Posts Tagged ‘chicken recipes’

Light Chicken Parmesan

light chicken parmesan

Ingredients:

=> 2 slice(s) whole-wheat sandwich bread, torn into pieces
=> 1 tablespoon(s) grated Parmesan cheese
=> 1 teaspoon(s) olive oil
=> Coarse salt and ground pepper
=> 2 tablespoon(s) all-purpose flour
=> 1 large egg white
=> 4 boneless, skinless chicken breast halves
=> 3/4 cup(s) shredded part-skim mozzarella
=> 1 can(s) whole peeled tomatoes in puree
=> 1 clove(s) garlic, minced

light chicken parmesan

Directions:

=> First, Preheat oven to 425 degrees with rack in upper third. Then Line a rimmed baking sheet with aluminum foil set aside. In a food processor, place bread, oil, Parmesan, and a pinch each salt and pepper. Pulse until craggy crumbs form Conveyance to a small bowl. Place flour in a second small bowl season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
=>then, Dip top side of a chicken breast in flour, shaking off increase. Dip same side in egg white, letting increase drip off, then in breadcrumbs, pressure to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
=> Meanwhile, in a big skillet, place tomatoes, breaking them up with your fingers. Add garlic season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Summer Squash Chicken Alfredo

Summer Squash Chicken Alfredo

Ingredients:

=> 2 skinless, boneless chicken breast halves
=> 2 tablespoons garlic, minced
=> 1 (8 ounce) package uncooked rigatoni pasta
=> 6 slices bacon
=> 1 tablespoon vegetable oil
=> 1 small zucchini, sliced
=> 1 small yellow squash, sliced
=> 1 cup Alfredo sauce
=> 1/4 cup milk
=> 6 sun-dried tomatoes, softened and chopped
=> 3 tablespoons Parmesan cheese
=> 1/4 cup sliced almonds

Summer Squash Chicken Alfredo

Directions:

=> First, Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
=> Then , Put the chicken in the prepared baking dish and coat with the garlic. Bake 25 minutes or until chicken juices run clear. Cool and chop.
=> Bring a big pot of lightly salted water to a boil. put the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
=> put bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
=> Heat the oil in a skillet over medium heat, and Sault the zucchini and yellow squash until tender and lightly browned.
=> In a little bowl mix the Alfredo sauce and milk. Serve chicken above the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

Chicken Pot Pie

chicken pot pie

Ingredients:
=> 1 pound skinless, boneless chicken breast halves – cubed
=> 1 cup sliced carrots
=> 1 cup frozen green peas
=> 1/2 cup sliced celery
=> 1/3 cup butter
=> 1/3 cup chopped onion
=> 1/3 cup all-purpose flour
=> 1/2 teaspoon salt
=> 1/4 teaspoon black pepper
=> 1/4 teaspoon celery seed
=> 1 3/4 cups chicken broth
=> 2/3 cup milk
=> 2 (9 inch) unbaked pie crusts

chicken pot pie

Directions:
=> Preheat oven to 425 degrees F .
=>First take a cooking pan, carrots, peas and celery . add water to cover and boil for 15 minutes then remove from drain, heat and put aside.
=> In the saucepan over medium heat cook onions in butter until soft and translucence. shake in flour, salt, pepper, and celery seed. Slowly shake in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
=> Put the chicken mixture in base pie crust. Pour hot liquid mixture over. Cover with cap crust, seal edges and cut away excess dough. Make several little slits in the cap to allow vapor to escape.
=> Bake will take to the preheated oven for 30 to 35 minutes or up-to pastry is brown golden and Impletion is bubbly. Cool for 10 minutes before serving.

Grape Chicken

Grape Chicken

Ingredients :
-> 1 kg black grapes
-> 8 boneless chicken breasts with skin
-> Salt and pepper
-> 4 Tbsp melted butter
-> 350 ml chicken stock

Garnish:
-> Chopped parsley
-> Extra grapes

Method

-> Blend grapes in a sustenance processor and strain.

-> Place skin and seeds in a heating dish under chicken. Store juice.

-> Season chicken well and layer with dissolved spread.

-> Bake at 190 degree C for 10-15 minutes or until chicken is delicate.

-> Remove chicken from tray.

-> Pour juice from tray into a pot with chicken stock and remaining grape juice.

-> Cook over high hotness till the sauce decreases.

-> Strain and pour over chicken.

-> Garnish and serve.

Spaghetti Aglio Olio

Spaghetti Aglio Olio

The simplest way of cooking pasta, but no less delicious. Just toss in garlic and chilli flavored olive oil.

Ingredients :
=> 125 gm spaghetti (raw)
=> 3-4 cloves garlic (sliced)
=> 1 Tbsp olive oil
=> 1/2 tsp red chilli flakes
=> Parsley, a small bunch
=> Salt to taste

Spaghetti Aglio Olio
Method

=> In a pot of salted boiling water, cook the spaghetti al dente – about nine minutes.

=> Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown.

=> Add the red chilli flakes and set aside.

=> Mix the pasta and the aglio olio sauce.

=> Sprinkle with chopped parsley.

Bharwan Chicken Pasanda

Bharwan Chicken Pasanda

This one’s a winner on the table. Chicken breasts stuffed with a rich khoya-cheese mixture and drizzled with a luscious coconut-cashew sauce. An array of flavors!
Ingredients:
-> 4 chicken breasts
-> 1 1/2 tsp ginger paste
-> 2 tsp garlic paste
-> 1/2 tsp yellow chilly powder
-> Salt to taste
-> 1/2 tsp cumin seed

For the Filling:
-> 1/2 cup khoya
-> 1/2 cup cheese, grated
-> 1/2 cup finely chopped onions
-> A handful of peeled pomegranate seeds
-> 2 Tbsp chopped coriander leaves
-> 1 Tbsp chopped chillies
-> 1/2 tsp of ginger
-> Juice of 1/2 lemon
-> Salt to taste

To cook the Chicken:
-> 1 Tbsp ghee
-> Few black cardamoms
-> 4-5 green cardamoms
-> Some cinnamon
-> Tiny piece of mace
-> A tiny handful of black pepper

For the Sauce:
-> 1/2 cup cashew nuts
-> 1/2 cup dessicated coconut powder
-> 1 Tbsp ghee
-> 1 cup onions, chopped fine
-> 2 tsp garlic paste
-> 1 tsp ginger paste
-> 1/2 cup whipped yogurt
-> Salt to taste
-> 1/2 tsp fennel powder
-> 1/2 tsp choti elaichi powder
-> 1 tsp yellow chilly powder
-> A pinch mace powder
-> A pinch nutmeg powder
-> 1/2 tsp black cardamom powder

Method :

-> Remove all the fat from the chicken breast. Now take a knife and beat it across. Use the blunt end of the knife to flatten the breast out. This is to be done only on the inside of the breast.
-> Mix in all the spices to marinate the chicken.
-> Coat the chicken well with the marinade.
-> Leave it to marinate for about 10 minutes.
-> Now in another bowl add the filling ingredients
-> Mix all well.
-> Now layout the chicken breasts on a flat surface and stuff it with the mixture.
-> Place the mixture at one end and tightly roll the chicken breast.

To cook the Chicken:
-> In a pan heat some ghee.
-> Add to it some black cardamom, green cardamom and all the other spices.
-> Once the spices begin to splutter add some water. (Just a little bit maybe a cup or so)
-> Gently lower the chicken pieces into this liquid, on the folded side so that it doesn’t open.
-> Cover it with foil paper and let it cook for a couple of minutes.
-> While the chicken is cooking you can make the sauce.

Bharwan Chicken Pasanda
For the Sauce:
-> In the meanwhile dry roast the coconut and cashew nuts.
-> Once done add it in a blender with some water and make a nice paste.
-> Heat some ghee in a pan, add the onions to it and let them brown.
-> Add the ginger-garlic paste and let it brown.
-> Once done add the yogurt and salt.
-> Once the yogurt starts to roast and the separation of fat happens, its time to add the cashew and coconut paste.
-> While this roasts add all the other spices and mix well.
-> Add about 1/2 cup water to adjust the consistency.
-> While this is simmering check on the chicken.
-> Add about 2 Tbsp of the chicken liquid into the sauce.
-> Once the chicken is cooked take it out on a plate
-> Once the curry gains the right thickness take it off the heat and pour it over the chicken.

Chicken Italiano

Chicken Italiano

A delightful dish with marinated and pan fried chicken mingled in a creamy sauce with button mushrooms and baby corn.
Ingredients :
=> 2 chicken breasts, boneless and skinless
=> 3 Tbsp olive oil
=> 1 tsp oregano
=> 1/2 tsp salt
=> 2 Tbsp butter
=> 1 small cup button mushrooms
=> 1 small cup baby corn
=> 1 Tbsp maida
=> 1 cup vegetable stock or a stock cube
=> 1 small cup cream

Method :

=> Marinate the chicken in a mixture of 1 Tbsp olive oil, oregano and salt. Coat the chicken well.

=> Let the chicken marinate for about 10 minutes.

=> Slice the button mushrooms and baby corn.

=> Now heat some butter in a pan.

=> Place the baby corns and mushrooms into the butter.

=> Saute this for 2 – 3 minutes.

Now add some plain flour.
Chicken Italiano
=> Stir vigorously to avoid lumps.

=> Add some vegetable stock and some cream and gently stir.

=> Heat some olive oil in another pan and fry the marinated chicken on either side for about 3 – 4 minutes.

=> Once the chicken is brown on the outside place it into the sauce.

=> Sprinkle some herbs and serve.

Chicken Italiano

Chicken Italiano

A delightful dish with marinated and pan fried chicken mingled in a creamy sauce with button mushrooms and baby corn.
Ingredients :
=> 2 chicken breasts, boneless and skinless
=> 3 Tbsp olive oil
=> 1 tsp oregano
=> 1/2 tsp salt
=> 2 Tbsp butter
=> 1 small cup button mushrooms
=> 1 small cup baby corn
=> 1 Tbsp maida
=> 1 cup vegetable stock or a stock cube
=> 1 small cup cream
Chicken Italiano
Method :

=> Marinate the chicken in a mixture of 1 Tbsp olive oil, oregano and salt. Coat the chicken well.

=> Let the chicken marinate for about 10 minutes.

=> Slice the button mushrooms and baby corn.

=> Now heat some butter in a pan.

=> Place the baby corns and mushrooms into the butter.

=> Saute this for 2 – 3 minutes.

=> Now add some plain flour.

=> Stir vigorously to avoid lumps.

=> Add some vegetable stock and some cream and gently stir.

=> Heat some olive oil in another pan and fry the marinated chicken on either side for about 3 – 4 minutes.

=> Once the chicken is brown on the outside place it into the sauce.

=> Sprinkle some herbs and serve.

Indonesian Nasi Goreng

Indonesian Nasi Goreng

Nasi Goreng is the Balinese rendition of chicken fried rice. Chicken, cabbage, carrots, bokchoy, kafir lime leaves, balinese red paste give this recipe a unique flavor.

Ingredients :
-> 1 bowl of cooked rice
-> 1/2 onion, chopped
-> 2 garlic pieces, chopped
-> 100 gm chicken, finely chopped
-> 2 eggs
-> 1 carrot, grated
-> 1/2 cabbage, chopped
-> 10-12 bokchoy leaves
-> Spicy paste
-> 1 Tbsp sweet soya sauce
-> Pinch of salt
-> Pinch of ground white pepper
-> Sambal (Balinese condiment)
-> Corn chips
Method
-> Cook a bowl full of rice (boiled) and allow it to cool.

-> Heat oil in a pan and add onion and garlic, once the onion turns golden, add chicken to the pan.

-> Once chicken becomes soft, add beaten egg to the pan. After stirring for a minute, add a handful of carrot and cabbage.
-> Add 10-12 bokchoy leaves and continue stirring for a few more minutes.

-> Add chili paste made from garlic, shrimp paste, kafir lime leaves and red chili, continue to stir.

-> Add some more oil if required to avoid sticking and continue to saute all the ingredients together.

-> Next, add the cooked rice to the pan and keep stirring until the rice turns yellow in color. Add 1 Tbsp of sweet soya sauce.
Indonesian Nasi Goreng
-> Add salt and pepper and keep stirring on a low flame.

-> Your Nasi Goreng is ready to be served, but not without a few garnishing’s.

-> Pour a spoon full of sambal, some corn chips; add 1 piece of cooked chicken and place a fried egg with the sunny side up on top of the rice.

-> Now enjoy the Balinese rendition of fried rice!

Light Chicken Fiesta

Light Chicken Fiesta

Chicken marinated in robust flavors of tamarind, honey and soy. Grilled and tossed with some peppers and onions. Combine the method of stir frying, baking and barbequing into one delicious celebration.
Ingredients :
-> 6 full leg and thigh chicken pieces
-> 2 Tbsp tamarind paste
-> 4 Tbsp soy sauce
-> 2 Tbsp honey
-> 2 Tbsp rice wine vinegar or lemon juice
-> 2 Tbsp minced garlic
-> 2 tsp brown sugar
-> 1/2 tsp salt
-> 1 Tbsp oil
-> 5 whole cloves of garlic
-> 3 whole green chillies
-> 4 onions, quartered
-> 1 green pepper diced
-> Salt, a pinch

Method :

-> In a bowl add the chicken. Rub tamarind paste, soy sauce, honey, rice wine vinegar/lemon juice, garlic paste, 1 tsp brown sugar and a pinch of salt. Use your hands to coat the chicken with all the robust flavors.

-> Let it marinate for 5 hours. (For best results)

-> Put the chicken in a baking dish and grill in the oven for 20 minutes.

-> Heat a pan with oil, whole garlic cloves and green chillies. Then add onions, 1 tsp brown sugar and the green peppers and lightly saute.
Light Chicken Fiesta
-> Put the oven grilled chicken into the wok and stir-fry for 10 minutes.

-> Now take the chicken fiesta and put it back in the oven for 10 minutes.