Fried chicken breast, cream sauce and tarragon

Salt and pepper the chicken breasts. In a large skillet, heat half the butter and oil over medium -high heat. Add half of the chicken breasts and cook for 5 minutes or until browned ( the return to the halfway)

Boneless chicken Recipes: Parmesan crusted chicken

1/2 cup Hellmann's Real Mayonnaise. 1/4 cup grated Parmesan cheese. halves 4 boneless, skinless chicken (about 1-1/4 lb/625 g) 4 teaspoons dry bread crumbs seasoned with Italian

Easy chicken casserole

Quantity 4 Person (s) Preparation 15 min Cooking 45 min. Cost of Cheap recipe. Level of difficulty Easy, ingredients easy chicken casserole

Moroccan Grilled Chicken

Preheat oven to 400 ° F (200 ° C) In a large pot, brown the chicken breasts Exceldor and potatoes in oil with thyme and garlic. - About 3 minutes.

Chicken quickly Spicy Moroccan

In a large nonstick skillet, melt butter over medium-high. use onion with paprika, cumin, mint, cinnamon, salt and pepper until tender.

Easy chicken casserole

Quantity 4 Person (s)
Preparation 15 min
Cooking 45 min
Cost of Cheap recipe
Level of difficulty Easy

ingredients easy chicken casserole

for Chicken and vegetables

     4 pieces of chicken (breast or thigh choice) about 2-3 pounds (1 to 1.5 kg)
     3 c. tablespoons flour (45 ml)
     1/2 c. Tea paprika (2 ml)
     2 c. to oil (30 mL)
     4 c. tablespoons butter (60 ml)
     3 large stalks celery, cut into pieces about 1 inch (2.5 cm)
     2 cups (500 mL) carrots, cut into pieces 1 inch (2.5 cm)
     2 medium onions, chopped
     4 large potatoes, peeled, cut into large cubes
     1/2 cup dry white wine (125 ml)
     1 cup chicken broth (250 ml)
     2 c. cost of parsley, chopped (30 ml)
     salt
     pepper

preparation for easy chicken casserole and vegetables

1- Preheat the oven gas mark 6 (180 ° C).
 
2- Mix flour, paprika, salt and pepper in a bowl and coat with the mixture chicken pieces. Shake gently to remove excess flour.

3- In a heavy saucepan, heat oil and 2 Tbsp. tablespoons (30 ml) butter, then let brown the chicken pieces on all sides.

4- Then remove the chicken pieces from the pan used to cook the chicken pieces and sauté over medium heat celery and carrots chopped, minced onions and potatoes cut into cubes for 3-4 minutes, stirring frequently with a wooden spoon.
 
5- Then pour the white wine and chicken broth to skillet and bring to a boil. Immediately remove pan from heat. Then pour the sauce into a baking dish, then place the pieces of chicken reserved.

6- Bake for 45 minutes until chicken and vegetables are tender. Serve the chicken casserole and sprinkled with fresh parsley vegetables.

Tostadas with avocado, beets and chicken


boneless chicken recipes

Ingredients boneless chicken recipes


    250 g (1/2 lb) semi-boneless chicken breast without skin
    2 avocados, means
    15 ml (1 tbsp.) Lime juice
    (1/2 tsp.) 2.5 ml cumin, ground
    1 jalapeño pepper, minced
    375 ml (1 1/2 cup) beets, peeled and grated
    8 shells corn tostadas
    1 or 2 red onions, sliced ​​into 8 slices of 0.7 cm (1/4 inch) thick
    8 cilantro sprigs, for garnish



Preparation

    Place chicken breasts in a small saucepan and cover with cold water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until chicken is cooked through. Remove chicken from water and cool. Shred the meat and set aside. (You can also use leftover chicken for this recipe.)

    Cut the avocado in half and keep the cores. Remove the pulp with a spoon and puree with a fork. Stir in lime juice, cumin, jalapeno and cores to make a guacamole about 500 ml (2 cups). Book. Grate the beets for 375 ml (1 1/2 cup) and set aside.

    To assemble tostadas, spread 45 ml (3 tbsp. Tablespoons) of guacamole on each tostada leaving an edge of 1.25 cm (1/2 inch). Add 30 ml (2 tbsp. Tablespoons) each chicken and beetroot. Top each tostada with two slices of red onion and cilantro.

Comment

    Preparation time: 20 min
    Cooking time: 20 min
    Makes: 4 servings


 

Grilled teriyaki chicken with citrus

Grilled teriyaki chicken with citrus
Grilled teriyaki chicken with citrus
Ingredients boneless chicken recipes

     ¼ t. (50 mL) teriyaki basting sauce and icing (a bottle of 12 oz/341 mL)
     ¼ t. (50 mL) frozen orange juice concentrate, thawed
     2 c. tsp (10 mL) orange zest, grated
     ½ lb (250 g) of breast fillets uncooked chicken
     1 t. (250 mL) snow peas
     1 t. (250 mL) sliced ​​fresh mushrooms
     1 medium zucchini, sliced ​​½ inch (1.25 cm) (2 t./500 mL)
     ½ medium red pepper, cut into 1 inch (2.5 cm) (¾ t./175 mL)



preparation

     In a small bowl, combine teriyaki sauce glaze, concentrated orange juice and orange zest. Reserve 2 tablespoons of this mixture. Add chicken to remaining mixture; coat. cover up stir and refrigerate 30 minutes.

     Meanwhile, turn on the gas grill or charcoal. Place the grill basket ("wok" BBQ) on the grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.

     Close the grill lid and grill over medium heat for 6 to 8 minutes, stirring occasionally basket or chicken until it is golden brown.

     Add remaining ingredients grilling basket. Close the grill lid and grill 6 to 8 minutes, stirring occasionally basket or chicken, until vegetables are crisp-tender and chicken is no longer pink in the center.

     Add 2 tablespoons reserved marinade; toss to coat vegetables and chicken. Close the grill lid and grill 2 to 3 minutes or until everything is cooked through.

comment

     Preparation: 25 min
     Cooking 55 min
     Makes: 2 servings

     * One jumped on the grill adds a smoky flavor that complements the sweet citrus marinade. For different citrus flavors, try using lime zest or lemon zest instead of orange zest. Serve with Complete this meal for the preparation of hot cooked rice.

Pad Thai Chicken Richard Patten

Ingredients Boneless Chicken recipes


     4 chest (s) boneless chicken (s) skinless, sliced ​​(e) (s)
     1 packet noodles Thai rice
     1/4 cup tamarind paste
     1/4 cup water, lukewarm
     4 ounces tofu, fried (e) (s)
     6 c. tablespoons peanuts, toasted (e) (s)
     3 c. tablespoons fish sauce
     2 c. tablespoons sugar
     2 c. tablespoons lime juice
     1/2 cup vegetable oil
     1 c. Garlic tea, minced (e) (s)
     2 egg (s)
     1 cup bean sprouts
     2 onion (s) Green (s), cut (e) (s) sticks
     1/2 c. chili tea (s) chili, roasted (e) (s)
     Pepper (s) Red (s), cut (e) (s) into strips
     cilantro, fresh, fresh (s)
     lime, cut (e) (s) in the quarter



preparation


     Soak the noodles in cold water for at least 1 hour. Mix the tamarind paste and ¼ cup (60 mL) warm water in a small bowl and let soak for at least 15 minutes.
     Cut chicken into strips ¼ inch. Set aside. Cut fried tofu into cubes of about ¾ inch. Set aside. Using a food processor or blender, coarsely chop the peanuts. Set aside.
     Resume tamarind paste in water and make a puree. Transfer the puree in a sieve over a bowl. Using a spoon, forcing the liquid to flow into the bowl. Drain the screen. You get about 5 c. tablespoons tamarind juice. Add fish sauce, sugar and lime juice. Beat vigorously and set aside. Discard the solids are in the sieve.

     Heat oil in a wok (or large skillet) until it begins to smoke. Add garlic and cook, stirring for about 30 seconds. Add chicken and fry for 1 minute. Add tofu and stir-fry for another minute. Break the eggs into the wok and let them fry without breaking for 1-2 minutes.
     During cooking eggs, drain the pasta and pour into the wok by folding quickly. Fry for 1 minute upwards. Add tamarind juice, etc.. obtained in step 6 and continue jumping stirring all the ingredients for 1-2 minutes. The pulp will be reduced to half its original volume and have softened al dente.
     Add about 2/3 of ground peanuts and stir. Add 2/3 of the bean sprouts and the whole amount of green onions. Sauté for 30 seconds and remove from heat.

     Transfer the pasta to a serving dish and garnish with roasted red pepper. Cover with remaining ground peanuts, bean sprouts, some strips of red pepper and fresh coriander leaves. Add some lime quarters and serve immediately.

comment

     Cooking time: 30 min
     Preparation: 1 hour
     Makes 4 servings

* Nutritional of this boneless chicken recipes

     Pad Thai Chicken Richard Patten
     Per serving of 470 g

Content of this Boneless chicken recipes

     calories 790
     Protein 74 g
     46 g fat
     6 g saturated fat
     21 g carbohydrates
     3 g fiber
     12 g sugar
     235 mg cholesterol
     1,230 mg sodium
     Per serving of 470 g
     daily Value
     potassium 32
     calcium 35
     iron 20
     Vitamin A 15
     Vitamin C 70
     95 Vitamin B6
     Vitamin B12 67
     folate 33
     magnesium 68
     zinc 40

Chicken and pasta

Chicken and pasta
Chicken and pasta

 Ingredients boneless chicken recipes


     1 1/2 cup orzo (more or less)
     1 cup coarsely chopped fresh spinach
     4 boneless skinless chicken, cut in half horizontally
     The seasoned flour (salt, pepper)
     1 onion, chopped
     1/2 cup white wine
     Juice and zest of 2 lemons about
     Two c. tablespoons capers
     Parmigiano Reggiano



preparation

     We cook the orzo according to the instructions on the box. It drained well, it is put back in the chadron and we add the chopped spinach Spinach will fall with the warm pasta.

     A drizzle of olive oil and watered juice of half a lemon. Stirring well, and we reserve the pasta. The breast in the flour is going to do much color in a little oil and butter. We finish baking, add the lemon juice, to taste the capers and zest.

     Allowed reduce sauce. It remains only to place the chicken on orzo with spinach, pour all of the lemon sauce and sprinkle generously with Parmesan.

comment

     * Transcribed by Oliveoil
     * Photo Oliveoil

Moroccan Grilled Chicken

Grilled Chicken
Morrocan Grilled Chicken

Ingredients Boneless Chicken recipes


     4 chicken breasts Exceldor
     750 g new potatoes
     450 g of roasted peppers, cut into small pieces
     200 g pitted black olives, drained
     2 c. tablespoons olive oil
     4 cloves garlic, crushed
     2 oranges, cut
     1 pinch dried thyme
     150ml chicken stock



preparation

     Preheat oven to 400 ° F (200 ° C) In a large pot, brown the chicken breasts Exceldor and potatoes in oil with thyme and garlic. - About 3 minutes.

     Pour chicken broth Exceldor and continue cooking for 15 minutes over medium heat. Place chicken Exceldor and potatoes in a gratin dish. Bake for 15 minutes.
 
     Add peppers, orange segments and olives and let roast for 5 minutes. Check the chicken is cooking thermometer (77 ° C / 170 ° F) or by pricking the flesh (the juices should be clear).

comment

     Makes: 4 servings
     Preparation: 10 minutes
     Cooking time: 40 minutes

Santa fe chicken 3

Santa fe chicken 3 boneless chicken recipes

Ingredients Boneless chicken recipes


     1 1/2 cups instant white rice, uncooked
     1 can (540 ml or 19 oz) black beans, rinsed
     1 yellow pepper, chopped
     1 can (284 ml or 10 oz) cream of chicken soup concentrated
     1 soup can full of water
     1/4 cup cilantro, chopped
     4 small boneless skinless chicken (1 lb or 450 g)
     1/2 cup salsa
     1 cup grated cheese Kraft Tex Mex

     what to do

     PREHEAT oven to 400 ° F.

preparation


     COMBINE rice, beans and peppers in a dish of 13 inches x 9 inches. Mix soup, water and coriander; pour over rice.
     SPOON chicken mixture and top with salsa.
     BAKE 35 minutes or until chicken is cooked through (170 ° F). Cover with cheese. Cook 10 minutes longer or until cheese is melted.

comment

     Preparation 10 min
     ready in 55 min
     Makes: 4 servings

     * kraft kitchens tips SUBSTITUTE You don't have fresh cilantro? Instead, use 1 teaspoon of coriander.

Chicken quickly Spicy Moroccan

Chicken quickly Spicy Moroccan
Boneless Chicken quickly Spicy Moroccan

Ingredients boneless chicken recipes


     2 c. tsp (10 mL) butter
     1 onion, chopped
     1 c. tsp (5 mL) paprika
     1 c. tsp (5 mL) ground cumin
     1 c. tsp (5 ml) dried mint
     1/4 c. tsp (1 ml) ground cinnamon
     salt
     pepper
     1 lb (500 g) boneless skinless chicken, cut into strips     1/3 cup (75 ml) chopped apricots and / or raisins
     2 cups (500 ml) milk
     2 c. tablespoons (30 mL) cornstarch
     2 oranges, peeled and pieces


preparation boneless chicken recipes


     In a large nonstick skillet, melt butter over medium-high. use onion with paprika, cumin, mint, cinnamon, salt and pepper until tender.

     Add chicken and sauté for 3 minutes. Add dried fruit. Mix a small amount of milk to cornstarch until smooth, then add the remaining milk.
 
     Pour into the pan. Simmer, stirring until the chicken is no longer pink inside, 4 to 5 minutes. Orange garnish.

comment

     Preparation time: 15 min
     cooking:              20 min
     Makes:                 4 servings

Green curry chicken on rice with lemongrass

Green curry chicken on rice with lemongrass

ingredients Boneless Chicken Recipes

     500 ml (2 cups) coconut milk
     250 ml (1 cup) chicken broth
     30 ml (2 tbsp.) Of green curry paste
     3 kaffir lime leaves, cut into strips
     200 g (7 oz) chopped pumpkin
     4 chicken breast fillets, cut into cubes
     120 g (4 oz) bamboo shoots, drained
     120 g (4 oz) chopped beans kilometer
     200 g (7 oz) chopped choy sum
     15 ml (1 tbsp.) Fish sauce
     15 ml (1 tbsp.) Grated palm sugar
     60 ml (¼ cup) Thai basil leaves, torn

Rice with lemongrass


     375 ml (1 ½ cup) jasmine rice
     2 stalks lemongrass, crushed


preparation


     Mix the coconut milk, broth, curry paste and lime leaves in slow cooker set to high. cook intensity until the sauce begins to thicken. Add on pumpkin and cook for 20 minutes or until it begins to soften.
     Add Boneless chicken and bamboo shoots and cook for 1 h. add beans, choy sum, fish sauce and sugar palm. cook until vegetables are tender, about 1 hour more. Add the basil leaves.

Rice with lemongrass


     To make the rice with lemongrass, put the rice, lemon and 1 liter (4 cups) of water in a saucepan. wear to a boil and cook over high heat until steam holes are formed on the surface rice. cut back the heat, cover and simmer for 10 minutes or until the liquid has been absorbed and rice tender. tap out lemongrass. pour it up the curry on rice bowls.

comment

     Preparation time: 35 min
     Cooking time: 240 min
     Makes: 6 servings

Chicken stir Orange on Nest Egg Noodles

Chicken stir Orange on Nest Egg Noodles

Ingredients


2 half boneless chicken breasts, skinless
(1/2 tsp.) 2.5 ml of sage, dried
(1/2 tsp.) 2.5 ml of thyme, dried
(1/2 tsp.) 2.5 ml of salt
1 ml (1/4 tsp.) Pepper
10 ml canola oil (2 tsp.)
2 large green onions, chopped
2 cloves garlic, minced
1 red pepper, sliced
250 ml (1 cup) sliced ​​mushrooms
500 ml (2 cups) peas
125 ml (1/2 cup) chicken broth
5 ml (1 tsp.) Orange peel, grated
30 ml (2 tbsp.) Orange juice
375 g (1/2 package) egg noodles, uncooked

Preparation

Slice the chicken breasts into thick strips. Place in a shallow dish and sprinkle with sage, thyme, salt and pepper.

In a large skillet with non-stick coating, heat oil over medium-high heat. Cook the chicken for 8 minutes or until the meat thermometer reads 74 ° C (165 ° F). Remove from heat, place on a plate and keep warm.

Return to skillet and cook the onions, garlic, red pepper and mushrooms for 5 minutes or until they are tender. Add the peas, broth and orange peel. Bring to a boil, cover and cook for 1 minute or until peas are tender. Place chicken in the pan and heat through. Brush with orange juice.

During cooking stir fry, prepare noodles according to package directions. Serve stir-fry on a bed of noodles.

Comment

Portion (s): 4
Preparation time: 10 minutes
Cooking time: 25 min

* The thighs boneless chicken are also well suited to this recipe. You can also vary the seasonings. For example, a combination of basil, Italian seasoning, savory or rosemary. Optionally, a small amount (about 2.5 ml / ½ tsp.) cornstarch can be added to the stir fry to thicken sauce. The orange gives it jumped a lovely flavor. Able to match the thyme and sage fruit with other ingredients in a brilliant way.

chicken stir fry with rice noodles

chicken stir fry with rice noodles

Ingredients

15 oz rice noodles (like tagliatelle)
1 lb Boneless chicken breast
Sesame oil, or peanuts, or sunflower
4 cloves garlic, peeled and finely chopped
1 lb broccoli, cut on the lengthwise
4 c. Coffee soy sauce
4 eggs, beaten
Sea salt
Pepper
Lime wedges

Preparation

Cook noodles according to package directions.
Meanwhile, cut the chicken into the splitting horizontally, but keeping the pieces together. Flatten with a rolling pin and cut into strips diagonally.

Heat a wok and add a little oil. Season chicken with salt and pepper and sauté about 3 minutes, until chicken is browned (not all at slightly under-cooked).

Add garlic and sauté 30 seconds. Add broccoli and sauté a few minutes until tender. Book. Wipe the vacuum and add a little oil wok. Add the eggs. Season and sauté, stirring. When the eggs are cooked, add the pasta and mix well. Add noodles and stir, breaking eggs to fully integrate. Add chicken, soy sauce and broccoli and sauté over medium-high heat. Serve immediately with lime wedges squeezed over the noodles.

Comment

Preparation: 10 min
Cooking: 10 min
Servings: 4

Chicken coriander and mango salsa on flatbread

 Chicken coriander, mango salsa on flatbread
 Chicken coriander and mango salsa on flatbread

Ingredients

1 large fresh diced mango
1 avocado, peeled and pitted, diced
2 green onions, finely chopped
1 lime zest, grated
1 freshly squeezed lime
4 boneless chicken breasts, skinned and cubed
60 ml (1/4 cup) fresh coriander pesto (see below comments)
4 flat breads (naan or pita Lebanese deviation)
1 tomato, seeded, finely diced
  

Preparation

In a bowl, combine the mango, avocado, green onions, lime zest and lime juice. Salt and pepper to taste. Book.
In a nonstick skillet over medium-high heat, place the Boneless chicken cubes. Use a little olive oil to prevent sticking poultry needed. Pepper to taste and cook for about 10-15 minutes, or until, that the chicken is cooked.
When cooked, add the coriander pesto over the chicken and mix for chicken cubes are well coated.
Divide the chicken cubes on flat bread and garnish mixture mango. put down cubes of fresh tomatoes and pepper.

Comment

Preparation: 20 minutes
Cooking time: 20 minutes

Makes: 4 servings 

* For coriander pesto, use 4 flower stalks of garlic and a bunch of fresh cilantro washed well (remove roots lez only). Grind everything in a food processor and gently pour a little olive oil extra virgin while mixing until the texture becomes creamy pesto and homogeneous. Use a little water, if necessary. You can freeze the pesto in small dishes. Adpanne weeknights! It can be used on a fish fillet, salad in a lens, to garnish a pizza, etc..

Stuffed with fresh herbs

Stuffed with fresh herbs

Ingredients

Farce
250 g (½ lb) breast or thigh boneless chicken
30 ml (2 tbsp. Tablespoons) cream 35% fat or 15% fat, country style
1 shallot dry, finely chopped
5 ml (1 tsp.) Chopped fresh parsley

Boneless Chicken recipes

1 carrot, cut into julienne
1 zucchini, cut into julienne
12 green beans
6 chicken breasts or 12 chicken thighs, boneless (about 750g / 1 ½ lb)
15 ml (1 tbsp. Tablespoons) butter or vegetable oil
125 ml (½ cup) white wine
250 ml (1 cup) cream 35% or 15%, country style
15 ml (1 tbsp. Tablespoons) chopped fresh parsley
15 ml (1 tbsp. Tablespoons) chopped fresh tarragon
15 ml (1 tbsp. Tablespoons) chopped fresh basil
1 clove garlic, finely chopped and degermed

Preparation

Preparing the stuffing

To prepare the stuffing, chop the chicken breast with your chopper Kitchen Eid. well mix all the stuffing ingredients and refrigerate 20 minutes.

Preparation of chicken

Preheat oven to 180 ° C (350 ° F). Blanch the carrots, zucchini and beans in boiling water for 1 minute. Drain and rinse

Spread stuffing on each breast halves in equal and vegetable garnish. Roll the chicken breasts to fully envelop stuffing, then tie. in a skillet, heat butter over medium-high heat and brown the meatballs.

Place in an ovenproof dish and cook about 20 minutes that is to say, until the juices run clear meat or meat thermometer registers an internal temperature of 80 ° C (175 ° F). Remove from oven, cut the strings and warm.

Meanwhile, in the same pan, add the wine and reduce by half. Stir in cream, herbs and garlic. Season. Cook 2 to 3 minutes.

Slice the rolls in two and serve with cream sauce, braised chicory and Brussels sprouts, if desired.

Comment

Preparation: 20 minutes
Cooking time: 30 min
Makes: 6 servings

Sweet and Sour Chicken 2

Sweet and Sour Chicken

Ingredients

Marinade

2 c. tablespoons cornstarch 30 mL CANADA
1/4 cup soy sauce 50 mL
1 clove garlic, minced
1 egg yolk
1 lb. boneless skinless chicken *, cut into 1 inch (2.5 cm) 500 g

Sauce

1 can (14 oz/398 mL) pineapple chunks, undrained
1/2 cup ketchup HEINZ 125 mL
1/3 cup each corn syrup and vinegar 75 mL
2 c. tablespoons cornstarch 30 mL CANADA
3/4 c. teaspoon salt 4 mL
2 green peppers, cut into squares
2 tomatoes, cut into small wedges
1/3 cup cornstarch 75 mL CANADA
1/4 cup corn oil 50 mL MAZOLA


Preparation 

Marinade

Mix cornstarch with soy sauce, garlic and egg yolk; stir in chicken. Marinate 30 minutes.

Sauce

Drain pineapple juice into a large saucepan. Stir in ketchup, corn syrup, vinegar, 2 tbsp. tablespoons (30 mL) cornstarch and salt; bring to a boil, stirring constantly. Boil 1 min. Add green peppers; simmer 3 min. Add tomatoes and pineapple chunks; keep warm.

Sprinkle 1/3 cup (75 mL) cornstarch on the undrained chicken; toss to coat. In a large skillet, heat corn oil over medium-high heat. Add the chicken; jump until cooked and golden, about 10 min. Drain and add to the sauce and heat through. Makes 4 servings.

Comment

Preparation time: 30 min
Cooking time: 10 min
Serving: about 495 calories
29 g protein
13 g fat
69 g carbohydrates
4 g dietary fiber.

Excellent source of vitamin C, niacin, vitamin B6 and magnesium; contains dietary fiber in moderation

Grilled chicken chili and lime

Ingredients

2 c. tsp (10 mL) lime zest, grated
¼ t. (50 mL) lime juice
¼ t. (50 mL) olive oil or vegetable oil
2 c. tablespoons (30 mL) chopped fresh coriander
½ c. tsp (2 mL) sugar
½ c. tsp (2 mL) salt
1 small jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
4 chicken breasts, boneless, skinless (1 ¼ lb/625 g)

Preparation

To prepare the marinade, combine all ingredients except chicken in a glass dish or shallow plastic bag or in a resealable plastic food.
Place each chicken breast, smooth side down, between sheets of plastic wrap or waxed paper. Gently soften with the flat side of a meat mallet or rolling pin until they are about ¼ inch (6 mm) thick.
Add Boneless chicken to marinade; turn to coat. Cover dish or seal the bag. Refrigerate at least 30 minutes, but not more than 24 hours.
Light the barbecue charcoal or gas. Remove chicken from marinade; discard marinade. Close the grill lid and grill chicken over medium heat for 8 to 10 minutes, turning once, or until juice of chicken is no longer pink when cut in the center to place thickest (170 ° F/76 ° C).

Comment

Preparation: 20 min
Cooking time: 50 min
Makes: 4 servings


* The secret of this juicy and flavorful chicken is in the marinade with lime and chili.
* If you don't like the taste of coriander marinade, use chopped fresh parsley.
For best results: To use the remaining marinade as a sauce, boil 1 minute to kill bacteria that may have been transferred by the chicken.

Chicken Bruschetta Cheese

Chicken Bruschetta Cheese
Chicken Bruschetta Cheese
Ingredients


Fettuccine Alfredo pasta 1 package Knorr ® Sidekicks ®, prepared according to the directions on the package.
1 tablespoon vegetable oil table
4 semi-boneless chicken breasts, skinned (about 625g)
1 cup tomatoes, chopped
2 tablespoons fresh basil leaves, sliced
1/2 cup fresh mozzarella cheese, grated
1/2 cup provolone cheese, grated

Preparation

Heat oil in a large nonstick skillet over medium-high heat and cook chicken, turning once, until cooked through, about 6 minutes.

In a small bowl, combine tomatoes and basil; book.

Stir in half each of the cheese pasta Fettuccine Alfredo Knorr Sidekicks ® prepared. Place in a serving dish with a spoon, then top with chicken. Sprinkle with remaining cheese and tomato mixture.

Comment

Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes

Bisquick Chicken with sage, apples and cranberries

Ingredients


2/3 t. (150 mL) grape jelly
2 c. tbsp (25 mL) butter or margarine
1 large red cooking apple, unpeeled, cut into 2 inch (5 cm)
1 rib celery medium
1/2 t. (125 mL) fresh or frozen cranberries (chopped)
3/4 t. (175 mL) mixture Bisquick
1/2 c. tsp (2 mL) ground sage
3/4 c. tsp (3 mL) chopped fresh thyme leaves
2 c. tbsp (25 mL) water
4 chicken breasts, boneless, skinless (about 1 1/4 lb or 625 g)

Preparation

Preheat oven to 350 ° F (180 ° C). In a saucepan 1 1/2 quart (1.5 L), melt jelly and butter over medium heat, stirring occasionally. Stir in chopped apple, celery and cranberries, remove from heat.
In a shallow dish, mix Bisquick mix *, sage and thyme Pour water in another shallow dish. Dip chicken in water, then coat with Bisquick mixture *. Spray non-stick cooking a large skillet, heat over medium-high heat. Cook the chicken breasts in skillet 6 to 8 minutes, turning once, until coating is golden brown.
Place chicken in a rectangular pan 9 x 13 inch (23 x 33 cm) ungreased. Place the cranberry mixture over the chicken with a spoon. Bake 40-45 minutes or until juice of chicken is no longer pink when the thickest part is cut in the center (170 ° F/77 ° C).

Comment

4 Servings

Boneless Chicken Thai Recipes

Boneless Chicken Thai Recipes
Boneless Chicken Thai Recipes

Ingredients

1 1/2 lb boneless chicken cut into pieces
1 jar Thai sweet chili sauce (spicy and sweet)
1 package Knorr Thai noodles sweet
Fried noodle taste
To taste vegetables of your choice, sliced ​​or chopped

Preparation

Cut the chicken into pieces. Add the sauce (in a little book, about a third) and mix.  reserve. cut selected vegetables (fresh) or take an Asian blend frozen.
In a wok with a little olive oil over medium heat, cook the chicken in the sauce until it loses its color dew. add vegetables. Add the reserved Thai sauce (you can keep a little to add on fried noodles). A little lower heat and simmer, stirring occasionally.
Meanwhile, boil Asian noodles according to directions on package. Serve chicken mixture and vegetables. Add fried noodles (if desired) on top of the mixture and pour a little sauce thaï. Serve Knorr noodles on the side.

Comment

Preparation: 20 minutes
Cooking time: 20 minutes
Makes: 4 servings * You can cook the vegetables separately in olive oil. We also can not cut the chicken and cook boneless breasts trimmed whole

Read too : Chicken Bruschetta Cheese
                 Fried chicken breast, cream sauce and tarragon
                 Chicken salad sandwich and arugula

Chicken fillet with cider

Chicken fillet with cider

Ingredients


4 Boneless chicken breasts cut into chunks
2 onions, finely chopped
1 1/2 cup cider
Salt and pepper
1/4 c. chopped thyme
2 knobs of butter

Preparation

Heat a skillet over medium heat. Place butter and sauté the onion a few minutes.
Add the chicken pieces to the pan and gradually add the cider. Cook until chicken is golden brown.
Season with thyme, salt and pepper.

Comment

Makes: 4 servings
Prep Time: 5 minutes
Cooking time: 20 min

Papillotes chicken and grilled vegetables to the Greek

Papillotes chicken and grilled vegetables to the Greek
Ingredients

4 small boneless skinless chicken (1lb or 450 g)
1 lb (450 g) new potatoes red, sliced ​​1/4 inch thick
1 red pepper, cut into 1/2 inch
1 small zucchini, cut into 1/2 inch
2 cloves garlic, finely chopped
1/4 cup dressing with olive oil extra virgin Greek Feta Kraft
1 c. in of fresh chopped oregano soup

Preparation

Preheat barbecue to medium-high heat.
Place 1 chicken breast in the center of 4 large sheets of heavy-duty foil; garnish vegetables, garlic and vinaigrette. Fold the leaves to curl 4.
Broil 30 to 35 minutes or until chicken is cooked through (170 º F). Practice slits in the foil to allow steam to escape before opening the parcels. Sprinkle with oregano.

Comment

If chicken breasts sold at your grocery store weigh more than 1/4 lb (115 g), they will take longer to cook. Make sure you cook them long enough so that they are no longer pink in center and juices run clear.

Preparation: 15 minutes
Cooking time: 30-35
Serving Size: 4.1 papillote (280 g).

Chicken and broccoli with rice walnut sofa

ingredients

• 454 g (1 lb) semi- boneless chicken breast without skin
• 30 ml (2 tbsp. ) Butter
• 15 ml (1 tbsp. ) Lemon juice , fresh
• 45 ml (3 tbsp. ) Of whole wheat flour
• 500 ml (2 cups) milk 1 % M.G.
• 5 ml (1 tsp. ) Tarragon , dried
• 0.6 ml ( 1/8 tsp. ) Nutmeg
• 1.25 ml ( 1/4 tsp. ) Salt
• 2.5 (1/2 tsp. ) Ml black pepper , freshly ground
• 250 ml (1 cup ) shredded part-skim mozzarella
• 1 L (4 cups) of broccoli
• 250 ml (1 cup) brown short grain rice
• 15 ml (1 tbsp. ) Sesame seeds
• 60 ml (1/ 4 cup) chopped pecans
• (1/2 tsp. ) 2.5 ml of paprika


preparation

1. Cut into small cubes 1 " the boneless skinless chicken . Melt margarine over medium heat in a frying pan with nonstick finish . Sauté the chicken until browned. Reset chicken from the pan , sprinkle with fresh lemon juice and set aside.

2 Whisk the flour into the pan juices; cook and stir for 2 minutes to brown the flour. Add milk slowly , whisking constantly until the mixture is smooth and thickened ( ie d. , Coats the back of a spoon ) . Remove from heat ; stir in tarragon, nutmeg, salt , pepper and half the grated cheese.

3 . Cut the ends of the stems of fresh broccoli. Blanch quickly in boiling unsalted water until tender but crisp.

4. Preparing round brown rice according to package directions in unsalted water. Pecans and sesame seeds can be added to the top of the cooking time .

5 Coat a baking dish with 2.5 L ( 10 cups ) Rectangular oil spray . . Cover bottom of dish with rice cooked with nuts , then place the stems of broccoli, cooked chicken, sauce and remaining grated cheese. Sprinkle with paprika.

6 . Bake uncovered in a preheated oven at 180 º C (350 º F) for 45 to 60 minutes until it is bubbly and cheese is browned.

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Preparation time: 20 min
Cooking time: 75 min
Makes: 6 servings

* This modern pot definitely takes his place at the table. Rice , pecans and sesame seeds are excellent partners broccoli, cheese and chicken.

* Nutritional

Boneless Chicken and broccoli with rice walnut sofa
Per serving of 275 g
content
calories 380
Protein 30 g
Fat 13 g
6 g saturated fat
38 g carbohydrates
5 g fiber
Sugar 5 g
70 mg cholesterol
Sodium 310 mg
Per serving of 275 g
daily Value
potassium 16
calcium 25
iron 10
Vitamin A 35
Vitamin C 80
Vitamin B6 32
Vitamin B12 40
folate 21
25 mag
zinc 23

Chicken salad sandwich and arugula

Chicken salad sandwich and arugula

• Chicken Salad

• 1 boneless chicken breasts Exceldor , poached and diced
• 2 tbsp. ( 30 mL) finely chopped fresh chives
• 1 stalk celery chopped
• 1 green onion, finely chopped
• 2 tbsp.  ( 30 mL) Greek yogurt
• 1 tsp ( 5 mL) Dijon mustard
• Salt and pepper

• trim

• Some arugula
• A few slices of thinly sliced ​​radishes
• A few slices of toasted bread


Chicken Salad

1. CHICKEN SALAD
2 . In a bowl, mix all ingredients .
3 . Season with salt and pepper. Book .
4. Spread croutons with salad poulet.Surmonter rocket and slices of radish .

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Makes: 4-6 servings
Preparation time: 30 min
Cooking time: 25 min

* Other ideas for designing your chicken salad ?
Mayonnaise, diced chicken , sundried tomatoes , basil and walnuts rôties.Pâte curry or miso, lime juice, Greek yogurt , celery, green onions , cashews rôties.Avocat , corn , red peppers, juice lime , chili sauce , cilantro , mayonnaise

Fried chicken breast, cream sauce and tarragon

Fried chicken breast, cream sauce and tarragon

ingredients

• 6 boneless chicken breasts (about 2 lb / 1 kg total)
• 2 tbsp. tablespoons (30 mL) butter
• 2 tbsp. tablespoons (30 ml ) olive oil
• 3 French shallots, chopped
• 3/4 cup (180 ml) raw apple juice (me, kind of tradition )
• 1 1/2 cups (375 ml ) chicken broth
• 2 tbsp. tablespoons (30 mL) Dijon mustard
• 3/4 cup (180 ml) 35% cream or 15% thick
• 2 tbsp. tablespoons (30 mL) tarragon or fresh thyme , finely chopped
• salt and pepper to taste


preparation

1. Salt and pepper the chicken breasts. In a large skillet, heat half the butter and oil over medium -high heat. Add half of the chicken breasts and cook for 5 minutes or until browned ( the return to the halfway ) . Put the chicken aside in a baking dish . Cook the remaining chicken in the same way (if necessary, add the remaining butter and oil ) . Bake in preheated oven at 350 ° F. (180 ° C ) for about 10 minutes or until chicken is no longer pink color inside.

2 . Meanwhile, grease the pan. Add shallots and cook over medium heat , stirring, for 2 minutes or until they have softened . Pour the vermouth , scraping the bottom of the pan to loosen particles . Cook for 3 minutes or until the liquid has almost completely evaporated. Add apple juice and reduce by 3 to 4 minutes . Add chicken broth , bring to boil and simmer for 5 to 7 minutes or until the liquid has reduced by about half.
stir in the mustard and cream and simmer for 4 minutes or until the sauce has thickened. Add the tarragon and mix. Serve the chicken topped with the cream sauce .


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Preparation : 30 minutes
Cooking time: 30 minutes
Servings: 6
Note: I served with mashed potatoes , rice and asparagus.

Boneless chicken Recipes: Parmesan crusted chicken

Boneless chicken Recipes, Parmesan crusted chicken

ingredients 

• 1/2 cup Hellmann's Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• halves 4 boneless, skinless chicken (about 1-1/4 lb/625 g)
• 4 teaspoons dry bread crumbs seasoned with Italian
• * My adding Dijon mustard to taste about 2 large tablespoons

preparation 

1. Preheat oven to 425 ° F (220 ° C).

2. In a medium bowl, combine Hellmann's Real Mayonnaise ® and cheese. Arrange chicken on a baking sheet. Top evenly with mayonnaise mixture, then sprinkle with bread crumbs.

3. Bake for 20 minutes or until chicken is cooked through.


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Makes: 4 servings
Preparation time: 8 minutes
Cooking time: 20 minutes

* Note: The only change is to be added to the mixture of Dijon mustard.
More Boneless chicken Recipes in http://boneless-chicken-recipes.blogspot.com/

Boneless Chicken Recipes: Poulet et brocoli Alfredo

Bonless Chicken Recipes: Poulet et brocoli Alfredo

Ingredients 

• 10 oz (300 g) uncooked fettucine, broken in two
• 3 cups (750 mL) broccoli florets
• 2 tbsp. in s. (30 mL) butter or margarine
• 4 (about 1 lb/500 g) boneless, skinless chicken, cut into cubes
• 1 can (500 mL) sauce easy to use cream of mushroom cooking CAMPBELL'S ®
• 1/4 cup (60 mL) light parmesan, grated
• 1/4 c. to t. (1 mL) ground black pepper


Preparation 

1. Cook pasta according to the instructions given on the directions, omitting salt. Add broccoli 4 minutes before the end of cooking. Drain and set aside.

2. Heat the butter over medium-high heat in a large skillet. Cook chicken until well browned, stirring often.

3. Stir cooking sauce, cheese, pepper and fettuccine mixture and heat through, stirring often.

Comment 

Serving Size: 6
Preparation time: 5 min
Cooking time: 25 min

* Nutritional Information (Per Serving)

360 Calories
8g Fat
3.5g saturated
0.3g trans
60mg Cholesterol
400mg Sodium
Carbohydrates 44g
3g Dietary Fiber
29g Protein
10% Daily Value Calcium

* Council

The creamy texture of the mushroom sauce makes this dish fried easy to mix and prepare. Serve immediately to enjoy the creamy texture at its best! 

Chicken breast with sweet and sour topping

ingredients

• 1 cup ( 250 ml) Spread apricot Smucker's ® No Sugar Added
• 2 tbsp.  (30 ml ) soy sauce
• 2 tsp (tea sp)  ( 10 mL) Worcestershire sauce
• ¼ cup (50 mL ) rice vinegar
• 2  tsp ( 10 mL) grated fresh ginger or 1 tsp ( 5 ml) dried if
• 4 boneless , skinless chicken , hammered ( for thinning )
• Salt and pepper to taste

preparation

1. Preheat oven to 400 ° F (200 ° C). Line a baking sheet with parchment paper.
2 . Combine first 5 ingredients in a small saucepan . Bring to a boil , stirring constantly . Reduce heat and simmer until sauce thickens slightly, about 5 minutes. Remove from heat .
3 . Reserve half of the sauce and spread the rest over the chicken breasts. Bake in preheated oven for 15 to 20 minutes, until the temperature inside the chicken reaches 165 ° F ( 75 ° C)

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Preparation : 10 minutes
Cooking time: 25 minutes total
Makes: 4 servings

do you like this Bonless Chicken Recipes? fin more in Bonless Chickeen Recipes.

Quick recipe for Thai chicken easy to prepare


Quick recipe for Thai chicken

ingredients

• 4 chicken breasts, skinless and boneless
or
• 8 thighs
• 1 cup ( 237 ml) chicken broth
• 2 tbsp. tablespoons (30 ml ) soy sauce
• 1  tablespoon (15 ml ) each of sugar and sesame oil
• 2 tbsp ( 10 ml) each dried basil and chili garlic sauce spicy
• 1 red pepper (optional)
• 1 c . tbsp ( 15 mL) cornstarch
• 1/2 cup (118 ml ) each of cilantro and mint fresh coarsely chopped
• cooked rice (optional)


preparation

1. Trim the visible fat from chicken. Pour the broth in a large skillet over medium heat . While the mixture boils , add soy sauce , sugar, sesame oil , basil and chili garlic spicy sauce.

2 . Cut the chicken into large strips. Pour into the boiling sauce, stirring. Cover. Cut the pepper into small strips and pour in the sauce and stir . Cover and reduce heat to let the mixture simmer. Simmer until chicken is almost cooked through, about 8 minutes. Stir repetition.

3 . Combine cornstarch with two tablespoons (30 ml ) cold water until completely dissolved. Pour in the chicken mixture and stir until thickened, about 3 minutes. Add coriander and mint , stirring and pour the mixture over rice.

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Makes: 4 servings
Preparation: 10 mins
Cooking time: 15 mins

* Nutritional

calories 237
Protein 37 g
Fat 6 g
1 g saturated fat
7 g carbohydrates
1 g fiber
4 g Sugar
90 mg cholesterol
Sodium 784 mg
daily Value
potassium 15
calcium 3
iron 11
Vitamin A 4
Vitamin C 5
40 Vitamin B6
Vitamin B12 19
folate 5
magnesium 21
zinc 16

Fried chicken sweet and sour sauce

boneless-chicken-recipes

ingredients

• 3/ 4 t . (177 mL ) apricot spread Smucker's ® No Sugar Added
• 2 tbsp. tablespoons (30 mL ) vinegar
• 1 1/2 c . tsp ( 7.5 mL ) garlic salt
• 1 1/2 c . tsp ( 7.5 mL ) ginger
• 1 1/2 c . tsp ( 7.5 mL ) soy sauce
• 1/4 c . tsp ( 1.2 mL ) crushed red pepper flakes
• 2 medium zucchini
• 4 large boneless chicken breasts , cut cubes of 2.5 cm ( 1 inch)
• 2 tbsp. tablespoons (30 mL ) vegetable oil or Crisco ® Canola
• 1/2 lb. ( 237 g . ) Small mushrooms sliced
• 6 oz ( 170 g . ) Fresh peas ( 473 ml / 2 t . )
• 1/2 c . tsp ( 2.5 mL ) salt
• Hot cooked rice


preparation

1. Stir the apricot spread Smucker's ® , vinegar , salt, garlic , ginger, soy sauce and crushed red pepper flakes . Book .
2 . 2 Cut zucchini in lengthwise and sliced ​​to 1/4 inch (0.5 cm). Book . Heat over high heat 1 tbsp. tbsp (15 mL) oil in a wok or pan . Sauté chicken until tender and golden. Remove the utensil . Add the remaining oil , zucchini , mushrooms and peas .
3 . Sauté until zucchini is crisp and tender. Add the apricot sauce and chicken, mix gently warming . Season to taste. Serve with hot cooked rice.

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Preparation : 15 minutes
Cooking time: 15 minutes
Freezing: not recommended
Makes: 4 servings
* An authentic sweet and sour sauce to prepare delicious Chinese food home. Say goodbye to the driver !
enjoy with this boneless chicken recipes .