Tag Archives: chicken breasts

Chicken Curry in the Instant Pot

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This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.

Ingredients

1 lb boneless chicken breasts, cut into small bite size pieces

3 T olive oil

1 T minced ginger

5 cloves garlic, minced

1 onion, diced

2 tomatoes, diced

1/2 cup water

1 T lemon juice

1 whole dried chili pepper

1/4 cup chopped cilantro

Whole spices (use whichever you have on hand – these are completely optional)

1 black cardamom

2 bay leaves

6 cloves

6 black peppercorns

1/2 tsp cumin seeds

Spices

2 tsp coriander powder

1/4 tsp cayenne (or to taste)

1/2 tsp Garam masala

1/4 tsp turmeric

1 tsp salt

Directions

Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.

Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.

Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.

Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.

Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.

When done, release the pressure. Add the lemon juice.

Serve over rice and garnish with cilantro.

Chicken Cutlets Milanese

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This recipe brought me back to my childhood – this was one of my most favorite recipes. True comfort food!

Ingredients:

4 chicken breasts, sliced very thin

1/4 c. capers, drained and patted dry

1/2 lb. asparagus, trimmed and cut into 2″ sections

1 large egg, beaten

1 c. fine breadcrumbs

1/2 c. finely grated Pecorino cheese

Garlic powder

1/4 c. chicken broth

1 T. Dijon mustard

Directions:

In a large fry pan, heat some olive oil. Place the capers and cook them until crisp (about 5 minutes). Remove the capers to a paper towel lined plate and set aside.

In the same pan, add some more olive oil. Add the asparagus and cook until tender crisp. Mix the chicken broth and mustard together and add to the asparagus. Cook until the liquid is almost all absorbed. Remove the asparagus and set aside. Clean the inside of the pan.

Place the beaten egg in a shallow dish. Mix up the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and put it on a piece of wax paper. Season the chicken breasts with salt and pepper. Take each breast and pass it in the egg. Then pat it into the breadcrumb mixture.

In the same frying pan, heat some oil. Add the coated chicken breasts and cook until golden on both sides and cooked inside.

Plate them and top them with the crispy capers and asparagus.

 

 

Chicken Tacos

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These tacos were tasty and had a different taste with the roasted tomatoes.  These are 5 weight watcher points.

Ingredients:

2 boneless, skinless chicken breasts

6 garlic cloves (4 minced, 2 smashed)

2 whole garlic cloves

2 tomatoes

1/2 c. chicken broth

2 t. cumin

2 onions, halved and sliced

2 avocadoes, sliced

Salsa

Mexican cheese

Directions:

Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.

In the meantime, roast the tomatoes in the broil until the skin is charred.

Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.

Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.

Serve on warm tortillas topped with cheese, salsa, and avocadoes.

 

Chicken Fajitas in a Pouch

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This is a super easy way to cook up your meat and vegetables in one play!

Ingredients:

2 chicken breasts, skinned and deboned

1 green pepper, sliced

1 red pepper, sliced

1/2 yellow onion, sliced

1 T. chili powder

1/2 t. cumin

1/2 t. paprika

1/2 t. salt

1/2 t. pepper

Parchment paper

Corn tortillas

Shredded Mexican cheese

Guacamole

Pico de Gallo

Directions:

Preheat the oven to 400. Place the peppers and onions in a bowl. Add some olive oil, salt and pepper and mix to coat everything well.

Place these on a sheet of parchment paper large enough to be able to seal it into a pouch.

Place the rest of the seasonings in a bowl. Mix well. Coat the chicken breasts with the seasonings on both sides. Place the chicken breasts on top of the peppers. Seal the pouch well and place it on a baking dish.

Cook in the oven for about 30 minutes, or until the chicken reaches a temperature of 165.

Remove from the pouch. Slice the chicken breasts. Serve with tortillas and toppings.

Chicken and Sausage

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This was a great way for me to use up a lot of the leftover ingredients I had in my refrigerator from last week’s paella making adventure!

Ingredients:

2 boneless skinless chicken breasts, cut into small pieces

1-2 chorizo sausages, skinned and chopped

1 bunch kale, center rib removed and chopped

1/2 marinara sauce

Polenta, cooked according to package directions

Directions:

Saute the chorizo and chicken breasts in some olive oil. Once browned, add the kale and the marinara sauce. Season with salt and pepper. Cook until everything is cooked through and the kale is softened.

Serve over polenta!

Easy Chicken Parmigiana

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This is a super simplified method of making chicken parmigiana. It completely eliminates the work of having to bread and fry the chicken. And, I think, this way is much healthier without compromising on taste.

Ingredients:

2 chicken breasts

1 cup Marinara Sauce

Shredded cheese

Directions:

Preheat the oven to 350.

Drizzle some olive oil over the chicken breasts. Season them with salt & pepper.

Grill the breasts until the inside temp registers 165. DO NOT OVERCOOK!

Place the grilled breasts in a greased casserole dish. Spoon the marinara sauce on top and sprinkle with the shredded cheese. Add some Parmesan cheese on top.

Bake for about 7 minutes, or until the cheese is melted.

 

Chicken with Chives and Mushrooms

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This was so easy and really tasty.

Ingredients:

2 boneless chicken breasts, cut in half and pounded if too thick

Flour for dredging

2 eggs, beaten

1/4 cup snipped chives

10 oz sliced mushrooms (I used Cremini mushrooms)

Butter

1/3 c white wine

1/3 c chicken broth

Juice from half a lemon

1/2 t. cornstarch

1 T. water

Directions:

Add some of the chives to the beaten eggs in a shallow bowl.

Season chicken breasts with salt and pepper. Dredge in flour and run through the egg mixture.

Melt the butter in a frying pan until beginning to brown. Add the chicken breasts.

Brown them on each side.

Add the mushrooms to the pan around the chicken. Cook for about 4 minutes. Cover the pan to keep the chicken breasts moist.

Add the wine, broth and lemon juice. Cook for about 5 minutes more, turning the chicken a few times. Add the rest of the chives and some salt and pepper, if needed.

Make a slurry with the cornstarch and water. Add this to the pan and cook until slightly thickened.

Unfried Chicken

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This was easy and a good quick meal!

Ingredients:

2 chicken breasts, sliced in half

1/2 c buttermilk

Chili paste, to taste

Breadcrumbs

Parmesan cheese

Red pepper flakes

Directions:

Preheat the oven to 400.

Mix the buttermilk and chili paste together in a shallow bowl.

In another container, mix the breadcrumbs with the parmesan cheese, salt, pepper, and red pepper flakes.

Dip the chicken breasts in the buttermilk and then in the breadcrumb mixture.

Place the chicken breasts on a greased baking sheet.

Put them in the oven for about 25 minutes or until golden brown.

Herbed Chicken Breast

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Super easy and delicious – and healthy!

Ingredients:

1 chicken breast, sliced in half

Fresh thyme

Fresh rosemary, chopped

Dried oregano (or fresh)

2 garlic cloves, minced

1/2 cup white wine

1/2 cup chicken broth

Flour for dredging

Salt & pepper

Directions:

Dredge the chicken breasts in flour, dusting off the excess.

Heat some oil in a pan. Add the chicken and cook until browned on both sides. Remove and set aside.

Add the white wine and herbs to the pan. Cook for a few minutes. Add the broth. Return the chicken breasts to the pan. Bring to a simmer. Cover and turn down the heat to low. Simmer for about 15 minutes or until the sauce has thickened a bit and the chicken is cooked through.

Serve with some sauce on top.

Garlic Chicken & Spaghetti Squash

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Cutting the squash was the hardest part of this recipe, but I found a way that saved my fingers from getting cut off! This recipe also works with just the chicken breasts, and no squash. The chicken is very flavorful!

Ingredients:

1 spaghetti squash

1 lb. thin cut chicken breasts, pounded thin

6 roma or San Marzano tomatoes, chopped

5 cloves of garlic, chopped

Handful of chopped olives

1/4 c. butter

Fresh basil, chopped

Salt & pepper to taste

Parmesan cheese, grated

Directions:

Preheat the oven to 375.

Score the spaghetti squash lengthwise all the way around, making sure you puncture holes into the center. Microwave for about 6 minutes.

Cut off the ends of the squash. Cut the squash along the score lines (it will be a lot easier to cut it now after microwaving). Remove the threads and seeds inside. Brush the insides with olive oil and place, cut side down, on a foil line baking sheet.

Bake in the oven for about 45 minutes.

Meanwhile, heat some oil in a frying pan. Season the chicken breasts with salt and pepper and place in the frying pan. Cook for about 3 minutes on each side. Remove and keep warm.

Add the tomatoes to the pan. Simmer on low for about 30 minutes. Season with salt and pepper.

Add the garlic, butter and olives to the tomatoes. Cook for a few minutes until the garlic is fragrant. Add back the chicken breasts and cook for a few minutes. Turn off the heat and add the basil leaves. Keep it all covered until the squash is ready and plated.

When the squash is done, take it out of the oven and being really careful, shred the inside with a fork, pulling out all the “spaghetti” strings. Plate it and sprinkle with parmesan cheese. Top with the chicken breasts and sauce.