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
DELICIOUS CILANTRO CHICKEN SALAD
This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.
Provided by matchin
Categories Salad
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
- Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
- Cover and refrigerate for about 1 hour. Serve chilled.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g
CHICKEN CILANTRO
Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.
Provided by Ds R.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g
CILANTRO MARGARITA CHICKEN
Cilantro Margarita Chicken. Sound delicious? Sign up for our weekly emails to get this Aprons Simple Meals recipe and more.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Chop cilantro. Zest/grate lime peel (no white; 1 teaspoon); squeeze limes for juice (3 tablespoons). Combine in medium bowl: mayonnaise, oil, cumin, pepper sauce, cilantro, lime juice, and lime zest. Reserve 1/2 cup marinade for later use. Place remaining marinade and chicken in zip-top bag (or shallow dish); seal bag and toss to coat. Let stand 10 minutes (or overnight) to marinate. Meanwhile, preheat oven to 450°F. Line baking sheet with foil. Arrange chicken 2 inches apart on baking sheet and sprinkle with seasoning; bake 10 minutes. Turn chicken over; bake 10 more minutes or until chicken is 165°F. (For more browning, broil 2-3 minutes.) Brush reserved marinade over chicken. Serve.
PAN-SEARED CHICKEN WITH CILANTRO PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
- Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.
TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE
Grilled chicken cutlets are the perfect blank canvas for a flavorful marinade. This one uses yogurt, ginger, garlic and spices. The bright green sauce made from cilantro and mint is creamy and cooling from coconut milk and has a nice kick from fresh jalapeño.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
- Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
- Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the cilantro-mint sauce.
CILANTRO AND CORIANDER CHICKEN
Steps:
- Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.
CILANTRO GRILLED CHICKEN BREAST
Steps:
- Preheat a grill or grill pan over high heat.
- Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
- Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
- In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.
Nutrition Facts : Calories 347 calorie, Fat 13 grams, SaturatedFat 4 grams, Carbohydrate 0 grams
CURRY DEVILED EGGS WITH CILANTRO
I haven't tried this recipe but it sounds good. Due to feedback, I have reduced the amount of salt in this recipe from 1/2 tsp to 1/4 tsp.
Provided by beckas
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the eggs in half lengthwise and remove the yolks.
- Smash the yolks with a fork and combine them with the rest of the ingredients Fill the egg whites with the curry mixture.
Nutrition Facts : Calories 103, Fat 7.3, SaturatedFat 1.9, Cholesterol 187.9, Sodium 178.4, Carbohydrate 2.6, Fiber 0.4, Sugar 1, Protein 6.5
GRILLED CHILE-CILANTRO-LIME CHICKEN
This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!
Provided by boltfan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.
Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g
MEDITERRANEAN DEVILED CHICKEN SALAD
I got this recipe from Quaker Oatmeal web site. We had this for lunch today and it was very good! I wanted to share with all the salad lovers, or those on a diet. It's not low on carbs though, 32g. Since it was my first time prepareing, prep time is approx.
Provided by GrandmaG
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In Small bowl, combine ingredients for dressing.
- Mix until throughly blended; chill.
- In Large shallow bowl or platter combine ingredients for salad; cover and chill.
- Heat broiler.
- Lightly spray rack of broiler pan with cooking spray.
- Place oats, cheese and cumin in blender container or food processor bowl; cover.
- Blend on high speed or process about 1 minute, stopping occasionall to stir; set aside.
- Pound each chicken breast half between sheets of waxed paper to 1/4 inch thickness.
- Spread mustard thinly over both sides of chicken; coat with oat mixture.
- Place chicken on broiler pan; spray one side of chicken evenly with cooking spray to coat completely, about 10 seconds.
- Broil about 6 inches from heat 3 to 4 minutes; remove pan from broiler.
- Turn chicken over; spray with cooking spray to coat, about 10 seconds.
- Broil an additional 3 to 4 minutes or until golden brown and no longer pink in center.
- Toss salad with dressing; place warm chicken over top.
- Serve with orange wedges and cilantro.
Nutrition Facts : Calories 311.4, Fat 5, SaturatedFat 1.7, Cholesterol 73.9, Sodium 312.2, Carbohydrate 32.3, Fiber 5.3, Sugar 16.2, Protein 34.8
CILANTRO CHICKEN AND RICE
I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.
Provided by JENNIFERK2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
- Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 57.8 g, Cholesterol 60.9 mg, Fat 10.5 g, Fiber 5.4 g, Protein 30.8 g, SaturatedFat 1.8 g, Sodium 1539.9 mg, Sugar 7.2 g
CILANTRO AND PARSLEY CHICKEN CROCK POT
A wonderful Spanish chicken cooked in the crock pot for extra convenience and health. The size of the chicken will depend on your family. We use about 2 1/2 pounds for 2 adults and 2 children under 10 years old.
Provided by TERRY B.
Categories Whole Chicken
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place shallots, red pepper, oregano, cilantro, parsley and chicken broth in blender and blend until smooth.
- Place chicken in crock pot and sprinkle with salt and pepper.
- Add mixture from blender and cook on low in the crock pot for 8 hours.
- Serve with salad or debone and use for taco meat.
- Enjoy.
Nutrition Facts : Calories 347.4, Fat 23.5, SaturatedFat 6.7, Cholesterol 115, Sodium 630, Carbohydrate 2.5, Fiber 0.7, Sugar 0.3, Protein 29.9
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