Cut chicken into 1/2-inch-thick slices. Arrange chicken and orange sections on salads. Drizzle with the dressing. Makes 4 servings.
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- Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, honey, and thyme. Pour over chicken; seal bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally.
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