CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS
This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!
Provided by PWSCHWARTZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
- Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
- Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
- Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
- Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g
TANDOORI CHICKEN WITH YOGURT SAUCE
Make and share this Tandoori Chicken With Yogurt Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°.
- In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl.
- Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
- Serve sauce alongside chicken, with rice, if desired.
Nutrition Facts : Calories 394.6, Fat 4.7, SaturatedFat 1.6, Cholesterol 169.4, Sodium 230, Carbohydrate 15, Fiber 1.9, Sugar 11.5, Protein 69.5
CHICKEN WRAPS
Pile chicken, charred aubergine, tomatoes, red onion and avocado into a tortilla to make these quick and easy wraps. Full of veg, they're perfect family food
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner, Lunch, Supper
Time 32m
Number Of Ingredients 15
Steps:
- Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
- Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
- Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.
Nutrition Facts : Calories 429 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 1.09 milligram of sodium
GREEK CHICKEN WRAP WITH HERB YOGURT SAUCE
Make and share this Greek Chicken Wrap With Herb Yogurt Sauce recipe from Food.com.
Provided by gailanng
Categories Low Cholesterol
Time 30m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 16
Steps:
- For the sauce:.
- In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has to meld flavors, the better.
- For the wrap:.
- Flatten breast to about 1/2-inch thickness. Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for at least 15 minutes, preferably longer; remove chicken. Lightly season with salt and pepper.
- In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
- Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the herb sauce over top and fold in edges of pita. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
- Serving Suggestion: Wrap sandwich in parchment or waxed paper for plating and serving.
Nutrition Facts : Calories 303.2, Fat 8.7, SaturatedFat 4.4, Cholesterol 48.9, Sodium 663.2, Carbohydrate 35.9, Fiber 2.4, Sugar 9.4, Protein 20.3
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