Chicken Breasts Riviera Recipes

CHICKEN CREPE RIVIERA

Steps:

• Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
• Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.
• Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.
• Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
• Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
• Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
• Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.
• Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
• Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.

CHICKEN BREASTS RIVIERA

Steps:

• Between two pieces of wax paper, gently flatten chicken. In small bowl, mix together flour, poultry seasoning, lemon pepper and salt. Add chicken, one piece at a time, dredging to coat.
• In large fry pan, place oil and heat to medium high temperature. Add chicken and cook about 3 minutes on each side or until brown.
• In small bowl, mix together cornstarch, grapefruit juice and pineapple juice until smooth; add to pan and bring to low boil. Reduce heat, cover and simmer about 10 minutes or until fork can be inserted in chicken with ease.
• In small bowl, mix together butter, honey and mustard. Dip grapefruit wedges and pineapple rings, one piece at a time, in butter mixture, turning to coat. Place fruit on broiler pan and broil about 3 minutes. Keep warm.
• On serving plate, place salad greens; arrange chicken on top and pour sauce over chicken. Place grapefruit wedges and pineapple slices around chicken. Sprinkle with parsley.

THE RIVIERA

Steps:

• Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.

RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.

SHRIMP RIVIERA

Steps:

• Heat olive oil in a skillet over medium high heat.
• Add the shrimp and saute for one minute.
• Stir in scallions, shallots, tomatoes& peppercorns and saute for another minute.
• Add the Pernod and reduce by half over high heat.
• Remove the shrimp with a slotted spoon.
• Stir the cream, sour cream and Herbs into the sauce and reduce until lightly thickened over medium-high heat (about ten minutes).
• Return the shrimp to the pan and season to taste with salt and pepper.
• Serve immediately with crusty french bread and a glass of good white wine.