Spicy Chicken Breasts Food

SIMPLE SPICY CHICKEN PASTA

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

SPICY BAKED CHICKEN BREASTS

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.

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

SPICY KALE AND CORN STUFFED CHICKEN BREASTS

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
• Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
• Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
• Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

SWEET & SPICY STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.
• Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.

CRISPY CHICKEN BREASTS WITH SPICY HONEY

Steps:

• For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
• In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
• In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
• Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
• For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
• To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.

SPICY STUFFED CHICKEN BREASTS

Steps:

• Put the mushrooms, sundried tomatoes, chili pepper, lime juice and 1 cup of the spinach in a food processor. Process until is it almost a paste.
• Rinse and pat dry chicken breasts. Cut a pocket in each. Put one quarter of the paste in each breast. Hold closed with toothpicks, broken in half. If you are not cooking them immediately, place the stuffed chicken breasts in a container and store in the refrigerator.
• Place flour on a plate. Before flouring each chicken breast sprinkle a 1/4 of the chili powder and 1/4 of the lemon pepper on the top of the flour. Gently coat each side of the chicken breasts with the flour and spices.
• Heat 2 T of the olive oil in a large frying pan and cook chicken breasts at medium heat on the first side for about 8 minutes. Remove toothpicks before turning.
• Just before turning chicken, place 1 T each of olive oil, orange juice and lime juice in a pan. Add spinach and cook until spinach is wilted, stirring occasionally.
• Also just before turning chicken, place the water and 2 t of olive oil in a small pot. Bring to a boil, add couscous and cover. Remove from heat and let sit for 5 minutes.
• Cook chicken on the second side for 8 to 10 minutes.
• All three parts should be finished at about the same time. Place 1/4 of the spinach, 1/4 of the couscous, and 1 chicken breast on each plate and serve.

STUFFED SPICY CHICKEN BREASTS

Steps:

• Mix together cheese cracker crumbs and taco seasoning mix and set aside.
• Pound chicken breasts til thin enough to roll up.
• Cut cheese into 6 equal portions.
• Place one piece in center of flattened chicken breast piece.
• Roll and seal.
• Dip into melted butter, then in crumb mixture.
• Place onto pan prepared with non stick spray.
• Bake at 350 degrees for 30 minutes or til done.
• Lift carefully onto serving plates.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

ROASTED SPICY MAYONNAISE CHICKEN BREASTS

Steps:

• Preheat the oven to 425 degrees F.
• Line a rimmed baking sheet with foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne.
• Arrange the chicken on the prepared baking sheet.
• Slather the mayonnaise mixture over the chicken.
• Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes.
• Transfer the chicken to a serving platter and serve hot.

SPICY CHICKEN SANDWICH

Steps:

• Place the 4 chicken cutlets into a medium-size bowl, and pour over the buttermilk; next, add in as many dashes of Tabasco sauce as you'd like (I like mine spicy, so I added quite a few), followed by 1 teaspoon of salt and the pressed garlic cloves; using your hands, mix the marinade into the chicken breasts, and allow them to marinate for at least 20 minutes, or up to 24 hours.
• Prepare the creamy garlic-parmesan sauce: place all ingredients into the bowl of a food processor, and process until completely smooth and creamy; store in the fridge in a covered container to keep cold.
• Prepare your flour coating for the chicken by adding the flour, the black pepper, granulated garlic and onion, paprika, Italian seasoning, cayenne pepper, and 1 1/2 teaspoons of salt into a large bowl, and mix to combine; drizzle in the 1 tablespoon of buttermilk, and using your fingers, mix the buttermilk into the flour creating little "chunky" flour bits (this is good for a little extra crispiness when it fries).
• To coat your chicken, take 1 breast cutlet out of the buttermilk, and allow the excess to drip off; next, add the chicken to the seasoned flour, pressing it in and turning to coat both sides, then place the coated chicken on a clean plate; repeat the process until all chicken cutlets are flour coated. (I like mine a little "extra crispy", so I re-dredge each breast, one at a time, back in the buttermilk, then once again into the seasoned flour, and back to the plate, and repeat until all cutlets are double-dredged.)
• To fry, add about 4-6 cups of oil to a Dutch oven or heavy bottom deeper pan, so that the oil comes roughly halfway up the sides; place a clip-on digital thermometer onto the side, and bring the oil up to 365°.
• Once the oil is hot, work in batches by adding 2 of the breasts into the oil, allowing them to fry for a total of about 6 minutes, about 3 minutes per side (you can turn them frequently as I did, if you see that they're browning too much on one side), or until golden-brown and cooked through (you can also turn down the temp of the oil slightly if the breasts are browning too quickly).
• Remove from pan and allow the chicken to drain on a wire rack or paper towel-lined plate; repeat with the remaining chicken, and then allow the chicken to "rest" for just a few minutes out of the oil.
• Top each crispy fried chicken breast with 1 tablespoon's worth of the grated or shredded parmesan cheese, then lay a slice of the mozzarella cheese over that; place the cheese-topped chicken breasts onto a foil-lined baking sheet, and place them into the oven on a "low" broil to very quickly melt the cheese, just for a moment.
• Assemble your sandwiches by slathering on a good amount of the creamy garlic-parmesan sauce onto both the top and bottom buns, then lay a leaf or two of romaine on the bottom bun, followed by a fried chicken fillet, tomato slices, then 2 bacon halves, then the top bun; serve hot with sea salt oven fries, if desired.

SPICY JUICY CHICKEN BREASTS

Steps:

• 1. Pound the chicken breasts to an even thickness with the Saute pan or meat tenderizer.
• 2. Mix blackened seasoning in with the flour and mix well. The amount of blackened seasoning depends on how spicy you like your food. I use about 3 tbls of blackened seasoning with 1/4 cup of flour.
• 3. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour and seasoning.
• 4. Heat a 10" sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
• 5. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
• 6. Turn the heat to low. Put the lid on the pan. Set a timer for 15 minutes, and walk away. Do not lift the lid; do not peek.
• 7. After 15 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
• 8. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. If they need more time cover the chicken and turn the heat up to medium for about 5 minutes.
• 9. Slice and eat.

SPICY CHICKEN BREASTS

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.