TROPICAL CHICKEN PATTIES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside.
- Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt.
- Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa.
- Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams
Nutrition Facts : Calories 517 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 349 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 29 grams
EASY CHICKEN PARMESAN
A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with a crisp green salad and plenty of garlic bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
- Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
- Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
CHICKEN PARISIENNE
Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....
Provided by Bear Rich
Categories Chicken Breast
Time 1h10m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
- Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
- In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
- Bake at 450 degrees uncovered for 50 min to an hour.
CHICKEN PARMIGIANO
My ancestry is from Toscana so whenever I decide to use a wine in my cooking it's always either a Chianti or a Vernaccia. I also have blood from Abruzzo and Emilia-Romagna so I really am heavy on meats and cheeses. My secret to marinating meats and chicken is a combination of wine (red for beef and veal; white for pork and chicken) and whole milk. I'm also very picking with the cheeses. Must be gourmet parmigiano-reggiano and buffalo mozzarella. The parmigiano-reggiano can be found at most supermarkets and the buffalo mozzarella can be found in either Trader Joes or Whole Foods. The olive oil must imported, otherwise it's crap! The use of homemade red gravy is also vital. Don't be lazy! With all that said, enjoy a lead-heavy stick-to-your-ribs meal! You'll be comatose within minutes after eating. (Note: The prep time shown does NOT include marinating or the time for making the homemade gravy.)
Provided by brru25
Categories One Dish Meal
Time 45m
Yield 8 cutlets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice chicken breast in half.
- Pound chicken until very thin.
- Marinate chicken in wine, 1 cup of the milk, and 1 tsp of the sea salt for 8 hours.
- Preheat oven at 350 degrees.
- Season chicken with remaining salt and pepper.
- Beat the eggs and remaining milk together.
- Season the flour with the oregano.
- Dredge chicken in the flour, then the eggs, then the breadscrumbs.
- Roll coated chicken in Parmigiano-Reggiano cheese.
- Heat olive oil and butter until butter melts.
- Add garlic and cook for one minute.
- Cook two chicken cutlets at a time until golden brown on both side.
- Sprinkle any remaining Parmigiano-Reggiano cheese on top of cooked chicken cutlets.
- Pour 2 cups of the remaining red gravy into a baking dish. Place cutlets into the dish and pour 1/4 cup of the gravy over each of the cutlets.
- Sprinkle 1 oz of grated mozzarella over each cutlet.
- Place in the oven and bake for 20-30 minutes.
- Serve immediately.
Nutrition Facts : Calories 1198.7, Fat 53.5, SaturatedFat 22.3, Cholesterol 436.1, Sodium 2988.3, Carbohydrate 76.5, Fiber 6.7, Sugar 19.4, Protein 90.7
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