Chicken Paillards With Herb-Tomato Salad Recipe

Photo: Chicken Paillards With Herb-Tomato Salad Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken Paillards With Herb-Tomato Salad Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken Paillards With Herb-Tomato Salad.


Nutrition : Gluten Free , Low Fat , Low Calorie , Diabetic
Cooking Style : Healthy
Recipe Type: Main Dish
Source: From Food Network Kitchens Get Grilling, Meredith, 2005    Technique : Grilling
Total Time: 15 min | Prep 10 min | Cook 5 min   
Yield: 4 servings   
Level: Easy

Ingredients

2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups)
1 clove garlic, peeled and smashed
1 scallion (white and green parts), thinly sliced
3 tablespoons extra-virgin olive oil, plus additional for brushing
2 teaspoons red wine vinegar
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
1/3 cup torn fresh basil
3 tablespoons roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh flat-leaf parsley
4 chicken paillards, about 6 ounces each (see chef's note, below)

Directions

Prepare an outdoor grill with a hot fire.

Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.

Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

Serves: 4

Calories: 300

Total Fat: 13 grams

Saturated Fat: 2 grams

Protein: 40 grams

Total carbohydrates: 4 grams

Sugar: 2 grams

Fiber: 1 gram

Cholesterol: 99 milligrams

Sodium: 1082 milligrams

Notes

Paillards, a.k.a. scaloppini, are very thin pieces of meat or fish. They cook in a wink and are easy to make: Start with a boneless, skinless chicken breast. Place between two sheets of plastic wrap or waxed paper. Use a meat pounder or the bottom of a small, heavy skillet to pound to an even thickness of about 1/2 inch. You also can save yourself time by asking your butcher to do it for you. 

More Chicken Recipes:    

Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad
Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken  

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Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe

Photo: Buffalo Style Grilled French Cut Chicken Breasts with Blue
Cheese Sauce and Jicama and Watermelon Salad Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad.

Cuisine: American
Recipe Type: Main Dish
Technique: Grilling
Occasion: Outdoor Party, Holiday, Memorial Day, 4th of July
Cookware Used: Saucepan 
Source: Recipe courtesy Bobby Flay, 2008
Show: Grill It! with Bobby Flay Episode: Chicken Breast Statler Style Cut
Total Time: 50 min | Prep 35 min | Cook 15 min  
Yield: 4 servings  
Level: Intermediate

Ingredients

1 stick unsalted butter
2 cloves garlic, chopped
8 teaspoons plus 2 tablespoons ancho chili powder
1/2 cup hot sauce (recommended: Frank's)
2 tablespoons honey
Salt and freshly ground black pepper
4 French-cut chicken breasts
2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
Canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley, plus some whole leaves for garnish
1 cup crumbled blue cheese (recommended: Cabrales

Directions

Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.

Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.

Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.

Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.

Serve with Jicama and Watermelon Salad. 

More Chicken Recipes:    

Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken  

Save and Share Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe
 
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Chicken, Sausage and Peppers Recipe

Photo: Chicken, Sausage and Peppers Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken, Sausage and Peppers Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken, Sausage and Peppers.

Cuisine: European, Italian
Recipe Type: Main Dish
Source: Recipe courtesy Food Network Magazine  
 Total Time: 35 min | Prep 15 min  | Cook 20 min    
Yield: 4 servings    
Level: Easy

Ingredients

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

Photograph by Antonis Achilleos 

More Chicken Recipes:    

Stuffed Chicken Roll-Ups 
Chicken with Wild Mushroom and Balsamic Cream Sauce  
Gumbo-style chicken 
Sicilian Sweet and Sour Chicken 
Sweet and Sour Chicken  
Chicken broth with bone marrow dumplings    

Save and Share Chicken, Sausage and Peppers Recipe
 
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Stuffed Chicken Roll-Ups Recipe

Photo: Stuffed Chicken Roll-Ups Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Stuffed Chicken Roll-Ups Recipe. Enjoy our collection of quick & easy recipes and learn how to make Stuffed Chicken Roll-Ups.

This is one of the more popular quick, weeknight grilling recipes over at www.tasteofbbq.com .

Why just grill boring old boneless skinless chicken breasts when you can roll 'em up with prosciutto, provolone cheese and basil?

Here's the best part, after you roll them up and put them on the grill their done in under 20 minutes.

These look great when you serve them too, just like the picture. I like to serve them with prosciutto and cheese wrapped asparagus (recipe coming soon!).

Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes. 

Prep Time: 10 Min 
Cook Time: 20 Min 
Difficulty: easy 
Serves: 4

Ingredients

4 boneless skinless chicken breasts
4 slices prosciutto ham
4 slices provolone cheese
8 fresh basil leaves
kosher salt to taste
ground black pepper to taste
garlic powder to taste
italian seasoning to taste (optional)

Preparation

1. Trim off any excess fat from the chicken breasts as well as the small tenderloins if present.

Place the breasts under a piece of plastic wrap and gently pound until a consistent 1/4" thickness.

2. Sprinkle some kosher salt, pepper, garlic powder and italian seasoning (optional) over each flattened chicken breast.

Lay a piece of prosciutto over each chicken breast.

Place a slice of provolone cheese over the prosciutto.

Place 2 fresh basil leaves over each slice of provolone.

3. Tightly roll up each chicken breast (wide end to narrow end) and secure with a piece of string.

Lightly rub the outside of each rolled up chicken breast with a little olive oil, kosher salt and pepper.

4. Preheat your grill to 375F - 425F and set up for direct heat cooking.

Once the grill reaches this cooking range place the chicken breasts on the grates and close the lid.

Every 5 - 6 minutes lift the lid and flip the chicken breasts over to evenly cook all sides.

After 18 - 20 minutes remove the chicken from the grill and serve.

From halfhourmeals.com
By: tasteofBBQ

More Chicken Recipes:     

Chicken with Wild Mushroom and Balsamic Cream Sauce  
Gumbo-style chicken 
Sicilian Sweet and Sour Chicken 
Sweet and Sour Chicken  
Chicken broth with bone marrow dumplings    
Chicken and herb bake with tomatoes  

Save and Share Stuffed Chicken Roll-Ups Recipe
 
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Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe

Photo: Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with Wild Mushroom and Balsamic Cream Sauce.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings

Level: Easy

This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!

Ingredients

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Directions

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Commuter Consolation

More Chicken Recipes:   

Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken 
Chicken broth with bone marrow dumplings   
Chicken and herb bake with tomatoes    
Salt and sage roast chicken with apple gravy  

Save and Share Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe
 
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