Contest Chicken Breasts Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

Steps:

• Combine honey, soy sauce, minced garlic, cayenne pepper, and dry sherry in a suitable container for marination.
• Cut chicken breasts in half crosswise.
• Add to the container with the marinade.
• Place in fridge for at least 4 hours ( overnight is best ).
• Grate baby carrots by hand or in food processor.
• Heat olive oil in large skillet ( cast iron is best ) on medium high heat.
• Remove chicken from marinade and pat dry.
• Place chicken in the hot oil and quick fry for about 10 minutes, turning often.
• Remove chicken from skillet and keep warm.
• Add additional oil to hot skillet.
• Add baby carrots, stir quickly for about 3 minutes.
• Add spinach, and stir quickly for an additional 3 minutes.
• Salt and pepper to taste.
• Return chicken to skillet and stir to heat through.
• Serve on bed of rice topped with cheese of choice.

Steps:

• In large skillet, melt olive oil and 2 tbsp butter on medium low heat.
• Add in all ingredients except chicken, carrots, and noodles and sauté til el dente, scoop out into serving dish. ( Do NOT wash out skillet yet).
• In same skillet add in additional tbsp of butter and more olive oil if needed, add chicken and cook on medium til all pink is gone. Approx 4 min depending on thickness of chicken strips.
• In a separate pan at the same time bring 2 c water to a rolling boil. Turn down heat and Add in carrots and cook for 2 min then add in noodles and cook an additional 1-2 minute.
• Drain any remaining liquid and toss into skillet., stir.
• Then take vegetable mixture from serving dish and incorporate back into skillet to reheat on med low heat. Sprinkle on Parmesan cheese and incorporate through.
• Return all to serving platter and voila.
• Serve with crusty bread.
• Options: other vegetables can be substituted or interchanged for variety such as broccoli, spinach, chard, zucchini disks, etc.
• You can keep noodles separate and serve the chicken veggie mixture over top of the noodles as opposed to mixed together.

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.