Showing posts with label Recipes-Chicken. Show all posts
Showing posts with label Recipes-Chicken. Show all posts
Boneless Chicken Recipe: Artichokes and Chicken Fettuccini
By KC Kudra
Article Source: EzineArticles.com
Whether you realize it or not, chicken is a great tasting type of meat that you can use to make all sorts of delicious dishes. It is a great choice of meat whether or not you are trying to stick to a diet or not. The best thing about it is that you can use so many different types of ingredients with it.
You can make this boneless chicken recipe tonight if you like. Serve it with a tossed green salad and some hearty side dishes. Add a great tasting dessert and you and your family can enjoy a great meal together.
Recipe for Artichokes and Chicken Fettuccini
What You Need:
1 pound cooked drained fettuccine noodles
4 boneless chicken breast halves
Salt and pepper to taste
6 tablespoons butter or margarine
1 cup chicken broth
3 Tablespoons red wine vinegar
1 can drained, rinsed artichoke hearts
½ cup heavy cream
1 egg yolk
1 Tablespoon water
1 Tablespoon freshly chopped parsley
How to Make It:
Remove the skin from the chicken breast halves, rinse in cool water, and then drain the liquid. Dry the chicken and then salt and pepper to taste.
Using a large skillet or saucepan you will add 1 tablespoon butter or margarine and allow it to melt over a low heat. Add the chicken halves and then sprinkle them with 1 tablespoon red wine vinegar. Cover with lid. Cook the meat for 3 minutes on each side at a low heat, or until the meat is done. After cooking remove from heat and place chicken in a large baking dish. Cover with aluminum foil. Set aside to keep warm until needed.
To the warm skillet you will add 1 tablespoon butter or margarine. Add the artichoke hearts. Saute until the vegetables are nice and warm. Remove the artichoke hearts from skillet. Set aside until needed.
Cook the fettuccine noodles according to the directions on the package. Drain away the fluid. Pour the noodles into a serving platter and then set aside to keep warm until needed.
Add 1 tablespoon red wine vinegar into the warm skillet and stir to deglaze the pan. Add the chicken broth. Stirring while simmering and then stir in the heavy cream.
Add the remaining 4 tablespoons butter or margarine in a small saucepan over a low heat to melt. Add salt and pepper to taste.
Using a small mixing bowl beat the egg yolk and 1 tablespoon cold water until the mixture is foamy. Whisk the egg and water mixture into the hot sauce in the skillet. Remove skillet from heat and continue whisking. Do not allow the mixture to come to a boil after adding the egg yolk. Season as desire and add more red wine vinegar to taste while stirring. Add the freshly chopped parsley and stir.
Arrange the cooked chicken breast on top of the bed of fettuccine noodles. Arrange the cooked artichoke hearts along with the chicken breasts. Spoon the creamy sauce over the chicken and artichokes before serving.
You can always make something good to eat when you use chicken. For instance, you might like learning how to make various chicken salad recipes or maybe a delicious chicken parmesan recipe. If so, you need to visit our website today. We have lots of good eats to share.
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.
You can make this boneless chicken recipe tonight if you like. Serve it with a tossed green salad and some hearty side dishes. Add a great tasting dessert and you and your family can enjoy a great meal together.
Recipe for Artichokes and Chicken Fettuccini
What You Need:
1 pound cooked drained fettuccine noodles
4 boneless chicken breast halves
Salt and pepper to taste
6 tablespoons butter or margarine
1 cup chicken broth
3 Tablespoons red wine vinegar
1 can drained, rinsed artichoke hearts
½ cup heavy cream
1 egg yolk
1 Tablespoon water
1 Tablespoon freshly chopped parsley
How to Make It:
Remove the skin from the chicken breast halves, rinse in cool water, and then drain the liquid. Dry the chicken and then salt and pepper to taste.
Using a large skillet or saucepan you will add 1 tablespoon butter or margarine and allow it to melt over a low heat. Add the chicken halves and then sprinkle them with 1 tablespoon red wine vinegar. Cover with lid. Cook the meat for 3 minutes on each side at a low heat, or until the meat is done. After cooking remove from heat and place chicken in a large baking dish. Cover with aluminum foil. Set aside to keep warm until needed.
To the warm skillet you will add 1 tablespoon butter or margarine. Add the artichoke hearts. Saute until the vegetables are nice and warm. Remove the artichoke hearts from skillet. Set aside until needed.
Cook the fettuccine noodles according to the directions on the package. Drain away the fluid. Pour the noodles into a serving platter and then set aside to keep warm until needed.
Add 1 tablespoon red wine vinegar into the warm skillet and stir to deglaze the pan. Add the chicken broth. Stirring while simmering and then stir in the heavy cream.
Add the remaining 4 tablespoons butter or margarine in a small saucepan over a low heat to melt. Add salt and pepper to taste.
Using a small mixing bowl beat the egg yolk and 1 tablespoon cold water until the mixture is foamy. Whisk the egg and water mixture into the hot sauce in the skillet. Remove skillet from heat and continue whisking. Do not allow the mixture to come to a boil after adding the egg yolk. Season as desire and add more red wine vinegar to taste while stirring. Add the freshly chopped parsley and stir.
Arrange the cooked chicken breast on top of the bed of fettuccine noodles. Arrange the cooked artichoke hearts along with the chicken breasts. Spoon the creamy sauce over the chicken and artichokes before serving.
You can always make something good to eat when you use chicken. For instance, you might like learning how to make various chicken salad recipes or maybe a delicious chicken parmesan recipe. If so, you need to visit our website today. We have lots of good eats to share.
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.
Article Source: EzineArticles.com
The Best Ever Grilled Chicken Recipe with Tzatziki
By Anne Edwards
Greek Revival: Cooking for Life, by Patricia Moore-Pastides. The delectable recipes in Greek Revival are distinctive, flavorful, and representative of their chef's commendable passion for healthy living through time-tested Old World cooking practices. Patricia Moore-Pastides retains the innate taste and texture of Mediterranean cuisine while updating the techniques and diet constraints in innovative ways for today's lifestyle. Like the recipes contained here, this elegantly presented book is a delight to be savored and shared...More
Regional Greek Cooking by Dean and Katherine Karayanas. This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece...More
This Greek inspired moist, juicy grilled chicken recipe is a wonderful addition to a Mediterranean meal as it is so easy to make. Depending on the occasion, it can be served as a starter or can make a wonderfully satisfying main course served with a big Greek salad, Tzatziki and good crusty bread. Alternatively slice the grilled chicken, add some salad, drizzle with Tzatziki and wrap in grilled Greek "Yiros" bread to make a healthy quick weekend or weeknight lunch or dinner.
The most traditional way of cooking this dish is to skewer pieces of marinated chicken onto metal skewers and cook them over hot charcoal. That is by far the yummiest way I have tried this recipe! However, as char-grilling is not always practical I have often grilled whole pieces of marinated chicken in a griddle pan on the stove top, or in the summer we grill it outside on the barbeque.
Tzatziki is basically a cucumber, yoghurt and garlic sauce, which is just wonderful with this grilled chicken recipe. You can either use boneless chicken thigh fillets or chicken breast fillets, which are of course much quicker to cook.
I like to use Greek oregano for this recipe as it has a completely different flavour to Italian oregano, and therefore is more authentic. Greek oregano comes dried in bunches with the stalks still intact, and can be purchased at most good continental delicatessens. Obviously if you can't find the Greek herb, then by all means use the Italian version, it will still taste great. Just as a side note, dried oregano is preferred to the fresh herb as drying it brings out more flavour.
Here's what you will need for the Grilled Chicken:
4 Chicken breast fillets
1 Tblsp dried Greek Oregano
4 Tblsp Extra Virgin Olive Oil
Juice of 1 large Lemon
Sea Salt
Black Pepper
Marinate the Chicken breasts with the Olive Oil, dried Oregano, EV Olive Oil, Lemon Juice, Sea Salt and Black Pepper for at least an hour. Two or three hours of marinating is even better.
This is how to make the Tzatziki Sauce:
In a bowl mix together;
250g plain Yoghurt
Approx. 4 inches of Grated Cucumber
1-2 cloves crushed Garlic
2 Tblsp Extra Virgin Olive Oil
The juice of half a Lemon
Sea Salt
Black Pepper
A note about the Yoghurt: You can use Greek Style Yoghurt which is made from Cow's milk and has a thick consistency or you can use a plain Sheep's milk Yoghurt, which is also usually quite thick. If you can't find either of these, and the yoghurt you are using is a bit runny, simply place a piece of clean white cheesecloth over a colander (strainer) and drain the yoghurt until it is of a thicker consistency.
A note about the Cucumber: I usually use either a small Lebanese Cucumber or a piece of one of those long 'telegraph' cucumbers. Both of these have soft edible skins, so I grate it with skin on. If you only have access to old fashioned thick-skinned cucumbers, by all means use them, just peel them before grating. Once you have grated the cucumber, squeeze out any excess liquid and add to the Yoghurt mixture.
This grilled chicken recipe serves 4 people.
Amongst her many interests, Anne Edwards has a passion for collecting recipes from all over the world. Her Best Recipes Ever blog has a growing array of delicious recipes for any occasion. Whether you just want to throw something tasty and nutritious together after you get home from work, or whether you're hosting a dinner party, cooking doesn't have to be a chore. Get More Chicken Recipes.
The most traditional way of cooking this dish is to skewer pieces of marinated chicken onto metal skewers and cook them over hot charcoal. That is by far the yummiest way I have tried this recipe! However, as char-grilling is not always practical I have often grilled whole pieces of marinated chicken in a griddle pan on the stove top, or in the summer we grill it outside on the barbeque.
Tzatziki is basically a cucumber, yoghurt and garlic sauce, which is just wonderful with this grilled chicken recipe. You can either use boneless chicken thigh fillets or chicken breast fillets, which are of course much quicker to cook.
I like to use Greek oregano for this recipe as it has a completely different flavour to Italian oregano, and therefore is more authentic. Greek oregano comes dried in bunches with the stalks still intact, and can be purchased at most good continental delicatessens. Obviously if you can't find the Greek herb, then by all means use the Italian version, it will still taste great. Just as a side note, dried oregano is preferred to the fresh herb as drying it brings out more flavour.
Here's what you will need for the Grilled Chicken:
4 Chicken breast fillets
1 Tblsp dried Greek Oregano
4 Tblsp Extra Virgin Olive Oil
Juice of 1 large Lemon
Sea Salt
Black Pepper
Marinate the Chicken breasts with the Olive Oil, dried Oregano, EV Olive Oil, Lemon Juice, Sea Salt and Black Pepper for at least an hour. Two or three hours of marinating is even better.
This is how to make the Tzatziki Sauce:
In a bowl mix together;
250g plain Yoghurt
Approx. 4 inches of Grated Cucumber
1-2 cloves crushed Garlic
2 Tblsp Extra Virgin Olive Oil
The juice of half a Lemon
Sea Salt
Black Pepper
A note about the Yoghurt: You can use Greek Style Yoghurt which is made from Cow's milk and has a thick consistency or you can use a plain Sheep's milk Yoghurt, which is also usually quite thick. If you can't find either of these, and the yoghurt you are using is a bit runny, simply place a piece of clean white cheesecloth over a colander (strainer) and drain the yoghurt until it is of a thicker consistency.
A note about the Cucumber: I usually use either a small Lebanese Cucumber or a piece of one of those long 'telegraph' cucumbers. Both of these have soft edible skins, so I grate it with skin on. If you only have access to old fashioned thick-skinned cucumbers, by all means use them, just peel them before grating. Once you have grated the cucumber, squeeze out any excess liquid and add to the Yoghurt mixture.
This grilled chicken recipe serves 4 people.
Amongst her many interests, Anne Edwards has a passion for collecting recipes from all over the world. Her Best Recipes Ever blog has a growing array of delicious recipes for any occasion. Whether you just want to throw something tasty and nutritious together after you get home from work, or whether you're hosting a dinner party, cooking doesn't have to be a chore. Get More Chicken Recipes.
Greek Revival: Cooking for Life, by Patricia Moore-Pastides. The delectable recipes in Greek Revival are distinctive, flavorful, and representative of their chef's commendable passion for healthy living through time-tested Old World cooking practices. Patricia Moore-Pastides retains the innate taste and texture of Mediterranean cuisine while updating the techniques and diet constraints in innovative ways for today's lifestyle. Like the recipes contained here, this elegantly presented book is a delight to be savored and shared...MoreRegional Greek Cooking by Dean and Katherine Karayanas. This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece...MoreServe Up Spuds For a Healthy Meal in Minutes
(ARA) - Cheryl Koompin knows a thing or two about getting dinner on the table for her family after a long day of work. She and her husband raised two boys while maintaining the family's potato farm in American Falls, Idaho. That meant years of early mornings, long days in the field and making sure dinner, homework and chores were taken care of in the evening.Today, Koompin is the United States Potato Board's (USPB) chairman of the board. She is using this expertise and leading the U.S. potato industry in their efforts to educate consumers, specifically moms, that potatoes are a nutritious, delicious and quick mealtime solution.
"I understand first-hand the challenges of getting a healthy meal on the table in minutes," says Koompin. "I hope some of the potato tricks and tips I learned over the years can help other moms speed up dinnertime prep. Plus, kids love potatoes and moms can feel good about serving them."
One medium (5.3 ounce) potato has 110 calories, no fat, sodium or cholesterol, and more potassium than a banana. Pound for pound, potatoes are also still one of the least expensive items in the produce department. One serving - a medium potato - will set you back only about 25 cents.
Nutritious, affordable and delicious, but are potatoes convenient for today's time-strapped mom trying to get dinner on the table in a hurry? Yes.
You can speed up your spuds in a number of ways, including using your microwave for perfect baked, roasted and mashed potatoes. Potatoes are also one of the best vegetables for slow cookers, one of the most popular cooking appliances today, because you can prepare a dish the night before or in the morning and have dinner ready when the family gets home. The starch in the potato absorbs water and swells during the cooking process, resulting in tender, fluffy potatoes that require no monitoring while cooking.
The USPB's new recipe for Quick & Healthy Slow Cooker Chicken and Potatoes calls for bone-in, skinless chicken breasts, fresh-from-the-farmers'-market ingredients like red potatoes, baby carrots, pearl onions and button mushrooms, and simple seasonings like Herbs de Provence (dried herbs found in the spice section of most grocery stores) and fresh thyme.
Quick & Healthy Slow Cooker Chicken and Potatoes
Prep time: 30 minutes
Cook time: Can range from four hours to eight hours, depending on temperature set on slow cooker
Ingredients:
4 small (2 pounds) bone-in chicken breasts, skin removed
2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
1 teaspoon garlic salt
Freshly ground pepper to taste
1/2 cup flour
1 tablespoon canola oil
1 1/4 pounds small red potatoes
3/4 cup frozen, thawed pearl onions
1 cup small baby carrots
3/4 cup reduced-sodium chicken broth
8 ounces small baby bella or white mushrooms
Chopped fresh thyme (optional)
Directions:
Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour on to second dinner plate. Coat each chicken breast in the herb mixture; then dredge well in flour.
Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately three to four minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan.
Place chicken in a large slow cooker and add remaining ingredients except fresh thyme. Cover slow cooker and cook on high for four hours or on low for eight hours. Sprinkle with fresh thyme before serving, if desired.
Makes six servings.
Nutritional analysis per serving: Calories: 430, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 400mg, Potassium: 771mg, Carbohydrates: 43g, Fiber: 4g, Sugar: 5g, Protein: 45g, Vitamin A: 90 percent, Vitamin C: 60 percent, Calcium: 4 percent, Iron: 20 percent
Visit http://www.potatogoodness.com/ to see three additional flavor variations to the Slow Cooker Chicken & Potatoes recipe. You'll also find videos and a host of potato recipes.
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