CREAMY CILANTRO CHICKEN
Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.
Provided by Michelle Zaretzky
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
- Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
- Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.7 g, Cholesterol 91.1 mg, Fat 17.9 g, Fiber 1 g, Protein 19.3 g, SaturatedFat 8.1 g, Sodium 710 mg, Sugar 1.6 g
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the chicken breasts in a glass or non-reactive baking dish.
- Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
- Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
CRANBERRY SALSA CHICKEN
I made this dish for my fiance once...and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating "healthy". -Amy VanGuilder Dik of Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute chicken in oil until browned on both sides. , In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until a thermometer reads 170°. Serve with couscous. Sprinkle with almonds.
Nutrition Facts : Calories 428 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 589mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 8g fiber), Protein 27g protein.
CHICKEN BREASTS WITH CRANBERRY SALSA AND CILANTRO CREAM
Very fast and very easy, but oustanding flavor! The flavors of the cranberry salsa with the cilantro cream are a surprisingly good combination. One word of advice: the cilantro is a standout flavor in this dish, so if you don't like the herb, you may not like this one.
Provided by ciao4293
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine green onions, jalapeno, vinegar and cranberry sauce in a medium sized bowl.
- Stir in 1 tbsp of the cilantro, and 1 tbsp of the lime juice.
- Set aside.
- Combine the remaining cilantro and lime juice with the cream cheese in a small bowl, combining well.
- Set aside.
- Put each chicken breast half between plastic wrap, and flatten to about 1/2 inch thickness using a mallet or rolling pin.
- Sprinkle chicken with salt and pepper.
- Heat medium skillet over medium high heat, cook chicken 4-5 minutes on each side, till done.
- Spoon cranberry salsa evenly into 4 serving plates.
- Top with chicken breasts, and add a dollop of cilantro cream over each chicken breast, then serve.
Nutrition Facts : Calories 353.4, Fat 10.3, SaturatedFat 3.6, Cholesterol 90.3, Sodium 265.2, Carbohydrate 35.1, Fiber 1.2, Sugar 33.2, Protein 30
CILANTRO CHICKEN
Our family would eat Mexican food every day if we could, and this recipe is a favorite! Chicken breasts stay moist and tender topped with salsa, cilantro and cheese.-Juline Goelzer, Arroyo Grande, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the lime juice, oil and honey. Dip chicken in lime juice mixture, then coat with tortilla chips. Place in an ungreased 11x7-in. baking dish. , Bake, uncovered, at 350° for 25 minutes or until juices run clear. Combine salsa and cilantro; pour over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 332 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 695mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
CILANTRO SALSA-VERDE CHICKEN
Make and share this Cilantro Salsa-Verde Chicken recipe from Food.com.
Provided by Denise
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a saucepan over medium heat.
- Add onion and garlic and saute until soft.
- Add chicken breasts and saute until golden brown.
- Add salsa verde, chicken broth and cilantro.
- Reduce heat to low and simmer for 3 to 5 minutes.
- Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.
Nutrition Facts : Calories 371.8, Fat 21.1, SaturatedFat 7.6, Cholesterol 108.1, Sodium 978.3, Carbohydrate 10.4, Fiber 1.1, Sugar 7.9, Protein 32
GRILLED CHICKEN BREASTS WITH CORN SALSA
Provided by Robert McGrath
Categories Chicken Herb Low Fat Quick & Easy Backyard BBQ Corn Bell Pepper Spring Summer Grill Grill/Barbecue Healthy Jalapeño Bon Appétit
Number Of Ingredients 14
Steps:
- For Salsa:
- Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
- For Chicken:
- Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
- Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
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