CHICKEN SUCCOTASH WITH AVOCADO AND FARMER CHEESE
Put a store-bought rotisserie chicken to good use and add it to this summery salad that comes together quickly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 9
Steps:
- In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add zucchini and season with salt and pepper. Cook, stirring frequently, until softened slightly, 4 minutes. Add corn and lima beans and cook until corn is cooked through and lima beans are softened, 3 minutes; season with salt and pepper to taste. Add chicken and cook until warmed through, 2 minutes. Divide among 4 plates. Top with avocado and cheese and serve with tomatoes.
Nutrition Facts : Calories 619 g, Fat 21 g, Fiber 11 g, Protein 72 g
CREAMY CHICKEN SUCCOTASH
Steps:
- In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
- Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.
BARBECUE CHICKEN WITH SUCCOTASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
- Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
- Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
- Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash.
Nutrition Facts : Calories 550 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 134 milligrams, Sodium 857 milligrams, Carbohydrate 45 grams, Fiber 8 grams, Protein 48 grams
CHICKEN WITH AVOCADO SAUCE
Enjoy a fresh take on chicken with our Chicken with Avocado Sauce. This Chicken with Avocado Sauce combines salad dressing, salsa, cilantro and avocado.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix 2 Tbsp. each dressing and salsa until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of chicken breasts with dressing mixture. Refrigerate 30 min. to marinate.
- Meanwhile, cook rice as directed on package, using 1-1/2 cups water and omitting the salt.
- Remove chicken from marinade; discard marinade. Cook chicken in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add tomatoes to skillet; cook 3 min. or until tomatoes start to burst, stirring frequently.
- Blend avocado with remaining dressing, remaining salsa and 1/4 cup cilantro in blender until smooth, gradually adding remaining water if necessary until sauce is desired drizzling consistency.
- Add remaining cilantro to rice; mix well. Top with chicken and avocado sauce.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
CHICKEN WITH AVOCADO
Just a good recipe I have and like to use, especially since avocados are fabulous here in southern California. Pretty easy to cook too. It's good served over a bed of rice too.
Provided by Kevin Young
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
- Beat the egg along with the water and place in a shallow dish.
- Put the cornmeal in a shallow dish.
- Coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
- Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
- Remove the chicken from the skillet and place in a shallow baking dish.
- Cut the avocado in half (removing the pit of course), and then cut into quarters.
- Finally cut the avocados into slices about 1/4-1/2 inch wide (I like to have at least 3 slices for each chicken breast.) Place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
- Bake for about 15 minutes or until the cheese is well melted.
- Serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.
Nutrition Facts : Calories 789.6, Fat 51.4, SaturatedFat 18.1, Cholesterol 197.7, Sodium 430.5, Carbohydrate 33.3, Fiber 6, Sugar 1.5, Protein 49.5
CHICKEN AVOCADO CHEESE BAKE
Taken from Taste of Home magazine --- delicious crispy breaded chicken topped off with avocados and cheese, this is a delicious recipe and worth making! :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
- In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
- Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
- Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
- Place the chicken in a shallow baking dish, and top with the avocado slices.
- Top with the grated cheese.
- Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
- Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!
Nutrition Facts : Calories 607, Fat 38.1, SaturatedFat 18.5, Cholesterol 195.2, Sodium 545.6, Carbohydrate 23.6, Fiber 4.8, Sugar 0.8, Protein 43.2
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