Chicken Marsala

• 

  Ingredients

• 
  
• 4 tablespoons butter, divided 
• Cooking spray 
• 1 (8-ounce) package presliced mushrooms
• 2 tablespoons finely chopped shallots
• 1 tablespoon minced fresh garlic
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons all-purpose flour 
• 3/4 cup fat-free, less-sodium chicken broth 
• 1/2 cup dry Marsala win
• 1/2 cup frozen green peas
• 2 tablespoons half-and-half 
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) 

Preparation

1. Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
4. Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

• 

  ingredients

• 
  
• 1 cup boiling water 
• 1/3 cup sun-dried tomatoes, packed without oil
• 2 teaspoons olive oil, divided 
• 1/2 cup chopped shallots, divided
• 1 1/2 teaspoons sugar 
• 3 garlic cloves, minced
• 2 1/2 tablespoons balsamic vinegar, divided
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon salt, divided
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup fat-free, less-sodium chicken broth 
• 1/4 teaspoon dried thyme
• 2 teaspoons cornstarch
• 2 teaspoons water

Preparation

1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
5. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Chicken Biriyani

• 

  Ingredients

• 
  
• 3 cups water
• 2 teaspoons salt, divided
• 1/4 teaspoon saffron threads, crushed
• 1 1/2 cups uncooked basmati rice
• 1 (3-inch) cinnamon stick
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces $
• 1 tablespoon vegetable oil $
• 1 cup chopped onion $
• 2 teaspoons curry powder
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 2 serrano chiles, seeded and minced
• 1 cup plain whole-milk yogurt
• 1/2 cup golden raisins
• 1/2 cup chopped dry-roasted cashews $
• 1/4 cup fresh cilantro

Preparation

1. Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
2. Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
3. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

• 

  Ingredients

• 
  
• 
  
• pot stickers:
• 1/2 cup dry sherry
• 1/2 cup water
• 1/2 ounce dried shiitake mushrooms
• 3/4 cup finely chopped bok choy (about 1/2 pound)
• 1/3 cup chopped green onions
• 1/4 cup finely chopped water chestnuts $
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon salt
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons grated lemon rind
• 1 teaspoon dark sesame oil
• Dash of hot sauce
• 1/2 pound ground chicken or turkey $
• 24 wonton wrappers
• 2 tablespoons cornstarch
• 1/4 cup vegetable oil, divided $
• 1 cup water, divided
• Sauce:
• 5 tablespoons mirin (sweet rice wine)
• 1/4 cup low-sodium soy sauce
• 1/4 cup seasoned rice vinegar
• 3 tablespoons chopped green onions
• 1 teaspoon chile paste with garlic

Preparation

1. To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

Quick Chicken-Corn Chowder

• 

  Ingredients

• 
  
• 2 tablespoons butter 
• 1/4 cup chopped onion 
• 1/4 cup chopped celery 
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons all-purpose flour 
• 3 cups 2% reduced-fat milk 
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 (14 3/4-ounce) can cream-style corn 

Preparation

1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Steak With Red Potatoes

Steak with red potatoes is the ideal recipe for the steak lovers and it can be called the delicious dinner recipe.

Ingredients:

• Steak – 3 to 3 ½ pound

• Red potatoes – 3 pounds

• Sour Cream – 1 cup

• Fresh lemon juice – 7 teaspoon

• Fresh chives – 4 tablespoon finely chopped

• Arugula – 30 ounce

• Olive oil – 1 tablespoon

• Salt – 1 tea spoon

Method of Preparation

1. Take each potato and pierce it for several times. Put it in a microwave safe plate. Preheat oven at a high degree. Bake potato at high temperature for 10 to 12 minutes.

2. Marinate steak with pepper and salt. Rub it all over steak.

3. Take another pan and add oil. Keep it on a medium heat. When the oil becomes hot, put steak on the pan and cook for 1 minute.

4. After a minute, turn steak and again cook for one minute.

5. Take steak and put it in the oven in another pan. Bake it for 6 to 7 minutes or till it is properly cooked.

6. Remove it from oven and make slices.

7. Take a large bowl and mix cream, fresh lemon juice, chives and salt. Add four tablespoons water.

8. While serving take number of plates and put one serving (one slice ) on each plate.

9. On each slice keep one red potato with arugula. Put sour cream mixture on it.

10. Garnish it with pepper, salt and chives.

Your dish is ready to serve.

Easy Chicken Tenders

When you want to give something to kids for dinner, the main criteria from your side is always going to give healthy food but kids may not like healthy food as they always look for tasty food. You need to combine both these in order to satisfy them.This recipe is going to be worth trying as it is easy and your kids are going to love it.  

Chicken tenders can be made in around 30 to 40 minutes. 15 minutes you will need for the preparation and 20 minutes for the actual cooking.

Ingredients:

• Parmesan Cheese – 1 cup shredded as this recipe is for the kids, you do not need to go for low fat or fat free cheese. Go for full fat cheese.

• Bread crumbs – 1 cup

• Olive oil – 4 table spoon

• Mustard – 2 table spoon

• Chicken tenders – 1 lb

Method of preparation

1. Mix cheese and bread crumbs in a shallow dish. Mix well so that you could not remove bread crumbs separately. Parmesan Cheese will be suitable for this recipe but you can try some other kind also if your kids prefer that cheese.

2. Put mustard all over on chicken tenders. You can use brush for equal distribution or even small knife if you can use it well.

3. Dip chicken tenders with mustard in cheese mixture. Coat well on all the sides of the chicken tenders.

4. On a medium heat, take a skillet and heat 1 tablespoon of olive oil.

5. Put chicken tenders on the skillet. Keep two or maximum three at a time. Do not keep more even if you feel there is enough place on the skillet as it will not cook properly.

6. After 5 to 7 minutes, turn the chicken tenders and keep again for another 5 to 7 minutes or till the tenders are cooked properly. If required you need to put olive oil from the sides.

7. Serve hot with either tomato sauce or salsa

Chicken Fajita

For the Mexican themed party you can try out the chicken fajita recipe. The chicken lovers will have a great time by making this mouth watery recipe at home. If you have small kids at home then this dish will surely win their heart and they will enjoy the food. If you care about your health then it is always good to prepare delicious recipes at home. The food that is available outside is unhygienic and not good for your health.

Ingredients:
• Olive oil two table spoon
• Flour tortillas eight
• Chicken breast fillets four
• Extra olive oil one tablespoon
• Lime juice one fourth cup
• Freshly chopped coriander leaves one fourth cup
• Crushed garlic two cloves
• Bottle tomato salsa one cup
• Sliced two onions
• Large sliced one avocado
• Take two capsicum and cut them into thin stripes

• Grated cheddar cheese one cup

Method Of Preparation

For preparing this dish the chicken breasts needs to be marinated first. Cut the chicken into stripes after trimming the sinew and fat. Take a non metal dish that is shallow and place the chicken stripes on it. Take a jug and combine coriander, lime juice, cumin, oil and garlic and then mix them properly.

After this the marinade should be poured over the chicken pieces and cover it and keep it aside. Take a flatplate or barbeque grill and preheat it. Wrap the tortillas using the foil and let it warm for a while in the cool part of the barbeque grill. Take the capsicum and onion and fry until they get soft and the vegetables should be at the cooler part of the flatplate.

Add the chicken to the flatplate and for five minutes you need to cook till it becomes tender. Take the tortillas and serve the cooked chicken, onion, avocado and capsicum over it. Roll up the filled tortillas by topping it with the salsa. Then you can serve it hot to your guests and family members by sprinkling the coriander leaves over it.

Buttermilk Baked Chicken

Ingredients

• 2 cups buttermilk
• Juice of 1/2 lemon
• 1 tablespoon hot sauce
• 1/2 yellow onion, sliced
• 5 sprigs fresh thyme
• 3 cloves garlic, smashed
• Kosher salt and freshly ground black pepper
• 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
• 2 cups crushed corn flakes
• 3/4 cup grated Parmesan cheese
• 2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Spicy chichen with sweet potatoes from the oven

Ingredients :

Spicy chicken with sweet potatoes from the oven

• 800 g sweet potatoes
• 1 clove of garlic
• 1 orange
• 8 chicken thighs
• 1 tsp paprika
• 1 tsp curry powder
• 1 tsp cayenne pepper
• 3 tbsp Olive oil for frying
• 300 ml chicken stock
• 30 g butter
• 1 small green cabbage

Honey-yogurt sauce

• 3 tbsp yogurt
• 1 tbsp honey

Additional required

*  baking paper 

Preparation :

Preheat the oven to 180 ° C.

Peel the sweet potatoes and cut them into wedges. Spread the potatoes on a lined baking sheet. Drizzle with oil and sprinkle with a little salt. Bake in the oven for 20 minutes until crisp and brown.

Peel and chop the garlic finely. Grate the zest of orange. (Keep the orange).

In a bowl mix the chicken thighs, paprika, curry powder, garlic, cayenne pepper, zest of orange, olive oil and a little salt.

Heat a little oil in a (frying) pan and grab the chicken thighs over and over in about 5 minutes until golden.

Lay the chicken around the last 12 minutes the potatoes on the baking sheet.

Green cabbage

Heat the butter, the juice of the orange and the broth in a saucepan.

Remove any unsightly outer leaves of cabbage. Cut the cabbage in half lengthwise, remove the core and cut the cabbage into large strips. Cook the cabbage in the broth in about 8 minutes.

Honey-yogurt sauce

In a bowl mix the yogurt and honey together.

Serve

Divide the cabbage on plates. Serve the chicken, sweet potatoes and sauce.