Makes 2 servings
- 2 tablespoons Dijon mustard
- 2 tablespoons frozen (thawed) pineapple juice concentrate
- 1 clove garlic, minced
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 boneless skinless chicken breast halves (5 oz each)
- 1 teaspoon olive oil
- 2 slices (1/2 inch thick) fresh pineapple, rind removed
- Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
- When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
- Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
- Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.
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Serves 4
- 4 boneless, skinless chicken breasts (5 oz each)
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 2 tbsp water
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- lemon slices for garnish
- Place chicken breasts between 2 sheets of plastic wrap or waxed paper; pound to 1/4 inch thickness with a rolling pin or meat mallet.
- On a sheet of waxed paper, combine flour, salt and pepper. In a large shallow bowl, beat together eggs and water.
- Dredge chicken breasts in flour mixture, one at a time, to coat lightly on both sides. Dip chicken in egg mixture to coat on both sides; let excess drip back into bowl.
- In a large skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat. Add chicken to skillet, in batches if necessary, using remaining oil if needed. Cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate; keep warm.
- Just before chicken is done, melt remaining butter in a small skillet. When butter begins to foam, add lemon juice; swirl to mix. Pour lemon butter over chicken. Garnish with lemon slices.
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Posted in Breast, Condiments, etc., Flat Shapes, Herb & Spice Mixes, Lunch/Snacks, Main Dish, Onions, Peppers, Sauces on June 26, 2007|
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Serves 4
- 4 flour tortillas or Mandarin pancakes
- 2 tsp vegetable oil
- 4 skinless, boneless chicken breast halves (4 oz each), cut into thin strips
- 1/2 medium red bell pepper, thinly sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup hoisin sauce
- 2 tsp Chinese or regular mustard
- 1 tsp hot sesame oil
- 4 medium green onions, sliced
- 1/4 cup chopped fresh cilantro
- Preheat oven to 250°F. Wrap tortillas together in foil. Place tortillas in oven to warm.
- While tortillas are warming, in a large nonstick skillet or wok, heat oil over medium heat. Add chicken, pepper, and garlic. Stir-fry until chicken is no longer pink, about 10 minutes. Add hoisin sauce, mustard, and sesame oil. Cook, stirring, until heated through, about 2 minutes.
- Spoon chicken mixture evenly down center of tortillas. Sprinkle green onions and cilantro over chicken. Roll up tightly. Place on plates. Serve immediately.
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Serves 4
- 4 skinless, boneless chicken breasts (4 oz each)
- 1/2 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 cup fresh snow peas
- 1/2 cup roasted cashews
- 2 green onions, thinly sliced
- Cut chicken into thin strips about 2 inches long and set aside. Blend soy sauce, broth and cornstarch in a small bowl; set aside.
- Heat 1 tbsp of oil in a wok or large heavy skillet over high heat. Add chicken. Stir-fry for 3 minutes or until no longer pink. Remove from wok with slotted spoon.
- Add remaining oil to wok. Add onion, garlic, cashews and snow peas and stir-fry for 3 minutes or until snow peas are crisp-tender. Return chicken to wok.
- Stir broth mixture to wok. Stir-fry for 2 minutes or until sauce is clear and chicken is heated through. Sprinkle with green onion slices. Serve immediately.
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Serves 6
- 6 bone-in chicken breasts (about 8 oz each)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can (14 oz) unsweetened coconut milk
- 2 tbsp brown sugar
- 2 tbsp fresh basil leaves, crumbled, or 2 tsp dried basil
- 1 tbsp curry powder
- 2 tsp light soy sauce
- 2 tsp lemon juice
- 1/4 cup heavy cream
- 3 tbsp raisins
- Preheat oven to 450°F. Season chicken breasts with salt and pepper.
- Arrange the chicken in a single layer in a shallow baking dish. Roast until chicken is browned and cooked through, about 30 minutes.
- While chicken is roasting, in a large skillet, combine coconut milk, brown sugar, basil, curry powder, soy sauce and lemon juice. Bring to a boil over high heat, stirring. Reduce heat to medium-low; simmer, stirring for 10 minutes. Whisk in heavy cream.
- Transfer chicken breasts to serving plates. Spoon sauce over and sprinkle each serving with some raisins.
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Serves 4
- 4 skinless, boneless chicken breasts (5 oz each)
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 3/4 cup chicken broth
- 1 pkg (10 oz) frozen broccoli, thawed
- 1/4 cup sliced almonds
For the sauce:
- 3 tbsp butter or margarine
- 3 cloves garlic, minced
- 2 1/4 cups chicken broth
- 3 tbsp all-purpose flour
- 1 cup grated Romano cheese, divided
- Preheat oven to 350°F. Grease a large, shallow baking dish.
- Dredge chicken in flour. In a large skillet, heat oil over medium heat. Add chicken; cook, turning once, until golden, about 10 minutes. Stir in broth. Reduce heat to medium-low. Cover; simmer for 15 minutes.
- Meanwhile, for sauce, in a saucepan, melt butter over medium heat. Add garlic; sauté for 1 minute. Reduce heat to low. Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes.
- Drain pan juices from chicken; combine with sauce. Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes.
- Arrange broccoli in prepared dish; pour half of sauce on top. Place chicken over broccoli; top with remaining sauce. Sprinkle with almonds. Bake for 25 minutes. Remove from oven; sprinkle with remaining Romano. Bake for 5 minutes longer.
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Makes 8 servings
Rub
- 1 tsp cumin
- 1 tbsp ancho chili powder
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp onion powder
- 1/2 tsp black pepper
Saucing
- 1 cup favorite barbecue sauce
- If desired, place the chicken pieces in a brine of 1 cup kosher salt dissolved in 1 gallon water. Brine the pieces about 3 hours in the refrigerator.
- Rinse the chicken pieces well under cold water and pat dry. In a small bowl, combine all the rub ingredients and mix well. Sprinkle and rub about 2 tbsp of the rub all over both sides of the chicken pieces. Place the chicken in the refrigerator for at least 1 hour. Remove 20 minutes before grilling.
- Preheat the grill to medium-high heat. Oil the grates well. Place the chicken pieces skin side down on the grill first. Grill about 10-12 minutes, watching carefully for flare-ups, until the pieces remove easily from the grill.
- Turn over and continue cooking until the chicken is cooked through, about 15 minutes or more for larger, thicker chicken.
- If desired, brush the chicken with your favorite barbecue sauce and continue cooking so the sauce sets in. Remove from the grill and serve.
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