What's your favorite chicken dish?!
8 (2-ounce) pieces boneless, skinless chicken breast
Sea salt, preferably gray salt
Freshly ground black pepper
Balsalmic Vinagar to taste
Parmesan wedge
1 lemon, quartered
Coating:
2 cups fine dried bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons minced fresh Italian parsley leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
1 tablespoon olive oil
1/2 cup unbleached all-purpose flour
2 eggs
Olive oil, for frying
Arugula Salad:
4 ounces arugula, washed and stemmed (about 8 cups)
Extra-virgin olive oil, for drizzling
Fresh lemon juice, for drizzling
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers.
Make the coating: Combine the bread crumbs, cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.
Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 1 minute. Turn and cook on the second side about 30 seconds to 1 minute longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets.
When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes.
Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. And a splash of balsalmic vinegar Toss, taste, and adjust the seasoning.
Divide the cutlets among 4 plates, placing them in the center. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad.
Answers: Chicken Milanese
8 (2-ounce) pieces boneless, skinless chicken breast
Sea salt, preferably gray salt
Freshly ground black pepper
Balsalmic Vinagar to taste
Parmesan wedge
1 lemon, quartered
Coating:
2 cups fine dried bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons minced fresh Italian parsley leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
1 tablespoon olive oil
1/2 cup unbleached all-purpose flour
2 eggs
Olive oil, for frying
Arugula Salad:
4 ounces arugula, washed and stemmed (about 8 cups)
Extra-virgin olive oil, for drizzling
Fresh lemon juice, for drizzling
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers.
Make the coating: Combine the bread crumbs, cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.
Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 1 minute. Turn and cook on the second side about 30 seconds to 1 minute longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets.
When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes.
Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. And a splash of balsalmic vinegar Toss, taste, and adjust the seasoning.
Divide the cutlets among 4 plates, placing them in the center. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad.
chicken no peekie-
1 Cup Milk
1 Cup Rice (not cooked)
1 LB Chicken (whole pieces or chopped, uncooked)
2 Cans Cream of Mushroom Soup
1 Packet Onion Soup Mix.
Mix all in bowl then pour into baking dish. Cook covered for one hour at 350-degrees
chicken noodle soup chicken noodle soup chicken noodle soup with a soda on the side *lol*
Gosh, this depends on what my tastebuds are having a hankering for! Here are some of my favorites:
1. Fried chicken with hot sauce (served along side mashed potatos, gravey, glazed carrots)
2. Chicken and stuffing (I add spicy turkey Italian sausage to my cornbread stuffing mix, along with chopped water chestnuts)
3. Rotisserie Chicken (nice and flavorful, great with Rice A Roni Chicken flavor and peas)
4. Chicken Enchiladas Suiza
5. Paella
Fried chicken
sweet & sour chicken.
500g diced chicken thigh fillets
1 jar s & s sauce with vegetables
1 small can pineapple pieces
1.5 cups extra stirfry vegetables
soy sauce to taste
pepper to taste
garlic 1 teaspoon
crushed gonger 1 teaspoon
1 x diced onion
Fry chicken & onion till brown,then add galic for 1 minute.
Add s & s sauce, ginger, vegetables & pineapple. Simmer for 15-20 minutes.
Add soy sauce & pepper to taste.
Serve with rice. Has more flavour cooked ahead of time.
Kung Pao Chicken with lots of Hoisun Sauce
Oven Fry Chicken (It's the name of coating mix sold in grocery stores) with scalloped potatoes and asparagus.
Apple chicken
2 chicken breasts
salt
2 tsp. oil
1/2 tsp minced garlic
1 C chopped apple (2 med. apples)
3/4 C apple juice
Brown each salted chicken breast for about 4 minutes on each side. Do not cook thoroughly. Remove and keep warm. Saute garlic and apples in oil. Add apple juice and let simmer for a few minutes. Place all ingredients in a baking pan and bake at 375 for 40 minutes. Turn chicken over halfway through cooking time. Serve topped with apples and garlic.
Marinade chicken breast with Italian dressing, vinegar, fresh-squezzed lemon or lemon juice, little oil, and then add chopped garlic, and some spices.(salt, oregano, basil, fresh parsley, etc.) Let it marinade for a couple of hours! And then I usually grill it. It is so good and juicy. You can even broil it in oven and it comes out good too. Halfway through cooking add juices left in dish and put a little of oil on it so it doesn't get dry! YUMMY!!!!!
Or I like my chicken breast with dipped in eggs, flour and bread crumbs and then bake in oven!
Well I Really Like All Chicken, But Sense I'm From The South I'm Going To Have To Say Fried Chicken
I have 2, enjoy!
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
Chicken and Sausage Jambalaya
5 to 6 hot links (or other hot sausages), cut into bite size pieces
4 to 5 boneless chicken breasts, cut into bite size pieces
garlic salt
pepper
1 tbs butter
1 cup chopped onion
? cup chopped celery
1 tsp minced garlic
2 cups white or brown minute rice
2 cups canned low sodium chicken broth
Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.
Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.
Add onion and celery to pot and sauté them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings.