PINEAPPLE & CITRUS SAUCED CHICKEN CUTLETS
I'm not sure where this came from, but I've been making it for years. It's a nice, light refreshing meal.
Provided by Turns
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Drain pineapple and reserve juice.
- Combine flour and seasonings in shallow dish; coat chicken with flour mixture.
- In lge skillet, brown chicken on both sides in 1/2 tsp margarine and 1/2 tsp oil.
- Add reserved pineapple juice, orange peel and juice, lemon peel and juice, bouillon and garlic.
- Bring to boil and add pineapple.
- Reduce heat to low and simmer 1 to 2 minutes.
- Remove chicken and pineapple to serving platter.
- Bring sauce to boil and boil until reduced by half.
- Stir in parsley and spoon sauce over chicken and pineapple.
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
BRAZILIAN CHICKEN CUTLETS WITH RAW TROPICAL SAUCE
A little mango and citrus make this meal tropical any time of the year. I saw Rachael Ray prepare this meal on her television show this week.
Provided by CookingONTheSide
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 250ºF.
- Make a paste for the cutlets by placing the garlic into a bowl with a small pinch of salt.
- Using a spoon, mash the salt and garlic together into a paste.
- Add in the lemon juice, parsley, hot sauce and some freshly ground black pepper, and reserve.
- Flatten the chicken breasts into cutlets by butterflying each piece.
- Open each breast up and pound them out by placing them into a large zipper bag one at a time with a small amount of water.
- Seal the bag, squeezing out as much air as you can.
- Pound the chicken with a small, cast iron skillet until it's evenly thin.
- As you finish each breast, place them into another large plastic zipper bag or mixing bowl.
- Once all the breasts are pounded out, add the garlic paste to the zipper bag or bowl and toss the chicken around to coat it evenly.
- Marinate for about 10 minutes.
- While the chicken is marinating, prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper in a medium mixing bowl.
- Toss everything to combine and set aside until you're ready to serve.
- When the chicken is done marinating, set up three pans on the counter.
- In one pan add the flour.
- In the second pan, beat the eggs with a couple teaspoons of water.
- In the third pan, combine the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest.
- Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast lightly to make sure everything sticks.
- Reserve the coated breasts on a plate.
- Place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
- Once hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches.
- As each cutlet finishes cooking, transfer them to a baking sheet and keep warm in the oven while the others finish.
- Serve the cutlets with the raw sauce over top.
Nutrition Facts : Calories 509.6, Fat 14.9, SaturatedFat 4.2, Cholesterol 181.4, Sodium 392.4, Carbohydrate 52.8, Fiber 4, Sugar 13.1, Protein 40.9
HONEY-CITRUS CHICKEN
Steps:
- Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.)
- Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
- Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.
EASY CHICKEN CUTLETS WITH APPLES
Quick, easy, and kids love it. :) Good with rice or pasta.
Provided by DEUXMAC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h15m
Yield 2
Number Of Ingredients 14
Steps:
- Sprinkle chicken breasts with 1/4 teaspoon salt, or as needed, on both sides. Place onto a rack, cover, and refrigerate for 30 minutes. Remove from refrigerator, and cut in half lengthwise on a slight diagonal to make 4 equal-size pieces. Place the chicken pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to make 4 cutlets about 1/4 inch thick.
- Preheat oven to 200 degrees F (95 degrees C).
- Mix together flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in a shallow bowl. Place each cutlet into the flour mixture to coat; shake off excess flour. Melt 2 tablespoons of butter in a skillet over medium heat until foam disappears, and gently lay the coated cutlets into the butter. Cook until golden brown on both sides, about 3 minutes per side. Remove the chicken, and set aside on an oven-proof plate in the preheated oven to stay warm.
- Pour the sherry into the skillet and bring to a boil, scraping and dissolving all the brown flavor bits from the bottom of the skillet. Cook until the sherry is reduced to half its volume, about 5 minutes, and stir in the chicken broth; add the apple slices to the skillet. Cook, stirring occasionally, until the apples are soft and the sherry mixture is reduced by half. Stir in the brown sugar, 1 tablespoon of butter, and the Marsala wine until the sugar is dissolved and the sauce is thick.
- Return the chicken cutlets to the sauce, together with any juice from the plate, and turn to cover cutlets with sauce. Simmer about 2 minutes per side, and serve 2 cutlets per serving, topped with apple slices and sauce.
Nutrition Facts : Calories 585.9 calories, Carbohydrate 61.2 g, Cholesterol 112.9 mg, Fat 27.8 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 13.7 g, Sodium 1981.5 mg, Sugar 31.3 g
COOKING LIGHT'S CITRUS CHICKEN CUTLETS
This is a fast, easy, and healthy recipe that makes a very moist and flavourful chicken. If you double the marinade you can pour it over some rice and have a complete (and delicious) dinner. Also, if you have the time, let the chicken marinate for longer- it will be even juicier. The marinade would also work well with a mild fish. Recipe is from Cooking Light Magazine (October 2006).
Provided by blucoat
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
HAWAIIAN CHICKEN AND PINEAPPLE CASSEROLE
Make and share this Hawaiian Chicken and Pineapple Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
- Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
- Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
- Arrange chicken pieces over the vegetables and pineapple.
- In a small bowl, mix together the soy sauce and honey; brush the chicken with this mixture.
- Layer the remaining vegetables and pineapple over the chicken.
- Mix the pineapple juice and wine together; pour evenly over the top.
- Cover and bake in a 350° oven for about 1 hour or until the chicken is tender.
BAKED CHICKEN WITH PINEAPPLES AND MUSHROOMS
I was in a bit of tropical mood, but we don't like our chicken sweet, so I created this recipe, and it was a huge hit!
Provided by AniSarit
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine pineapple juice with the oil, white wine, soy sauce and dijon mustard, and mix well.
- Lay the chicken pieces in a large oven-proof dish (I love the aluminum disposable pans) and top with the pineapple chunks, diced onion, sliced mushrooms, red bell pepper, and green olives (if using). The green olives, although are optional, go together really well with the pineapple and provide a wonderful contrast.
- Top with the pineapple juice mixture, and cover with aluminum foil.
- Bake in a preheated 450 degree F (230 deg C) oven for 1 hour, then reduce to 400 deg F (200 deg C) and Bake for an additional 1-1.5 hours, or until chicken is done (cooking time will depend on strength of your oven). Turning the chicken over once through cooking will ensure that the chicken absorbs the flavor of the sauce.
- When chicken is done, remove the foil and turn the broiler on for 5 min to crisp it up.
- Optional: You can reduce some of the sauce in a pan and pour that over the chicken when serving.
Nutrition Facts : Calories 161, Fat 7.9, SaturatedFat 1.8, Cholesterol 26.7, Sodium 175.6, Carbohydrate 13.1, Fiber 1.9, Sugar 9.3, Protein 8.1
CHICKEN CUTLETS WITH CITRUS CHERRY SAUCE
You'll love the sweet-tart tanginess of this restaurant-quality chicken dish. Served with a salad, this is a meal to remember. It's also good with pork cutlets and dried cranberries instead of chicken and cherries. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside., In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup. , In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce.
Nutrition Facts : Calories 316 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 458mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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