Terrys Cilantro Cream Chicken Recipes

CREAMY CILANTRO CHICKEN

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.

TERRY'S CILANTRO CREAM CHICKEN

Steps:

• Brown chicken in butter, seasoning chicken while browning. Remove chicken from skillet when browned.
• Add cream cheese cubes and heavy cream. Add lime juice and chopped cilantro. Return chicken to skillet.
• Cover and cook on low for 15 minutes.

LIME CHICKEN WITH CILANTRO CREAM SAUCE AND ROASTED ZUCCHINI

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.
• Preheat an oven to 425 degrees F (220 degrees C).
• 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 in a colander set in the sink. 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, arrange zucchini pieces on a baking sheet. Coat the zucchini 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.
• 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.
• Lay the zucchini pieces side by side on a serving platter and place the chicken breasts on the zucchini. Pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.

CHILES RELLENOS CHICKEN

Steps:

• Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.

SPICY TEXAS CILANTRO CHICKEN

Steps:

• In a small bowl combine 2 tablespoons of the lime juice, vinegar and oil; mix well.
• Place chicken in a shallow pan. Pour marinade over chicken, stir to coat.
• Cover dish with plastic wrap; refrigerate for at least 30 minutes. (go do some pilates or take a shower or something :D).
• Remove from fridge and add green pepper strips, red onion wedges and one jalepeno.
• Preheat the oven to 350. Bake for 25-30 minutes.
• Combine together 1/2 chopped red onion, 1 jalepeno pepper, remaining 2 tablespoons lime juice, chopped tomatoes and cilantro. Mix well.
• Remove chicken and veggies from heat and top with cilantro mixture.
• Serve with black beans and spanish rice.
• TIP: If you do not like spicy, seed the jalepenos first. The flavor will still be delicious.