Fragrant Baked Chicken Breasts

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Broiled Lemon Chicken Breasts

• 2 whole chicken breasts,split,skinned,and boned
•  2 tablespoons freshly squeezed lemon juice
• 1 tablespoon safflower oil
• 1 tablespoon white wine vinegar
• 2 cloves garlic,pressed
• 1 teaspoon dried basil
• 1/2 teaspoon dried lemon peel
• 1/4 teaspoon black pepper

Chicken Breasts with Ginger

Chicken Breasts with Ginger

•  1 lb boneless and skinless chicken breasts
• 1 tablespoon  vegetable oil
• 2 cloves garlic,minced
• 1 sweet green or red pepper,cut in thin strips
• 1 cup thinly sliced mushrooms
• 2 tablespoons each minced gingerroot and soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon granulated sugar
• 1/2 cornstarch
• 1/4 cayenne pepper
• 1/4 cup fresh coriander(cilantro) leaves

 

Chicken Breasts with Ginger

Chicken Breasts Saltimbocca

Chicken breasts is one of the finest substitute for veal.As much as I admire veal,it is at times prohibitively expensive.Recently I wound up with several leftover slices of freshly bought prosciutto.I decided that saltimbocca alla Romania,a dish that I have enjoyed on many occasions,would be a nice use for the prosciutto.

Traditionally,of course,this is made with scaloppine of veal.I decided to use skinless,boneless chicken breasts instead,and the result was excellent.It is a simple and quick enough dish to prepare.

Chicken Breasts Saltimbocca

Ingredients:

4 skinless,boneless chicken breasts,about 1¼ pounds
salt and freshly ground black pepper to taste
1/2 cup flour
2 tablespoons olive oil
4 large thin slices prosciutto,about 2 ounces
2 tablespoons butter
1 tablespoon chopped fresh sage or 1 teaspoon dry
3/4 cup Marsala wine
Escarole with garlic and oil(recipe follow)
chicken breasts recipe-unique and delicious

Chicken Breasts Saltimbocca

Cooking Method:

Place chicken breasts between sheets of plastic wrap and pound it lightly and evenly with a flat mallet or meat pounder without breaking the flesh until the fillet is about 1/4 inch thick.Repeat with the remaining halve of breasts.
Sprinkle chicken breasts with salt and pepper.Dredge lightly in the flour and shake off the excess.
Heat the oil in a heavy nonstick skillet large enough to hold the chicken pieces.Add the pieces in one layer and cook over high heat about 1 minute or until golden brown on one side.Turn and cook about 45 seconds on the other side.Remove and keep warm.
Sauté the prosciutto briefly,about 15 seconds;remove and set aside.Add the butter to the pan.Return chicken breasts to the pan.Lay a slice of prosciutto over each.
Sprinkle the sage over the prosciutto and pour the Marsala into the pan.Cover and cook about 1 minute.
Spoon equal portions of the escarole onto 4 hot serving plates.Top each with a serving of a chicken and prosciutto.

Escarole with Garlic and Olive Oil

Ingredients

1½ pound escarole
salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 tablespoon finely minced garlic

Cooking Method

Pull the leaves of the escarole apart.Trim the ends and cut out the core.

Drop the escarole into boiling water with salt to taste.simmer until the escarole is tender,about 5 minutes.

Drain well.Squeeze to extract the excess liquid.escarole with garlic-this is healthy vegetable recipe

Heat the oil in a skillet and add the garlic.Cook until the garlic starts to brown.Do not let it brown or it will become bitter.Add the escarolle,stirring so it heats evenly.Add salt and pepper to taste and serve.
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Roast Chicken with Wild Rice

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Fried Chicken Breasts Kung Pao Recipe

Fried Chicken Breasts Kung Pao Recipe

Cooking Method: In a large mixing bowl, combine cubed chicken, egg white, cornstarch, and salt. Cover and refrigerate for 30 minutes.
Combine the bean sauce, hoisin, chili paste, sugar, cherry, vinegar, and garlic in a small mixing bowl. Mix well.
Heat peanut oil in a wok or large nonstick skillet until it is hot but not smoking. Turn off the heat and add the peanuts. The peanuts will turn light golden brown. Remove cooked peanuts, using a slotted spoon and drain on paper towels.
Heat the oil again and add the chicken mixture. Cook about 45 seconds,stirring, until chicken breasts become translucent. Do not brown. Remove the chicken and drain well.
Pour off all but 2 tablespoons of the oil from the wok. Add the peppers to the wok and cook until dark, about 15 seconds. Add the sauce and chicken breasts and cook about 1 minute. Serve sprinkled with the peanuts.