Chicken Cacciatore - Recipe for Chicken cacciatore

Photo: Chicken cacciatore recipe

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

A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes

Easy
Serves 6
Prep 20 mins
Cook 30 mins
Freezable

Ingredients

1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on

Method

Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.
Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.

Try

Know-how

Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.

Nutrition Per Serving

312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g

Recipe from olive magazine, October 2005. 

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Crispy Roasted Chicken Breasts with Orange and Cardamom 
Roasted Chicken with Balsamic Vinaigrette
Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt
Chicken confit with French beans & herb chicken jus  

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Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe

Photo: Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy Roasted Chicken Breasts with Orange and Cardamom.

Total Time: 1 hr 0 min
Prep 25 min
Inactive 5 min
Cook 30 min

Yield: 4 servings

Level: Easy

Ingredients

1 pound small red new potatoes
Extra-virgin olive oil
3 sprigs fresh thyme, leaves stripped
Kosher salt and freshly ground black pepper
1/4 cup butter, softened but not melted
1/2 teaspoon ground cardamom
1 large orange, zested
2 teaspoons grated ginger
4 airline chicken breasts, on the bone, skin intact

Directions

Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste. Put the potatoes on the sheet tray lined with the parchment.

In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.

Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.

Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.

If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!

Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.

Recipe courtesy Aarti Sequeira, 2010
Show: Aarti Party Episode: What Storms May Come 

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Roasted Chicken with Balsamic Vinaigrette
Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt
Chicken confit with French beans & herb chicken jus 
French-style chicken with peas & bacon
 
Save and Share Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe
 
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Roasted Chicken with Balsamic Vinaigrette Recipe

Photo: Roasted Chicken with Balsamic Vinaigrette Recipe

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

Total Time: 3 hr 15 min
Prep 15 min
Inactive 2 hr 0 min
Cook 1 hr 0 min

Yield: 6 servings

Level: Easy

Ingredients

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Directions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Dinner and a Movie

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Creamy Chicken Potpie 
Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt
Chicken confit with French beans & herb chicken jus 
French-style chicken with peas & bacon 

Save and Share Roasted Chicken with Balsamic Vinaigrette Recipe
 
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Creamy Chicken Potpie Recipe

Photo: Creamy Chicken Potpie Recipe

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

An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.

4 servings

Active Time: 25 minutes

Total Time: 45 minutes

Ingredients

4 teaspoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch cubes
1 cup sliced shallots
1 10- or 12-ounce bag frozen mixed vegetables (2-2 1/2 cups), thawed
1/4 teaspoon dried thyme
2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 sheets 9-by-14-inch phyllo dough, defrosted (follow package directions)
Cooking spray (olive oil or canola oil)

Preparation

Preheat oven to 425°F.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes. Remove to a plate. Add the remaining 2 teaspoons oil and shallots, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes. Pour in 1 3/4 cups broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute. Off the heat, stir in the chicken, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.
Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.
Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, wrap airtight and freeze for up to 3 months. Do not thaw before baking; bake at 400°F for 50 minutes to 1 hour. Equipment: four 12-ounce ovenproof baking dishes

Nutrition

Per serving: 382 calories; 11 g fat ( 3 g sat , 6 g mono ); 69 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 660 mg sodium; 618 mg potassium.

Nutrition Bonus: Vitamin A (83% daily value), Folate (21% dv), Vita min C (19% dv), Iron & Potassium (18% dv)

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 1/2 vegetables, 3 lean meat, 1 fat

From EatingWell: January/February 2012 

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Sauteed Chicken Breasts with Creamy Chive Sauce
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Save and Share Creamy Chicken Potpie Recipe
 
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Sauteed Chicken Breasts with Creamy Chive Sauce Recipe

Photo: Sauteed Chicken Breasts with Creamy Chive Sauce Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sauteed Chicken Breasts with Creamy Chive Sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Sauteed Chicken Breasts with Creamy Chive Sauce.

Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Ingredients

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives, (about 1 bunch)

Preparation

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Nutrition

Per serving: 244 calories; 9 g fat ( 3 g sat , 3 g mono ); 72 mg cholesterol; 1 g carbohydrates; 26 g protein; 0 g fiber; 679 mg sodium; 334 mg potassium.

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

From EatingWell: December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006) 

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Chicken, feta and pea risoni salad
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Save and Share Sauteed Chicken Breasts with Creamy Chive Sauce 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.    

Chicken, feta and pea risoni salad recipe

Photo: Chicken, feta and pea risoni salad
Photography by John Paul Urizar

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken, feta and pea risoni salad recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken, feta and pea risoni salad.

Whip up this healthy and tasty chicken risoni in a flash.

INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4

Ingredients

olive oil cooking spray
4 (180g each) chicken breast fillets
1 1/2 cups dried risoni pasta
1 cup frozen baby peas
150g feta cheese, crumbled
3/4 cup chopped fresh mint leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

Spray a large frying pan with oil. Place over medium-high heat. Season chicken with salt and pepper. Cook for 4 to 5 minutes each side or until cooked through and browned. Transfer to a plate. Thinly slice.

Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add peas to pan for last minute of cooking. Drain.

Place pasta, peas, feta, mint, olive oil, lemon juice and chicken in a large bowl. Season with salt and pepper. Toss to combine. Serve.

Nutrition

Energy 2594kJ
Fat saturated 8.30g
Fat Total 21.50g
Carbohydrate sugars -
Carbohydrate Total 47.60g
Dietary Fibre 5.40g
Protein 55.40g
Cholesterol 143.00mg
Sodium 574mg

Super Food Ideas - May 2008 , Page 22
Recipe by Cathie Lonnie  

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Save and Share Chicken, feta and pea risoni salad recipe
 
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Low-fat chicken strips with sweet chilli yoghurt recipe

Low-fat chicken strips with sweet chilli yoghurt
Photography by Ben Dearnley

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Low-fat chicken strips with sweet chilli yoghurt recipe. Enjoy our collection of quick & easy recipes and learn how to make Low-fat chicken strips with sweet chilli yoghurt.

INGREDIENTS 13
SERVINGS 4

Ingredients

1 cup stale breadcrumbs
1/3 cup instant polenta
1/4 cup chopped fresh flat-leaf parsley leaves
1 teaspoon garlic salt
2 tablespoons grated parmesan cheese
12 (750g) chicken tenderloins, trimmed
2/3 cup NESTLE All Natural Natural Style yogurt
canola oil cooking spray
mixed salad, to serve

Sweet chilli yoghurt

1/2 cup NESTLE All Natural Natural Style yogurt
2 tablespoons sweet chilli sauce
1 garlic clove, crushed
1 tablespoon chopped fresh coriander

Method

Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine breadcrumbs, polenta, parsley, garlic salt and parmesan in a bowl. Place yoghurt in separate bowl.

Dip chicken in yoghurt, shaking off excess. Toss in breadcrumb mixture. Place on trays.

Spray chicken with oil. Bake for 15 minutes or until golden and cooked through.

Make sweet chilli yoghurt Combine ingredients in a bowl.

Serve chicken with sweet chilli yoghurt and salad.

Notes

You could use chopped capers and dill leaves in the yoghurt dressing instead of sweet chilli sauce and coriander.

Nutrition

Energy 1902kJ
Fat saturated 5.10g
Fat Total 15.00g
Carbohydrate Total 28.80g
Dietary Fibre 1.30g
Protein 49.00g
Cholesterol 124.00mg
Sodium 785mg

Super Food Ideas - November 2007 , Page 72
Recipe by Kim Coverdale 

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Save and Share Low-fat chicken strips with sweet chilli yoghurt 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.