Chicken Crevasse Recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This is a unique dish I prepared will working on a hotel river barge out of New Orleans

Ingredients

Ingredients

8 oz fresh spinach

1 tsp garlic

1 tsp kosher salt

1 tsp white pepper

2 oz olive oil blend

6 oz sharp cheddar cheese

3 oz sun dried tomatoes, rehydrated & julienned

1/3 cup toasted pine nuts

1 egg, beaten

4 5 oz boneless, skinless, fresh chicken breast

Supreme Sauce

5 tbsp clarified butter

5 tbsp flour

1¼ cup hot milk

½ cup chicken broth

1 tsp salt

1 tsp white pepper

1 tsp lemon juice

¾ cup heavy cream

4-8 tbsp whole butter

2 oz fresh chervil, chopped

Directions

Procedure for chicken:

Heat grill to medium-high heat. Grill chicken on each side about a minute, just to mark them.

Heat medium sauté pan. Sauté spinach with oil, garlic, salt and pepper. Place spinach in large stainless steel bowl. Mix with cheese, peanuts, tomatoes, and egg.

Whisk until all is combined.

Preheat oven to 350 degrees

Cut a deep slit in the side of breast. Divide the mixture and stuff into the breasts (do not overstuff). Wet hands and clamp the opening of breast,

Bake in oven on small parchment lined sheet pan for 20 minutes or until chicken has reach an internal temperature of 165 degrees. Remove from oven.

Procedure for sauce:

Heat clarified butter in small stock pot. Blend in flour to make a white roux. Add the hot milk and whisk until smooth. Whisk in chicken stock and half the cream. Boil for two minutes. Thin with more cream. Remove from heat and whisk in whole butter. Add salt, pepper, and lemon juice to taste. Strain through a chimwa. Add chervil.

Plating:

Drizzle sauce around back half of the plate and place chicken in the center of the plate.


Braised Lemon-Saffron Chicken and Potatoes

Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.

In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.


Lemon Chicken with Vegetables

Courtesy of Lil Luna

Poultry goes great with citrus, and this lemon chicken with veggies is a simple dish that's loaded with both protein and key vitamins. Green beans are packed with vitamins C, K, and A (which support bone health), carotenoids, antioxidants, and gut-friendly fiber, and lemon is a diuretic.

Get the recipe from Lil' Luna.


Preparation

Heat the oven to 475 F with a rack in the lower-middle position.

Grate 1 tablespoon zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up set the lemon halves aside.

In a small bowl, stir together the zest, garlic, dried oregano, 1½ teaspoons salt and 1/2 teaspoon pepper. Measure 1 tablespoon of the lemon-garlic mixture into a large bowl. Stir 4 tablespoons of oil into the remaining mixture set aside.

To the large bowl, add the remaining 1 tablespoon oil, the honey, 2 teaspoons salt and 1/2 teaspoon pepper, then stir to combine.

Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken thigh. Add the thighs to the bowl and turn to coat on all sides, rubbing the seasoning mixture into the slashes.

Arrange the chicken, skin-side up, and the lemon halves, cut-sides up, on a rimmed baking sheet. Roast until the chicken is beginning to brown and the thickest part reaches 165-170 F, about 20 minutes. Leaving the chicken in the oven, turn on the broiler. Continue to cook until the chicken is deep golden-brown and the thickest part reaches about 175 F, about 5 minutes. Remove from the oven.

Place the watercress on a serving platter, creating a bed for the chicken. Using tongs, place the chicken on top of the watercress. Squeeze 3 tablespoons juice from 1 or 2 of the lemon halves, then stir the juice along with the fresh oregano into the lemon-garlic oil to make the salmoriglio. Drizzle the sauce over the chicken and serve with the remaining lemon halves for squeezing.


A little sneak peek.

Low carb: Mediterranean week with Martina Slajerova

This exclusive meal plan is provided by Martina Slajerova. She is a best-selling cookbook author, known for her low-carb and keto recipes.

The meal plan features Mediterranean-inspired low-carb recipes with fresh ingredients like fish, chard, garlic, herbs, and olive oil.

The recipes are handpicked by Diet Doctor’s recipe team from Martina’s bestselling cookbooks: The New Mediterranean Cookbook, Simple Keto, and Beginners Keto.

Mon Tue Wed Thu Fri Sat Sun

How to Cook Chicken Afritada

Start by sautéing garlic and onion. Do this by heating oil in a cooking pot. Add onion and garlic until the onion softens. It is ideal to use a pot with cover.

Add the sliced chicken afterwards. Bone-in chicken was used for this recipe. Boneless chicken breast or thighs can also be used. Cook each side of the chicken for around 30 seconds and then pour tomato sauce and water. We’ll need to tenderize the chicken at this point. This is when the pot cover gets handy. Add the bay leaves and then cover the pot and continue to cook until the chicken gets tender. This takes around 30 minutes. Remember to add more broth or water if needed.

At this point, we just need to add the remaining ingredients and continue to cook for 10 more minutes. I usually add the ingredients in this order: hot dogs, carrot, potato, green peas, seasoning. Fish sauce or patis can be used as an alternative ingredient to salt.


Crispy chicken burger recipe

Ditch the fast food joint and make your own healthier, tastier chicken burgers. This version is made in the oven instead of frying.

Ingredients

  • 4 chicken breasts
  • 300 ml buttermilk, or use 300ml (10floz) milk and 1tbsp lemon juice
  • 100 g plain flour
  • 2 tsp cayenne pepper or paprika
  • 1 tsp garlic powder
  • 1 pinch each of salt and pepper
  • 1 𔃀tbsp vegetable oil
  • 4 burger buns, halved
  • 4 tbsp mayonnaise mixed with 2tbsp Sriracha hot sauce or sweet chilli sauce
  • 0.2 iceberg lettuce, shredded
  • 2 gherkins, sliced
  • 1 avocado, peeled, stone removed and sliced
  • 4 chicken breasts
  • 10.6 fl oz buttermilk, or use 300ml (10floz) milk and 1tbsp lemon juice
  • 3.5 oz plain flour
  • 2 tsp cayenne pepper or paprika
  • 1 tsp garlic powder
  • 1 pinch each of salt and pepper
  • 1 𔃀tbsp vegetable oil
  • 4 burger buns, halved
  • 4 tbsp mayonnaise mixed with 2tbsp Sriracha hot sauce or sweet chilli sauce
  • 0.2 iceberg lettuce, shredded
  • 2 gherkins, sliced
  • 1 avocado, peeled, stone removed and sliced
  • 4 chicken breasts
  • 1.3 cups buttermilk, or use 300ml (10floz) milk and 1tbsp lemon juice
  • 3.5 oz plain flour
  • 2 tsp cayenne pepper or paprika
  • 1 tsp garlic powder
  • 1 pinch each of salt and pepper
  • 1 𔃀tbsp vegetable oil
  • 4 burger buns, halved
  • 4 tbsp mayonnaise mixed with 2tbsp Sriracha hot sauce or sweet chilli sauce
  • 0.2 iceberg lettuce, shredded
  • 2 gherkins, sliced
  • 1 avocado, peeled, stone removed and sliced

Details

  • Cuisine: American
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Put the chicken breasts between two sheets of clingfilm and give them a good bash with a rolling pin. We are trying to get the chicken to about 2cm (¾in) thick.
  2. Put the buttermilk into a bowl and add the chicken. Leave it covered in the buttermilk for 1&ndash2 hours.
  3. Preheat the oven to 220°C/425°F/gas mark 7.
  4. In a large bowl or deep tray, mix together the flour, cayenne pepper, garlic powder and salt and pepper.
  5. Take the chicken and shake off any excess buttermilk, then thoroughly coat the chicken in the seasoned flour.
  6. Place the coated chicken breasts on the lined baking tray and drizzle with the oil. Put them in the oven and immediately reduce the oven temperature to 200°C/400°F/gas mark 6.
  7. Cook the chicken for 10 minutes, then reduce the temperature further to 180°C/350°F/gas mark 4 and cook for a further 15 minutes. One minute before taking the chicken out of the oven, pop the halved burger buns, cut-side up on a baking tray and toast.
  8. Spread a little of the spicy mayo on each bun, top with shredded lettuce, then the crispy chicken, gherkins, avocado and a little more of the spicy mayo. Top with the bun lid and serve.

This recipe is from Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin. Published by DK on 23 January 2020, £14.99. DK.com.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


13 photos of the "Recipes For Chicken Breast Dishes"


More Chinese Recipes

Tools Used to Make this Sweet and Sour Chicken Recipe

  • My favorite skillet, especially for this recipe, is my cast iron skillet.
  • I like to use tongs to dredge the chicken into the cornstarch, eggs and oil.
  • I love my rice cooker and rarely cook rice any other way.
Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.


Recipe Summary

  • 4 cups water
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 3 dried red chiles, broken into several pieces
  • 2 cups uncooked white rice
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce, divided
  • 1 skinless, boneless chicken breast half, diced
  • 1 teaspoon dried basil
  • 1 teaspoon ground white pepper
  • ½ teaspoon dry ground mustard
  • 1 pinch ground tumeric
  • 1 tablespoon butter
  • 1 ½ cups broccoli florets
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • ½ cup diced onion
  • 1 teaspoon lemon juice

Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.

Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.

Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute pour in half the soy sauce.

Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.

Mix remaining soy sauce into chicken mixture.

Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.


Watch the video: Κινέζικο γλυκόξινο κοτόπουλο (May 2022).