MARINATED CHICKEN BREAST WITH ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula.
- Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter.
- Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half.
THE FOLDED PIZZA PIE APPLE DOUGHBOY WITH CINNAMON GLAZE
Steps:
- For the dough: Stir together yeast, 1 cup warm water and 1 teaspoon granulated sugar to a stainless steel bowl. Whisk together and let sit for 15 to 20 minutes.
- Add flour, oil, salt, remaining 1/2 cup water, 2 teaspoons sugar and yeast mixture to a stand mixer and stir to incorporate. Mix together on medium speed until all ingredients have been mixed well, 5 to 8 minutes. Portion dough into four 1-pound pieces and place in 4 freezer bags. Freeze immediately to stop the rising process. Dough is ready to use after 30 minutes in freezer. Thaw fully before using.
- For the apple filling: Melt 7 tablespoons butter in a 4-quart pot. Add apples, brown sugar, cinnamon, nutmeg and salt. Cook over medium-low heat, stirring mixture frequently to avoid scorching, until al dente.
- Meanwhile, make a roux by melting remaining tablespoon butter in a small skillet over medium-low heat. Once butter is melted, add flour. Turn the heat to medium and cook, stirring, until golden brown. Remove from heat.
- Add roux to apple mixture, little at a time, until desired consistency is achieved. Transfer apples to a cookie sheet to cool.
- For the cinnamon glaze: Place candy in a saucepan and enough water to cover. Let stand until candy has mostly dissolved, then heat mixture to a medium boil, stirring frequently. Cook until a thin syrup-like texture is achieved, about 15 minutes. (Candy mixture is extremely hot and can cause severe burns! Handle with care! If mixture is too thin, cook a little longer; if mixture is too thick, add a little more water.) Let cool and pour into a squeeze bottle.
- For the doughboy: Preheat oven to 450 degrees F.
- Roll a 5- to 6-ounce ball of thawed dough into a 4-inch square. Place 2 tablespoons apple filling in center of dough. Stretch opposite sides of dough up and pinch to seal until a rectangular "apple pillow" is made. Brush with butter, dust with cinnamon sugar and bake until golden brown, 12 to 14 minutes, Repeat with remaining dough and filling.
- Serve immediately with vanilla ice cream; drizzle cinnamon glaze over doughboy and ice cream. Then, enjoy!
MARINATED CHICKEN
I set out to create the ultimate all-purpose marinade, and after spending many hours in the laboratory, I developed the perfect formula for balanced flavor. Fellow food lovers, I give you S.A.S.H.A. It stands for Salt, Acid, Savory, Heat, and Allium. All you need to do is combine ingredients that represent those flavor elements and you have yourself a fantastic marinade. I love using soy and/or fish sauce as my salty elements because they provide the perfect level of salt and savoriness and pack in the flavor. This marinade is perfect for all proteins: beef, poultry, pork and fish!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
- In a large glass bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, canola oil, chile-garlic paste, scallion whites, sesame oil and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinade in the refrigerator for at least 2 or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat until hot.
- Remove the chicken from the marinade and transfer to a paper-towel-lined baking sheet. Use paper towels to dab off some of the marinade.
- Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.
MARINATED CHICKEN BREASTS
For a healthy dinner tonight, try these Marinated Chicken Breasts from Food Network Kitchen. An herbaceous marinade infuses the meat with high-impact flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
- Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
- Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
MARINATED BAKED CHICKEN BREASTS
This came from one of my Grandma's old copies of Taste of Home magazine. The depth of flavor really goes beyond the simple ingredients and easy preparation. We really enjoy it.
Provided by Pasta-Bella
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine salad dressing and soy sauce.
- Pour 3/4 cup of marinade into resealable plastic bag, add chicken. Seal the bag and turn to coat.
- Refrigerate 4 hours or overnight, turning several times.
- Refrigerate remaining marinade for basting.
- Preheat oven to 350°F.
- Place chicken, skin side up in a roasting pan. Pour marinade from the bag over chicken. Sprinkle with garlic salt.
- Bake, uncovered, for 45-60 minutes until juices run clear, brushing occasionally with reserved marinade.
- I like to turn on the broiler for the last few minutes to crisp up the skin nicely.
Nutrition Facts : Calories 294.1, Fat 18.4, SaturatedFat 4.2, Cholesterol 69.6, Sodium 2565.3, Carbohydrate 5.1, Fiber 0.3, Sugar 3.1, Protein 26.6
BEST CHICKEN MARINADE
This is the best chicken marinade for grilling! For tender, juicy chicken with a beautiful caramel color, this easy recipe is a must-try. Don't marinate the chicken for more than 4 hours, or the lemon juice will affect the texture. This is my fiancé's favorite chicken.
Provided by TaraNicole
Categories Chicken Breasts
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
- Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 549.1 calories, Carbohydrate 7 g, Cholesterol 67.2 mg, Fat 46.1 g, Fiber 0.8 g, Protein 27.5 g, SaturatedFat 6.8 g, Sodium 1573.9 mg, Sugar 1.4 g
ITALIAN MARINATED CHICKEN BREASTS
You can't get any easier than this recipe. I clipped it from a Kraft coupon, tweaked it just a little bit, and have been making this for years. My kids just love it, and it has saved me on many-a-workday when I didn't feel like cooking but had to! I usually serve this with buttered pasta or chicken-flavored rice and a green veggie on the side. NOTE: Prep time includes marinating time.
Provided by Stacky5
Categories Chicken Breast
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
- Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
- Preheat oven to 350 degrees.
- After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
- Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.
Nutrition Facts : Calories 487.4, Fat 37.1, SaturatedFat 6.4, Cholesterol 77.7, Sodium 1371.3, Carbohydrate 12.4, Sugar 9.8, Protein 26.5
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