Chicken Recipes

Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

2013-06-10T15:56:00.000-07:00

Photo: Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Thai Grilled Chicken with Sweet & Spicy Dipping Sauce recipe. Enjoy cooking quick and easy healthy meals and learn how to make Thai Grilled Chicken with Sweet & Spicy Dipping Sauce.

In this recipe for gai yang, or Thai grilled chicken, the chicken marinade is enriched with a little coconut milk, which keeps the meat moist during grilling. Prepare the sweet-and-spicy dipping sauce the day you want to use it, because it loses freshness quickly. If you prefer to use chicken breasts instead of thighs and drumsticks, use 3 bone-in breast halves and cut each in half crosswise for 6 servings total.

2 pieces chicken & about 1 1/2 Tbsp. sauce each

Makes: 6 servings

Active Time: 40 minutes

Total Time: 1 1/2 hours

Ingredients

Chicken

3 medium cloves garlic
2 teaspoons whole black peppercorns, coarsely ground
2 tablespoons minced cilantro stems
Pinch of salt
2 tablespoons fish sauce (see Tips)
1/2 cup “lite” coconut milk
4 pounds bone-in chicken drumsticks and thighs (about 12 pieces), skin removed, trimmed

Dipping Sauce

1/2 cup rice vinegar or cider vinegar
1/2 cup sugar
1 teaspoon crushed red pepper
1 teaspoon minced garlic
1/4 teaspoon salt

Preparation

To prepare chicken: Combine garlic cloves, pepper, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl; stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.

Preheat grill to medium. (No grill? See broiler variation, below.)

To prepare sauce: Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic; simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.

Remove the chicken from the marinade. (Discard marinade.) Oil the grill rack (see Tips). Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 15 to 20 minutes.

Serve the chicken with the dipping sauce.

Tips & Notes

Make Ahead Tip: Prepare sauce (Step 3) and hold at room temperature for up to 4 hours.
Tip: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

Tip: Oil a grill rack before you grill to keep the food from sticking to the rack. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill—it may cause a flare-up.)

Broiler Variation: Preheat broiler to high. Place chicken in a roasting pan and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 8 minutes more.

Nutrition

Per serving: 269 calories; 9 g fat ( 3 g sat , 3 g mono ); 90 mg cholesterol; 19 g carbohydrates; 17 g added sugars; 27 g protein; 0 g fiber; 469 mg sodium; 252 mg potassium.

Nutrition Bonus: Zinc (19% daily value)

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 4 lean meat

From EatingWell: May/June 2013

More Chicken Recipes:

Oven-Fried Chicken
Roast chicken soup
Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken

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Oven-Fried Chicken Recipe - How to make Oven-Fried Chicken

2013-06-10T15:44:00.000-07:00

Photo: Oven-Fried Chicken

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Oven-Fried Chicken recipe. Enjoy cooking quick and easy healthy meals and learn how to make Oven-Fried Chicken.

Great news—crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken—that is good news.

Makes: 4 servings

Active Time: 20 minutes

Total Time: 1 hour 35 minutes (including marinating time)

Ingredients

1/2 cup nonfat buttermilk, (see Tip)
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper, to taste
Olive oil cooking spray

Preparation

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Tips & Notes

Make Ahead Tip: Marinate the chicken for up to 8 hours.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per serving: 224 calories; 7 g fat ( 2 g sat , 2 g mono ); 130 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 34 g protein; 1 g fiber; 237 mg sodium; 400 mg potassium.

Nutrition Bonus: Zinc (24% daily value)

Carbohydrate Servings: 0

Exchanges: 5 lean meat

From EatingWell: Summer 2003, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004), July/August 2012

More Chicken Recipes:

Roast chicken soup
Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken
All-in-one chicken fajita

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Roast chicken soup recipe

2013-05-29T00:02:00.000-07:00

Photo: Roast chicken soup recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Roast chicken soup recipe. Enjoy cooking quick and easy healthy meals and learn how to make Roast chicken soup.

Use up leftover chicken in this rustic soup with garlic cream and cheesy scones on the side

Easy
Serves 4
Prep 15 mins
Cook 35 mins
Freezable
Can be frozen without garlic cream

Ingredients

1 tbsp olive oil
2 onions , chopped
3 medium carrots , chopped
1 tbsp thyme leaves, roughly chopped
1.4l chicken stock
300g leftover roast chicken , shredded and skin removed
200g frozen peas
3 tbsp Greek yogurt
1 garlic clove , crushed
squeeze lemon juice

Method

Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.

Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through.

Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.

Try

Feta & spinach scones
Heat oven to 180C/fan 160C/gas 4. Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.

IF YOU WANT TO USE A SLOW COOKER
Gently fry your onions, carrots and thyme for 15 mins then tip it with the veg into your slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass remove it now, shredding remaining chicken from bones. Stir back into the soup, or add leftover chicken now, plus peas. Cook for 30 mins more. Remove half the mixture then puree with a stick blender to your liking.

Nutrition Per Serving
339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, sugar 11g, salt 2 g

Recipe from Good Food magazine, March 2009.

More Chicken Recipes:

Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese

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Almond chicken Recipe

2013-05-24T16:40:00.002-07:00

Photo: Almond chicken Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Almond chicken recipe. Enjoy cooking quick and easy healthy meals and learn how to make Almond chicken.

INGREDIENTS 14
SERVINGS 6

Ingredients

100g almond meal
1 cup (250ml) water
1 tbs ghee
2 tsp cumin seeds
4 whole cloves
12 fresh curry leaves
4 green cardamom pods, bruised
2 garlic cloves, crushed
1 tsp ground turmeric
1 brown onion, finely chopped
12 chicken thigh fillets, chopped
1/2 cup (125ml) thin cream
1 tsp garam masala
Toasted flaked almonds, to serve

Method

Step 1
Combine almond meal and water in a medium bowl. Set aside for 1 hour to soak.

Step 2
Melt ghee in a large saucepan over medium heat. Add cumin seeds, cloves, curry leaves, cardamom, garlic, turmeric and onion. Cook, stirring, for 5 minutes or until onion softens. Add chicken and almond meal, and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes. Add cream and cook for 15-20 minutes or until sauce thickens slightly. Remove from heat. Stir in garam masala. Season. Sprinkle with toasted flaked almonds to serve.

Notebook: - May 2007 , Page 143
Recipe by Sarah Hobbs
Photography by Ben Dearnley

More Chicken Recipes:

Lemon and mascarpone roast chicken
Chicken on the Grill
Chicken, pancetta & mushroom stew
Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce

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Lemon and mascarpone roast chicken recipe

2013-05-15T12:56:00.001-07:00

Photo: Lemon and mascarpone roast chicken

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Lemon and mascarpone roast chicken recipe. Enjoy cooking quick and easy healthy meals and learn how to make Lemon and mascarpone roast chicken.

Takes: 10 mins to prepare and 1 hr 30 mins to cook
Makes: 4

Ingredients

1 lemon
3tbsp mascarpone cheese
2tsp thyme leaves, finely chopped, plus more for stuffing
1.5kg (3lbs) chicken
1 shallot, finely chopped
For the gravy
200ml (7fl oz) hot chicken stock

Preparation

Preheat the oven to gas 5, 190ºC, fan 170ºC. Finely grate the zest of the lemon into a bowl and mix with 2 tbsp mascarpone and the thyme leaves. Season well.

Make a space between the chicken's breast and its skin and push in the mixture, smearing it over the meat. Smooth down the skin and season the whole chicken.

Halve the lemon and place one half inside the chicken cavity (along with any leftover thyme). Put the chicken in a snug-fitting roasting tin and cook for 1 hour and 20 minutes, or until it's cooked through.

When cooked, transfer the chicken to a serving plate and let it rest while you make the gravy. Drain away the fat from the roasting tin to leave 1 tablespoon, then place over a low heat. Stir in the shallots and cook until soft, then add the chicken stock, scraping up any caramelised bits stuck to the pan. Cook for a few more minutes, then strain the gravy and discard the shallots. Squeeze in some juice from the other lemon half, and stir in the remaining mascarpone. Serve with the chicken, roast potatoes and vegetables.

Source Tesco Real Food

More Chicken Recipes:

Chicken on the Grill
Chicken, pancetta & mushroom stew
Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes

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Chicken on the Grill Recipe

2013-04-18T20:54:00.000-07:00

Photo: Chicken on the Grill Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken on the Grill recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken on the Grill.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

1 chicken, cut in half
Salt and pepper
Grilling sauce

Directions

Season cut up chicken with salt and pepper. When coals are white, spread them out for even heat distribution. Place chicken pieces on the grill with larger, fattier pieces (such as the thigh) near the center and smaller pieces to the outside. Brush grilling sauce on chicken through the cooking process and turn chicken as needed. Move chicken toward the outside as the leaner pieces (such as the breast) get done. Brush with grilling sauce just prior to removing from grill. Serve warm.

Recipe courtesy Paula Deen

More Chicken Recipes:

Chicken, pancetta & mushroom stew
Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves

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Chicken, pancetta & mushroom stew recipe

2013-03-31T23:36:00.000-07:00

Photo: Chicken, pancetta & mushroom stew recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken, pancetta & mushroom stew recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken, pancetta & mushroom stew.

This speedy, after-work casserole is ready in only 30 mins and makes for a super-warming supper

Easy
Serves 4
Ready in 30 mins

Ingredients

15g dried porcini mushrooms
500g skinless chicken thigh fillets, quartered
100g diced pancetta or bacon
1 onion , chopped
2 garlic cloves , chopped
5 tbsp balsamic vinegar
150ml red wine
1 tbsp cornflour , dissolved in 1tbsp cold water
a handful flat-leaf parsley , chopped
mash or pappardelle , to serve

Method

Pour 200ml boiling water over the porcini. Leave for 10 minutes and then strain and reserve 125ml of the liquid. Rinse the mushrooms to remove any grit then chop.

Heat a pan and fry the pancetta until crisp. Scoop out with a slotted spoon. Season and fry the chicken on both sides then remove. Add the onion, chopped porcini and garlic to the pan with some salt and cook for 4 minutes until softened. Add the vinegar and turn up the heat. Let it sizzle for a minute and then add the porcini liquid, red wine, chicken and dissolved cornflour. Cook uncovered for 20 minutes. Serve with mash or pappardelle noodles and flat-leaf parsley sprinkled over.

Nutrition Per Serving

274 kcalories, protein 33,1g, carbohydrate 9,7g, fat 10,3 g, saturated fat 3,9g, fibre 1,7g, salt 1,58 g

Recipe from olive magazine, December 2011.

More Chicken Recipes:

Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves
Chargrilled chicken breasts

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Chicken with creamy bacon penne recipe

2013-03-31T23:27:00.000-07:00

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Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken with creamy bacon penne recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken with creamy bacon penne.

This rich, luxurious one pan supper is stunningly simple to make and ready in just 10 minutes

Easy
Serves 2
Ready in 10 minutes

Ingredients

1 tbsp olive oil
2 boneless skinless chicken breasts
100g smoked lardons (chopped bacon)
4 tbsp dry white wine
100g frozen petits pois
5 tbsp double cream
220g packet 8 oz cooked penne

Method

Heat the oil in a deep nonstick frying pan, then add the chicken breasts and scatter round the lardons. Leave to cook over a high heat for 4 minutes while you gather the other ingredients together.

Turn the chicken over in the pan, give the lardons a stir, then pour in the wine and let it bubble over a high heat until it has virtually evaporated. Now add the petit pois, the cream and penne, season, then stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve straight away.

Nutrition Per Serving:

639 kcalories, protein 48g, carbohydrate 24g, fat 38 g, saturated fat 17g, fibre 3g, salt 1.86 g

Recipe from Good Food magazine, January 2004.

More Chicken Recipes:

Chicken hotpot
Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves
Chargrilled chicken breasts
Karaage chicken (Fried chicken)

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Chicken hotpot recipe

2013-03-31T23:16:00.003-07:00

Photo: Chicken hotpot recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken hotpot recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken hotpot .

Chicken thighs are cheaper than breasts, and are brilliant in casseroles as they don't dry out

Easy
Serves 2
Ready in 45 minutes

Ingredients

butter
1 leek , halved lengthways and sliced
1 garlic clove , crushed
250g new potatoes , halved or quartered
4 skinless boneless chicken thighs fillets, all fat removed and cut into chunks
1 glass white wine
300ml chicken stock
small bunch tarragon leaves
2 tbsp half-fat crème fraîche
100g green beans , blanched (optional)
crusty brown bread (optional)

Method

Heat a knob of butter in a shallow pan. Add the leeks and garlic and cook until softened.

Add the new potatoes, chicken, wine and chicken stock, cover and simmer for about 30 minutes until the potatoes and chicken are cooked. Season and stir in the tarragon and crème fraîche. Serve with green beans and crusty bread if you like.

Nutrition Per Serving

416 kcalories, protein 45.3g, carbohydrate 27.6g, fat 12 g, saturated fat 5.2g, fibre 3g, salt 1.27 g

Recipe from olive magazine, February 2009.

More Chicken Recipes:

Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves
Chargrilled chicken breasts
Karaage chicken (Fried chicken)
Chicken & white bean stew

Save and Share Chicken hotpot recipe

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Chicken in creamy mushroom sauce recipe

2013-03-29T11:16:00.000-07:00

Photo: Chicken in creamy mushroom sauce recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken in creamy mushroom sauce recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken in creamy mushroom sauce.

Takes: 15 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

15g (1/2oz) dried wild mushrooms
1 tbsp olive oil
15g (1/2oz) butter
4 chicken breasts, skin on
1 large onion, finely sliced
2 garlic cloves, chopped
250g (8oz) chestnut mushrooms, sliced
200ml (1/3pt) hot chicken stock
1/2x30g pack fresh tarragon leaves, picked and chopped
200g (7oz) half fat creme fraiche
200g (7oz) fine green beans, trimmed, to serve
250g (8oz) steamed basmati and wild rice, to serve

In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.

Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.

Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.

Pour in the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil and then turn down the heat and simmer for 10 minutes
or until the chicken is cooked through. Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.

Recipe from TESCO realfood

More Chicken Recipes:

Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves
Chargrilled chicken breasts
Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw

Save and Share Tagliatelle with grilled chicken & tomatoes recipe

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Tagliatelle with grilled chicken & tomatoes recipe

2013-03-13T01:21:00.001-07:00

Photo: Tagliatelle with grilled chicken & tomatoes recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Tagliatelle with grilled chicken & tomatoes recipe. Enjoy cooking quick and easy healthy meals and learn how to make Tagliatelle with grilled chicken & tomatoes.

A great low-fat supper with a good source of vitamin C, counts as 1 of 5-a-day

Easy
Serves 4
Prep 10 mins
Cook 12 - 15 mins
Low-fat, Super healthy
Ingredients

500g skinless chicken breasts
zest and juice 1 lemon
1 tbsp chopped tarragon or 1 tsp dried
2 tsp olive oil
8 small tomatoes , halved
300g tagliatelle

Method

Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil. Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.

Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions. Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks. Add to the pasta with the tomatoes, cooking water and pan juices. Toss everything together well and serve.

Nutrition Per Serving

423 kcalories, protein 40g, carbohydrate 61g, fat 4 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.48 g

Recipe from Good Food magazine, October 2007.

More Chicken Recipes:

Prosciutto skewered chicken with fried sage leaves
Chargrilled chicken breasts
Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing

Save and Share Tagliatelle with grilled chicken & tomatoes recipe

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Prosciutto skewered chicken with fried sage leaves

2013-03-13T01:06:00.002-07:00

Photo: Prosciutto skewered chicken with fried sage leaves

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Prosciutto skewered chicken with fried sage leaves recipe. Enjoy cooking quick and easy healthy meals and learn how to make Prosciutto skewered chicken with fried sage leaves.

This succulent chicken dish makes a great Saturday night treat for two.

Moderately easy
Serves 2
Prep 20 - 30 mins

Ingredients

2 boneless skinless chicken breasts fillets
4 slices of prosciutto or smoked streaky bacon
1 tbsp plain flour
1 tbsp olive oil
handful of sage leaves
25g butter
150ml dry white wine
4 tbsp double cream or crème fraîche
cooked pasta , to serve

Method

Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)

Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.

Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.

Nutrition Per Serving

667 kcalories, protein 34.0g, carbohydrate 14.0g, fat 48.0 g, saturated fat 20.0g, fibre 0.0g, salt 1.96 g

Recipe from Good Food magazine, May 2002.

More Chicken Recipes:

Chargrilled chicken breasts
Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry

Save and Share Prosciutto skewered chicken with fried sage leaves recipe

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Chargrilled chicken breasts recipe

2013-03-03T23:19:00.000-08:00

Photo: Chargrilled chicken breasts recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chargrilled chicken breasts recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chargrilled chicken breasts.

Takes:10mins to prepare, 50mins to cook and 30mins to marinate
Serves: 4

Ingredients

4 baking potatoes
2tbsp sunflower oil
1tbsp piri piri seasoning
4 skinless chicken breasts
1 lime, juiced and zested, plus extra wedges to serve
2tbsp honey
For the salsa
½ red onion, finely chopped
4 large tomatoes, deseeded and chopped
½ lime, juiced
½ red chilli, finely chopped
2tbsp fresh, chopped coriander

Directions

Preheat the oven to gas 6, 200°C, fan 180°C.

Cut the potatoes into thick wedges and place in a roasting tin with the oil. Sprinkle with the piri piri seasoning and roast for 45 minutes.

Meanwhile, place the chicken breasts between clingfilm and bash with a rolling pin until flattened slightly. Put the lime juice and zest, and honey in a large dish. Season to taste and add the chicken and toss to coat. Leave to marinate for 30 minutes while the potatoes are cooking.

To make the salsa, mix the red onion with the tomatoes, lime juice, chilli and coriander and chill until ready to serve.

Heat a griddle pan and cook the chicken for 5-6 minutes on each side until tender. Serve with the oven chips, salsa and lime wedges.

More Chicken Recipes:

Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers

Save and Share Chargrilled chicken breasts recipe

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Karaage chicken (Fried chicken) recipe

2013-02-24T23:08:00.000-08:00

Photo: Karaage chicken (Fried chicken) recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Karaage chicken (Fried chicken) recipe. Enjoy cooking quick and easy healthy meals and learn how to make Karaage chicken (Fried chicken).

For supreme-flavoured bites, you can't beat crispy fried chicken marinated in soy and ginger.

To Prep 0:15
To Cook 0:15
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 6
Ingredients

1 tbs soy sauce
1 tbs sushi seasoning
1 tbs finely grated fresh ginger
500g chicken thigh fillets, cut into 3cm pieces
Vegetable oil, to deep-fry
130g (1 cup) cornflour
2 tbs plain flour

Method

Combine the soy sauce, sushi seasoning and ginger in a glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Drain the chicken from the marinade and pat dry. Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Place combined flour on a plate. Add one-third of the chicken and toss to coat. Shake off any excess. Cook, turning halfway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.

Notes

Serves 6 as part of a banquet.

Nutrition

Energy 1270kJ
Fat saturated 2.50g
Fat Total 16.00g
Carbohydrate sugars -
Carbohydrate Total 24.00g
Dietary Fibre -
Protein 16.00g
Cholesterol -
Sodium -

Australian Good Taste - November 2011 , Page 100
Recipe by Alison Adams

More Chicken Recipes:

Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups

Save and Share Karaage chicken (Fried chicken) recipe

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Chicken & white bean stew recipe

2013-02-20T01:22:00.001-08:00

Photo: Chicken & white bean stew recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken & white bean stew recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken & white bean stew.

This flavoursome, low-fat casserole freezes really well, so why not make double and freeze half for next time

Easy
Serves 4
Prep 20 mins
Cook 1 hr
Freezable
Gluten-free, Low-fat, Super healthy, Dairy-free

Ingredients

2 tbsp sunflower oil
400g boneless, skinless chicken thighs , trimmed and cut into chunks
1 onion , finely chopped
3 carrots , finely chopped
3 celery sticks, finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf , fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve

Method

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.

Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Nutrition Per Serving

291 kcalories, protein 30g, carbohydrate 24g, fat 9 g, saturated fat 2g, fibre 11g, sugar 9g, salt 0.66 g

Recipe from Good Food magazine, February 2009.

More Chicken Recipes:

BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce

Save and Share Chicken & white bean stew recipe

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BBQ chicken & coleslaw recipe

2013-02-20T01:11:00.000-08:00

Photo: BBQ chicken & coleslaw recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try BBQ chicken & coleslaw recipe. Enjoy cooking quick and easy healthy meals and learn how to make BBQ chicken & coleslaw.

A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats

Easy
Serves 4
Prep 30 mins
Cook 35 mins

Ingredients

FOR THE BBQ CHICKEN

3 tbsp tomato ketchup
2 tbsp clear honey
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Cajun seasoning
8 chicken drumsticks , preferably organic

FOR THE COLESLAW

¼ white cabbage
1 small red onion
1 celery stick
1 red-skinned apple
1 large carrot
2 heaped tbsp mayonnaise
heaped tbsp Greek yogurt
1 tsp wholegrain mustard

Method

Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.

Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.

Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.

Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.

Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.

Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

Try

Make sure the chicken is cooked

Take a sharp knife (it is important to wash it if you've used it on the raw chicken) and cut into the meaty part of the chicken. Look at the juices that come out - if they're red, the chicken isn't cooked yet. Return it to the oven for 10 minutes more, then test it again.

Nutrition Per Serving

601 kcalories, protein 50.0g, carbohydrate 26.0g, fat 34.0 g, saturated fat 8.0g, fibre 4.0g, sugar 23.0g, salt 2.22 g

Recipe from Good Food magazine, June 2008.

More Chicken Recipes:

Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken

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Roast chicken with couscous & pine nut stuffing recipe

2013-02-20T00:57:00.000-08:00

Photo: Roast chicken with couscous & pine nut stuffing recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Roast chicken with couscous & pine nut stuffing recipe. Enjoy cooking quick and easy healthy meals and learn how to make Roast chicken with couscous & pine nut stuffing.

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Easy
Serves 8
Prep 40 mins
Cook 1 hr 10 mins

Ingredients

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nuts
140g dried apricots , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Method

Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.

Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)

Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.

Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition Per Serving

348 kcalories, protein 26.3g, carbohydrate 16g, fat 20 g, saturated fat 7g, fibre 2g, sugar 9g, salt 1.32 g

Recipe from Good Food magazine, August 2007.

More Chicken Recipes:

Creamy chicken & mushroom pies with butter puff pastry
Thai green chicken curry
Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken

Save and Share Roast chicken with couscous & pine nut stuffing recipe

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Creamy chicken & mushroom pies with butter puff pastry recipe

2013-02-18T01:36:00.000-08:00

Photo: Creamy chicken & mushroom pies with butter puff pastry recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Creamy chicken & mushroom pies with butter puff pastry recipe. Enjoy cooking quick and easy healthy meals and learn how to make Creamy chicken & mushroom pies with butter puff pastry.

A creamy chicken pie that is just about as close to perfect comfort food as you can get

Easy
Serves 4
Ready in 45 mins

Ingredients

1 small chicken , roasted
25g butter
2 bunches of spring onions , finely sliced, dark green ends discarded
150g chestnut mushrooms or button mushrooms, quartered
150g shiitake mushrooms (or more chestnut mushrooms), halved
1 tbsp flour
250ml milk
142ml carton double cream
2 tbsp chopped tarragon leaves
500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter before you use it)
1 egg , beaten

Method

Heat the oven to 220C/fan 200C/gas 7. Tear the chicken flesh from the bone in large chunks and discard the skin and bone. Heat the butter in a large pan and add the spring onions.

Cook for a few minutes until softened. Add the mushrooms and cook for 5 minutes or so, until lightly coloured. Stir in the fl our, and cook for another minute, then gradually add the milk. Add the cream, simmer until the sauce thickens. Stir in the chicken and tarragon.

Roll out the pastry to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes. Divide the chicken mixture between the dishes and brush the rims with beaten egg.

Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg. Bake for 15-20 minutes, until the pastry is crisp and golden brown.

Try

Know-how

Most delis and supermarkets sell ready-roasted chickens or you could buy packs of cooked breasts (you'll need 4 breasts for this). Butter puff pastry can be bought from some supermarkets and delis.

Nutrition Per Serving

920 kcalories, protein 39g, carbohydrate 54.7g, fat 62.1 g, saturated fat 28.5g, fibre 1.7g, salt 1.44 g

Recipe from olive magazine, February 2006.

More Chicken Recipes:

Thai green chicken curry
Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken

Save and Share Creamy chicken & mushroom pies with butter puff pastry recipe

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Thai green chicken curry recipe

2013-02-18T01:23:00.000-08:00

Photo: Thai green chicken curry recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Thai green chicken curry Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Thai green chicken curry.

The enduring Thai favourite is not as difficult as you may think - this recipe takes just 20 minutes

Easy
Serves 4
Ready in 20 minutes

Ingredients

1 tbsp oil
4 small, skinless chicken breasts , thinly sliced
1-2 tbsp green curry paste , depending on how hot you like it
400ml coconut milk
100g green beans , trimmed
1 small courgette , halved lengthways and thinly sliced on the diagonal
1 lime , juiced
a handful of coriander leaves

Method

Heat a large saucepan and add the oil. Cook the chicken for 3 minutes until it starts to brown. Add the curry paste and cook, stirring, for 1 minute until fragrant. Then add the coconut milk, stir and reduce the heat to a gentle simmer.
Cook for 10 minutes, then add the beans and courgette. Cook for 3 minutes until the vegetables are just tender. Remove from heat and season to taste with lime juice and stir through the coriander. Serve with boiled rice.

Nutrition Per Serving

337 kcalories, protein 32.5g, carbohydrate 4.1g, fat 21.3 g, saturated fat 14.7g, fibre 0.7g, salt 0.62 g

Recipe from olive magazine, July 2005.

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Chicken, Sausage and Peppers Stuffed Chicken Roll-Ups Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken

Save and Share Thai green chicken curry recipe
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Chicken Paillards With Herb-Tomato Salad Recipe

2013-01-23T01:35:00.001-08:00

Photo: Chicken Paillards With Herb-Tomato Salad Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken Paillards With Herb-Tomato Salad Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken Paillards With Herb-Tomato Salad.

Nutrition : Gluten Free , Low Fat , Low Calorie , Diabetic
Cooking Style : Healthy
Recipe Type: Main Dish
Source: From Food Network Kitchens Get Grilling, Meredith, 2005    Technique : Grilling
Total Time: 15 min | Prep 10 min | Cook 5 min
Yield: 4 servings
Level: Easy

Ingredients

2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups)
1 clove garlic, peeled and smashed
1 scallion (white and green parts), thinly sliced
3 tablespoons extra-virgin olive oil, plus additional for brushing
2 teaspoons red wine vinegar
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
1/3 cup torn fresh basil
3 tablespoons roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh flat-leaf parsley
4 chicken paillards, about 6 ounces each (see chef's note, below)

Directions

Prepare an outdoor grill with a hot fire.

Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.

Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

Serves: 4

Calories: 300

Total Fat: 13 grams

Saturated Fat: 2 grams

Protein: 40 grams

Total carbohydrates: 4 grams

Sugar: 2 grams

Fiber: 1 gram

Cholesterol: 99 milligrams

Sodium: 1082 milligrams

Notes

Paillards, a.k.a. scaloppini, are very thin pieces of meat or fish. They cook in a wink and are easy to make: Start with a boneless, skinless chicken breast. Place between two sheets of plastic wrap or waxed paper. Use a meat pounder or the bottom of a small, heavy skillet to pound to an even thickness of about 1/2 inch. You also can save yourself time by asking your butcher to do it for you.

More Chicken Recipes:

Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad
Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken

Save and Share Chicken Paillards With Herb-Tomato Salad Recipe

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Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe

2013-01-23T01:11:00.000-08:00

Photo: Buffalo Style Grilled French Cut Chicken Breasts with Blue
Cheese Sauce and Jicama and Watermelon Salad Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad.

Cuisine: American
Recipe Type: Main Dish
Technique: Grilling
Occasion: Outdoor Party, Holiday, Memorial Day, 4th of July
Cookware Used: Saucepan
Source: Recipe courtesy Bobby Flay, 2008
Show: Grill It! with Bobby Flay Episode: Chicken Breast Statler Style Cut
Total Time: 50 min | Prep 35 min | Cook 15 min
Yield: 4 servings
Level: Intermediate

Ingredients

1 stick unsalted butter
2 cloves garlic, chopped
8 teaspoons plus 2 tablespoons ancho chili powder
1/2 cup hot sauce (recommended: Frank's)
2 tablespoons honey
Salt and freshly ground black pepper
4 French-cut chicken breasts
2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
Canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley, plus some whole leaves for garnish
1 cup crumbled blue cheese (recommended: Cabrales

Directions

Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.

Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.

Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.

Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.

Serve with Jicama and Watermelon Salad.

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Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken

Save and Share Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe

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Chicken, Sausage and Peppers Recipe

2013-01-23T00:45:00.002-08:00

Photo: Chicken, Sausage and Peppers Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken, Sausage and Peppers Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken, Sausage and Peppers.

Cuisine: European, Italian
Recipe Type: Main Dish
Source: Recipe courtesy Food Network Magazine
Total Time: 35 min | Prep 15 min | Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

Photograph by Antonis Achilleos

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Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken
Chicken broth with bone marrow dumplings

Save and Share Chicken, Sausage and Peppers Recipe

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Stuffed Chicken Roll-Ups Recipe

2013-01-17T16:31:00.000-08:00

Photo: Stuffed Chicken Roll-Ups Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Stuffed Chicken Roll-Ups Recipe. Enjoy our collection of quick & easy recipes and learn how to make Stuffed Chicken Roll-Ups.

This is one of the more popular quick, weeknight grilling recipes over at www.tasteofbbq.com .

Why just grill boring old boneless skinless chicken breasts when you can roll 'em up with prosciutto, provolone cheese and basil?

Here's the best part, after you roll them up and put them on the grill their done in under 20 minutes.

These look great when you serve them too, just like the picture. I like to serve them with prosciutto and cheese wrapped asparagus (recipe coming soon!).

Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Prep Time: 10 Min
Cook Time: 20 Min
Difficulty: easy
Serves: 4

Ingredients

4 boneless skinless chicken breasts
4 slices prosciutto ham
4 slices provolone cheese
8 fresh basil leaves
kosher salt to taste
ground black pepper to taste
garlic powder to taste
italian seasoning to taste (optional)

Preparation

1. Trim off any excess fat from the chicken breasts as well as the small tenderloins if present.

Place the breasts under a piece of plastic wrap and gently pound until a consistent 1/4" thickness.

2. Sprinkle some kosher salt, pepper, garlic powder and italian seasoning (optional) over each flattened chicken breast.

Lay a piece of prosciutto over each chicken breast.

Place a slice of provolone cheese over the prosciutto.

Place 2 fresh basil leaves over each slice of provolone.

3. Tightly roll up each chicken breast (wide end to narrow end) and secure with a piece of string.

Lightly rub the outside of each rolled up chicken breast with a little olive oil, kosher salt and pepper.

4. Preheat your grill to 375F - 425F and set up for direct heat cooking.

Once the grill reaches this cooking range place the chicken breasts on the grates and close the lid.

Every 5 - 6 minutes lift the lid and flip the chicken breasts over to evenly cook all sides.

After 18 - 20 minutes remove the chicken from the grill and serve.

From halfhourmeals.com
By: tasteofBBQ

More Chicken Recipes:

Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken
Chicken broth with bone marrow dumplings
Chicken and herb bake with tomatoes

Save and Share Stuffed Chicken Roll-Ups Recipe

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Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe

2013-01-14T14:04:00.000-08:00

Photo: Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with Wild Mushroom and Balsamic Cream Sauce.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings

Level: Easy

This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!

Ingredients

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Directions

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Commuter Consolation

More Chicken Recipes:

Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken
Chicken broth with bone marrow dumplings
Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy

Save and Share Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe

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Gumbo-style chicken recipe

2012-12-26T14:04:00.000-08:00

Photo: Gumbo-style chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Gumbo-style chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Gumbo-style chicken.

Chicken thighs make a gutsy meal without having to spend a fortune

Easy
Serves 2
Prep 15 mins
Cook 45 mins

Ingredients

4 skinless chicken thigh fillets, cut into chunks
groundnut oil , or other flavourless oil
2 rashers smoked streaky bacon , chopped
1 onion , finely chopped
2 garlic cloves , chopped
2 stalks celery , finely chopped
2 tsp plain flour
1 x 400g tin plum tomatoes
300ml chicken stock
1 green pepper , cut into chunks
2 bay leaves
2 sprigs thyme
1 tsp cayenne pepper
100g cured smoked sausages (such as kabanos), sliced
crusty baguette to serve

Method

Season the chicken then brown in 2 tbsp oil until golden. Scoop out of the pan. Add the bacon and cook till crisp, then add the onion, garlic and celery. Cook until softened and starting to colour. Sprinkle over the flour and cook, stirring until the bacon, veg and flour turns golden. Tip in the tomatoes and break up with a spoon, and keep stirring till everything is combined. Stir in the stock then add the pepper, herbs, cayenne pepper and sausage. Add back the chicken. Season really well.

Simmer for about 30 minutes until the chicken is really tender and the sauce reduced. Serve with crusty bread.

Nutrition Per Serving

619 kcalories, protein 56g, carbohydrate 18.7g, fat 36.1 g, saturated fat 11g, fibre 4.2g, salt 3.61 g

Recipe from olive magazine, May 2010.

More Chicken Recipes:

Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken
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