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

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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.

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     * Transcribed by Oliveoil
     * Photo Oliveoil

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Moroccan 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).

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

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Santa fe chicken 3

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.

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     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.

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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.

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

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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.

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

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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.

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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

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Chicken coriander and 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..

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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

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Sweet and Sour Chicken 2

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

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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.

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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

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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

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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

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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

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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).

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