Chicken Breasts With Spicy Mashed Peas Recipes

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SOUTHERN FRIED CHICKEN WITH BUTTERED MASHED POTATOES AND SAUTEED PEAS AND TOMATOES



Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
1 tablespoon poultry seasoning
2 eggs, whisked
3/4 cup milk
1 cup all-purpose flour
Vegetable oil, for frying
Salt and freshly ground pepper
Salt and freshly ground pepper
Buttered Mashed Potatoes, recipe follows
Sauteed Peas and Tomatoes, recipe follows
2 large white potatoes, peeled and cubed (recommended: Russets)
2 tablespoons butter
Salt and pepper
Salt and pepper
1 1/2 cups fresh peas
1 tablespoon butter
1 cup diced tomatoes

Steps:

  • Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
  • Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
  • Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
  • In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
  • In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE



Grilled Chicken Breasts with Spicy Peach Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

2 cups peach preserves or jam
3 tablespoons olive oil, plus more for brushing
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped garlic
1 small jalapeno, finely chopped
Kosher salt and freshly ground pepper
8 frenched chicken breasts
4 ripe peaches, cut in half and pitted

Steps:

  • Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
  • Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
  • Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams

EASY SPICED CHICKEN WITH POTATOES AND PEAS



Easy Spiced Chicken with Potatoes and Peas image

Capture the flavors of Morocco in this simple, delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 10

1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
Coarse salt and ground pepper
1 bag (10 ounces) frozen peas
2 teaspoons extra-virgin olive oil
4 boneless, skin-on chicken thighs (about 1 pound total)
1 tablespoon fresh lemon juice
2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
  • Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
  • Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

Nutrition Facts : Calories 417 g, Fat 18 g, Fiber 7 g, Protein 28 g

SPICY CHICKEN BREASTS



Spicy Chicken Breasts image

This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.

Provided by Barbara Radford

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 30m

Yield 4

Number Of Ingredients 8

2 ½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

  • In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
  • Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
  • Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g

SPICY CHICKEN BREASTS WITH PEPPER PEACH RELISH



Spicy Chicken Breasts with Pepper Peach Relish image

This summery chicken recipe is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/2 teaspoon salt
1/4 teaspoon each ground cinnamon, cloves and nutmeg
4 boneless skinless chicken breast halves (6 ounces each)
GLAZE:
1/4 cup peach preserves
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
RELISH:
2 medium peaches, peeled and finely chopped
1/3 cup finely chopped sweet red pepper
1/3 cup finely chopped green pepper
1 green onion, finely chopped
2 tablespoons minced fresh mint

Steps:

  • Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.

Nutrition Facts : Calories 263 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 379mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS



Roasted Chicken Breasts With Harissa Chickpeas image

Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.

Provided by Kay Chun

Categories     dinner, easy, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 1/2 pounds bone-in, skin-on chicken breasts
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons harissa paste, more to taste
1 tablespoon coriander seeds, crushed using a mortar and pestle, or 1 1/2 teaspoons ground coriander
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1/4 cup coarsely chopped parsley

Steps:

  • Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
  • While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
  • Serve the chicken topped with the sauce.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams

SPICY CHICKEN BREASTS WITH PEPPER PEACH RELISH FOR 2



Spicy Chicken Breasts with Pepper Peach Relish for 2 image

This summery entree is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. Roxanne Chan - Albany, CA

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

1/4 teaspoon salt
1/8 teaspoon each ground cinnamon, cloves and nutmeg
2 boneless skinless chicken breast halves (6 ounces each)
GLAZE:
2 tablespoons peach preserves
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper flakes
RELISH:
1 medium peach, peeled and finely chopped
3 tablespoons finely chopped sweet red pepper
3 tablespoons finely chopped green pepper
1 tablespoon finely chopped green onion
1 tablespoon minced fresh mint

Steps:

  • Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In a small bowl, combine the peach, peppers, onion, mint and 1 tablespoon glaze; set aside., Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.

Nutrition Facts : Calories 263 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 379mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN BREASTS WITH SPICY MASHED PEAS



Chicken Breasts With Spicy Mashed Peas image

At work we often discuss what we have eaten and what we are going to eat (make). I jotted down this recipe while a colleague was describing it. Have made it many times and find it quick, easy and above all, tasty.

Provided by Chef Dudo

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breasts
1 tablespoon olive oil
1 teaspoon cayenne pepper
2 teaspoons paprika
9 ounces frozen peas or 9 ounces canned peas
1 tablespoon olive oil
3 cloves garlic, peeled
1 teaspoon chili flakes
1 teaspoon cumin

Steps:

  • Preheat a griddle pan.
  • In a small bowl mix together the oil, cayenne pepper and paprika.
  • Rub the oily spices over the chicken breasts.
  • Place the breasts in the griddle pan and griddle for 8-10 minutes or until cooked through.
  • While the chicken is cooking, boil the peas for 3 minutes or until soft.
  • Drain.
  • Place the peas, oil, garlic, chilli flakes and cumin in a food processor and blitz until smooth (or mash with a fork).
  • Spoon the mashed peas on to a plate.
  • Top with the spicy chicken and serve.

Nutrition Facts : Calories 490.6, Fat 28.3, SaturatedFat 5.9, Cholesterol 92.8, Sodium 251.1, Carbohydrate 21.8, Fiber 7, Sugar 7.3, Protein 37.9

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