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
CREAMY CILANTRO CHICKEN WITH A KICK
This simple marinated chicken recipe is filled with zesty flavor and a bit of a kick from the chile. Everyone will love it!
Provided by NANCHE30
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
- Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
- Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
- Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
- Place chicken onto a serving plate, and pour the sauce over it to serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 6.5 g, Cholesterol 41.6 mg, Fat 13.6 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 9.3 g, Sodium 494.8 mg, Sugar 3.5 g
JALAPENO CILANTRO LIME GRILLED CHICKEN
Steps:
- Place all the ingredients except the chicken breasts into a small food processor and process until it's a pesto like consistency. You should have 1/2 cup pesto/sauce.
- Measure out 1/4 cup, cover and place it in the refrigerator to reserve it until the end of the cooking time.
- Pour the remaining 1/4 cup over the chicken breasts and toss to fully coat each chicken breast. Cover and place the chicken breasts into the refrigerator to marinate for 1 hour.
- When the chicken has finished marinating, remove the reserved sauce from the refrigerator and let it start to come to room temperature.
- Preheat the grill over medium heat until it reaches a steady temperature of 350º-400ºF.
- Place the chicken on the grill and grill for about 8 minutes per side or until no longer pink in the center.
- Remove the chicken from the grill and brush the reserved sauce over the top and serve immediately.
FIESTA CHICKEN WITH JALAPENO CILANTRO CREME
This flavorful dish is quick to prepare and perfect for busy nights. Serve with Mexican flavored side dishes or items such as scalloped potatoes and a green salad. This is an entry for RSC #8.
Provided by Susie D
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix all ingredients for the jalapeno cilantro crème together in small bowl. Stir until combined. Chill until time to serve to let the flavors blend.
- Butterfly chicken breasts & open. Set aside.
- Mix egg, 1 T water, & 1 T sour cream till well blended and smooth.
- In shallow dish mix breadcrumbs, cornmeal, and spices together.
- Heat non stick skillet over med heat and add oil to just barely cover the bottom of the pan. More oil may be needed as the chicken cooks and the breading crisps.
- Dip butterflied chicken breasts into the egg mixture, then into the cornmeal spice mixture. Turn to coat. Firmly press on chicken breast with the heel of your hand while in the breading mix to flatten as much as possible and to adhere coating. Repeat on second side. The chicken should be as even in thickness as possible.
- Place chicken breasts into heated pan , fry until golden on first side- approx 4 minutes. Turn over and pan fry the other side until golden, approx 3 minutes more depending on thickness of chicken. Remove when done.
- Serve with jalapeno cilantro crème on top or alongside.
Nutrition Facts : Calories 407.8, Fat 13, SaturatedFat 5.2, Cholesterol 138.5, Sodium 782.5, Carbohydrate 39.1, Fiber 3.7, Sugar 4, Protein 33.1
CILANTRO- AND JALAPEñO-TOPPED CHICKEN BREASTS
Looking for a spicy dinner? Then check out this grilled chicken topped with jalapeño jelly.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat closed medium-size contact grill for 5 to 10 minutes. Sprinkle chicken with chili powder, cumin, garlic pepper and salt. Place chicken on grill. Close grill. Grill 6 to 8 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Meanwhile, in small microwavable bowl, mix jelly and lime juice. Microwave uncovered on High 40 to 60 seconds, stirring every 20 seconds, until melted and smooth. Stir in cilantro.
- To serve, spoon warm jelly mixture over chicken.
Nutrition Facts : Calories 200, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 670 mg, Sugar 9 g, TransFat 0 g
CILANTRO-STUFFED CHICKEN BREASTS WITH POBLANO CHILE SAUCE
Steps:
- Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
- To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
- Serve chicken with sauce.
CILANTRO-STUFFED CHICKEN BREASTS
There's more to these stuffed chicken breasts than cilantro-namely garlic, diced tomatoes, grated Parmesan and crushed buttery crackers.
Provided by My Food and Family
Categories Chicken
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
JOHNNY JALAPENO'S CHICKEN ENCHILADAS WITH CILANTRO
Sittin around the campfire one night, RickyMac of the McDaniel gang told us a story of how one day Johnny went down to the swimmin hole and was having fun all day swingin from the rope tree into the water, cowboy boots and all!. Well, that last dip he come up from the water with the strangest look on his face. He yelled "There's a snake in my boot!" He jumped outta them boots and took off runnin like a chicken. He run so fast, he run right through a field of cilantro. When he came into a clearing, feeling safe at last, he stopped, looked down at his feet, and said "Look!, I got Cilan-toes! Hence: This Chicken with Cilan-toes recipe was born!
Provided by 2Bleu
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
- Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
- ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
- To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
- Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.
Nutrition Facts : Calories 862.7, Fat 47.5, SaturatedFat 24.1, Cholesterol 151.8, Sodium 2144.2, Carbohydrate 72, Fiber 5.7, Sugar 11.5, Protein 37
JALAPEñO-GLAZED CHICKEN BREASTS
Categories Chicken Fourth of July Quick & Easy Low Sodium Wheat/Gluten-Free Backyard BBQ Summer Grill/Barbecue Cilantro Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl.
- Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer.
- Transfer chicken to plates. Spoon glaze in saucepan over and serve.
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