Chicken Fried Green Beans Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Combine the cornflakes, 1 tablespoon olive oil and the paprika in a medium bowl; season with salt and pepper. Combine the yogurt, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add the chicken and toss to coat.
• Dredge the chicken in the cornflake mixture, pressing to help it adhere. Transfer to the prepared baking sheet; mist with cooking spray. Bake on the upper oven rack until lightly browned, about 15 minutes. Flip the chicken and bake until cooked through, 7 to 10 more minutes.
• Meanwhile, toss the green beans, garlic, scallion whites and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread on another baking sheet; bake on the lower oven rack, stirring occasionally, until tender, about 20 minutes. Toss with the lemon zest and scallion greens. Serve with the chicken and honey mustard.

Steps:

• Preheat oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

Steps:

• Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

Steps:

• Wash and soak rice for half an hour.
• Par boil rice in water to which 3 tsps of salt has been added.
• Drain well and if possible spread it out on a clean tea towel to dry and let the grains separate.
• In a large wok add 2 1/2 tbsp oil and stir fry the chopped onions,the carrots, beans, peppers and chicken for 1-2 minutes.
• Add the soya sauce, pepper powder and salt to taste.
• Add the melted stock cube.
• **Keep in mind that SOYA SAUCE AND THE STOCK CUBE HAVE ADDED SALT IN IT so go by your judgment**.
• Add the cooled rice to the wok and mix with a light hand so as to not break the rice.
• Sprinkle with the chopped green spring onions.
• Place on low heat for 10 minutes till rice is done.
• Scramble a egg and serve on top of the rice.
• Serve steaming hot!

Steps:

• Mix cream cheese, chives and lemon juice in a bowl.
• Preheat oven to 350.
• Slice a slit in the chicken breast and use your fingers to create a pocket. Fill chicken with 1/4 of your cream cheese mixture and secure closed with toothpicks.
• Wrap chicken in bacon (2 pieces each) and bake in oven for 45 min or until chicken is cooked throughout.
• Green Beans (start prep when chicken has been cooking about 30min).
• Slice bacon into 1/2 inch strips.
• Pan fry bacon and onions until bacon is crispy.
• Turn frying pan to low and mix in green beans.
• Pan fry beans on low for 10 min or until cooked.

Steps:

• Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
• Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
• Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.