SPICY GARLIC LIME CHICKEN
A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.
Provided by C. PEREZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g
CHICKEN BREASTS WITH LIME SAUCE
Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it.
Provided by SMLUCY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
- Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
- Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 15.3 g, Cholesterol 164.2 mg, Fat 30 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 13.5 g, Sodium 335.1 mg, Sugar 1.5 g
AMAZING CRUSTED CHICKEN
This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!
Provided by Chefbound
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
- Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
- Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
- Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 806.4 calories, Carbohydrate 55.9 g, Cholesterol 74.6 mg, Fat 48.3 g, Fiber 1.8 g, Protein 32.3 g, SaturatedFat 13.3 g, Sodium 1273.5 mg, Sugar 1.1 g
WHOLE SPICE-RUBBED CHICKEN WITH ROASTED GARLIC AND LEMONS
"The cinnamon in this dish adds just a little sweetness," says Alex.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F. Cook the chicken and garlic: Rub the outside of the chicken with 1 tablespoon olive oil and season with salt. Use a fine-mesh strainer to sprinkle an even layer of the paprika and mustard over the whole chicken. Transfer to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and roast for 15 minutes. Then lower the oven temperature to 375 degrees F and loosely cover the top of the chicken with a piece of foil. In a small bowl, toss the garlic with the remaining 2 tablespoons olive oil and season with salt. Arrange the garlic around the chicken. Roast until the chicken juices run clear or the internal temperature reaches 160 degrees F to 165 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving.
- While the chicken is roasting, cook the lemons: In a medium saucepan, combine the sugar, 2 teaspoons salt and the lemons with 3 cups water. Bring to a simmer over medium heat. Add the cinnamon sticks and fennel seeds. Simmer until the liquid becomes slightly syrupy, 10 to 12 minutes. Add the red wine vinegar and cook over medium heat until the lemons become tender when pierced with the tip of a knife, 30 to 35 minutes. Allow the lemons to sit in the hot liquid for 15 minutes, then remove them with a slotted spoon. On a flat surface, cut each lemon into 1/2-inch-thick rounds. Remove the seeds. Set the slices aside in some of the cooking liquid to keep them moist until ready to serve.
- Finish the dish: Arrange the chicken on a serving platter with the garlic around it. Put the baking pan on a burner and simmer any chicken cooking juices over medium heat. Remove from the heat and stir in the drained lemon slices. Return the heat to medium low, taste for seasoning and simmer for 2 to 3 minutes to allow the flavors to come together. Spoon the sauce and lemons around the chicken and roasted garlic.
ANGELA'S EASY BREADED CHICKEN
This recipe is so easy, and my family loves it! Tastes great with spinach and a loaf of bread.
Provided by Angela
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 47.2 g, Cholesterol 69 mg, Fat 21.4 g, Fiber 2.9 g, Protein 35.9 g, SaturatedFat 3.9 g, Sodium 2103.8 mg, Sugar 8.3 g
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
HASSELBACK CHICKEN RECIPE BY TASTY
Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
- Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
- Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
- Stuff all of the spinach and ricotta mixture into the slits.
- Season the chicken with salt and pepper.
- Grate the cheddar and sprinkle it generously on top.
- Shake the ground paprika over the chicken to add some colour and flavour.
- Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams
SPICE CRUSTED CHICKEN BREASTS WITH LIME-ORANGE SALSA
This recipe was given to me by a friend at work years ago. I love not only the flavors but the simplicity of the recipe and the fact that it is low in fat and calories doesn't hurt either.
Provided by Mysterygirl
Categories Sauces
Time 25m
Yield 2 cups salsa, 4 serving(s)
Number Of Ingredients 13
Steps:
- ----Salsa------.
- With a sharp knife remove skin and white pith from oranges and discard.
- Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl.
- Add remaining ingredients.
- Makes 2 cups, serves 4.
- -----Chicken------.
- In a small dry skillet over medium heat, toast coriander, cumin & pepper, stirring for 45 seconds or until aromatic.
- Transfer to a small bowl, add salt and set aside.
- Preheat broiler.
- Lightly oil a broiler rack or coat with non-stick cooking spray.
- Place chicken breasts between 2 pieces of plastic wrap; flatten the meat lightly with a rolling pin.
- Discard the plastic wrap.
- Brush both sides of chicken with oil, then coat with the spice mixture and place on the prepared rack.
- Broil until the chicken is no longer pink in the center, 4-5 minutes per side.
Nutrition Facts : Calories 238.6, Fat 4.5, SaturatedFat 0.6, Cholesterol 65.8, Sodium 661.3, Carbohydrate 23, Fiber 4.5, Sugar 13.1, Protein 28.3
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE
Categories Chicken Citrus Poultry Sauté Low Carb Quick & Easy Lunch White Wine Summer Thyme Shallot Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Mix salt, pepper, and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
- Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.
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