Pineapple Citrus Sauced Chicken Cutlets Recipes

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

CRISPY CHICKEN CUTLETS

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. Let stand for 5 minutes., In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

PINEAPPLE & CITRUS SAUCED CHICKEN CUTLETS

Steps:

• Drain pineapple and reserve juice.
• Combine flour and seasonings in shallow dish; coat chicken with flour mixture.
• In lge skillet, brown chicken on both sides in 1/2 tsp margarine and 1/2 tsp oil.
• Add reserved pineapple juice, orange peel and juice, lemon peel and juice, bouillon and garlic.
• Bring to boil and add pineapple.
• Reduce heat to low and simmer 1 to 2 minutes.
• Remove chicken and pineapple to serving platter.
• Bring sauce to boil and boil until reduced by half.
• Stir in parsley and spoon sauce over chicken and pineapple.

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE

Steps:

• Season the cutlets with salt and pepper on both sides turn lightly in flour.
• Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
• Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
• Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
• Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

CHICKEN CUTLETS WITH CITRUS CHERRY SAUCE

Steps:

• Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside., In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup. , In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce.

BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE

Steps:

• Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
• Season cutlets with complete seasoning on both sides.
• Set aside.
• Mix eggs and milk and put breading in separate plate.
• Put cutlets into milk mixture and bread them so they are fully coated.
• Heat up canola oil or you can use butter in a skillet on medium heat.
• Put cutlets in the skillet and let them start cooking.
• In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
• When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
• Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
• You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.

EASY CHICKEN CUTLETS WITH APPLES

Steps:

• Sprinkle chicken breasts with 1/4 teaspoon salt, or as needed, on both sides. Place onto a rack, cover, and refrigerate for 30 minutes. Remove from refrigerator, and cut in half lengthwise on a slight diagonal to make 4 equal-size pieces. Place the chicken pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to make 4 cutlets about 1/4 inch thick.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix together flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in a shallow bowl. Place each cutlet into the flour mixture to coat; shake off excess flour. Melt 2 tablespoons of butter in a skillet over medium heat until foam disappears, and gently lay the coated cutlets into the butter. Cook until golden brown on both sides, about 3 minutes per side. Remove the chicken, and set aside on an oven-proof plate in the preheated oven to stay warm.
• Pour the sherry into the skillet and bring to a boil, scraping and dissolving all the brown flavor bits from the bottom of the skillet. Cook until the sherry is reduced to half its volume, about 5 minutes, and stir in the chicken broth; add the apple slices to the skillet. Cook, stirring occasionally, until the apples are soft and the sherry mixture is reduced by half. Stir in the brown sugar, 1 tablespoon of butter, and the Marsala wine until the sugar is dissolved and the sauce is thick.
• Return the chicken cutlets to the sauce, together with any juice from the plate, and turn to cover cutlets with sauce. Simmer about 2 minutes per side, and serve 2 cutlets per serving, topped with apple slices and sauce.

TURKEY CUTLETS WITH PINEAPPLE

Steps:

• In a large plasic bag, combine lime juice, orange juice, oil, oregano and pepper.
• Rinse turkey and dry. Slice into 1/2"thick slices and add to marinade. Refrigerate for 10 minutes to 8 hours.
• Preheat grill on medium high.
• Grill turkey for 4-5 minutes on each side. Transfer to a serving platter.
• Grill pineapple slices for 1 minute on each side.

LEMON-PINEAPPLE BAKED CHICKEN

Steps:

• Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
• Set aside. Arrange chicken in shallow pan, skin side up.
• Sprinkle with salt. Broil until browned.
• Stir the sauce and pour over the chicken.
• Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
• Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice.

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

GRILLED CHICKEN PINEAPPLE SLIDERS

Steps:

• Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
• Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.

LEMON CHICKEN CUTLETS

Steps:

• Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
• Season cutlets with salt, pepper and garlic powder.
• Dredge in flour, shaking off excess.
• In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
• Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
• Remove from pan; keep warm.
• Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
• Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
• Heat to boiling and cook until thickened, about 2-3 minutes .
• Remove from heat and stir in lemon juice and parsley.
• Season with additional salt and pepper, as desired.
• Serve lemon sauce with cutlets.
• Garnish with lemon slices, if desired.