CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2'; thickness
In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.Good recipe for chicken?
roasted chicken breast stuffed with ham and cheddar in the middle ,pour over a tin of pineapple juice and top each chicken breast with a slice on pineapple, bake for 40 mins and serve with hawain rice.
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
I love this one served with rice, for more recipes
http://tastefullysimple.com/web/dgoodacr鈥?/a>
Hawaiian Sweet Southern BBQ Chicken
Ingredients
6 boneless, skinless chicken breasts
Sweet Southern BBQ Sauce鈩?br>
1 sliced green pepper
8 oz. can crushed pineapple
Directions
Place chicken in greased 9 x 13 baking pan. Spread Sweet Southern BBQ Sauce鈩?over chicken; top with peppers. Pour pineapple over top. Bake, covered, at 350掳 for 30-45 minutes. Makes 6 servings.
Liberally sprinkle garlic salt on the chicken breasts and then grill or broil. Quite good, especially served with chicken flavored rice.
Cut the chicken breasts open and put in some stuffing, bake in a 400 degree oven for 45-60 minutes. After 30 minutes of baking, put some turkey bacon (or regular) over the chicken breasts.
Voila! Thanksgiving dinner of sorts :) my mom made this alot when we were kids.
Another one of my favorite recipes:
2 skinned, pounded flat, chicken breasts
Juice of 1 lemon
2 cups asparagus (chopped into 1 inch peices)
2 tbsp sundried tomatoes
1 tbsp capers
olive oil
salt
pepper
Saute chicken breasts in olive oil until cooked through. Add in lemon juice, salt +pepper to taste, sundried tomatoes, capers, and asparagus. Saute until asparagus is tender.
This recipe is delicious, and you can make it for 1 person, 2 people, or as many as you would like.. it also can be adjusted for taste (I love sundried tomatoes so I add a half cup, but my husband does not like them.. so I saute his in a seperate pan without them)
Place 4 washed, boneless, skinless chicken breast pieces into a non-stick 8 x 8 baking pan. Lightly rub with a pinch of ground ginger on each. In a medium bowl, combine apricot preserves, either 1/3C brown sugar or splenda, 1/2tsp ground cloves, a dash of thyme, 1/2C of warm water OR the juice from a small can of pineapple chunks. Also toss in the pineapple chunks! Mix it all up well with a whisk, them dump over chicken breasts. Cover pan tightly with heavy duty foil and bake at 350 degrees for 45-hour, or until chicken is cooked through. Serve with stir fry veggies that you make by sauteing 2 tsp of minced garlic in a frying pan in 3TB of extra virgin olive oil over med high heat. When garlic is lightly brown, add frozen veggies and cook until tender crisp - about 5 minutes. Add a couple dashes of low salt soy sauce. Cook some white rice. Put rice on platter, cover with stir fried veggie mix and serve with your yummy chicken. This is also a nice way to dress up cheaper chicken cuts like thighs or legs if you are on a budget.
I saw this on the food network yesterday and made it last night. It is some of the best BBQ chicken I have ever made, or tasted for that. You must try this sometime, if not for this meal you are preparing, for some other.
Brine (like a marinade):
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag (or a large bowl covered w/ plastic wrap). Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan/fry pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface (or pour a bit of olive oil in the pan. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
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