GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
- Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
CHICKEN MODIGA
Make and share this Chicken Modiga recipe from Food.com.
Provided by Jazz Lover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dredge chicken in bread crumbs.
- Brush 1/4 cup melted butter on chicken to moisten bread crumbs.
- Broil or grill about 6-8 minutes per side or until fully cooked.
- Set aside.
- Mash 1/2 cup butter with flour to make a creamy mixture.
- Set aside.
- Bring chicken stock to a boil in large pan.
- Add reserved butter-flour mixture to stock.
- Bring to a boil again, stirring until mixture thickens.
- Reduce heat to simmer.
- Add ham, lemon juice and wine.
- Let simmer about 5 minutes.
- Place chicken pieces in sauce in shallow casserole dish.
- Top chicken with cheese.
- Place in preheated 350 degree oven just until cheese melts, about 3-4 minutes.
- Transfer to plates with ham spooned over chicken with sauce on top.
Nutrition Facts : Calories 973.6, Fat 68.3, SaturatedFat 37.7, Cholesterol 232.8, Sodium 1572.7, Carbohydrate 29.4, Fiber 1.6, Sugar 4, Protein 54.4
TRADITIONAL STEAK MODIGA
This is an absolute favorite. This is served at a local restaurant. I usually double the sauce so we can dip our french bread into it. It is just as good with chicken as the steak. We will often make half chicken and half steak. I would also suggest using a good quality chicken stock. My personal opinion is you really do need to use provel cheese. I have tried substituting and wasn't as happy with the results. Hope you enjoy.
Provided by Annas Mom
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
- While steaks are cooking, place a saucepan over medium-low heat; add butter. As soon as butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds.
- Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
- Gradually stir in chicken stock, wine and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Remove sauce from heat; set aside and keep warm. (Makes about 1-2/3 cups).
- Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.
Nutrition Facts : Calories 962.4, Fat 59.8, SaturatedFat 26.9, Cholesterol 266.6, Sodium 1135.2, Carbohydrate 28, Fiber 1.9, Sugar 3.6, Protein 72.9
CHICKEN MODIGA RECIPE - (4/5)
Provided by á-38518
Number Of Ingredients 9
Steps:
- Cut each chicken breast into 3 strips Wet with water and dredge in the bread crumbs Bake at 350 for 20-30 mins or until done, set aside Melt butter in large skillet Mix flour in melted butter Add chicken stock and stir until thickened Add wine, lemon juice and mushrooms. Simmer for 5 minutes Lay ckn breast pieces in ckn stock mixture Cover with provolone cheese and cover pan Serve over wild rice
STEAK MODIGA FROM THE HILL RECIPE - (3.7/5)
Provided by cindygwest
Number Of Ingredients 13
Steps:
- 1. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper; set aside. 2. Melt butter in large saucepan over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes. 3. Stir in flour and half of garlic and cook until mushrooms are well coated and garlic is fragrant, about 1 minute. Stir in broth and cream, scraping up any browned bits. Bring to boil and cook until slightly thickened, about 3 minutes. Remove from heat, cover, and keep warm. 4. Pour 1/4 cup oil into shallow dish. Process panko in food processor until finely ground, about 10 seconds. Combine 3 tablespoons parsley, ground panko, remaining garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in second shallow dish. 5. Working with 1 steak at a time, add to oil and turn to coat on all sides. Transfer oiled steak to panko mixture and press firmly to coat only 1 side of steak with mixture. Transfer steak, breaded side up, to prepared wire rack and let sit for 5 minutes. 6. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over mediumhigh heat until shimmering. Place steaks in skillet, breaded side down, and cook until well browned, about 3 minutes. Flip steaks and continue to cook until well browned on second side, about 3 minutes. Return steaks to wire rack, breaded side up. 7. Roast until meat registers 120 to 125 degrees (for medium-rare), 4 to 7 minutes. Let steaks cool on wire rack for 5 minutes while finishing sauce. 8. Return sauce to simmer over medium heat. Whisk in provolone until melted, about 1 minute. Serve steaks with sauce, sprinkled with remaining 1 tablespoon parsley.
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