ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI
Making these spirals involves nothing more complicated than topping pounded chicken breasts with pesto, rolling them up, and securing them with toothpicks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add cheese and oil; pulse a few times until combined. Transfer to a small bowl.
- One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
- Put breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up chicken, starting with the pointed tip of each piece. Secure with two toothpicks, pushing them in sideways at an angle; set aside.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in vinegar; season with pepper. Transfer zucchini to a medium bowl, and cover with foil.
- Wipe skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss reserved zucchini with 1/4 cup mint. Divide zucchini and chicken among four plates.
Nutrition Facts : Calories 339 g, Cholesterol 103 g, Fat 13 g, Fiber 3 g, Protein 45 g, Sodium 532 g
ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI
Yield serves 4
Number Of Ingredients 11
Steps:
- Toast the almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process the almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add the cheese and oil; pulse a few times until combined. Transfer to a small bowl.
- One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
- Put the breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up the chicken, starting with the pointed tip of each piece. Secure with 2 toothpicks, pushing them in sideways at an angle; set aside.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add the zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until the zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in the vinegar; season with pepper. Transfer the zucchini to a medium bowl, and cover with foil.
- Wipe the skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add the rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until the chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss the reserved zucchini with 1/4 cup mint. Divide the zucchini and chicken among 4 plates.
- (Per serving)
- Calories: 339
- Fat: 13g
- Cholesterol: 103mg
- Carbohydrate: 9g
- Sodium: 532mg
- Protein: 45g
- Fiber: 3g
CHICKEN BREASTS WITH ATTITUDE
Often in life, the simplest things are best. It is certainly true with some dishes. This quick and easy to make chicken is one of those dishes, very satisfying. My husband loves his comfort food, so I serve this tasty dish with garlic mashed potatoes and fresh green beans.
Provided by Baby Kato
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- DIRECTIONS:.
- Preheat oven to 375 degrees.
- In a large bowl add the cornflake crumbs, potato flakes, salt, pepper, cayenne pepper, allspice and soup mix and blend well.
- Wash the chicken breasts and lightly shake off the excess water.
- Dip the damp chicken in the cornflake mixture.
- Place on a baking sheet and drizzle the melted butter overtop of the chicken breasts.
- Bake in a preheated 375 degree oven for 45 - 60 minutes.
- Make sure chicken is cooked before removing from oven, times may vary due to individual stoves and the size of the chicken breasts.
Nutrition Facts : Calories 386.8, Fat 25, SaturatedFat 11.2, Cholesterol 123.3, Sodium 231.8, Carbohydrate 8.4, Fiber 0.5, Sugar 0.7, Protein 31.1
ROLLED CHICKEN BREASTS
Make and share this Rolled Chicken Breasts recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pound chicken breasts to flatten.
- Mix salt, pepper and paprika; sprinkle on chicken.
- Mix Gruyere cheese with the next 5 ingredients.
- Saute shallots in 2 TBS butter 1 minute; add mushrooms, saute for 3 minutes.
- Using a slotted spoon, remove mushroom mixture from pan.
- Place 1 slice prosciutto on each chicken breast half.
- Spread Gruyere cheese mixture over the prosciutto.
- Fold the sides in and roll up; secure with toothpicks.
- Brown chicken in 3 TBS butter; place chicken in greased 8 inch square baking dish.
- Bake at 350° for 15 minutes; remove and keep warm.
- Add remaining 3 TBS butter to skillet; stir in flour until smooth.
- Cook and stir for 1 minute; slowly add sherry.
- Cook and stir until thickened.
- Add mushroom mixture; stir well.
- Pour over chicken, return to oven; bake another 10 minutes.
Nutrition Facts : Calories 820.9, Fat 46.3, SaturatedFat 28.1, Cholesterol 196.2, Sodium 837.4, Carbohydrate 17.4, Fiber 1.2, Sugar 3.3, Protein 44
CHICKEN BREASTS WITH JULIENNE VEGETABLES
Make and share this Chicken Breasts with Julienne Vegetables recipe from Food.com.
Provided by Dave C
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin from chicken, if desired.
- In large skillet over medium-high heat, melt margarine.
- Brown chicken 3 minutes on each side.
- Spoon off fat.
- Stir in soup, water, thyme, celery and carrots.
- Bring to boil.
- Reduce heat to low.
- Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally.
- Serve with noodles.
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