Barefoot Contessas Tequila Lime Chicken Recipes

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BAREFOOT CONTESSA'S PARMESAN CHICKEN STICKS

Make and share this Barefoot Contessa's Parmesan Chicken Sticks recipe from Food.com.

Provided by Juenessa

Categories     Chicken Breast

Time 30m

Yield 14-16 sticks

Number Of Ingredients 10



Barefoot Contessa's Parmesan Chicken Sticks image

Steps:

  • Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
  • Combine the flour, salt, and pepper on a dinner plate.
  • Beat the eggs with 1 tablespoon of water on a second plate.
  • Combine the breadcrumbs and Parmesan on a third plate.
  • Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.
  • Don't crowd the pan.
  • Add more butter and oil and cook the rest of the chicken breasts.
  • Serve each strip on a skewer or stick.
  • You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Nutrition Facts : Calories 147.8, Fat 3.6, SaturatedFat 1.3, Cholesterol 64.1, Sodium 397.9, Carbohydrate 12.9, Fiber 0.7, Sugar 0.6, Protein 14.8

1 1/2 lbs boneless skinless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
unsalted butter
olive oil
bamboo skewers (6 to 10 inches long) or ice-cream stick

TEQUILA LIME CHICKEN

Source: Ina Garten http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html

Provided by Kirstin in the Couv

Categories     Chicken Breast

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 9



Tequila Lime Chicken image

Steps:

  • Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
  • Add the chicken breasts.
  • Refrigerate overnight.
  • Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
  • Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
  • Turn the chicken and cook for another 10 minutes, until just cooked through.
  • Remove from the grill to a plate.
  • Cover tightly and allow to rest for 5 minutes.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 276, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 889.8, Carbohydrate 7, Fiber 0.8, Sugar 2.6, Protein 30.9

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
6 boneless chicken breasts, skin on

BAREFOOT CONTESSA'S TEQUILA LIME CHICKEN

Adapted from Barefoot Contessa Family Style cookbook, 2002. Ina's recipe calls for 1/2 cup of tequila and our family thinks the tequila flavor is a little too strong, so have decreased the tequila to 1/4 cup.

Provided by Juenessa

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10



Barefoot Contessa's Tequila Lime Chicken image

Steps:

  • Combine the tequila, lime juice, orange juice, chili powder, minced cilantro, jalapeno pepper, garlic, salt, and pepper in a large bowl.
  • Add the chicken breasts.
  • Refrigerate overnight (or at LEAST 8 hours!).
  • The next day, heat your grill and brush the rack with oil to prevent the chicken from sticking.
  • Remove chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
  • Turn the chicken and cook for another 10 minutes, until just cooked through.
  • Remove from grill to a plate.
  • Cover tightly and let rest for 5 minutes.
  • Serve hot or at room temperature.
  • *Ina uses Cuervo Gold tequila.
  • ** She also says there is NO substitute for freshly squeezed lime juice.
  • ***Cook time does not include marinating the chicken overnight.

Nutrition Facts : Calories 276.3, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 686.9, Carbohydrate 7.1, Fiber 0.8, Sugar 2.6, Protein 30.9

1/4 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced cilantro
1 -1 1/2 tablespoon minced fresh jalapeno pepper
3 garlic cloves (fresh, minced)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
6 split boneless chicken breasts, skin on

TEQUILA LIME CHICKEN MARINADE - INA GARTEN

Make and share this Tequila Lime Chicken Marinade - Ina Garten recipe from Food.com.

Provided by lvlrs_l3urnside

Categories     Chicken Breast

Time P1DT20m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 7



Tequila Lime Chicken Marinade - Ina Garten image

Steps:

  • Combine the tequila, lime juice, orange juice, garlic, salt, and pepper in a large bowl.
  • Add the chicken breasts.
  • Refrigerate overnight.

Nutrition Facts : Calories 283.4, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 965.6, Carbohydrate 9.5, Fiber 0.5, Sugar 3.7, Protein 30.9

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
4 chicken breasts

BAREFOOT CONTESSA CHICKEN CHILI (INA GARTEN)

This chili was served to me at a dinner party and i fell in love with it. It hits the spot, but is still light enough not to hate yourself the next day.

Provided by LaTigress

Categories     Chicken Breast

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 15



Barefoot Contessa Chicken Chili (Ina Garten) image

Steps:

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Nutrition Facts : Calories 250.1, Fat 10, SaturatedFat 2.1, Cholesterol 30.9, Sodium 640.9, Carbohydrate 28.1, Fiber 6.7, Sugar 13.3, Protein 15

4 cups chopped yellow onions (3 onions)
1/8 cup olive oil, plus extra
olive oil, for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt, plus more for chicken
2 (28 ounce) cans tomatoes, undrained (plum tomatoes in puree suggested)
1/4 cup minced fresh basil leaf
4 chicken breast halves, bone in, skin on
fresh ground black pepper

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