SPICE-CRUSTED CHICKEN BREASTS WITH LEMON-CUCUMBER RAITA
Great Crusted Chicken with a nice mixture of indian spices. The tangy yogurt and spices in the raita suggest an equally tart Sauvignon Blanc like the 2001 St. Supèry or the 2000 Silverado.Recipe by Joanne Weir author of More Cooking in the Wine Country.
Provided by NcMysteryShopper
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.
- Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
- Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.
Nutrition Facts : Calories 474.8, Fat 25.2, SaturatedFat 6.1, Cholesterol 149.5, Sodium 152.2, Carbohydrate 7.2, Fiber 2.4, Sugar 2.9, Protein 53.8
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
PARMESAN-CRUSTED LEMON CHICKEN
Steps:
- Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and sauté until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve.
SPICY, LEMONY CHICKEN BREASTS WITH CROUTONS AND GREENS
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don't have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you'll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don't have a lot of time to pick up color and flavor before they cook through.
Provided by Dawn Perry
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.
- In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
- Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.
SPICY LEMON CHICKEN
"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SPICE-RUBBED CHICKEN BREASTS
From a cookbook of mine entitled Seriously Simple....and yes, all the great recipes from the book are seriously simple, and seriously good! You can use any leftover chicken for a salad the next day!
Provided by carmenskitchen
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all spice rub ingredients and mix well.
- Place chicken breasts in shallow glass dish. Squeeze juice of 1 1/2 of the limes over chicken. Sprinkle spice mixture over chicken and rub in on both sides.
- Cover and refrigerate for up to 2 hours.
- Heat outdoor grill to med-high heat and grill breasts 3-5 minutes per side, depending on thickness.
- Cut remaining limes into wedges. Put chicken breasts on platter and garnish with limes.
Nutrition Facts : Calories 158.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 370.5, Carbohydrate 7.9, Fiber 1.5, Sugar 3.9, Protein 27.7
CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE
A lot of steps but certainly worth the effort for a special dinner. I believe the recipe originally came from BonAppetit. Prep time does not include draining the cucumbers.
Provided by BoxOWine
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Placed prepared cucumbers in colander.
- Sprinkle with salt and toss.
- Let drain 1 hr then pat cucumbers dry with paper towel.
- Melt 3 tablespoons butter in heavy skillet over medium heat.
- Add cucumbers and saute until light brown.
- Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
- Set aside.
- Place remaining 1/2 cup flour in shallow baking dish.
- Add white pepper and season with salt.
- Coat chicken with flour mixture.
- Shake off excess.
- Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat.
- Add chicken breasts and saute until brown, about 2 minutes per side.
- Add 1/2 cup stock.
- Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
- Remove chicken to platter.
- Add remaining 1/2 cup stock to same skillet.
- Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes.
- Add cream and bring to boil.
- Whisk in flour/butter paste.
- Return mixture to boil, stirring constantly.
- Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes.
- Stir in lemon juice and 1 tablespoon dill.
- Season to taste with salt and white pepper.
- Add chicken and cucumbers to sauce and heat through.
- Transfer chicken to plates.
- Spoon sauce and cucumbers over chicken.
- Sprinkle with remaining 1 tablespoon dill.
Nutrition Facts : Calories 457.6, Fat 30.8, SaturatedFat 18.3, Cholesterol 158.4, Sodium 223.2, Carbohydrate 14.4, Fiber 0.9, Sugar 2, Protein 30.9
GRILLED CHICKEN BREASTS WITH SPICY CUCUMBERS
Light and refreshing, yet packed with flavor from herbs, jalapeños and garlic, this is an easy, after-work meal that can be endlessly adapted to suit what you've got on hand. Substitute other thinly sliced raw vegetables for the cucumbers (zucchini, carrot, radishes, celery, cabbage, fennel), and other herbs for the cilantro and parsley (dill, basil, mint). Just be sure not to overcook the flattened chicken, which can happen in an instant.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a chicken breast between a layer of parchment paper or plastic wrap and use a mallet, rolling pin or the flat side of a heavy knife to pound to a thickness of about 1/2 inch. Repeat with remaining breasts.
- Season chicken with salt, pepper and paprika. Place in a bowl and toss with lime zest, garlic and oil. Cover and marinate at room temperature for 30 minutes or overnight in the refrigerator.
- Meanwhile, prepare the sauce: In a blender, combine cilantro, parsley, oil, jalapeños, garlic, salt and lime juice. Blend until smooth, adding 1 or 2 tablespoons water if necessary to blend. Taste and add more salt and/or lime juice if needed.
- Heat the grill to medium-high or heat up the broiler or a grill pan. Grill or broil until chicken is lightly browned at the edges and just cooked through, 2 to 4 minutes per side.
- In a medium bowl, toss cucumbers with a pinch of salt. Let sit for 5 minutes. Right before serving, toss cucumbers with sauce and serve alongside chicken, drizzling chicken with any leftover sauce from the bottom of the cucumber bowl, and a little olive oil.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 3 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED HERB-CRUSTED CHICKEN BREASTS
I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.
Provided by PanNan
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
- Arrange chicken in 15 X 10 X 2 inch glass baking dish.
- Pour lemon juice over.
- Cover and refrigerate 1 hour.
- Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450.
- Melt butter with oil in small saucepan over medium heat; cool slightly.
- Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
- Brush chicken breasts on both sides with with melted butter mixture.
- Coat chicken on both sides with breadcrumb mixture.
- Place chicken on baking sheet.
- Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
- (Test to make sure) Transfer to plates and dress with lemon wedges.
Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE
Categories Chicken Citrus Poultry Sauté Low Carb Quick & Easy Lunch White Wine Summer Thyme Shallot Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Mix salt, pepper, and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
- Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.
BAKED HERB-CRUSTED CHICKEN BREASTS
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.
SPICY CHICKEN BREASTS
With the fiery spices in this entree, you won't even think about reaching for the salt shaker. Our Test Kitchen team combined minced garlic, cayenne pepper and paprika with a few kitchen staples for a fiesta of taste.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium-high heat for 5-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 151 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SPICY BAKED CHICKEN BREASTS
Make and share this Spicy Baked Chicken Breasts recipe from Food.com.
Provided by JustJanS
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauce:
- Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
- Add the remaining sauce ingredients and bring to the boil.
- Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
- Preheat oven to 220c.
- Line a baking tray with foil and spray it with cooking spray.
- Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
- Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
- Serve at once.
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