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re: I have boneless, skinless chicken breast
Posted on 8/23/18 at 4:44 am to LSUZombie
Posted on 8/23/18 at 4:44 am to LSUZombie
Pound them down fairly flat to maybe 1/2 in thick. Liberally coat them with Dijon Mustard then dredge them through lightly seasoned AP flour that has a bit of salt, pepper and garlic powder added.
Pan sear them in a bit of olive oil until golden brown. Have the oven heated to 350 and place the seared breasts in a shallow baking pan and layer the top of them with some good quality ham and let them bake for about 10 minutes. Then add a few slices of Swiss cheese atop the ham and bake for 10 minutes more until done.
While this is going on, take a sautee' pan, add a bit of olive oil and thinly sliced onion and cook them for about 5 minutes and add a large portion of fresh spinach to the pan to wilt down. This will only take a few minutes. When done, drain as much liquid from the pan to make the spinach fairly dry and not soupy.
To plate, put a layer of spinach on the plate, top with the chicken breast/ham/Swiss and salt and pepper to taste.
Pan sear them in a bit of olive oil until golden brown. Have the oven heated to 350 and place the seared breasts in a shallow baking pan and layer the top of them with some good quality ham and let them bake for about 10 minutes. Then add a few slices of Swiss cheese atop the ham and bake for 10 minutes more until done.
While this is going on, take a sautee' pan, add a bit of olive oil and thinly sliced onion and cook them for about 5 minutes and add a large portion of fresh spinach to the pan to wilt down. This will only take a few minutes. When done, drain as much liquid from the pan to make the spinach fairly dry and not soupy.
To plate, put a layer of spinach on the plate, top with the chicken breast/ham/Swiss and salt and pepper to taste.
1
Posted on 8/23/18 at 7:47 am to gumbo2176
Chicken bryan
INGREDIENTS Nutrition
2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
1/2 cup white wine
4 tablespoons fresh lemon juice
DIRECTIONS
Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
To serve, spoon lemon butter sauce over chicken breasts.
Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad.
INGREDIENTS Nutrition
2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
1/2 cup white wine
4 tablespoons fresh lemon juice
DIRECTIONS
Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
To serve, spoon lemon butter sauce over chicken breasts.
Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad.
Posted on 8/23/18 at 7:59 am to timbo
I only see 2 options:
1. Cube chicken and marinade in soy and cornstarch, then wok up a stir fry. Lots of recipes online.
2. Marinade in yogurt, then bake on rack for 20 min, then cube and add to a curry (Chicken Tikki Masala)
1. Cube chicken and marinade in soy and cornstarch, then wok up a stir fry. Lots of recipes online.
2. Marinade in yogurt, then bake on rack for 20 min, then cube and add to a curry (Chicken Tikki Masala)
Posted on 8/23/18 at 9:07 am to BoogaBear
I like the presentation on that one. If it tastes as good as it looks, that's a keeper recipe.
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