Chicken breast recipes

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Healthier chicken breast and zucchini linguine

Image credit: Jeremy Simons – www.taste.com.au

Ingredients

  • 450g chicken breast fillets, halved horizontally
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 500g zucchini noodles
  • 125ml (1/2 cup) light cream
  • 80ml (1/3 cup) chicken stock
  • 1 tablespoon fresh dill leaves
  • 2 tablespoons chopped fresh chives
  • 30g baby spinach, to serve
  • 30g parmesan, finely grated

Method

  • Step 1
    Spray a large non-stick frying pan with oil and heat over medium-high heat. Season the chicken well and cook for 2-3 minutes each side or until golden and cooked through. Remove from the pan and keep warm.
  • Step 2
    Heat oil in the pan. Add the garlic and cook, stirring, for 30 seconds. Add the zucchini noodles and cook, stirring, for 1-2 minutes. Add the light cream and chicken stock. Simmer for 1-2 minutes or until the zucchini noodles are just tender but not soft.
  • Step 3
    Slice the chicken and toss through the sauce along with the dill and chives. Divide among serving bowls. Sprinkle with the spinach and parmesan, to serve.

Garlic butter chicken and vegies

Image credit: Jeremy Simons – www.taste.com.au

Ingredients

  • 520g uncrumbed chicken breast schnitzel
  • 80g butter
  • 4 garlic cloves, crushed
  • 1 bunch broccolini, trimmed, halved
  • 150g (1 cup) frozen peas
  • 2 zucchini, sliced
  • 2 tablespoons baby basil leaves

Method

  • Step 1
    Season chicken well. Melt 20g of the butter in a non-stick heavy-based frying pan over medium-high heat. Cook the chicken for 2-3 minutes each side or until golden. Transfer to a plate and cover to keep warm.
  • Step 2
    Heat remaining butter in the pan. Cook the garlic for 30 seconds. Add the vegetables and cook, stirring, for 2-3 minutes until vegetables are tender. Return chicken to the pan to heat through.
  • Step 3
    Slice the chicken and divide among serving dishes with the vegetables. Scatter over the basil leaves and serve with freshly ground black pepper.

Rolled chicken breast stuffed with spinach and ricotta

Image credit: Ian Wallace & Ben Dearnley – www.taste.com.au

Ingredients

  • 2 1/2 cups chopped English spinach
  • 1 cup (240g) low-fat fresh ricotta
  • 2 tablespoons grated parmesan
  • 1 tablespoon finely chopped basil leaves
  • Zest of 1 lemon, plus wedges to serve
  • 1 small eschalot, finely chopped
  • 1 eggwhite
  • 4 chicken breast minute steaks (thinly sliced chicken breast, about 120g each, see Note)
  • 2 cups good-quality chunky tomato pasta sauce
  • Dressed rocket leaves, to serve

Method

  • Step 1
    Preheat the oven to 200°C. Blanch the spinach in boiling salted water for 1-2 minutes. Drain. Squeeze to remove water. Mix in a bowl with ricotta, parmesan, basil, zest, eschalot and eggwhite. Season.
  • Step 2
    Using a meat mallet or rolling pin, pound chicken breasts to about 8mm thick. Place each breast on a square of foil. Place 4 tablespoons of the ricotta mixture at one end of the chicken, then roll up tightly in foil and twist ends to secure. Place on a baking tray, then bake for 20 minutes or until cooked. Leave the chicken (in foil) to rest in a warm place for 10 minutes.
  • Step 3
    While the chicken is resting, warm through the pasta sauce over medium heat. Remove foil from the chicken and slice into 1.5cm rounds. Divide the sauce among plates, top with the chicken, then serve with rocket leaves.

Spinach and feta chicken breasts

Image credit: Ian Wallace – www.taste.com.au

Ingredients

  • 100g baby spinach leaves
  • 80g soft feta, crumbled
  • 4 (about 800g) chicken breast fillets
  • 8 slices prosciutto
  • 4 sebago potatoes, peeled, coarsely chopped
  • 1 cup frozen peas
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 teaspoons olive oil

Method

  • Step 1
    Place the spinach in a large frying pan over medium heat. Cook, stirring occasionally, for 2-3 minutes or until spinach wilts. Remove from heat and set aside to cool slightly.
  • Step 2
    Squeeze as much excess liquid from the spinach as possible. Use a large knife to coarsely chop and transfer to a small bowl. Add the feta and stir to combine.
  • Step 3
    Cut a small pocket in the side of each chicken breast. Spoon the spinach mixture into each pocket. Wrap 2 prosciutto slices around each to enclose filling.
  • Step 4
    Cook the potato in a large saucepan of boiling salted water for about 15 minutes. Add the peas and cook for 1 minute or until heated through. Drain well and return to pan. Mash until smooth. Add sour cream and milk and stir to combine. Taste and season.
  • Step 5
    Meanwhile, heat oil in a large frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until golden brown and cooked through.
  • Step 6
    Spoon mashed potato evenly among serving plates. Slice the chicken and arrange on the potato and serve immediately.

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