Raspberry Chicken Recipe : Trisha Yearwood. Perfect Roast Turkey Recipe : Ina Garten. Cilantro Grilled Chicken Breast Recipe. Directions Preheat a grill or grill pan over high heat.
Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Artichoke and Sun-Dried Tomato Stuffed Chicken Breast Recipe : Guy Fieri. Directions In a saute pan over medium heat, add 1 tablespoon of the oil.
When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Costa Rica - Pollo en Salsa - Chicken in Tomato Sauce. Braised Chicken Thighs with Button Mushrooms Recipe : Emeril Lagasse. Smothered Chicken with Buttermilk Gravy - Mario Batali - The Chew. Chicken and Apples with Blue Cheese-Yogurt Dressing - Art Smith - Recipe. Chicken Pad Thai Recipe - Daphne Oz - The Chew. Chicken Fajitas Recipe : Food Network Kitchens. Directions 1.
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender. Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. 2. 3. 4. 5. Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving: (2 fajitas) Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat.
Chinese Chicken Salad Recipe : Ellie Krieger. Falafel-Crusted Chicken With Hummus Slaw Recipe : Food Network Kitchens. Lemon Chicken Breasts Recipe : Ina Garten. White Bean and Chicken Chili Recipe : Giada De Laurentiis. Chicken and Arugula Pita Pockets Recipe : Giada De Laurentiis. Chicken Cacciatore Recipe : Ellie Krieger. Turkey Meatloaf with Feta and Sun-Dried Tomatoes Recipe : Giada De Laurentiis. Sloppy Bombay Joes Recipe : Aarti Sequeira. Directions Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers.
Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Meanwhile, your sauce should be ready. Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Logan Shanney's Chicken Cutlets With Spinach And Walnut Pesto - the chew. Grilled Orange Chicken and Romaine Salad - Allison Dalke - Recipe. Leboo's Buffalo Poppers - Semi-Homemaker Recipe : Sandra Lee. Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe : Directions To make the spice blend: Stir the ingredients together in a small bowl and set aside.
To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Shake any excess water from the peas. Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe : Rachael Ray. Curried Chicken Salad Recipe : Ellie Krieger. Ingredients 1 cup low-sodium chicken broth 1 cup water 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick 1/4 cup sliced almonds 1/2 cup nonfat plain yogurt 2 tablespoons mayonnaise 1 teaspoon curry powder 1 cup halved red grapes 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper 5 ounces mixed greens (about 5 cups lightly packed)) 1 tablespoon extra-virgin olive oil 1 teaspoon lemon juice Directions Bring the broth and water to a boil in a medium saucepan.
Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Almond Crusted Chicken Cutlets with Scallion Beurre Blanc Recipe : Rachael Ray. Ingredients 2 scallions , whites and greens, very finely chopped 1/2 cup dry white wine - eyeball it 4 tablespoons heavy cream 1 large egg 8 pieces chicken breast cutlets, 1 1/4 pounds 1/2 cup sliced almonds 1/2 cup plain bread crumbs 1/4 teaspoon grated nutmeg, eyeball it Salt and pepper 1/4 cup light extra-virgin olive oil or vegetable oil , 4 turns of the pan 1 stick cold butter, cut into pieces Directions Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs , nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Preheat oven to 250 degrees F. Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Curried Chicken Salad Recipe : Ina Garten. Ingredients 3 whole (6 split) chicken breasts, bone-in, skin-on Olive oil Kosher salt and freshly ground black pepper 1 1/2 cups good mayonnaise (recommended: Hellman's) 1/3 cup dry white wine 1/4 cup chutney (recommended: Major Grey's) 3 tablespoons curry powder 1 cup medium-diced celery (2 large stalks) 1/4 cup chopped scallions, white and green parts (2 scallions) 1/4 cup raisins 1 cup whole roasted, salted cashews Directions.
Asian Chicken Salad. To make the poached Chicken as Sarah does in the video, add the following to a large straight-sided skillet or pot: 2-inch piece of ginger, cut into 1/8-inch slices; half a lemon, cut into 1/8-inch slices; and 3-4 garlic cloves, smashed and peeled.
Add two skinless, boneless chicken breasts and top with enough water to cover chicken by 1 inch. Season with 1 teaspoon salt. Bring to a boil over high heat; skim foam and cover, reduce heat to medium-low, and cook 5 minutes. Chicken Scallopine with Saffron Cream Sauce Recipe : Indonesian Ginger Chicken Recipe : Ina Garten. Honey Nut Chicken Recipe : Rachael Ray. Directions Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate. Beat eggs and half-and-half or milk with hot sauce in a shallow dish. Pour flour out on a plastic board or plate. Dust both sides of the chicken with flour. Preheat a nonstick skillet over medium high heat. Barbecued Succotash: Chicken and Broccoli Stir-fry Recipe : Food Network Kitchens. Directions In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil.
Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Notes: The garlic and ginger can be chopped together in a minichopper to save time. Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions. The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them? Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice Recipe : Rachael Ray. Directions Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil.
Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through. While the rice is cooking, start the chicken. Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Turkey Meatloaf with Feta and Sun-Dried Tomatoes Recipe : Giada De Laurentiis. Buffalo Chicken Salad Recipe : Ellie Krieger. Buffalo Wings Recipe : Alton Brown. Brined and Roasted Turkey Recipe : Emeril Lagasse.
Directions Gravy: Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Strain the stock into a clean pot or large measuring cup. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven and place on a platter. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. In a large heavy saucepan, melt the butter over medium high heat. Brine: To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.)
Weeknight Roast Chicken Recipe. Favorite Collections let you organize your favorite ATK content. Are you building a menu for an upcoming birthday dinner? You can keep those recipes in a collection called "John’s 50th Birthday," for example. Your collections can include more than just recipes, too. Add how-to articles, videos clips or equipment reviews into the same collection. Create your first collection below to get started. No thanks, I’ll create a Collection later. Chicken Florentine Style Recipe : Giada De Laurentiis. Artichoke and Sun-Dried Tomato Stuffed Chicken Breast Recipe : Guy Fieri. Chicken Salad Veronique Recipe : Ina Garten. Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe : Rachael Ray : Recipes. Asian Chicken Burgers Recipe : Food Network Kitchens. Crispy-Skinned Chicken a l'Orange Recipe : Melissa d'Arabian. Chicken Stew Recipe : Giada De Laurentiis. Chicken Piccata Recipe : Giada De Laurentiis.
Barbecued Chinese Chicken Lettuce Wraps Recipe : Rachael Ray. 4-Step Chicken Marengo Recipe : Melissa d'Arabian.