CURRIED CHICKEN BREASTS
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
- In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
- Pour over chicken; bake until chicken is cooked through, about 30 minutes.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g
CURRIED CHICKEN BREAST
This is easy. You can also put steamed cauliflower,or peas when you add the soup. Serve over rice. Top with fried onions (you can find in the Indian section of your grocery store).
Provided by Rita1652
Categories Curries
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon of oil and butter.
- When hot, saute onions and garlic till soft, remove onions and garlic.
- Add more oil if needed and brown 4 boneless chicken breast.
- Add to chicken cream of mushroom soup and 1/2-cup water.
- Return onions and spices back to pan with chicken mixture; cover and simmer until done.
- If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.
CRUNCHY CURRY CHICKEN
From Mark Bittman. This is a flavorful, crunchy recipe. If you like curry, you'll love this chicken. The flour paste creates a crispy coating for the chicken.
Provided by Zanna_409104061
Categories Curries
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chicken and pat dry with paper towels.
- Next, rub the chicken all over with the vinegar.
- In a small bowl, combine curry powder, salt and pepper (if you think you may need more than one tablespoon of curry, go ahead and add more).
- Rub the curry mixture all over the chicken.
- Place the flour in a medium-sized bowl and gradually add the warm water, stirring, until a paste the consistency of yogurt forms (could need to add more water).
- Heat a skillet on medium-high heat for 2-3 minutes and add vegetable oil until it is about 1/8 inch deep (this is a shallow frying recipe).
- When the oil is hot, dip the chicken into the flour batter, completely coating it.
- Add the chicken to the pan, frying on both sides for 4-5 minutes (per side) or until outside coating is golden and crispy.
- Add a bit of lime juice before serving.
Nutrition Facts : Calories 410.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 131.7, Sodium 150.8, Carbohydrate 33.1, Fiber 1.8, Sugar 0.2, Protein 57
CRUNCHY CURRIED CHICKEN BREASTS
This recipe is from the "How to cook Everything" cookbook by Mark Bittman - It is wonderful and I recommend that you try the recipe as is without substituting anything however if you don't like curry substitute other mixed spices more to your personal taste. The chicken is crunchy outside, tasty and moist inside. I served it with rice, green beans & baby carrots. You'll make this one again
Provided by Bergy
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rub the chicken all over with the vinegar.
- Combine salt, pepper& curry powder and rub this mixture into the chicken.
- Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
- Heat the oil in a skillet and when it is hot add chicken pieces.
- Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
- After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
- After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
- Sprinkle with a little juice or vinegar just before serving.
CRUNCHY CHICKEN TENDERS
This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!
Provided by Tess
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
- Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g
CRUNCHY CHEDDAR CHICKEN BREASTS
Make and share this Crunchy Cheddar Chicken Breasts recipe from Food.com.
Provided by Hedlin Family
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs, cheese, salt and pepper in pie plate.
- Roll chicken breasts in dressing to coat both sides.
- Dip, top side only, in crumb mixture and place on baking sheet.
- Bake at 350°F for 35 minutes, or until golden brown and crunchy.
Nutrition Facts : Calories 170, Fat 4.2, SaturatedFat 2.1, Cholesterol 77.1, Sodium 431.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 29.4
BAKED CRUNCHY CHICKEN
I have fixed this dish many times for company, and everyone always asks for the recipe. The leftovers-if there are any-are very good heated up in the microwave. -Elva Jean Criswell, Charleston, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. , Place in a greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.
Nutrition Facts : Calories 418 calories, Fat 28g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 423mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein.
CRISPY GARLIC BREADCRUMB CHICKEN
While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Season chicken breasts on both sides with salt, black pepper, and cayenne.
- Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
- Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
- Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
- Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
- Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g
CRUNCHY HERBED CHICKEN BREASTS
This Italian dish is out of this world. I'm always getting requests to make it for family and friends. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix the first 9 ingredients. Place flour and eggs in separate shallow bowls. Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere., Place on a greased baking sheet. Spritz tops with cooking spray. Bake at 375° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 244 calories, Fat 8g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 333mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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