Zesty Chicken Breasts Food

ZESTY SUMMER CHICKEN

Steps:

• Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
• Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

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.

ZESTY SLOW COOKER CHICKEN BARBECUE

Steps:

• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

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.

ZESTY ROASTED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 375ºF. Combine tomatoes, corn, onions and 1/4 cup of the dressing. Pour evenly into two 15x10x1-inch baking pans; spread evenly to cover bottoms of pans. Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat. Top tomato mixture in each pan with 5 of the chicken breasts.
• Bake 45 min. or until chicken is cooked through (165ºF).
• Transfer chicken to serving platter; cover to keep warm. Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well blended. Serve with the chicken.

ZESTY LEMON CHICKEN

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

ZESTY CHICKEN SALAD

Steps:

• In large bowl combine chicken, red pepper and onion. In small bowl mix mayonnaise and lime juice. Add jalapeno. Season with salt, pepper, and a dash of tabasco sauce. Drizzle over chicken mixture and toss to coat. Snip cilantro over chicken and mound chicken mixture on lettuce. Garnish with tomato and black olives. Serve.

ZESTY CHICKEN BREASTS

Steps:

• Put about six cups of water and a small amount of oil in a sauce pan and bring to boil. Add rice and boil for 12 to 15 minutes. Put a pat of butter in a serving bowl. Using a strainer, drain water from rice, add to bowl and toss to lightly coat rice with butter. Cover and hold until serving.
• Using meat pounder flatten chicken breasts to about ½ inch thick. Coat lightly with corn meal/flour mix and fry to slight brown, about 3 minutes each side. Remove chicken and set aside.
• Leave remaining oil in skillet, heat still on medium. Add garlic and brown for about one minute. Add peppers and onions, stirring occasionally until softened, about 5 minutes. Add tomatoes and stir to mix well. Add chicken and simmer for about ten minutes.
• If water is put on when you start it should be boiling by the time chicken is brown. You can then add rice about the time peppers and onions go into skillet and all will be ready about same time.
• Serve by placing a chicken breast on a bed of rice and adding a liberal serving of the zesty sauce.
• Makes four servings. For a heartier sauce more oil can be used. For more zest add another bell pepper and/or a little hot pepper like jalapeño.

MARINATED ZESTY CHICKEN

Steps:

• Heat oven to 350°F.
• Pour dressing over chicken in shallow glass dish; turn to evenly coat chicken. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Place grated topping in shallow dish. Add chicken; turn to evenly coat both sides of each breast. Place in single layer in shallow pan sprayed with cooking spray.
• Bake 30 min. Meanwhile, cook mushrooms in skillet sprayed with cooking spray on high heat 3 min. or until tender, stirring frequently. Stir in basil.
• Top chicken with mushrooms and shredded cheese; bake 5 min. or until cheese is melted.

ZESTY CHICKEN SOUP

Steps:

• Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

ZESTY CHICKEN AND RICE SKILLET RECIPE

Steps:

• Cook 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.
• Dissolve bouillon cube in water; stir into skillet with remaining dressing and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.
• Remove skillet from heat. Let stand 5 min. or until liquid is absorbed.

ZESTY GRILLED CHICKEN

Steps:

• Heat grill to medium-high heat.
• Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 5 min.
• Remove chicken from dressing; discard dressing.
• Grill chicken 5 min. on each side or until done (165ºF).

ZESTY LOW-FAT CHICKEN BREASTS

Steps:

• Put the breasts in a 9x13-inch baking dish.
• Whisk remaining ingredients (except cornstarch) together until they are well blended.
• Pour over the breasts.
• Coat both sides of the breasts with the sauce.
• Bake in 400°F oven for approx 30 minutes or until the chicken is done.
• Remove breasts, keep warm. Pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
• Pour over the chicken & serve.

ZESTY LIME GRILLED CHICKEN BREASTS

Steps:

• Heat grill to medium heat.
• Mix dressing and oregano until blended. Pour 1/2 cup over combined vegetables in large bowl; toss to coat. Brush chicken with remaining dressing mixture.
• Grill chicken 10 min. Add vegetables to grill; cook 15 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning occasionally and adding limes to the grill for the last 5 min.
• Serve chicken and vegetables drizzled with juice from grilled limes.