How should I cook these chicken breasts tonight? any recipe ideas?!
How should I cook these chicken breasts tonight? any recipe ideas?
Answers:
Olive Garden Stuffed Chicken Marsala
Cheese Stuffing
1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
Chicken
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
Sauce
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine
8 ounces heavy cream
1. Preheat oven to 350°F.
2. Stuffing:Combine all cheese stuffing ingredients in a bowl.
3. Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
4. Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
5. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
6. Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
7. Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
8. Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
9. Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.
Marinate them for a few hours in Italian Dressing and put on the grill. Yummy!
Tuscan Chicken Pallard over Fettuccine Pasta
Ingredients
2 skinless chicken breasts
Kosher salt and freshly ground black pepper
Extra virgin olive oil
2 cups cherry or teardrop tomatoes, halved
1 small onion, thinly sliced
1/2 cup rough chopped black olives, pits removed
1 six ounce can artichoke hearts, drained, and quartered
2 tablespoons capers, drained
5 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/3 cup white wine
2 fettuccine pasta nests
2 cups baby arugula
1/2 teaspoon lemon juice
Shaved aged Pecorino Romano
Italian flat-leaf parsley
Boil pasta in a large pot of heavily salted water (2 tablespoons salt per gallon) until al dente. Drain, and toss immediately onto provincial reduction, then stir to coat * (see below).
Pound each skinless chicken breast between two sheets of plastic wrap until 1/4 inch in thickness; remove the sheets of wrap, season both sides, and drizzle lightly with Extra virgin olive oil . Heat a grill or pallard pan to medium-high. Grill each side of each breast for approximately 2 minutes, or until the juices run clear when cut. Set aside and let rest, covered with foil, prior to cutting into 1-inch strips.
Provincial Reduction
Instructions
In a large sauté pan over medium heat, add 2 teaspoons Extra virgin olive oil and heat until shimmering but not smoking. Add onions, then sauté until transparent and lightly colored, 5 minutes. Increase the temperature to medium-high; add the garlic and sauté until fragrant (when you can really smell the garlic), 1 minute.
Add capers, chili flakes, olives, baby artichokes, and tomatoes. Sauté until tomatoes begin to color and breakdown, 5 to 7 minutes. Remove the pan from the heat and deglaze with the wine. Return the pan to the heat and reduce the liquid until it is slightly thickened, to a sauce-like consistency.
*Fold in pasta to heat it through. Toss in arugula so it wilts. Add the lemon juice, and season to taste. Serve immediately topped with the sliced chicken breasts. Drizzle lightly with a splash of Extra virgin olive oil . Finish with shaved Pecorino Romano and freshly picked parsley.
Skillet ~ brown the chicken breasts, add salsa, simmer and top with cheese. Serve with rice and tortilla chips. Easy and good.
Make a marinade of extra virgin olive oil, parsley,garlic(1-2 cloves), lemon juice and zest of lemon and salt and pepper.
marinate for a bit than cook on grill.It is awesome!!
BEEF-BACON WRAP CHICKEN BREAST
4 whole chicken breasts
8 slices of bacon
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1/2 pt. sour cream
Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9"x13" with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.
Quick and easy....
Cover them with Mrs. Dash seasoning (flavor of your choice) and grill until done. Grill some corn on the cob along with it, serve a salad with it, maybe have some strawberries and ice cream for dessert.
Champagne Chicken
Prep Time: 10 Minutes
Cook Time: 45 Minutes Ready In: 55 Minutes
Yields: 4 servings
"A simple chicken saute coated in a sophisticated champagne-mushroom cream. Excellent for entertaining, or just to be good to yourself!"
INGREDIENTS:
4 skinless, boneless chicken Breast halves
1/4 cup all-purpose flour for Dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced
Mushrooms
2 cups heavy cream
1 cup champagne
Rice, noodles, Angelhair pasta, or your favorite pasta
DIRECTIONS:
1. Lightly dust chicken breasts with flour and a little salt and pepper.
2. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
3. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts.
Serve with rice, noodles, Angelhair pasta, or your favorite go-with.