lahore

Author: appdev2098

  • Juicy Chicken Breasts Baked from Frozen

    Juicy Chicken Breasts Baked from Frozen

    Ingredients:

    2 tablespoons mayonnaise

    2 tablespoons Dijon mustard

    1 tablespoon chopped fresh parsley leaves and tender stems

    1 clove garlic, finely chopped

    1 cup panko breadcrumbs

    1/4 cup olive oil

    Kosher salt and freshly ground black pepper

    4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each

    Directions:

    1. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
    2. Add the mayonnaise, Dijon, parsley and garlic to a small bowl and stir to combine. Add the breadcrumbs, olive oil and 1/2 teaspoon each salt and pepper to another bowl and stir until combined.  
    3. Place the chicken on the prepared baking sheet. Dividing evenly, brush the mayonnaise mixture all over the top and sides of each piece. Top the mayo-covered areas with the panko mixture and press to adhere. 
    4. Bake until the coating is golden brown and an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees F, 30 to 35 minutes.
  • Baked Tuscan Chicken Breast

    Baked Tuscan Chicken Breast

    Ingredients

    • 4 boneless skinless chicken breasts (breast halves)
    • 1 tablespoon canola oil
    • ½ teaspoon salt
    • ½ teaspoon Italian seasoning
    • ¼ teaspoon paprika
    • ⅛ teaspoon black pepper

    Cream Sauce

    • 1 cup heavy cream
    • 2 teaspoons minced garlic
    • 1 teaspoon corn starch
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • ⅓ cup sundried tomatoes (chopped)
    • ¼ cup shredded Parmesan cheese
    • ½ cup chopped fresh spinach

    Instructions

    • Preheat oven to 425 degrees F.
    • Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
    • Place chicken breasts in a 9×13″ baking dish (or a larger one if you are using very large chicken breasts — you don’t want them smushed together or they will take longer to cook).
    • Combine ½ teaspoon salt, Italian seasoning, paprika and ⅛ teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
    • Whisk together cream, garlic, corn starch, salt and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn’t cover the chicken completely, but it won’t hurt anything if it does).
    • Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
    • Remove pan from oven and stir spinach into sauce. The sauce may separate as it cooks (it is NOT curdled!) — just give it a stir and it will come together. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
    • Uncover and serve.
  • Baked Chicken Breasts

    Baked Chicken Breasts

    Ingredients

    • 4 boneless skinless chicken breasts, pounded to even thickness
    • 1 tablespoon melted butter or olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly-ground black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon smoked paprika

    Instructions

    1. Brine the chicken. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water (or a few ice cubes) to lower the temperature of the water so that it is cool to the touch. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
    2. Heat the oven. Preheat oven to 450°F.
    3. Season the chicken. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
    4. Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
    5. Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
    6. Serve. Serve warm and enjoy!
  • Oven Baked Chicken Breast

    Oven Baked Chicken Breast

    Ingredients

    • 4 chicken breasts , 150 – 180g / 5 – 6 oz each (Note 1)
    • 2 tsp olive oil

    Seasoning:

    • 1 1/2 tbsp brown sugar
    • 1 tsp paprika
    • 1 tsp dried oregano or thyme , or other herb of choice
    • 1/4 tsp garlic powder
    • 1/2 tsp each salt and pepper

    Garnish, optional:

    • Finely chopped parsley

    Instructions

    • Preheat oven to 425°F/220°C (200°C fan).
    • Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
    • Mix Seasoning.
    • Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
    • Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
    • Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
    • Remove from oven and immediately transfer chicken to serving plates.
    • Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.
  • Shredded Chicken Tacos

    Shredded Chicken Tacos

    Ingredients

    • 1 ½ pounds (680 grams) chicken breasts skinless boneless
    • 2 teaspoons (2 teaspoons) vegetable oil
    • ½ (½) yellow onion minced
    • 2 cloves (2 cloves) garlic minced
    • 1 teaspoon (1 teaspoon) ground cumin
    • 1 teaspoon (1 teaspoon) dried oregano
    • 1 teaspoon (1 teaspoon) chili powder
    • 1 teaspoon (1 teaspoon) salt
    • ½ cup (130 grams) salsa

    Instructions

    • Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
    • Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
    • In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
    • Add the garlic, and sauté for 30 seconds. Add cumin, oregano, chili powder, and salt. Cook for 1 more minute.
    • Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
    • Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
    • Serve in warmed up tortillas or taco shells with your favorite toppings.
  • Ridiculously Good Chicken Tacos with Green Sauce

    Ridiculously Good Chicken Tacos with Green Sauce

    Ingredients

    Chicken Tacos

    • 1 lb. boneless skinless chicken thighs
    • 1/2 tablespoon soy sauce
    • 1/2 tablespoon avocado oil
    • 1 clove garlic, grated (or 1 tsp of garlic paste, or 1/2 teaspoon garlic powder)
    • 2–3 tablespoons taco seasoning (I use Siete brand)

    Avocado Aji Verde

    • 1/2 avocado
    • 1/2 cup mayo
    • 3–ounce chunk of cotjia cheese
    • 1 big handful of cilantro stems and leaves (roughly 1/2 cup)
    • 1 clove garlic
    • juice of 1–2 limes (2 tablespoons)
    • 2 tablespoons water (more as needed)

    Extras

    Ingredients

    Chicken Tacos

    • 1 lb. boneless skinless chicken thighs
    • 1/2 tablespoon soy sauce
    • 1/2 tablespoon avocado oil
    • 1 clove garlic, grated (or 1 tsp of garlic paste, or 1/2 teaspoon garlic powder)
    • 2–3 tablespoons taco seasoning (I use Siete brand)

    Avocado Aji Verde

    • 1/2 avocado
    • 1/2 cup mayo
    • 3–ounce chunk of cotjia cheese
    • 1 big handful of cilantro stems and leaves (roughly 1/2 cup)
    • 1 clove garlic
    • juice of 1–2 limes (2 tablespoons)
    • 2 tablespoons water (more as needed)

    Extras

    • Tortillas
    • Limes, cilantro, and onion
  • Easy Chicken Tacos

    Easy Chicken Tacos

    Ingredients

    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • ½ teaspoon garlic powder
    • Kosher salt and freshly ground black pepper, to taste
    • 1 ½ pounds boneless skinless chicken thighs
    • 1 tablespoon canola oil
    • 12 mini flour tortillas, warmed
    • 1 cup pico de gallo, homemade or store-bought
    • 1 avocado, halved, peeled, seeded and diced
    • ½ cup chopped fresh cilantro leaves
    • 1 lime, cut into wedges

    Equipment

    • Cast Iron Skillet

    Instructions

    • In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
    • Season chicken with chili powder mixture.
    • Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
    • Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
  • Chicken & Dumplings

    Chicken & Dumplings

    Ingredients

    • 2 (10.5 ounce) cans condensed cream of chicken soup
    • 3 (14 ounce) cans chicken broth
    • 3 cups shredded cooked chicken meat
    • 2 (10 ounce) cans refrigerated biscuit dough

    Directions

    1. Gather all ingredients .Dotdash Meredith Food Studios
    2. Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.Dotdash Meredith Food Studios
    3. Cut each biscuit into quarters, and gently stir into the simmering soup.Dotdash Meredith Food Studios
    4. Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.Dotdash Meredith Food Studios
    5. Serve and enjoy!
  • Chicken Scarpariello

    Chicken Scarpariello

    Ingredients

    • 1 ¼ pounds skinless, boneless chicken breast halves
    • 3 tablespoons all-purpose flour
    • 2 tablespoons olive oil
    • 2 teaspoons butter
    • 2 tablespoons shallots, minced
    • 2 cloves garlic, minced
    • 1 cup water
    • ½ cup white wine
    • 1 cube chicken bouillon
    • ½ teaspoon dried rosemary, crushed
    • ¼ teaspoon salt
    • 1 pinch ground black pepper

    Directions

    1. Gather the ingredients.All Recipes / Ana Cadena
    2. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.All Recipes / Ana Cadena
    3. In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.All Recipes / Ana Cadena
    4. To same skillet, add shallots and garlic. Saute until softened (1 minute).All Recipes / Ana Cadena
    5. Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes).All Recipes / Ana Cadena
    6. Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
  • Chicken and Broccoli

    Chicken and Broccoli

    Ingredients

    • 2 tablespoons olive oil, divided
    • 2 boneless skinless chicken breasts, cut into bite-sized pieces
    • salt and pepper
    • 1 batch Stir-Fry Sauce (see below)
    • 1 bunch broccoli, chopped into small florets, stem discarded
    • 1 teaspoon toasted sesame oil
    • toppings: sliced green onions, toasted sesame seeds

    Stir-Fry Sauce Ingredients:

    • 2/3 cup water
    • 1/3 cup reduced-sodium soy sauce
    • 3 tablespoons rice vinegar
    • 2 tablespoons cornstarch
    • 2 tablespoons honey
    • 2 cloves garlic, peeled and minced
    • 1 teaspoon ground ginger

    Instructions

    To Make The Stir-Fry:

    1. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
    2. While the chicken is cooking, make your sauce. (See below.)
    3. Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened.  Remove from heat and stir in the sesame oil until combined.
    4. Serve warm, garnished with green onions and toasted sesame seeds.  Or transfer to a sealed container and refrigerate for up to 3 days.