Pineapple Citrus Sauced Chicken Cutlets Food

PINEAPPLE & CITRUS SAUCED CHICKEN CUTLETS

Steps:

• Drain pineapple and reserve juice.
• Combine flour and seasonings in shallow dish; coat chicken with flour mixture.
• In lge skillet, brown chicken on both sides in 1/2 tsp margarine and 1/2 tsp oil.
• Add reserved pineapple juice, orange peel and juice, lemon peel and juice, bouillon and garlic.
• Bring to boil and add pineapple.
• Reduce heat to low and simmer 1 to 2 minutes.
• Remove chicken and pineapple to serving platter.
• Bring sauce to boil and boil until reduced by half.
• Stir in parsley and spoon sauce over chicken and pineapple.

THAI CHICKEN AND PINEAPPLE SALAD WITH THAI CITRUS DRESSING

Steps:

• Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled.
• Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew!
• Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

CHICKEN CUTLETS WITH CITRUS CHERRY SAUCE

Steps:

• Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside., In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup. , In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce.

EASY CHICKEN CUTLETS WITH APPLES

Steps:

• Sprinkle chicken breasts with 1/4 teaspoon salt, or as needed, on both sides. Place onto a rack, cover, and refrigerate for 30 minutes. Remove from refrigerator, and cut in half lengthwise on a slight diagonal to make 4 equal-size pieces. Place the chicken pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to make 4 cutlets about 1/4 inch thick.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix together flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in a shallow bowl. Place each cutlet into the flour mixture to coat; shake off excess flour. Melt 2 tablespoons of butter in a skillet over medium heat until foam disappears, and gently lay the coated cutlets into the butter. Cook until golden brown on both sides, about 3 minutes per side. Remove the chicken, and set aside on an oven-proof plate in the preheated oven to stay warm.
• Pour the sherry into the skillet and bring to a boil, scraping and dissolving all the brown flavor bits from the bottom of the skillet. Cook until the sherry is reduced to half its volume, about 5 minutes, and stir in the chicken broth; add the apple slices to the skillet. Cook, stirring occasionally, until the apples are soft and the sherry mixture is reduced by half. Stir in the brown sugar, 1 tablespoon of butter, and the Marsala wine until the sugar is dissolved and the sauce is thick.
• Return the chicken cutlets to the sauce, together with any juice from the plate, and turn to cover cutlets with sauce. Simmer about 2 minutes per side, and serve 2 cutlets per serving, topped with apple slices and sauce.

COOKING LIGHT'S CITRUS CHICKEN CUTLETS

Steps:

• Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

BAKED CHICKEN WITH PINEAPPLES AND MUSHROOMS

Steps:

• In a bowl, combine pineapple juice with the oil, white wine, soy sauce and dijon mustard, and mix well.
• Lay the chicken pieces in a large oven-proof dish (I love the aluminum disposable pans) and top with the pineapple chunks, diced onion, sliced mushrooms, red bell pepper, and green olives (if using). The green olives, although are optional, go together really well with the pineapple and provide a wonderful contrast.
• Top with the pineapple juice mixture, and cover with aluminum foil.
• Bake in a preheated 450 degree F (230 deg C) oven for 1 hour, then reduce to 400 deg F (200 deg C) and Bake for an additional 1-1.5 hours, or until chicken is done (cooking time will depend on strength of your oven). Turning the chicken over once through cooking will ensure that the chicken absorbs the flavor of the sauce.
• When chicken is done, remove the foil and turn the broiler on for 5 min to crisp it up.
• Optional: You can reduce some of the sauce in a pan and pour that over the chicken when serving.

BRAZILIAN CHICKEN CUTLETS WITH RAW TROPICAL SAUCE

Steps:

• Preheat oven to 250ºF.
• Make a paste for the cutlets by placing the garlic into a bowl with a small pinch of salt.
• Using a spoon, mash the salt and garlic together into a paste.
• Add in the lemon juice, parsley, hot sauce and some freshly ground black pepper, and reserve.
• Flatten the chicken breasts into cutlets by butterflying each piece.
• Open each breast up and pound them out by placing them into a large zipper bag one at a time with a small amount of water.
• Seal the bag, squeezing out as much air as you can.
• Pound the chicken with a small, cast iron skillet until it's evenly thin.
• As you finish each breast, place them into another large plastic zipper bag or mixing bowl.
• Once all the breasts are pounded out, add the garlic paste to the zipper bag or bowl and toss the chicken around to coat it evenly.
• Marinate for about 10 minutes.
• While the chicken is marinating, prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper in a medium mixing bowl.
• Toss everything to combine and set aside until you're ready to serve.
• When the chicken is done marinating, set up three pans on the counter.
• In one pan add the flour.
• In the second pan, beat the eggs with a couple teaspoons of water.
• In the third pan, combine the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest.
• Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast lightly to make sure everything sticks.
• Reserve the coated breasts on a plate.
• Place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
• Once hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches.
• As each cutlet finishes cooking, transfer them to a baking sheet and keep warm in the oven while the others finish.
• Serve the cutlets with the raw sauce over top.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

CHICKEN CUTLETS RECIPE BY TASTY

Steps:

• On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
• In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
• Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
• Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2-3 minutes per side.
• Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
• Enjoy!

HONEY-CITRUS CHICKEN

Steps:

• Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.)
• Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
• Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.

PINEAPPLE CHICKEN MARINADE

Steps:

• In a medium sauce pans heat the juice, brown sugar and soy sauce. Remove from heat just before it boils. Let it cool a 5-10 minutes.
• Place chicken in a bowl or baggie and cover with marinade and refrigerate for at least 30 minutes.
• Remove chicken for marinade and cook. Do not rinse. We have grilled, baked and used our "Set it & forget it.".