quick and easy and healthy chicken breast recipes?
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CHICKEN BREAST TUSCANY WITH BABY PEAS
6 chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs
1/2 cup olive oil
3 cloves garlic
10 ounces frozen baby peas
4 large green onions (scallions), chopped
pinch of sugar or honey
3 lemons
Wash chicken, trim fat (leaving skin on). Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.
Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.
Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.
Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.
Thaw peas (drain if needed). Cook peas and scallions with a little water and remaining oil. Add salt, and just a pinch of sugar or honey, to taste. Serve alongside the chicken breasts.
Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Paprika may be sprinkled on the center of the chicken, if desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.
7 Comments
November 9th, 2009 at 1:02 pm
I spray mine with butter flavor spray and dust it with seasoned flour. I then bake it on a rake i the oven @ 375 for about 30 minutes. Comes out like it was fried but it wasn’t.
And, frying is not as bad for you as people believe. It is the way people fry that makes it bad. If you get that oil hot enough you will not be soaking it up in the chicken as you fry.
Now if you want to try to fry one: make an egg bath with egg+hot sauce+mustard (about a teaspoon of each with the egg). Dip in the beaten egg bath and then in seasoned flour. The oil you are about to fry in will be hot enough when you insert the handle of a wooden spoon and it bubbles around it. The hot sauce will not be hot and the mustard in the egg bath will allow the chicken to fry to a golden brown.
Marinate them in Italian Dressing and bake in the oven or grill.
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November 9th, 2009 at 1:35 pm
HEALTHY LEMON CHICKEN
4 chicken breasts
4 lemons
Pepper
Garlic powder
Herbal salt substitute
Wash chicken, remove skin. Place in baking pan, meaty sides up. Cut lemons in 1/2 and squeeze over chicken and seasonings to taste. Marinate 1/2 hour minimum. Barbecue or broil. Baste frequently with reserved marinade.
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November 9th, 2009 at 1:41 pm
It’s real easy to cook chicken any way you like it. Chicken is so versatile.
Bake it then baste with Teriyaki
baste with any marinade including italian dressing. There is hot wing sauce you can use on breasts too. Jerk seasoning works great too! You can’t mess up chicken real easy! Almost any marinade works, just remember its a bland white meat until you season it.
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November 9th, 2009 at 2:25 pm
Pound ‘em nice and flat. Liberally salt and pepper ‘em. Heat, over med. heat, 2-3 tbs, olive oil and just a little butter in skillet. Add, (to your tastes), dried or fresh basil, oregano, and a couple of chopped garlic cloves. Add a healthy amount of paprika. When oil is hot, put chicken in.If you got them flat enough, they should be ready in under 5 minutes. Turn once during cooking. Enjoy.
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November 9th, 2009 at 2:43 pm
Marinate the chicken breasts in italian dressing or any other 30 minute marinade and grill. While grilling make a salad with lettuce, tomato, cucumber, avocado, hard boiled eggs, cheese, and croutons. Then just cut up the chicken breast and lay on top. It’s quick and easy (about 20 minutes from start to table). Enjoy!
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November 9th, 2009 at 3:30 pm
These recipes may look complicated but they are really easy!
PARMESAN CHICKEN
6 boneless skinless chicken breast halves
1/4 cup butter or margarine, melted
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine the first seven ingredients. Dip chicken in butter and then into crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 F. for 20-25 minutes or until chicken is tender and juices run clear. Place the chicken on a platter. Sprinkle with more parmesan cheese and serve. Makes 6 servings.
Elegant Strawberry Chicken
2 tbsp. butter
2 lg. whole chicken breasts, cooked, de-boned, skinned, and cleaned
1/2 c. frozen strawberries, defrosted
4 pear halves
1 c. heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice
Heat butter in saute pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside. Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit. Serves 2.
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November 9th, 2009 at 4:02 pm
CHICKEN BREAST TUSCANY WITH BABY PEAS
6 chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs
1/2 cup olive oil
3 cloves garlic
10 ounces frozen baby peas
4 large green onions (scallions), chopped
pinch of sugar or honey
3 lemons
Wash chicken, trim fat (leaving skin on). Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.
Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.
Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.
Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.
Thaw peas (drain if needed). Cook peas and scallions with a little water and remaining oil. Add salt, and just a pinch of sugar or honey, to taste. Serve alongside the chicken breasts.
Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Paprika may be sprinkled on the center of the chicken, if desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.
References :