Chicken Squisito Recipes

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
• In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
• Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
• For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
• Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
• Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
• Wipe the skillet clean with paper towels.
• Heat butter until melted and add wine.
• Heat 30 seconds and stir in broth and lemon juice.
• Season with salt and pepper.
• Simmer 2 minutes.
• Pour broth mixture over cutlets and serve.
• Garnish with parsley and lemon slices.

Steps:

• Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup of sofrito for the recipe and save the rest for another use.
• Heat olive oil in a large skillet over medium heat. Season chicken thighs with adobo and cumin. Add chicken to hot skillet and sear on each side until golden brown, 5 to 6 minutes per side. Reduce heat to low and add chicken broth and 1 cup of sofrito. Cover and simmer until chicken thighs fall apart, about 1 hour.

Steps:

• Preheat oven to 375 degrees.
• Season chicken with salt and pepper and powders.
• Heat oil over medium-high heat.
• When pan is hot, add chicken and saute 2 minutes each side.
• Remove chicken.
• Saute onions in pan for 4 minutes.
• Add tomatoes and broth and cook for approximately 8 minutes to blend flavors.
• Place reserved chicken in pan and stir to combine.
• Transfer chicken w/mixture to a 9x13 baking dish.
• Mix cheeses together and sprinkle over chicken.
• Bake for about 15 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place potatoes, chicken, chourico, beer, carrots, onion, parsley, sofrito, cooking wine, sazon seasoning, garlic, salt, and black pepper in a large Dutch oven; mix well to combine. Cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C) and vegetables are tender, about 2 1/2 hours.

Steps:

• Preheat oven to 375ºF. Season chicken with powders, salt and pepper. Heat oil over medium-high heat in an oven-safe pan. When pan is hot, add chicken and sauté 2 minutes each side. Remove chicken. Sauté onions in pan for 4 min. Add tomatoes and broth and cook 8 minutes to blend flavors.
• Place reserved chicken in pan, stir to combine. Mix cheeses together and sprinkle over chicken.
• Bake about 15 minutes. Serve with rice or pasta (I recommend Angel Hair).