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Basil Chicken in Coconut Curry Sauce. I happen to be a huge fan of curry.

Basil Chicken in Coconut Curry Sauce

And I happen to be an even bigger fan of curry when combined with a coconut sauce. For evidence, look no further than here. So it came as no surprise to me or my family when I decided to try this coconut curry variation from a recent library checkout. The finished meal did not disappoint in the least. The flavors were so subtle yet blended perfectly. Basil Chicken in Coconut Curry Sauce Note: There have been mixed reviews on this recipe, but I continue to love it each time I make it. Ingredients 3 skinless, boneless chicken breast halves 2 teaspoons curry powder 1 teaspoon salt ½ teaspoon pepper ¼ teaspoon chili powder 1 medium red onion, chopped 5 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor) 1 tablespoon olive oil 1 14-ounce can light coconut milk 1 tablespoon cornstarch 1 tablespoon dried basil 1 teaspoon grated fresh ginger 3 cups hot cooked rice.

A Tasty Recipe: Butter Chicken & Tasty Kitchen Blog. Note: By popular demand, we’re featuring this recipe again.

A Tasty Recipe: Butter Chicken & Tasty Kitchen Blog

Great reports across the board! I originally loved the looks of this recipe, submitted by Tasty Kitchen member lillieknits, because I knew I had almost all the ingredients in my kitchen (important, since I don’t live around the corner from a grocery store)…and because the sauce contained both tomatoes and cream. Yum. My favorite. But after I made it…oh, boy. You need these spices…AND ground coriander, which I didn’t have in my pantry. Chop up several cloves of garlic. And throw everything in a mixing bowl! After marinating the chicken, dice up a whole onion. Heat 1/4 cup (1/2 stick) butter in a large skillet. Let the onions cook for several minutes… …Until they’re golden brown and translucent. Next, Add the chicken breasts to the pan.

Cook the chicken for a couple of minutes, then flip it to the other side. Pour in the tomato sauce… And the diced tomatoes. Right before serving, pour in the cream. Broccoli and Cheese Stuffed Chicken. Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again.

Broccoli and Cheese Stuffed Chicken

It's not always easy eating healthy on vacation or in the airport. This dish is fairly simple to make and the whole family will love it. I ate two pieces with the remaining broccoli on the side for a perfect meal. Broccoli and Cheese Stuffed ChickenGina's Weight Watcher RecipesMakes: 9 pieces • Size: 1 piece • Old Points: 3 pts • Points+: 3 ptsCalories: 142 • Fat: 4.9 • Carbs: 4.8 • Protein: 19.4 Ingredients: 3 (24 oz total) large chicken breast halves1 large egg2 tsp water3/4 cup whole wheat seasoned breadcrumbs2 cups broccoli floret, cooked, chopped small5 slices reduced fat Swiss cheese (I used Lacy Swiss)saltspray oiltoothpicks Directions: Preheat oven to 350°.

Chicken Tikka Masala. Chicken Tikka Masala?

Chicken Tikka Masala

You may be wondering, "where did a girl from Texas, now living in California with no Indian roots learn how to cook this dish? " Well, I'll tell you. TV. Yep, I saw an episode of Throwdown with Bobby Flay several months ago where he challenged the owner of a restaurant called Saffron in Hudson, NY - Chef Marianna Vadukul - to a throwdown. Her signature dish was, you guessed it - Chicken Tikka Masala. Chicken with Pesto Mushroom Cream Sauce. The weather has cooled down quite a bit and it's put me in a comfort food mood.

Chicken with Pesto Mushroom Cream Sauce

One comfort food I love is pasta. Who doesn't like pasta? All the various shapes, flavors, textures... and let's not forget the wonderful sauces to eat them with! Since I'm back in school this week, I don't have much time to whip up meals like I used to (not to mention a 3+ month old to cater to!). Chicken Stuffed with Goat Cheese and Sundried Tomatoes « Tasty, easy, chicken recipes are like your favorite blue jeans.

Chicken Stuffed with Goat Cheese and Sundried Tomatoes «

You can depend on them. They’re familiar. You come back to them again and again. (And, you might not want to share them!) Skinless, boneless chicken breast is a staple in many people’s refrigerators. But skinless chicken can also have a reputation for being… boring. I realize that few people want recipes that require thirty ingredients or half a day to make. 4 sundried tomato halves (not packed in oil)1 cup hot water2 ounces goat cheese (soft type)2 tablespoons chopped fresh basilFreshly ground black pepper2 (5-ounce) chicken breastsSaltCooking oil sprayPlace sun dried tomatoes in a small bowl, and cover with hot water. Makes 2 servings Per serving: 239 calories, 8 g total fat, 5 g saturated fat, 94 mg cholesterol, 2 g total carbohydrate, 0 g dietary fiber, 38 g protein, 278 mg sodium. Stuffed Chicken Marsala. Have you ever made a recipe for the first time and surprised yourself?

Stuffed Chicken Marsala

I mean, like really surprised yourself that it turned out much better than you expected? Every so often I have one of those moments. Making this recipe was one of them. In my quest to find Olive Garden restaurant recipes to recreate at home, I decided to check out Olive Garden's website. Interestingly enough, they have quite a few recipes available, some of which are dishes that are currently on their menu.

Whether an ingredient or two was left out, my friends and I agree that the recipe for Stuffed Chicken Marsala on Olive Garden's website was much better than the version served up at the restaurant. Stuffed Chicken Marsalarecipe adapted from Olive Garden Kitchen Sauce 1/2 large red small onion, finely chopped 1-2 cloves garlic, minced 2 cups Marsala wine 1 cup heavy cream 1 8oz container of cremini mushrooms, thinly sliced Salt and pepper to taste Pre-heat oven to 350°F and have a baking dish ready.