Crispy Chicken Breasts With Chermoula And Escarole Recipes

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CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE RECIPE - (4.7/5)



Crispy Chicken Breasts with Chermoula and Escarole Recipe - (4.7/5) image

Provided by garciamoss

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 lb.)
Kosher salt and freshly ground black pepper
2 cloves garlic finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole, torn into pieces

Steps:

  • Heat 1 Tbsp. oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet. Wipe out skillet and heat remaining 3 Tbsp. oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper. Combine cilantro, lemon juice, and 2 Tbsp. garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.

CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE



Crispy Chicken Breasts with Chermoula and Escarole image

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.

Provided by Alison Roman

Categories     Salad     Chicken     Quick & Easy     Low Cal     Dinner     Lunch     Escarole     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 pounds)
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole, torn into pieces

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet.
  • Wipe out skillet and heat remaining 3 tablespoons oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.
  • Combine cilantro, lemon juice, and 2 tablespoons garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.

CRISPY CHICKEN BREASTS



Crispy Chicken Breasts image

This recipe I made after I cooked and tasted the fried chicken recipe (id #63339) from Zaar chef Ellie. I like crispy chicken and that is how this turned out. It does require a lot of standing time, so it is a dish you will have to plan for time wise. Nice served with a salad. Prep time does not include the standing times.

Provided by PetsRus

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 skin and boneless chicken breasts
1/2 cup buttermilk
1 clove crushed garlic
hot sauce or cayenne pepper
1/4 cup all-purpose flour
1/4 cup cornmeal
1/4 cup cornstarch
salt or any other seasoning
vegetable oil (for frying)

Steps:

  • Flatten the chicken breasts between parchment paper or between plastic sheets.
  • Mix the buttermilk with the hot sauce and the garlic, put the chicken covered in the buttermilk mixture in a non-metallic dish, marinate for at least two hours turning them over once.
  • Mix the flour, cornmeal, cornstarch and seasoning in a shallow dish, take the chicken out of the marinade, let the buttermilk drip off, coat in the flour, coat the other breast then repeat the coating again starting with the first one.
  • If you still see wet parts on the breasts, coat again.
  • Put the chicken back in the fridge for at least half an hour.
  • Discard the marinade.
  • Heat the vegetable oil in a frying pan until it is pretty hot.
  • Fry the breasts until golden brown on both sides, lower the temperature and fry them until they are done, approx 10 minutes in total depending on the thickness of the breasts.

CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE



Crispy Chicken Thighs With Bacon and Wilted Escarole image

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

Provided by Alison Roman

Categories     Bon Appétit     Chicken     Escarole     Bacon     Kid-Friendly     Dinner     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 servings

Number Of Ingredients 8

4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
4 slices bacon, coarsely chopped
1 shallot, finely chopped
1/2 teaspoon crushed red pepper flakes, plus more for serving
1 head of escarole, torn into large pieces
1 lemon, quartered

Steps:

  • Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
  • Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
  • Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.

QUICK CRISPY PARMESAN CHICKEN BREASTS



Quick Crispy Parmesan Chicken Breasts image

These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.

Provided by SUNKIST2

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 35m

Yield 4

Number Of Ingredients 11

cooking spray
½ cup panko bread crumbs
⅓ cup Parmesan cheese
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons melted butter
2 teaspoons white wine
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 skinless, boneless chicken breast halves, pounded to an even thickness

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
  • Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
  • Bake chicken in the preheated oven 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).

Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g

CHICKEN, CHERMOULA AND VEGETABLE SANDWICH



Chicken, Chermoula and Vegetable Sandwich image

A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, sandwiches, main course

Time 30m

Yield 1 sandwich

Number Of Ingredients 7

Roasted pepper
1 tablespoon chermoula
1 5-inch square focaccia (preferably whole wheat), split in half, or 2 slices whole wheat country bread
2 1/2 ounces sliced cooked chicken breast
1 heaped tablespoon grated carrots
A handful of arugula or spinach (1/2 ounce) tossed with a little lemon juice
1/3 of a roasted red pepper

Steps:

  • To cook the chicken breast, heat a heavy skillet over high heat. Season a boneless, skinless chicken breast with salt and pepper. Add about 2 teaspoons canola oil to the pan and carefully place the chicken breast in the pan, rounded side down. Turn the heat to medium. Cook 4 to 5 minutes per side (depending on the thickness; there should be no hint of pink) and remove from the heat. Allow to cool for at least 5 minutes. Slice across the grain about 1/4 to 1/3 inch thick.
  • Spread chermoula on the top and bottom slices of bread or focaccia. Top with a layer of chicken slices. Top the chicken slices with grated carrot, then arugula or spinach, and finally the roasted pepper. Cover with the top slice of bread and press down. Cut in half and wrap or serve.

CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA



Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella image

Love these escalopes with cherry tomatoes, ricotta, and mozzarella.

Provided by jonjonmarante

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 45m

Yield 2

Number Of Ingredients 13

½ cup all-purpose flour
1 large egg, beaten
½ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
2 (5 ounce) skinless, boneless chicken breast halves
salt and cracked ground black pepper to taste
1 tablespoon vegetable oil, or more to taste
¼ cup cherry tomatoes, halved, or more to taste
3 medium shallots, sliced
¼ teaspoon taco seasoning, or to taste
2 tablespoons ricotta cheese, or to taste
¼ cup shredded mozzarella cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
  • Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
  • Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
  • Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
  • Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
  • Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 631.6 calories, Carbohydrate 57.9 g, Cholesterol 191.5 mg, Fat 25.6 g, Fiber 1.6 g, Protein 47.6 g, SaturatedFat 7.1 g, Sodium 458.8 mg, Sugar 3 g

CHICKEN BREAST ALA ESCAROLE



Chicken Breast Ala Escarole image

Make and share this Chicken Breast Ala Escarole recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup Italian seasoned breadcrumbs
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1 lb boneless skinless chicken breast
1 egg, beaten lightly
1/4 cup flour
4 tablespoons olive oil
1 bunch escarole, washed and coarsely chopped
1 cup chicken broth

Steps:

  • Mix together crumbs, garlic and Parmesan cheese and set aside.
  • Pound chicken breast lightly to even out thickness (not too thin).
  • Dip chicken in egg, then in flour.
  • Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
  • Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
  • Add remaining escarole and bread crumbs.
  • Pour in broth, then drizzle with remaining olive oil.
  • Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.

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