The first Christmas in our house, I wanted to make dinner and have the family over. I wanted something non- traditional that my mom and grandma had never made for me before. I made this chicken (along with some long grain and wild rice and asparagus topped with a goat cheese sauce that I whipped up off the top of my head and haven't been able to recreate since. (I hate that!) Anyway. I'm getting side tracked here. This is adapted from yet another Rachael Ray recipe. She titled it Spanish Chicken Cutlets. Everything is exactly the same except for the type of nuts used. She used peeled almonds, I used walnuts. It's just what I had in the pantry at the time. Can it still be classified as Spanish? I dunno. That's why I re-titled it. I'm not going to take any credit away from the master, though. She's my hero!
(Sorry there's no photo. I can't seem to copy and paste the one from foodnetwork.com.)
Ingredients:
* 5 tablespoons extra-virgin olive oil, divided
* 4 (6-ounce) boneless, skinless chicken breasts
* Salt
* Freshly ground black pepper
* 1 cup all-purpose flour
* 2 teaspoons smoked paprika
* 2 eggs
* 1 1/2 cups walnuts
* 1/2 cup bread crumbs
* Generous handful flat-leaf parsley
* 1/3 cup dry sherry, eyeball it
* 2 tablespoons cold butter, cut into pieces
Directions:
Preheat oven to 375 degrees F.
Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.
From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.
Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.
Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.
(On a side note... as I was reading through the recipe just now, I was reminiscing and remembered that I was pregnant with Katie that Christmas and didn't know it yet. Seems like a long time ago.)
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, August 1, 2010
Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Another Rachael Ray hit!
Prep Time:10 min
Cook Time:20 min
Serves:4 servings
These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.
Ingredients:
* 2 (6-ounce) pieces boneless, skinless chicken breast
* Salt and freshly ground black pepper
* 4 thin slices provolone cheese
* 4 thin slices prosciutto cotto
* 12 thin spears asparagus, trimmed of tough stems and blanched in salted water
2 minutes, drained
* 1 tablespoon extra-virgin olive oil
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup chicken stock or vegetable stock
* 1 tablespoon Dijon mustard
* 1/2 lemon, zested and juiced
* 1/4 cup chopped, flat-leaf parsley, a handful
Directions:
Halve the chicken breasts horizontally separating each into 2 cutlets.
Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.
*I know it's weird, but I didn't like the idea of my asparagus inside a raw piece of chicken (yuck!), so I just broiled it separately in the oven. This was such a yummy dinner. The pan sauce was TO-DIE-FOR! If you've been reading other posts, you probably figured out that I doubled the sauce; it's what I do. (And I'm not really a huge fan of dijon, so that's saying a lot!)Oh- I almost forgot... I substituted ham slices for the prosciutto cotto because I'm cheap. It was still excellent.)
Prep Time:10 min
Cook Time:20 min
Serves:4 servings
These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.
Ingredients:
* 2 (6-ounce) pieces boneless, skinless chicken breast
* Salt and freshly ground black pepper
* 4 thin slices provolone cheese
* 4 thin slices prosciutto cotto
* 12 thin spears asparagus, trimmed of tough stems and blanched in salted water
2 minutes, drained
* 1 tablespoon extra-virgin olive oil
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup chicken stock or vegetable stock
* 1 tablespoon Dijon mustard
* 1/2 lemon, zested and juiced
* 1/4 cup chopped, flat-leaf parsley, a handful
Directions:
Halve the chicken breasts horizontally separating each into 2 cutlets.
Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.
*I know it's weird, but I didn't like the idea of my asparagus inside a raw piece of chicken (yuck!), so I just broiled it separately in the oven. This was such a yummy dinner. The pan sauce was TO-DIE-FOR! If you've been reading other posts, you probably figured out that I doubled the sauce; it's what I do. (And I'm not really a huge fan of dijon, so that's saying a lot!)Oh- I almost forgot... I substituted ham slices for the prosciutto cotto because I'm cheap. It was still excellent.)
French's Crunchy Onion Chicken
Named for the main ingredient, this is one of the easiest recipes I've come across. I saw it in with the Sunday coupons a couple of months back. It's very budget friendly, too. Next time I might try their 'zesty tip' or even make it into chicken nuggets. We'll see.
Ingredients:
2 c French's French fried Onions
2 tbsp flour
4 boneless chicken breasts
1 egg, beaten
Directions:
Crush the onions with flour in a plastic bag. Dip the chicken into the egg, then coat in onion crumbs. Bake 20 minutes at 400 degrees F (or until cooked through.)
*Zesty tip: Substitute 1/4 cup any flavor French's mustard instead of beaten egg.
Ingredients:
2 c French's French fried Onions
2 tbsp flour
4 boneless chicken breasts
1 egg, beaten
Directions:
Crush the onions with flour in a plastic bag. Dip the chicken into the egg, then coat in onion crumbs. Bake 20 minutes at 400 degrees F (or until cooked through.)
*Zesty tip: Substitute 1/4 cup any flavor French's mustard instead of beaten egg.
Formerly Chicken Poppy Seed Casserole
(Picture to still to come. I am just trying to record as many recipes as I can right now. I refuse to move stacks of paper!)
2- 6.2 oz boxes Uncle Ben's long grain and wild rice, prepared
4 to 6 chicken breasts, seasoned (salt, pepper, all-purpose seasoning, whatever)-cooked and cubed or shredded
2 cans cream of chicken soup
1 cup sour cream
1 package (tube) Ritz crackers, crushed
1/2 cube butter, melted
poppy seeds (optional)
Directions:
Bake and cut up chicken breasts, set aside. Spray 9 x 13 inch baking dish with Pam. Prepare rice and evenly spread on bottom of baking dish. Layer chicken evenly over rice. In separate bowl, mix together soup and sour cream, spread over chicken. Sprinkle crushed Ritz crackers over soup mixture, drizzle melted butter over crackers. Optional- sprinkle poppy seeds over Ritz crackers before drizzling butter. Bake uncovered in 350 degree oven for 40 minutes.
Sunday, May 9, 2010
Crackpot Green Chile Chicken
I got this recipe from our witty and intellectual friend Martin's mother, Bev. She's a fabulous cook (and person, for that matter.) We were in college at the time and Trav came home to our tiny apartment raving about the meal Bev had made for them. They had this arrangement that Travis would give Martin rides to and from their classes (they were in the same degree program) in exchange for meals at the Sector residence. Classic. Wish I was Travis back then. I had to live on breakfast bars and shakes between classes. Anyway, this is without a doubt one of my favorite recipes because it is SO easy and super tasty. I haven't modified it at all because it's perfect just the way it is. Just don't make the same mistake I did the first time I cooked it and use sour cream instead of cream cheese. I thought it was a typo, but the cream cheese is what gives it the extra layer of flavor and creamy texture. Also, I'd like to dedicate this recipe to my friend, Genifer. The reason: because it only has a few ingredients and that's just the type of recipe Nob likes to cook from.
Crackpot Green Chile Chicken
3-4 boneless, skinless chicken breasts
1 can green chili enchilada sauce ( I prefer Hatch's because it's a little more mild than Macayo's)
8 oz cream cheese
1 1/2 - 2 cups cooked rice
Cook chicken and sauce in crockpot for 8-10 hours on low or 6 hours on high. Half an hour before serving stir in cream cheese and begin preparing rice according to directions.
Crackpot Green Chile Chicken
3-4 boneless, skinless chicken breasts
1 can green chili enchilada sauce ( I prefer Hatch's because it's a little more mild than Macayo's)
8 oz cream cheese
1 1/2 - 2 cups cooked rice
Cook chicken and sauce in crockpot for 8-10 hours on low or 6 hours on high. Half an hour before serving stir in cream cheese and begin preparing rice according to directions.
Subscribe to:
Posts (Atom)