Chinese Cilantro Chicken Recipe Recipes Recipe For Stuffed

QUICK CILANTRO CHICKEN

Steps:

• Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. , In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.

CILANTRO CHICKEN

Steps:

• Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
• In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
• Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

CILANTRO-STUFFED CHICKEN BREASTS

Steps:

• Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in bowl; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
• Heat oven to 375°F. Combine cracker crumbs, 1/4 cup cilantro, garlic and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on foil-covered baking sheet sprayed with cooking spray.
• Bake 25 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook tomatoes just until warmed.
• Combine cheese and remaining cilantro. Top chicken with tomatoes; sprinkle with cheese mixture.

CILANTRO-INFUSED CHICKEN SANDWICHES

Steps:

• In a blender or food processor, combine the cilantro, olive oil, and salt and process until smooth.
• Cut the chicken meat off the bones and reserve bones for Day 3. Split the bread lengthwise and drizzle each half with the cilantro oil. Layer the grilled vegetables, sliced tomatoes, and chicken meat on the bottom half of the bread. Top with the second length and cut the sandwich into 4 pieces. Serve with potato chips and the Spinach and Citrus Salad.
• Combine spinach with orange sections. Toss with bottled balsamic vinaigrette dressing.

SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CHICKEN STUFFED WITH CILANTRO AND TURMERIC

Steps:

• Preheat oven to 400 degrees F.
• Run your fingers between the skin and meat of each piece of chicken, leaving one side attached, to create a pocket for stuffing. Season all over with salt and pepper.
• Combine turmeric, 2 tablespoons olive oil, and cilantro in a small bowl to form a paste. Divide into 9 equal parts and spread evenly between skin and meat.
• Heat remaining olive oil in a large ovenproof skillet over medium high heat. Fry chicken, skinside down first, until golden brown, about 2 minutes per side. Transfer to oven and bake 15 minutes.
• Serve immediately, over a bed of bulgur wheat or rice, with Fresh Tomato Sauce spooned on top.
• Melt 2 tablespoons butter in a medium saute pan over moderate heat. Cook shallots just until golden. Add tomatoes, salt, and pepper, and cook an additional 3 minutes, uncovered. Break remaining butter into tablespoon sized pieces and stir in, along with lemon juice. When smooth, remove from heat, stir in parsley, and serve.

CILANTRO CHICKEN WITH CHEESE

Steps:

• Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in shallow dish; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
• Heat oven to 375°F. Mix cracker crumbs, garlic, jalapeno, 1/4 cup cilantro and remaining dressing until blended. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until chicken is done (165ºF). Meanwhile, combine cheese and remaining cilantro. About 5 min. before chicken is done, heat salsa in saucepan on medium heat until heated through, stirring occasionally.
• Serve chicken topped with salsa and cheese mixture.

CHICKEN CILANTRO

Steps:

• Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
• Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
• Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

CILANTRO CHUTNEY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
• Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
• Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
• Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

STUFFED RED-WINE AND CILANTRO CHICKEN

Steps:

• Cut a pocket in each chicken breast, almost like you were butterflying it, being careful not to cut all the way through.
• In a blender, combine wine, lemon juice, water, dressing, cilantro, garlic, parsley, salt, pepper, red pepper, sugar, and splenda. Blend to chop garlic and mince herbs. Place marinade in a large resealable plastic bag. Add chicken breasts. Marinate in the refrigerator for 2-8 hours. Remove from refrigerator 30 minutes prior to cooking chicken.
• In a small bowl, combine dip, peppers, and cheeses. Stuff each breast with 1/2 of the mixture. You may use toothpicks to secure the pocket closed, or you can leave it alone and some filling will ooze out and crisp up next to the chicken.
• Preheat oven to 425*. Place chicken in a parchment- or foil-lined baking dish and bake for 12-18 minutes depending on the thickness of your chicken until the juices run clear when breast is pierced. Remove from oven and allow chicken to rest for 5 minutes (you can cover it with foil if you like to keep it from cooling too much). Slice and serve.
• Note: I sometimes "mark" the chicken on a grill pan on the outsides before stuffing and baking it.