PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA
A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.
Provided by Lorac
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
- Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
- While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
- Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.
Nutrition Facts : Calories 579.1, Fat 46.4, SaturatedFat 8.6, Cholesterol 96.8, Sodium 102, Carbohydrate 9, Fiber 4.9, Sugar 1.3, Protein 33.3
CHICKEN AVOCADO AND BACON SANDWICH
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
- Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
- Chill the chicken until fully cooled.
- Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
- Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
- Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
- Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.
CHICKEN AND AVOCADO PANINI SANDWICHES
The tastes of summer are terrific in this quick fix meal. You do NOT need a panini press for this sandwich.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat panini press to medium. (Or can grill on skillet or George Foreman).
- Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
- Spread thin layer of mayo on bread slices.
- Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
- Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).
DAN'S FAVORITE CHICKEN SANDWICH
BBQ sauce and bacon are the secrets to the wonderful flavor of the chicken in this sandwich. Add avocado and cheese, and how can you go wrong? Makes a hearty lunch by itself or serve with salad or french fries for a delicious dinner.
Provided by ANGELSHARK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
- Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
- Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
- Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.
Nutrition Facts : Calories 1062.7 calories, Carbohydrate 84.8 g, Cholesterol 143.2 mg, Fat 53.3 g, Fiber 9.5 g, Protein 59.8 g, SaturatedFat 18 g, Sodium 1663.5 mg, Sugar 10.9 g
SPANISH-STYLE FRIED CHICKEN WITH GRILLED AVOCADO
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco aioli. For a similar sauce, combine equal parts romesco and mayonnaise.
Provided by Suzanne Goin
Categories Los Angeles Chicken Fry Suzanne Goin Deep-Fry Cumin Coriander Buttermilk Paprika
Yield Serves 4
Number Of Ingredients 16
Steps:
- Combine garlic, buttermilk, Aleppo-style pepper, cumin, coriander, 1 tsp. paprika, 1 tsp. salt, and 1/2 tsp. black pepper in a large resealable plastic bag. Add chicken and toss to coat, then chill at least 4 hours and up to overnight.
- Whisk flour, cayenne, and remaining 3 Tbsp. paprika in a medium shallow bowl.
- Fit a large heavy pot with deep-fry thermometer. Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°F. Reduce heat to medium and raise or lower as needed to maintain a temperature of 350°F. Working in batches, remove chicken from marinade, shaking off excess, and dredge in flour mixture. Fry chicken, turning once, until golden brown and cooked through, about 3 minutes per batch. Transfer to a paper towel-lined rimmed baking sheet; season with salt.
- Heat a grill pan over medium. Brush avocado with oil; season with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until lightly charred, about 3 minutes per side. Transfer chicken to a platter and arrange avocado alongside; serve with spicy mayonnaise, if desired.
CHIPOTLE GRILLED CHICKEN WITH AVOCADO SALSA
This chicken gets a spicy kick from the chipotles in adobo. The avocado salsa cools it down . You can either grill the chicken or roast it in the oven. Please plan ahead as the meat needs to marinate between 2 hours to overnight. From Baja! Cooking on the Edge.
Provided by cookiedog
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
- Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
- Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
- Serve with tortillas and salsa.
- Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced).
- Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.
SUMMER GRILLED CHICKEN BREAST SANDWICH WITH AVOCADO CILANTRO MAY
Here is a great healthy chicken sandwich for one of those warm summer evenings. Serve it with a salad, chips, or your favorite side dish. It is simple, juicy, and delicious.
Provided by Chef Bevier
Categories Lunch/Snacks
Time 27m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your grill to 375 degrees.
- Drizzle the Chicken with the Olive Oil and season with the Salt, Pepper, Paprika and the Graulated Garlic. Meanwhile in a bowl mix the Mayo Ingredients together with a fork leaving the mixture a little chunky.
- Place the Chicken on the grill over medium direct heat and cook for approximatley 6 minutes per side depending on thickness.
- Butter the rolls and toast them on the grill.
- Remove the Rolls and spread some Avocado Mayo on both the top and bottom of each roll.
- Add the Lettuce, Tomato, and the Chicken to the bottom bun -- put the top on and get ready for the big bite -- Happy Summer.
DIFFERENT CHICKEN DIVAN
This Chicken Divan recipe is different. I have 'improved' it! This is the best chicken divan - the onions make it!
Provided by Lisa Brown
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 16.1 g, Cholesterol 64.3 mg, Fat 40.1 g, Fiber 1.5 g, Protein 18.6 g, SaturatedFat 12.2 g, Sodium 967.7 mg, Sugar 1.8 g
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