Valencia Chicken Breasts Recipes
MARINATED CHICKEN BREAST WITH ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula.
- Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter.
- Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half.
VALENCIA CHICKEN BREASTS
The Valencia region is home to the citrus-growing industry of Spain, & the Navel, Clementine & Mandarin orange varieties are among the best-known & most successful of its exports. Not surprisingly, CULINARIA SPAIN included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of Valencia, Spain. *Enjoy*
Provided by twissis
Categories Poultry
Time 45m
Yield 4 Chicken breasts w/sauce, 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
- Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
- Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
- Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
- TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.
Nutrition Facts : Calories 352.7, Fat 16.8, SaturatedFat 2.6, Cholesterol 75.5, Sodium 161.6, Carbohydrate 18.8, Fiber 2.3, Sugar 12.6, Protein 26.5
JAN'S CHICKEN VALENCIA
Make and share this Jan's Chicken Valencia recipe from Food.com.
Provided by JRuiz
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Reserve 1/2 of the raisins for the sauce.
- Mallot down the breasts to make even.
- Stuff chicken breasts with above combined ingredients.
- Secure with skewers.
- Combine the coating ingredients and dredge the stuffed chicken breast into the mixture.
- Brown in oil, and drain off the excess oil.
- Combine the sauce ingredients, not included the raisins.
- Cover the chicken with the sauce and simmer for 40 minutes or until tender.
- Add remaining raising and thicken the sauce with corn starch if desired.
Nutrition Facts : Calories 414, Fat 18.2, SaturatedFat 6.5, Cholesterol 103, Sodium 314.5, Carbohydrate 25.5, Fiber 1.8, Sugar 12.3, Protein 33.4
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- Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides until golden brown, remove from pan & set aside.
- In the same pan, brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar, white wine & Grand Marnier (if using). Reduce sauce slightly to intensify the flavors.
- Transfer mixture to a blender, puree & season w/salt & pepper to taste (I use my immersion blender for this step).
- Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered).
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