Ingredients:
2 Boneless chicken breasts
1/2 teaspoon Basil
1/2 teaspoon Dill
1/2 teaspoon Garlic powder
1/4 teaspoon Parsley
3 cups Prego sauce or your own
2 large Slices provolone cheese
Ziti, make the amount you think you will eat!
Directions:
Put the chicken breasts in a baking pan, sprayed with a non-stick spray. Sprinkle herbs on top of chicken breasts. Bake uncovered at 350F for 1 hour.
Meanwhile, heat the sauce and cook the ziti separately (cook ziti according to directions on the box). Once the ziti is cooked and drained, return to the saucepan and put a pat of margarine or butter in it. Mix well, and pour into another 1 1/2 qt sprayed baking dish. When the chicken is finished baking, put it on top of the ziti, and sprinkle with Parmesan cheese. Pour the sauce on top of all and place the cheese on top of the chicken. Put under the broiler until the cheese is melted and bubbly.
Showing posts with label boneless chicken breast. Show all posts
Showing posts with label boneless chicken breast. Show all posts
Wednesday, July 1, 2009
Oldenberg Grill`s Tuscan Chicken Recipe
Ingredients:
1 (10-ounce) skinless, boneless whole marinated chicken breast
***Marinade***
1 cup vegetable oil
1/2 cup OPB beer (Oldenberg brand)
1/4 cup white vinegar
1 1/2 teaspoon salt
3/4 teaspoon pepper
1 1/8 teaspoon sugar
3/4 teaspoon chopped onion
***
2 tablespoons herb butter (see note)
1/4 cup sun-dried tomatoes, chopped
1 ounce goat cheese
1/4 cup loose-packed chopped basil
Directions:
Grill marinated chicken breast until done (internal temperature should register 170 degrees on insta-read thermometer). Place cooked chicken on serving plate. Top with herb butter, sun-dried tomatoes, goat cheese and fresh chopped basil. Serve immediately.
Note: Herb butter is butter that has been seasoned with dried herbs, to taste. When I tested the recipe, I used 2 tablespoons butter and 1/8 teaspoon each of thyme, basil and oregano.
Marinade
Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours. Makes about 1 3/4 cups marinade.
1 (10-ounce) skinless, boneless whole marinated chicken breast
***Marinade***
1 cup vegetable oil
1/2 cup OPB beer (Oldenberg brand)
1/4 cup white vinegar
1 1/2 teaspoon salt
3/4 teaspoon pepper
1 1/8 teaspoon sugar
3/4 teaspoon chopped onion
***
2 tablespoons herb butter (see note)
1/4 cup sun-dried tomatoes, chopped
1 ounce goat cheese
1/4 cup loose-packed chopped basil
Directions:
Grill marinated chicken breast until done (internal temperature should register 170 degrees on insta-read thermometer). Place cooked chicken on serving plate. Top with herb butter, sun-dried tomatoes, goat cheese and fresh chopped basil. Serve immediately.
Note: Herb butter is butter that has been seasoned with dried herbs, to taste. When I tested the recipe, I used 2 tablespoons butter and 1/8 teaspoon each of thyme, basil and oregano.
Marinade
Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours. Makes about 1 3/4 cups marinade.
Tuesday, June 16, 2009
Spinach And Ricotta-Stuffed Chicken Breasts With Lemony White Wine Sauce
Ingredients:
***Stuffing***
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
***Sauce***
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
***Chicken***
2 boneless, skinless chicken breast halves (8-ounce size)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Directions:
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
***Stuffing***
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
***Sauce***
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
***Chicken***
2 boneless, skinless chicken breast halves (8-ounce size)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Directions:
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
Saturday, June 13, 2009
All American Fried Chicken Recipe **Low Carb **
Boneless chicken breast coated in pecans and lightly fried.
16 oz boneless skinless chicken breasts, butterflied and lightly pounded (4-4 oz. pieces)
1/2 cup chopped pecans, divided, 1/4 cup finely ground and 1/4 cup coarsely ground
1 eggs, beaten
4 egg whites, beaten
2 pinch black pepper, freshly ground, to taste
2 pinch salt, to taste (optional)
2 tbsp safflower oil (oil for frying)
Directions
1 Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.
2 Dip the chicken into the finely chopped nuts and coat.
3 Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
4 Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.
5 When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
6 Season with salt (optional) and pepper to taste, and serve.
Additional Information
Filberts or blanched almonds can be substituted for the pecans.
16 oz boneless skinless chicken breasts, butterflied and lightly pounded (4-4 oz. pieces)
1/2 cup chopped pecans, divided, 1/4 cup finely ground and 1/4 cup coarsely ground
1 eggs, beaten
4 egg whites, beaten
2 pinch black pepper, freshly ground, to taste
2 pinch salt, to taste (optional)
2 tbsp safflower oil (oil for frying)
Directions
1 Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.
2 Dip the chicken into the finely chopped nuts and coat.
3 Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
4 Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.
5 When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
6 Season with salt (optional) and pepper to taste, and serve.
Additional Information
Filberts or blanched almonds can be substituted for the pecans.
Wednesday, June 3, 2009
Harry Caray's Chicken Italiano
Harry Caray's Chicken Italiano
Ingredients:
4 boneless chicken breasts (7 ounces each)
Salt and pepper
12 ounces sauteed spinach
1 red pepper, roasted, peeled and quartered
12 ounces goat cheese
8 ounces Parmesan
4 teaspoons chopped Italian parsley
6 ounces flour
2 eggs
1/2 cup milk
Bread crumbs
4 ounces Romano
2 teaspoons granulated garlic
Salt and pepper
6 ounces olive oil
Directions:
Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste.
Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix.
Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture.
Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.
Ingredients:
4 boneless chicken breasts (7 ounces each)
Salt and pepper
12 ounces sauteed spinach
1 red pepper, roasted, peeled and quartered
12 ounces goat cheese
8 ounces Parmesan
4 teaspoons chopped Italian parsley
6 ounces flour
2 eggs
1/2 cup milk
Bread crumbs
4 ounces Romano
2 teaspoons granulated garlic
Salt and pepper
6 ounces olive oil
Directions:
Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste.
Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix.
Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture.
Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.
Monday, June 1, 2009
Outback Steakhouse Queensland Chicken & Shrimp Recipe
Outback Steakhouse Queensland Chicken & Shrimp Recipe
Ingredients:
1/2 cup milk
2 tablespoons butter
1/2 pint cream
1/4 teaspoon poultry seasoning
1/8 teaspoon cayenne (adjust to taste)
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/2 cup white wine
1 tablespoon garlic powder
1 pound linguine
4 chicken breasts
8 ounces shrimp
1 tablespoon olive oil
Directions:
Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside.
Saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.
Ingredients:
1/2 cup milk
2 tablespoons butter
1/2 pint cream
1/4 teaspoon poultry seasoning
1/8 teaspoon cayenne (adjust to taste)
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/2 cup white wine
1 tablespoon garlic powder
1 pound linguine
4 chicken breasts
8 ounces shrimp
1 tablespoon olive oil
Directions:
Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside.
Saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.
Chicken And Mushroom Noodle Marsala
Chicken And Mushroom Noodle Marsala
Ingredients:
12 ounces Medium Egg Noodles, uncooked
1 egg white
1 1/2 pound boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
1/3 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, divided
1 package (8 oz size) sliced mushrooms
4 cloves garlic
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup canned low-sodium chicken broth
4 teaspoons cornstarch
1 cup dry Marsala wine
3 tablespoons chopped basil or parsley
Directions:
Cook pasta according to package directions.
Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat. Sprinkle with bread crumbs and cheese; toss well.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add half of chicken; stir-fry 3 to 4 minutes or until chicken is cooked through. Transfer to plate; keep warm. Repeat with remaining 1 tablespoon oil and remaining half of chicken.
Cook mushrooms and garlic in same skillet 3 minutes over medium heat. Sprinkle with salt and pepper. Combine broth and cornstarch; mix well.
Add broth mixture and wine to skillet; increase heat to medium-high and bring to a simmer, stirring frequently. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally.
Drain noodles; toss with chicken and transfer to individual serving plates. Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve with additional basil if desired.
Ingredients:
12 ounces Medium Egg Noodles, uncooked
1 egg white
1 1/2 pound boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
1/3 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, divided
1 package (8 oz size) sliced mushrooms
4 cloves garlic
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup canned low-sodium chicken broth
4 teaspoons cornstarch
1 cup dry Marsala wine
3 tablespoons chopped basil or parsley
Directions:
Cook pasta according to package directions.
Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat. Sprinkle with bread crumbs and cheese; toss well.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add half of chicken; stir-fry 3 to 4 minutes or until chicken is cooked through. Transfer to plate; keep warm. Repeat with remaining 1 tablespoon oil and remaining half of chicken.
Cook mushrooms and garlic in same skillet 3 minutes over medium heat. Sprinkle with salt and pepper. Combine broth and cornstarch; mix well.
Add broth mixture and wine to skillet; increase heat to medium-high and bring to a simmer, stirring frequently. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally.
Drain noodles; toss with chicken and transfer to individual serving plates. Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve with additional basil if desired.
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