PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
- Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
- Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
- Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
- To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
- Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice.
CHILI AND CHEESE STUFFED CHICKEN BREASTS
This recipe is excellent as a leftover as well. Serve it with a guacamole salad or fruit salad. It's also great cold or on a picnic.
Provided by kineline
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together rice, chili, cheese, onion, and cumin.
- Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
- Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
- Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
Nutrition Facts : Calories 287.6, Fat 8.8, SaturatedFat 4.7, Cholesterol 120.8, Sodium 239, Carbohydrate 16.5, Fiber 1.2, Sugar 1.2, Protein 34.5
CHILE RELLENOS STUFFED CHICKEN
Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven the 375 degrees F.
- Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
- Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
- Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
- Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
- Repeat with all breasts and chile peppers.
- Beat the egg and milk together and pour into a shallow dish or pan.
- Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
- Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
- Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
- Remove and discard toothpicks.
- Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.
CHILI-SPICED CHICKEN BREASTS
Spicing up dinnertime at her house in Lockney, Texas is a snap for Stacy Nutt when she bakes this zippy chicken dish. The mix of chili powder, jalapeno and cayenne pepper perks up the poultry perfectly. "I serve it over couscous-tiny pasta grains. But you could also use rice, other pasta or potatoes," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the first five ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; saute for 1 minute. , Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
Nutrition Facts : Calories 166 calories, Fat 3g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 526mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
HATCHET CHILE STUFFED CHICKEN
This is made with Hatch Chiles. I had a block of roasted chiles that had frozen together, and Red Apple Guy suggested chopping the block into smaller pieces... perhaps with a hatchet. Thus, hatchet chiles were born.
Provided by gourmetmomma
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onion and garlic in olive oil until soft.
- Add salt, chiles, cumin and oregano to onions and garlic.
- On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
- Bake at 375 for 45-55 minutes. Towards the end of cooking --
- Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
- When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.
Nutrition Facts : Calories 708, Fat 45.9, SaturatedFat 20.6, Cholesterol 164.8, Sodium 1052.2, Carbohydrate 26.1, Fiber 3, Sugar 5.7, Protein 48.5
CHIPOTLE STUFFED CHICKEN BREAST RECIPE - (4.3/5)
Provided by calicat
Number Of Ingredients 7
Steps:
- 1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. 2. Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil. 3. Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted. Nutrition Facts Serving Size 149 g Calories 326 Protein 37g Carbohydrates 4g Dietary Fiber 1g Total Fat 17.3 g Saturated Fat 9.1g Monounsaturated Fat 4.7g Polyunsaturated Fat 1.4g Cholesterol 95mg Vitamin A 36RE Vitamin C 5mg Calcium 349mg Iron 2mg Sodium 657mg
CILANTRO-STUFFED CHICKEN BREASTS WITH POBLANO CHILE SAUCE
Steps:
- Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
- To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
- Serve chicken with sauce.
More about "chili cumin stuffed chicken breasts recipes"
CHILI STUFFED CHICKEN RECIPE | RECIPELAND
From recipeland.com
BEST AMERICAN RECIPES: CHILI CUMIN STUFFED CHICKEN BREASTS
From americanrecipesbook.blogspot.com
GREEN CHILE STUFFED CHICKEN BREAST RECIPES ALL YOU NEED IS ...
From stevehacks.com
WEBSCRAPING/CHILI-CUMIN-STUFFED-CHICKEN-BREASTS.TXT AT ...
From github.com
CHILI AND CHEESE STUFFED CHICKEN BREASTS - CHICKEN BREAST ...
From worldrecipes.org
CHILI CUMIN STUFFED CHICKEN BREASTS RECIPE - TEXTCOOK
From textcook.com
CHILI CUMIN STUFFED CHICKEN BREASTS- WIKIFOODHUB
From wikifoodhub.com
CHILI RECIPES | BARZI
From barzibrand.com
CHEESE -- CHILI CUMIN STUFFED CHICKEN BREASTS
From chinesemenu.com
GREEN CHILE CREAM CHEESE STUFFED CHICKEN BREAST
From wonkywonderful.com
CHILE & JACK CHEESE-STUFFED CHICKEN BREASTS - RECIPE ...
From finecooking.com
CHILE CHEESE STUFFED CHICKEN BREASTS WITH CREMA MEXICANA ...
From caciquefoods.com
BEST COOKING CHEESE RECIPES: CHILI CUMIN STUFFED CHICKEN ...
From worldbestcheeserecipes.blogspot.com
RECIPES/CHILI-CUMIN-STUFFED-CHICKEN-BREASTS.JSON AT MASTER ...
From github.com
GRILLED CUMIN LIME CHICKEN RECIPE: POLLO A LA PLANCHA
From thespruceeats.com
LOW CALORIE CHICKEN CHILI RECIPE - THERESCIPES.INFO
From therecipes.info
CHORIZO CHILE CHEESE STUFFED CHICKEN BREAST - COOKING ON ...
From highlandsranchfoodie.com
CHILI CUMIN STUFFED CHICKEN BREASTS - PLAIN.RECIPES
From plain.recipes
CHILI CUMIN STUFFED CHICKEN BREASTS - ALLRECIPES.COM RECIPE
From crecipe.com
CHILI CUMIN STUFFED CHICKEN BREASTS
From crecipe.com
GREEN CHILI STUFFED CHICKEN - RECIPES | COOKS.COM
From cooks.com
CHILI CUMIN STUFFED CHICKEN BREASTS - REVIEW BY GRAMMI ...
From allrecipes.com
CHILI CUMIN STUFFED CHICKEN BREASTS | FOOD, FOOD AND DRINK ...
From pinterest.co.uk
CHILI CUMIN STUFFED CHICKEN BREASTS | FIND GREAT FOOD ...
From findingfood.com
CHILI CUMIN STUFFED CHICKEN BREASTS - MEXICAN
From worldrecipes.org
AIR FRYER CHILE RELLENO STUFFED CHICKEN BREAST - BELLY ...
From bellylaughliving.com
RECIPE: CHILI AND CHEESE STUFFED CHICKEN BREAST - FOOD NEWS
From foodnewsnews.com
CUMIN CHILI RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
GREEN CHILI STUFFED CHICKEN BREAST RECIPES ALL YOU NEED IS ...
From stevehacks.com
You'll also love