Broiled Breaded Chicken With Coriander Lime Pesto Recipes

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BROILED BREADED CHICKEN WITH CORIANDER LIME PESTO

Categories     Food Processor     Chicken     Broil     Dinner     Lime     Walnut     Summer     Cilantro     Gourmet     Sugar Conscious     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 19



Broiled Breaded Chicken with Coriander Lime Pesto image

Steps:

  • To make the chicken:
  • In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, cumin, paprika, and salt and pepper to taste.
  • Set rack about 6 inches from heat and preheat broiler.
  • Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.
  • In a small bowl whisk together pesto, yogurt, lime juice, and 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Season pesto with salt and pepper and serve over chicken.
  • To make the pesto:
  • In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 2/3 cup.

For the chicken:
1/3 cup milk
1 large egg
2 tablespoons olive oil
1 1/2 cups fine dry bread crumbs
1 teaspoon ground cumin
2 teaspoons paprika
3 whole boneless skinless chicken breasts (about 2 pounds total), halved
2 tablespoons plain yogurt
1 tablespoon fresh lime juice
1 to 2 tablespoons hot water
1/2 cup coriander lime pesto
For the coriander lime pesto:
1 cup packed fresh coriander sprigs, washed well and spun dry
1/2 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/4 cup walnuts, toasted brown and cooled
1/3 cup olive oil
3 tablespoons freshly grated Parmesan
1/4 teaspoon freshly grated lime zest

CHICKEN IN LEMON CORIANDER BROTH

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10



Chicken in Lemon Coriander Broth image

Steps:

  • Simmer the garlic in the broth and water for 4 to 5 minutes. Add the potatoes, cover and simmer for 10 minutes or until tender. Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through. Remove the broth from the heat and add the cilantro and lemon juice.
  • Sprinkle each portion with Parmesan and serve immediately.

1/2 pound boneless skinless chicken breasts, cut into fine strips, about 1/4 inch wide and 1 & 1/2 inches long
1 clove minced garlic
2 cups chicken broth
1 cup water
8 ounces new red potatoes, scrubbed clean and cut into 1-inch dice
1/2 teaspoon lemon zest
1 to 2 tablespoons lemon juice
1/4 cup fresh cilantro leaves, left whole
2 tablespoons grated Parmesan cheese
salt and pepper

LIME AND CORIANDER MARINATED CHICKEN

We have one of those electric table-top grills which we often get out for informal parties. It means you can put out a selection of different types of meats and people can cook it the way they like it. It's sociable and fun, and easy with a couple of side dishes of salad, potatoes, pasta, rice, or whatever you fancy. I made this marinade up yesterday to jazz up the chicken breasts I had, and it was delish. Lovely and moist with a nice flavour.

Provided by Snowbunny Andorra

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7



Lime and Coriander Marinated Chicken image

Steps:

  • Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes).
  • In a bowl, mix all the ingredients together and add the chicken.
  • Leave to stand for at least one hour, stirring occasionally.
  • Heat your grill and cook each piece for a couple of minutes, until cooked through.

2 chicken breasts
1 lime, juiced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon salt
100 ml olive oil
handful fresh coriander, chopped

LIME & CORIANDER CHICKEN

Everyone will think you've used chilli, but the fieriness of this dish is simply crushed black pepper

Provided by Good Food team

Categories     Main course

Time 1h10m

Number Of Ingredients 5



Lime & coriander chicken image

Steps:

  • First, spatchcock the chicken so that it will sit flat on the barbecue. All this means is using a pair of kitchen scissors or a sharp kitchen knife to cut down either side of the parson's nose to completely remove the backbone. Then, place the chicken, breast side up, on a chopping board and push down hard to flatten with your hands. Use a sharp knife to make lots of deep slashes in the chicken, about three in each breast and two in each leg.
  • In a mortar and pestle, crush the garlic and peppercorns together to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander. Put the chicken in a dish and massage the marinade into the chicken. Cover with cling film and refrigerate for at least 2 hours, but preferably overnight.
  • To cook the chicken, fire up the barbecue. When the flames die down and the coals are hot and glowing, lay the chicken on the barbecue, skin side up, and sprinkle with salt. You will be tempted to keep prodding it and lifting it up, but leave it alone. After 25 mins, the chicken will look like it's cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.
  • You can now carve conventionally but I like to get a cleaver and chop it straight down into thick slices. Pile it up on a platter and serve scattered with fresh coriander and lime wedges.

Nutrition Facts : Calories 415 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 40 grams protein, Sodium 0.43 milligram of sodium

1 medium chicken (about 1.6kg/3lb 8oz)
3 garlic cloves
2 tbsp black peppercorn
juice 2 limes , plus 1 lime cut into wedges, to serve
bunch of coriander , few nice sprigs reserved, the rest finely chopped

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