Saturday, August 21, 2010

I would like a delicious recipe for boneless skinless chicken?

something heart healthy but with spicy kick, any ideas.





(will give top stars for actuall recipe, not just some link address)I would like a delicious recipe for boneless skinless chicken?
This is my fav..my sis came up with recipe.


Boneless skin less chicken 4pieces


4 tbls olive oil


1/2 cup Parmesan grated


1/2 cup bread crumbs


1 tsp salt


1/2 tsp black pepper


1 tsp red pepper flakes


and pinch of cayenne pepper


put all ingredients but chicken and olive oil in wide bowl. mix well . roll chicken in bowl and cover well..in med-high heated skillet add olive oil. let get hot then add chicken ..cook on each side until lightly browned. chicken tenders will be done in about 5 minutes. Is great served with roasted vegetables.I would like a delicious recipe for boneless skinless chicken?
I love any combination of paprika and ginger for my chicken so I keep this recipe handy. If you don't have all the fresh ingredients, like ginger, just use the powder. The flavor comes from the marinade and grill so it's rather healthy. Toss some veggies on the fire while your at it!








1 (6 ounce) container plain yogurt


1 teaspoon kosher salt


1/2 teaspoon black pepper


1/4 teaspoon ground cloves


1 tablespoon freshly grated ginger


1-1/2 cloves garlic, minced


2 teaspoons paprika


1 teaspoon ground cumin


1 teaspoon ground cinnamon


1 teaspoon ground coriander


4 chicken breasts


olive oil spray





DIRECTIONS


In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.


Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.


Preheat an outdoor grill for direct medium heat.


Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.


Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
I am assuming you are using 2 chicken breasts below. I don't use ';strict recipes'; when I cook so increase everything proportionally if you have more chicken or would like more marinade. Marinate your chicken breasts in a ziploc bag with the following mixture for a couple of hours if you can:





chili powder (1tsp)


olive oil (4 tbsp)


fresh minced garlic (1/2 tsp)


fresh lemon juice (1 tbsp)


fresh ground pepper (1/2 tsp)


sea salt (1/4 tsp)





I then grill the chicken breasts or cook them in a covered skillet inside. I then serve it over a salad or over a mixture of equal parts black beans, corn %26amp; salsa topped with cilantro. There are many healthy ways to use this chicken in cajun/southwest meals. I hope you enjoy.
Here's one we enjoy regularly. Lightly season the boneless breasts with a commercial rub/seasoning such as Durn Good seasoning. Spray lightly with Pam for Grilling. Grill over direct-medium fire until well done, but still juicy (we use the cookout calculator at charcoalbob.com to get grilling times and instructions).





Then put a little of your favorite bbq sauce in a dish to use as a dipping sauce, like you would shrimp sauce. The amount of seasoning and type of bbq sauce should give you the delicious kick you're looking for.
INGREDIENTS


6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream


DIRECTIONS


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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