Basil Chicken in Coconut Curry Sauce. I happen to be a huge fan of curry. 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. Definitely not an overpowering dish, the tender curried chicken and coconut sauce was perfect over steamed rice and my kids couldn’t get enough. Don’t be put off by the list of ingredients; after marinating the chicken for a few hours, this comes together in a snap.
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 Directions Cut chicken into 1-inch pieces. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) A Tasty Recipe: Butter Chicken & Tasty Kitchen Blog. Note: By popular demand, we’re featuring this recipe again. 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. Was I a believer. 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. Come on.
Broccoli and Cheese Stuffed Chicken | Ginas Skinny Recipes. Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again. 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°. Slice chicken breast halves into thin cutlets.
Cut each slice of cheese in half. Dip chicken into egg wash, then breadcrumbs. 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.
I've made this dish a couple of times since then and it's best served on a brisk, cool evening - perfect for this time of year. This recipe is based on my recollection from watching the show. Serves 4-6 Ingredients: 1 1/2 pounds boneless skinless chicken breasts, cut into large bite-size pieces and lightly salted with kosher salt2 Tablespoons canola oil (next time I may try coconut oil, just for fun) 1 large white onion, chopped 4 large cloves of garlic, minced 1 to 2 inches of ginger root, minced (about 2 Tablespoons) In large, heavy pot over medium heat saute the onions in oil until caramelized. Chicken with Pesto Mushroom Cream Sauce. The weather has cooled down quite a bit and it's put me in a comfort food mood. 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!).
The sauce is a wonderful, creamy consistency and the mushrooms add a nice earthy depth of flavor. Chicken with Pesto Mushroom Cream Sauce recipe adapted from America's Test Kitchen 4 boneless, skinless chicken breasts (about 1 1/2 pounds) salt & pepper to taste 3 tablespoons vegetable oil 1-2 large portobello mushroom heads, sliced in bite sized pieces 6 garlic cloves, minced 1 cup heavy cream 1/2 cup low sodium chicken broth 1/4 cup prepared basil pesto (homemade or store bought) 2 tablespoons lemon juice Pat chicken dry with paper towels and season with salt and pepper. Chicken Stuffed with Goat Cheese and Sundried Tomatoes « askGeorgie.com. Tasty, easy, chicken recipes are like your favorite blue jeans.
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. Especially when one thinks of healthy meals, chicken breast is one of the first things that comes to mind. Low in fat, high in protein, and endlessly versatile, I’d say it’s a deserving reputation. 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. Stuffed Chicken Marsala. Have you ever made a recipe for the first time and surprised yourself?
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. Could the recipes on their site be the same recipes made in restaurants around the country? 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 2 lbs skinless, boneless chicken breasts 4 fl oz olive oil for frying2 cups all-purpose flour Pre-heat oven to 350°F and have a baking dish ready.