CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
GRILLED CHICKEN TOSTADAS
This healthy take on chicken tostadas is delicious and easy to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
- Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
- Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
- Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.
BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN
Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.
Provided by Mildred Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g
ZESTY GRILLED CHICKEN BREAST TOSTADAS
Hello, un-boring chicken! This recipe's decidedly zesty. It stars juicy grilled chicken breasts with chipotle-cilantro mayo, served on tostada shells.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Reserve 2 Tbsp. dressing for later use.
- Grill chicken 12 min. or until done (165ºF), turning occasionally and brushing with remaining dressing for the last few minutes. Meanwhile, mix mayo and reserved dressing until blended.
- Remove chicken from grill; let rest 5 min., loosely covered with foil. Chop chicken. Place on tostada shells; top with onions, cilantro and mayo mixture.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g
THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
SHREDDED SPICY CHICKEN TOSTADAS (TINGA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
- For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
- To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
CHICKEN TOSTADA RECIPE WITH GRILLED CHICKEN
Steps:
- Heat oil in a large frying pan over medium-high heat.
- Add onions, bell pepper and jalapeno, stir and cook until tender.
- Remove from the pan and set aside.
- Add chicken and diced green chilies to the same pan and heat over medium heat.
- Cook for 5-7 minutes or until heated through.
- Heat refried beans in a small pot over medium heat.
- Spread a thin layer of beans onto each tostada.
- Sprinkle with shredded cheese, then top with chicken and then onions and peppers.
- Top with additional desired topping and enjoy.
Nutrition Facts : Sodium 859 mg, Sugar 4 g, Fiber 5 g, Cholesterol 93 mg, Calories 406 kcal, TransFat 1 g, SaturatedFat 9 g, Fat 19 g, Protein 35 g, Carbohydrate 23 g, UnsaturatedFat 8 g, ServingSize 1 serving
ZESTY CHICKEN
Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.
Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.
SHREDDED CHICKEN FOR TOSTADAS (TINGA)
Make and share this Shredded Chicken for Tostadas (Tinga) recipe from Food.com.
Provided by mariposa13
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts in large pot and add water to cover. Add salt.
- Turn water up to boiling and let simmer until chicken is cooked through.
- Once chicken is cooked, remove from pan and shred. Set aside.
- Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
- Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).
- Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
- Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
- Mix chicken and salsa together and serve warm on tostadas.
ZESTY CHICKEN BREASTS
Make and share this Zesty Chicken Breasts recipe from Food.com.
Provided by rrebranch
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
ZESTY GRILLED CHICKEN
Heat grill to medium-high heat, accept compliments. (There are a few more steps to this easy grilled chicken; those are just the highlights.)
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 2
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).
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
CHICKEN TOSTADAS
This marinade is great. If you start marinating this in the morning, it will make a really quick supper in the evening. Recipe from Family Fun with some changes. Prep time does not include marinating time.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
- Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
- Take meat out of refrigerator 20 minutes before cooking.
- Take out meat and discard marinade.
- These can either be cooked on the grill or under the broiler.
- Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips.
- Lightly brush tortillas with vegetable oil.
- If using grill, grill on each side until they turn slightly brown, about 1 minute.
- Add cheese to browned side while other side is browning on grill.
- If using broiler put cheese on tortilla just until cheese melts.
- Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.
Nutrition Facts : Calories 547.6, Fat 32.1, SaturatedFat 11.1, Cholesterol 123.6, Sodium 1364.7, Carbohydrate 30.9, Fiber 3.9, Sugar 6, Protein 35.9
GRILLED CHICKEN TOSTADAS
A Cooking Light recipe. Fried tortillas form the shells for most tostadas, but grilling lowers the fat. Bottled salsa and canned beans make this recipe a snap to prepare.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare grill, or heat a grill pan over medium-high heat.
- Brush chicken with juice; sprinkle with taco seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
- Combine coleslaw with salsa; toss to coat. Combine tomato and olives; toss gently.
- Spread about 1 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cups slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoons sour cream and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.
Nutrition Facts : Calories 471.7, Fat 14.9, SaturatedFat 6.2, Cholesterol 101, Sodium 1380.1, Carbohydrate 46.5, Fiber 8.2, Sugar 9.1, Protein 38.4
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