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Question: for dinner? I defrosed some chicken cutlets?


Answers: for dinner? I defrosed some chicken cutlets?

Sprinkle some dry Italian seasoning and then some parmesan cheese on them. Bake at 400F for 20 minutes.... mmm mmm good

How about chicken scampi??

You could try one of the following, they're all very good!

CHICKEN CUTLETS WITH PESTO CREAM SAUCE

Approximately 1 1/2 lb. boneless chicken cutlets
2 tbsp. sour cream
2 tbsp. Dijon mustard
2 tbsp. pesto (Contadina)
Salt and pepper to taste
2 tbsp. olive oil
Flour (enough for dredging chicken)

Tenderize chicken cutlets with wooden mallet. Dredge tenderized chicken cutlets in flour. Heat olive oil in frying pan. Fry cutlets on medium to high heat for about 6 to 8 minutes per side. Remove cutlets from pan and set aside.
Pour oil from frying pan, leaving just a little coating on pan. Add sour cream, Dijon mustard and pesto to frying pan. (Amounts of the above ingredients can be adjusted for taste.)

Lower heat to medium and heat mixture, stirring constantly, until smooth and color is fairly consistent. Place cutlets which you had set aside in frying pan with sour cream and mustard mixture. Reduce heat to low and cook another 5 minutes. Serve with steamed broccoli, baked potato, and mild red wine.

OR

BONELESS CHICKEN CUTLETS IN LEMON OR
SHERRY

1/4 c. flour, mixed with some paprika, garlic powder & pepper
6 chicken cutlets
2 tbsp. Puritan (canola) oil
1 pkg. mushrooms, sliced
1/4 c. lemon juice OR 1/2 c. sherry

Mix flour, paprika, garlic powder and pepper in quart size plastic bag. Shake 6 or so chicken cutlets in bag with above mixture until completely coated. Saute in a large frying pan on both sides in Puritan oil. Add a package of sliced mushrooms on top with 1/4 cup of lemon juice OR 1/2 cup of sherry. Cover and cook for twenty minutes. The former is lemon chicken and the latter is a more elegant, gourmet type. Both are quick and easy.

OR
BAKED CHICKEN CUTLETS

1 lb. chicken cutlets
Bread crumbs
1 egg, beaten
1 clove garlic
1 can chicken broth
2 tbsp. white wine
Sliced mozzarella cheese

Dip chicken cutlets into egg, beaten then cover in bread crumbs. Quick fry until browned. Saute 1 clove garlic in baking dish, place cutlets in baking dish. Add chicken broth and white wine. Bake at 350 degrees for 40 minutes. During last few minutes, top with mozzarella slices. Remove from oven when cheese is melted. Serve over rice. Makes 4 servings.

OR

GRILLED CHICKEN CUTLETS WITH QUICK
TOMATO OLIVE SAUCE

QUICK TOMATO-OLIVE SAUCE:

1 tbsp. olive oil
4 lb. plum tomatoes, finely chopped
Salt and freshly ground black pepper, to taste
2 cloves garlic, finely chopped
2 tsp. chopped fresh thyme
1/2 c. chicken stock
Generous squeeze of lemon juice
1/4 c. black Middle Eastern olives, pitted and finely chopped

Heat the oil in a skillet. Add the tomatoes, salt, and pepper and cook them for 2 minutes over high heat. Add the garlic and cook for 1 minute more. Add the thyme, stock, lemon juice, and olives. Simmer the sauce for 3 minutes. (Alternatively, do not simmer not; simply reheat for 3 minutes just before serving.)

CHICKEN CUTLETS:

4 whole skinless, boneless chicken breasts
2 tbsp. olive oil
2 tbsp. lemon juice
Salt and freshly ground black pepper, to taste

Light the grill.
Split the breasts so there are 8 halves. Trim off any fat. Set a sheet of plastic wrap on the counter. Place half of the breasts on the wrap. Cover them with another sheet of wrap.

Using a meat pounder or the bottom of a small, heavy saucepan, pound the chicken until it looks like a veal cutlet. Take care not to tear the chicken; it should be very thin.

Remove the chicken from the plastic wrap and, with your hands, rub it all over with olive oil. Set the pounded chicken on a platter. Use fresh plastic wrap to pound the remaining chicken breasts, then rub the remaining oil on these.


Bon Appetit

Chicken Saltimbocca

6 (3-oz) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-oz) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-oz) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

--Gaida De Laurentis
------------------------------------

Cheesy Garlic Butter Chicken

4 boneless, skinless chicken breasts, filleted into 2 pieces and pounded thin
? cup Garlic and Herb cream cheese spread (such as Rondele or Alouette)
2 eggs, beaten
2 Tbsp. milk
2 cups seasoned dry bread crumbs
1 stick butter or margarine, melted
1 Tbsp. minced garlic

Preheat oven to 375oF. Spread flavored cream cheese on each of the 8 filets of chicken and roll them up, securing with a toothpick. Combine eggs and milk to make an egg wash. Dip each piece of rolled chicken into egg wash, then into seasoned bread crumbs. Place chicken into greased 9”x13” a baking dish.

Stir minced garlic into melted butter, stir well. Pour the mixture over the chicken and bake uncovered for 45-55 min, or until juices run clear. Do not turn them over during the baking!

Ingredients
For the filling:
4 cups chicken broth
3 carrots, cut crosswise into -inch slices
3/4 pound red potatoes
2 large ribs of celery, cut crosswise into -inch slices
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tbs.) unsalted butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves

For the biscuit crust:

1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk

I would use ready rolled sheets.

Directions

Make the filling:
In a saucepan, bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.

In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combines.

Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.

Make the biscuit crust:
Into a bowl, sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture.

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2-inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.

Arrange the rounds of the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450 degree oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.

Chicken Cacciatore! Yum!





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