5 minute prep, 30 minute marinade, 30 minutes in the oven and Yum-O! Courtesy Rachael Ray, Everyday
One 6-ounce container yogurt
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper
4 large chicken breast halves on the bone
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.
2. Preheat the oven to 450°. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 minutes.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Friday, May 1, 2009
Sunday, January 11, 2009
Giada's Mini Italian Club Sandwiches... The Best! :)
Mini Italian Club Sandwiches
Cook Time: 18 min
Level: Easy
Yield: 6 servings
Ingredients
3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey OR Herb Deli Chicken (so Good!)
4 ounces thinly sliced provolone cheese
Directions
Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain. (OR worth the wait... Bake the Bacon at 400 degrees for
25-30 minutes on a broiler pan over a foil ined cookie sheet! So tasty!)
Do this first if baking so is ready and cooled and crispy! :)
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. OR turn oven on to HIGH Broil and Broil in preheated oven for 2 1/2-3 minutes.
Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.
Cook Time: 18 min
Level: Easy
Yield: 6 servings
Ingredients
3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey OR Herb Deli Chicken (so Good!)
4 ounces thinly sliced provolone cheese
Directions
Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain. (OR worth the wait... Bake the Bacon at 400 degrees for
25-30 minutes on a broiler pan over a foil ined cookie sheet! So tasty!)
Do this first if baking so is ready and cooled and crispy! :)
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. OR turn oven on to HIGH Broil and Broil in preheated oven for 2 1/2-3 minutes.
Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.
Sunday, February 24, 2008
Chicken Enchiladas....
Chicken Enchiladas with Salsa Verde
From Cooking Light
A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes. Preheat oven to 425 degree
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)
CALORIES 327 (26% from fat); FAT 9.5g (sat 4.4g,mono 2.9g,poly 1.3g); PROTEIN 28.5g; CHOLESTEROL 78mg; CALCIUM 149mg; SODIUM 493mg; FIBER 3.3g; IRON 1.8mg; CARBOHYDRATE 31g
From Cooking Light
A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes. Preheat oven to 425 degree
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)
CALORIES 327 (26% from fat); FAT 9.5g (sat 4.4g,mono 2.9g,poly 1.3g); PROTEIN 28.5g; CHOLESTEROL 78mg; CALCIUM 149mg; SODIUM 493mg; FIBER 3.3g; IRON 1.8mg; CARBOHYDRATE 31g
Thursday, February 21, 2008
Indian Cuisine
Chicken Biriyani From Cooking Light
Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle.
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
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.
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.
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.
Yield: 6 servings (serving size: 1 1/3 cups) Can easily leave out the nuts - cuts down on the sodium too!
CALORIES 435 (26% from fat); FAT 12.7g (sat 3.2g,mono 5.1g,poly 3.2g); PROTEIN 22.8g; CHOLESTEROL 68mg; CALCIUM 84mg; SODIUM 942mg; FIBER 1.9g; IRON 2.3mg; CARBOHYDRATE 59.2g
Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle.
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
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.
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.
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.
Yield: 6 servings (serving size: 1 1/3 cups) Can easily leave out the nuts - cuts down on the sodium too!
CALORIES 435 (26% from fat); FAT 12.7g (sat 3.2g,mono 5.1g,poly 3.2g); PROTEIN 22.8g; CHOLESTEROL 68mg; CALCIUM 84mg; SODIUM 942mg; FIBER 1.9g; IRON 2.3mg; CARBOHYDRATE 59.2g
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