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
Adapted from my local newspaper. This is made with ingredients commonly used in South American and Caribbean cooking.
Provided by threeovens
Categories Chicken Breast
Time 25m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken on both sides with salt, pepper, and cumin. Heat oil in a large skillet over medium high heat. Cook chicken until browned on one side, about 3 to 4 minutes. Turn chicken and cook an additional 3 to 4 minutes until done. Transfer to a plate and set aside.
- Add lime juice to pan and continue to cook, while stirring, another 2 to 3 minutes until slightly reduced. Remove from heat and add sour cream, cilantro, cayenne, and lime zest. Serve chicken with a dollop of the sauce over top.
SOUTHWESTERN MEATLOAF
Provided by Amanda Freitag
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Add the panko, milk, cilantro, ketchup, barbecue sauce, Dijon mustard, chili powder, cumin, cayenne, garlic, green onions, eggs, Spanish onion and red bell pepper to a large bowl and mix until thoroughly combined. Add the beef and mix until incorporated, being careful not to overwork. Put the meat mixture in a loaf pan set on a rimmed baking sheet and bake until it registers 165 degrees F on an instant-read thermometer, 60 to 75 minutes. Let stand 10 to 15 minutes before slicing. Serve with smashed red potatoes, green onions and sour cream.
MEATLOAF QUESADILLAS WITH CILANTRO CREAM
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
- Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
- Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.
- Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
- Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
- Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
- Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
LIME CHICKEN LINGUINE W/CILANTRO CREAM SAUCE & ROASTED ZUCCH
My husband made this for dinner last night, I don't know where he got the recipe, but man....it was like eating in a 5 star restaurant! Don't let all the steps and ingredients scare you off, this recipe is for the entire meal! The flavour reminded me of being in Costa Rica :) Prep time is marinating time
Provided by Leslie
Categories Chicken Breast
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.
- Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.
- Preheat an oven to 425 degrees.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
- Drain well and transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, lie the zucchini on a baking sheet and coat with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
- Return Cilantro Cream sauce to the stovetop and re-heat.
- Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.
- If there is some extra sauce, toss it into the pasta -- it's delicious! I found I had pasta left over, so I just re-heated it for lunch the next day :).
Nutrition Facts : Calories 1316.4, Fat 75.7, SaturatedFat 31.8, Cholesterol 213.8, Sodium 780, Carbohydrate 106, Fiber 8.1, Sugar 11.7, Protein 51
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