Tag Archives: chicken breast

Chicken with apples and caramelized onions

6 May

Adapted from a recipe in the Detroit Free Press (many years ago), which says it was “from and tested by the Chicago Tribune.”

Ingredients:

1 Tbs. olive oil
1 medium onion, halved and sliced thin
1 medium tart apple, cored, halved and thinly sliced
1 Tbs. balsamic vinegar
1 tsp. honey
1 tsp. minced ginger
2 boneless, skinless chicken breasts
Salt and pepper to taste

Directions:

Preheat the broiler or a grill pan.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the apple, balsamic vinegar, honey and ginger. Cook, stirring frequently, until the apple slices soften and the onions caramelize, about 10 minutes.

While the onions and apples are cooking, season the chicken and broil, turning halfway through cooking, until cooked through, about 12 minutes total.

Cut the chicken lengthwise into slices and transfer to plates. Top with the onion-apple mixture.

Serves 2

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Almond and Mushroom Chicken

5 Aug

almond chickenHere’s a recipe that’s been in my collection forever — the newspaper clipping is yellowed — but I never made it until last week. It originally came from the Detroit Free Press as part of their Heart Smart collection in conjunction with Henry Ford Health System. Another way I know it’s old is it says it was “tested in the Free Press Tower Kitchen,” and the Freep has been gone from their tower office building for many years. The dish low-cal, low-fat and low-sodium. I modified the original just a bit, because cooking it as long as the recipe suggested resulted in slightly dry chicken.

It’s easier if you buy dry toasted slivered almonds, which are available at Trader Joe and other stores. If you have raw slivered almonds, toast them in a 325-degree oven for about 10 minutes; after five minutes, shake the pan every minute or so and check to make sure the nuts aren’t getting too brown. They should be slightly brown and fragrant.

This is good served with rice, which helps sop up the extra juices.

Ingredients:

6 boneless, skinless chicken breasts
Black pepper to taste
Paprika to taste
1/4 cup slivered almonds, toasted
1 Tbs. vegetable oil
1/2 cup chopped onion
4 oz. fresh mushrooms, cleaned and sliced
1 Tbs. lemon juice
1/4 cup sherry
Parsley for garnish

Directions:

Preheat oven to 350 degrees.

Place the chicken breasts in a 9 x 13-inch baking dish and sprinkle with black pepper and paprika.

Heat the oil in a large skillet and saute the onion and mushrooms for 3 minutes.

Add the lemon juice, sherry and almonds and stir well.Spoon the mixture over the chicken pieces.

Cover with foil and bake for 45 minutes to an hour, depending on the thickness of the chicken breasts.

Garnish with chopped parsley, if desired, and serve.

Serves 6

Grilled Caribbean Chicken Breasts

5 Aug

Chicken Breasts Grilled CaribbeanThis simple, summery barbecue recipe came from the Philadelphia Jewish Exponent. I made a mistake and used 1 Tbs. of orange zest instead of 1 tsp., so feel free to use more than 1 tsp. if you like. It’s very tasty!

Be aware that you need to marinate the chicken overnight or at least eight hours so it can absorb the fruity flavors.

Ingredients:

¼ cup freshly squeezed orange juice
1 tsp. orange zest (or more!)
1 Tbs. olive oil
1Tbs. lime juice
1 tsp. grated ginger
2 garlic cloves, minced
¼ tsp. Tabasco sauce
½ tsp. minced fresh thyme, or a dash of dried thyme leaves
1½  lb. skinless, boneless  chicken breasts

Directions:

Combine all ingredients except chicken in a large bowl.

Add the chicken and turn to coat. Cover and place in the refrigerator overnight (or at least 8 hours).

Remove the chicken from the marinade and discard the marinade.

Prepare an outdoor grill with a rack 6 inches from the heat source. Coat the grill rack with cooking spray.

Grill the chicken over medium-high heat for 6 minutes per side or until cooked through.

Serves 4

Sesame Encrusted Chicken with Raspberry Sauce

27 May

Chicken with Raspberry SauceI adapted this from a recipe that appeared in the Detroit Free Press. It was originally sent by Robert Harrison of Swartz Creek, Mich. If you make only two chicken breasts, you don’t need to add any water to the egg. I used panko bread crumbs, which I think adds a little extra crunch. The recipe is a little long and involved, but not difficult.

We used the frozen Empire chicken breasts from Costco, which are quite large, and so we had one left over after the meal (but we used all the raspberry sauce). The next day I sliced it in half vertically and we had lovely cold chicken sub sandwiches for supper.

Ingredients:

⅓ cup flour
½ tsp. salt
¼ tsp. pepper
1 egg, beaten
¼ cup water
½ cup sesame seeds
½ cup breadcrumbs
½ tsp. garlic powder
½ tsp. ground ginger
4 boneless, skinless chicken breast halves, washed and patted dry
2 Tbs. olive oil or vegetable oil

Raspberry Sauce:

¼ cup seedless raspberry preserves
2 Tbs. white or cider vinegar
1 Tbs. sugar
½ tsp. garlic powder
½ tsp. ground ginger

Directions:

Put the flour, salt and pepper in a plastic bag. Add the chicken breasts and shake until the breasts are coated.

Put the beaten egg in a shallow dish, and in another shallow dish, combine the sesame seeds, breadcrumbs, garlic powder and ground ginger.

Preheat oven to 350 degrees.

Shake off any excess flour from the chicken pieces, then dip each one in beaten egg and then in the breadcrumb mixture, pressing down so that the breadcrumbs and sesame seeds stick to the chicken. Set aside until all are done.

Heat the oil in a large skillet, and sauté the chicken breasts over medium-high heat about 2 minutes on each side until they are browned. Don’t crowd them in the skillet, but do in two batches if necessary. Remove to a baking sheet.

Bake for about 15 minutes (more or less depending on size and thickness of the pieces) until chicken is fork-tender and cooked throughout.

While chicken is baking, combine the sauce ingredients in a small saucepan or microwave-safe bowl. Heat to boiling and boil for 1 minute. Remove from heat and cool for a few minutes before serving.

Arrange the chicken on a platter or individual plates and drizzle the raspberry sauce over the top.

Serves 4

Chicken with Artichokes and Sun-Dried Tomatoes

6 May

Chicken with artichokes and sun-dried tomatoesThis comes from Cooking Light magazine. The recipe says it serves two, but I made it with large chicken breasts and it was ample for four. I served it with spaghetti. You could use fettucine or another long pasta, rice, couscous or barley — anything that will sop up the tasty sauce.

Ingredients:

2 boneless skinless chicken breast halves.
¼ tsp. coarse salt (not needed if using kosher chicken)
1 Tbs. olive oil
1 garlic clove, minced
¾ cup chicken broth
¼ cup slivered sun-dried tomatoes (not oil-packed)
¼ tsp. dried oregano
1 cup canned artichoke hearts, drained and quartered|
2 Tbs. chopped fresh parsley

Directions:

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat and cook chicken 8 to 10 minutes or until no longer pink in the center, turning once (if your chicken breasts are large, it will take longer than this). Remove chicken to a serving plate and cover loosely with foil.

Add garlic to skillet and cook over medium-high heat 30 seconds until fragrant. Add broth, sun-dried tomatoes and oregano, and simmer about 3 minutes until tomatoes are softened and broth has been reduced by half. (The recipe says three minutes; it might take a little longer to reduce the liquid.)

Stir in the artichokes and cook for a minute more. Spoon the vegetables and sauce over the chicken, and sprinkle with parsley.

Serves two to four

Chicken with Apples and Caramelized Onions

18 Jun Chicken with Apples and Caramelized Onions

Chicken with Apples and Caramelized OnionsHere’s another one of those many recipes I promised you for skinless, boneless chicken breasts! The chicken is simply grilled or broiled, but then it’s topped with a nice sauce made with apple and onion flavored with balsamic vinegar and ginger. It’s easy and tasty. This is adapted from a recipe in the Detroit Free Press, which says it was “from and tested by the Chicago Tribune.”

Ingredients:

1 Tbs. olive oil
1 medium onion, halved and sliced thin
1 medium tart apple, cored, halved and thinly sliced
1 Tbs. balsamic vinegar
1 tsp. honey
1 tsp. minced ginger
2 boneless, skinless chicken breasts
Salt and pepper to taste

Directions:

Preheat the broiler or a grill pan. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the apple, balsamic vinegar, honey and ginger. Cook, stirring frequently, until the apple slices soften and the onions caramelize, about 10 minutes. While the onions and apples are cooking, season the chicken and broil, turning halfway through cooking, until cooked through, about 12 minutes total. Cut the chicken lengthwise into slices and transfer to plates. Top with the onion-apple mixture.

Serves 2

Chicken Piccante with Artichokes

4 Jun

Chicken Piccante With ArtichokesYou’ll be seeing a lot of recipes from me using boneless, skinless chicken breast this summer. There are three reasons for this. First of all, chicken breasts are the basis for many quick, easy summer meals. Many of them call for grilling or broiling the chicken breasts, which is a nice way to cook when it’s hot. (Today’s recipe uses poached chicken which is finished in the oven — but for only 15 minutes.)

Secondly, those who have been following my blog since the beginning know that a big reason I started it was to get my humongous collection of recipe clippings in order, and I’m discovering a lot of chicken breast recipes that I clipped but never made. I’ll be trying them out over the summer and sharing the results.

Finally, and I blush to admit this, every time I go to Costco I seem unable to leave without a package of Empire frozen skinless, boneless chicken breasts. Consequently, I have three such packages in my freezer — and need to use them up!

This recipe came from a newspaper, and I’m guessing it was the Detroit Free Press because there’s a little heart next to the title and they used to print recipes from Henry Ford Hospital’s Heart Smart program. It has only 236 calories and 2 grams of fat per serving, so it’s a great  recipe for weight watchers as well as cholesterol watchers – yet it’s tasty and elegant enough to serve for company.

Ingredients:

2 cups chicken broth
6 skinless boneless chicken breasts (approx. 4 oz. each), washed and patted dry
1 whole lemon,  cut into 8 wedges and seeded
¼ cup scallions, chopped
30 baby mushroom caps, cleaned (if you have larger mushrooms, halve or quarter them)
6 canned artichoke hearts in water, drained
3 cloves garlic, minced
Pinch white pepper
3 Tbs. cornstarch
½ cup dry white wine
3 cups rice or noodles, cooked

Directions:

Preheat oven to 350 degrees.

Bring the chicken broth to a boil in a large skillet. Add the chicken breasts, reduce heat to a simmer and cover; poach the chicken breasts for 10 minutes.

Remove the chicken to a 9 x 13-inch baking dish. Squeeze the lemon juice into the broth and place the wedges in the broth. Add the scallions, mushrooms, artichokes, garlic and white pepper and simmer for 5 minutes.

Mix the cornstarch and the wine in a small bowl, stirring until it is smooth. Add to the broth a little at a time, stirring until thick and smooth. Remove lemon and discard. Pour the sauce and vegetable mixture over the chicken breasts and heat in the oven for 15 minutes. Serve over rice or noodles.

Serves 6