Breast Of Chicken Martini Style Recipes

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

EASY OLIVE MARTINI CHICKEN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Place chicken in the skillet and cook until browned on each side, about 5 minutes per side.
• Reduce heat to medium low and add the butter and garlic. Saute for about 3 minute Pour in the gin, vermouth, lemon juice, and olives; simmer for 5 to 10 minutes, until the sauce thickens and chicken juices run clear.

TUSCAN CHICKEN BREASTS

Steps:

• In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender. , Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese.

CHICKEN MARTINI RECIPE

Steps:

• Cut chicken breasts in half (4 pieces). Remove skin and bones. Season with salt and pepper and pat thoroughly with flour. Melt butter in large frying pan. Allow to brown, not burn. Squeeze in juice of 1/4 small lemon. Put in chicken and brown on both sides - not necessary to cook through. When light brown, pour on 1/4 c. gin. Set it aflame and allow flames to die down. Add vermouth, broth and squirt of lemon. Cover and turn down heat. Simmer for 10 minutes. Remove and breasts and keep warm. Don't let them dry out. Cook sauce to reduce - approximately 15 minutes. Add cream. Bring to a boil, but DO NOT BOIL. At last minute, stir in 1 tbsp. gin and serve at once with or without rice.