CHICKEN DIANE
In this classic dish, a luscious sauce of lemon juice, Dijon mustard and green onions ideally complements tender chicken breasts that are browned to a golden perfection on the stovetop.-Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.
Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE
This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.
Provided by stefychefy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
- With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
- Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.
Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g
POITRINE DE VOLAILLE POCHEE (POACHED CHICKEN BREAST)
Provided by Craig Claiborne And Pierre Franey
Categories condiments
Time 15m
Yield One poached chicken breast
Number Of Ingredients 10
Steps:
- Put the chicken breast in a saucepan and add water to barely cover. Add the remaining ingredients.
- Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth for use in another dish. There should be about two cups.
POACHED CHICKEN
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 35m
Yield One cooked three-pound chicken
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a saucepan. Cover and bring to the boil. Let simmer 30 minutes.
CHICKEN BREASTS WITH CHEESE AND PROSCIUTTO
Make and share this Chicken Breasts With Cheese and Prosciutto recipe from Food.com.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle breasts with salt and pepper. Place flour in small paper bag, add breasts. Shake bag until chicken is well coated. Shake off excess.
- Melt 2 tablespoons butter in a heavy skillet and brown chicken breasts.
- Place in a shallow butter baking dish.
- Place a slice of prosciutto over each, then a slice of cheese.
- Sprinkle with Parmesan cheese.
- Dot with the remaining butter.
- Pour in chicken stock.
- Bake in 350ºF for 10-15 minutes, or until cheese has melted and begun to brown.
Nutrition Facts : Calories 498.9, Fat 30.1, SaturatedFat 18.5, Cholesterol 155, Sodium 353.4, Carbohydrate 9.9, Fiber 0.2, Sugar 1.1, Protein 45.4
CHICKEN BREASTS DIANE
I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)
Provided by Wendy W88
Categories Chicken Breast
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.
DIANE AND ED MUHLFELD'S BREAST OF CHICKEN WITH PROSCIUTTO
Provided by Craig Claiborne And Pierre Franey
Categories main course
Time 20m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Place the chicken breast halves on a flat surface and pound lightly with a flat mallet. Sprinkle on both sides with salt and pepper.
- Heat the butter and oil in a large, heavy skillet and cook the chicken breasts about two minutes. Turn the pieces and cook about three minutes on the second side or until they are just cooked through. Do not overcook. Transfer the pieces to a warm platter.
- Add the prosciutto to the skillet and cook, stirring, about one minute. Add the Cognac and ignite it. Cook until the flame dies. Add the cream and cook over moderately high heat until reduced to about one cup. Pour the sauce over the breast halves and sprinkle with the dried or fresh sage.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 24 grams, Fiber 0 grams, Protein 64 grams, SaturatedFat 11 grams, Sodium 744 milligrams, Sugar 1 gram, TransFat 0 grams
More about "diane and ed muhlfelds breast of chicken with prosciutto recipes"
CHICKEN BREASTS WRAPPED IN PROSCIUTTO | TESCO REAL FOOD
From realfood.tesco.com
PROSCIUTTO WRAPPED CHICKEN - QUICK AND EASY DINNER!
From southernfoodandfun.com
BAKED PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE
From wickedspatula.com
CHICKEN BREASTS STUFFED WITH PROSCIUTTO, SPINACH AND …
From familyfoodonthetable.com
CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS - JO COOKS
From jocooks.com
PROSCIUTTO WRAPPED CHICKEN WITH MUSHROOMS - A SAUCY …
From asaucykitchen.com
PROSCIUTTO-WRAPPED BAKED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
THE BEST PROSCIUTTO CHICKEN RECIPE | 5 INGREDIENT DINNERS
From youtube.com
CHICKEN PROSCIUTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
DIANE AND ED MUHLFELD'S BREAST OF CHICKEN WITH PROSCIUTTO RECIPE
From cooking.nytimes.cf
HOW TO MAKE PROSCIUTTO-WRAPPED STUFFED CHICKEN BREASTS WITH …
From youtube.com
CHICKEN STUFFED WITH PROSCIUTTO AND MASCARPONE RECIPE
From bbc.co.uk
DIANE AND ED MUHLFELDS BREAST OF CHICKEN WITH …
From tfrecipes.com
DIANE AND ED MUHLFELD'S BREAST OF CHICKEN WITH PROSCIUTTO
From diningandcooking.com
CREAM OF CHICKEN WITH KIDNEY SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
ASPARAGUS STUFFED CHICKEN - PROSCIUTTO WRAPPED CHICKEN - HOW SWEET EATS
From howsweeteats.com
You'll also love