LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
ROLLED CHICKEN SANDWICH WITH ARUGULA AND PARSLEY AIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.
- For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.
Nutrition Facts : Calories 362, Fat 14.5 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 681 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 29 grams, Sugar 2 grams
FLAT ROAST CHICKEN
Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our many delicious chicken recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
- Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
- Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
- Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
SPICE RUBBED FLATTENED ROAST CHICKEN
This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
- Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
- Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
- Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
- Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
- Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 33.2 g, Cholesterol 101.6 mg, Fat 22.8 g, Fiber 6.4 g, Protein 30.8 g, SaturatedFat 7.8 g, Sodium 343 mg, Sugar 8.2 g
SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.
Provided by Melissa Clark
Categories dinner, lunch, weekday, weeknight, roasts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
FLATTENED CHICKEN WITH CANTALOUPE AND ARUGULA
Provided by Amanda Hesser
Categories dinner, easy, lunch, quick, main course
Time 15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Mix the cantaloupe, oil and lemon juice in a bowl. Season to taste with salt and chili. It should be a little spicy.
- Cut each chicken breast in half horizontally and place between two sheets of plastic wrap. Using a heavy meat pounder, evenly flatten each piece to 1/4-inch thick. Brush the chicken with oil, season with salt and set aside for at least 5 minutes.
- Place a large skillet over high heat. Add the chicken pieces in batches to avoid crowding and cook for 1 1/2 minutes. Turn and cook for 30 seconds. (This side may not seem cooked through, but it will continue to cook as it sits.) Lay the finished pieces side by side on a baking sheet to cool slightly. Transfer to a serving plate and pour the cooking juices over the chicken. Serve topped with arugula, cantaloupe and cantaloupe juices (or with squashed tomatoes and their juices).
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 3 grams, Sodium 717 milligrams, Sugar 5 grams, TransFat 0 grams
FLATTENED CHICKEN WITH ARUGULA
Steps:
- Between parchment paper on the bottom and saran on top, cut a breast in a half horizontally like a book, split it open and pound it to 1/4 inch. Season with salt and pepper and spray with oil. Heat oil in a skillet put in chicken and cook on both sides till brown. Make salad and lay chicken on top.
MUSTARD-ROASTED CHICKEN LEGS ON ARUGULA
Categories Chicken Leafy Green Mustard Poultry Roast Dinner Arugula Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Pat drumsticks dry and season with salt and pepper. Coat drumsticks with mustard.
- Combine bread crumbs and sesame seeds in a pie plate and season with salt and pepper. Coat drumsticks with crumb mixture and put in an oiled shallow (1-inch-deep) baking pan. Drizzle with butter.
- Roast drumsticks, turning once, until golden brown and cooked through, 25 to 30 minutes.
- Whisk together oil and vinegar until emulsified, then season with salt and pepper. Toss arugula with dressing and mound on a platter. Arrange drumsticks on greens.
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