Tostadas with avocado, beets and chicken

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


 

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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 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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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 .

comment

Preparation : 30 minutes
Cooking time: 30 minutes
Servings: 6

Note: I served with mashed potatoes , rice and asparagus.

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Fried chicken sweet and sour sauce

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.

comment

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 .

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