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hot and spicy chicken breast with cabbage salad

Hot and Spicy Chicken Breast With Cabbage Salad

Chicken and salad go together like horse and carriage. So, first toss cabbage, parsley, and carrots together with mixed seeds and mayo to make a refreshing salad. Next, cook the meat with cumin, five-spice, and red chili. When mixing it all together add more freshness with some spring onion.

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Ingredients Needed for Hot and Spicy Chicken Breast With Cabbage Salad


For the salad:

½ cabbage, shredded
2 carrots, shredded
1 tablespoon fresh parsley, chopped
2 tablespoons of mixed seeds (store-bought)
1 tablespoon mayonnaise
salt
pepper

For the meat:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
7 ounces of chicken breast
1 teaspoon five-spice powder
salt
pepper
1 teaspoon mustard
1 red chili, sliced
1 spring onion, chopped

How to Make Hot and Spicy Chicken Breast With Cabbage Salad

For the salad:
  1. Add the cabbage, carrots, fresh parsley, mixed seeds, and mayonnaise, to a bowl; season with salt and pepper, and mix.
For the meat:
  1. Heat the vegetable oil in a skillet over medium heat, add the cumin seeds, chicken meat, five-spice powder, season with salt and pepper, and stir-fry for 10 minutes. Add the mustard and red chili and cook and stir for 1-2 minutes. Transfer to the salad bowl and also add the spring onion.
White Sauce Herb Chicken Breast

Chicken Breast in White Sauce

Bored of the same grilled chicken breast? Yes, chicken can be boring if you don’t choose different ways of cooking it. That’s why we give you alternatives. For today, we suggest you this white-sauce herb chicken breast. You can also enjoy it while following the Montignac diet.

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Ingredients Needed for Chicken Breast in White Sauce

3 chicken breasts
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
salt
pepper
5 tablespoons of extra virgin olive oil
2 garlic cloves, crushed
5 fresh thyme sprigs
3 fresh rosemary sprigs
1 cup skim milk
1 tablespoon cornstarch
2 tablespoons of cilantro, chopped

How to Make Chicken Breast in White Sauce

  1. Place the chicken breast to a bowl.
  2. Add the onion powder, garlic powder, dried rosemary, dried thyme, salt, and pepper by taste. Coat the chicken breast with the spices and herbs.
  3. Heat about 2 tablespoons of olive oil in a skillet and lay the chicken breasts in it. Fry the breasts for 1-2 minutes on each side, until they turn golden-brown on the outside. Remove the chicken breasts from the skillet and set them aside.
  4. Add 2 more tablespoons of olive oil in the same skillet. Add the crushed garlic and fry it for 30 seconds, stirring.
  5. Add the fresh thyme and rosemary sprigs. Add the milk.
  6. Season the liquid with salt and pepper.
  7. Combine the cornstarch with 1-2 tablespoons of water and stir well, then add it to the skillet.
  8. Also, add the chicken breasts to the skillet. Cover with a lid and simmer for 25-30 minutes. While the liquid simmers, the cornstarch will thicken the sauce.
  9. Sprinkle fresh cilantro on top just before serving.
Spicy Chicken Breast Kebab with Potato Wedges

Spicy Chicken Breast Kebab With Potato Wedges

Prepare to lick your fingers with this twist on the Doner kebab. It’s crunchy but still juicy and well flavored. Cut the chicken breasts thinner and they will cook better and faster. The potato wedges offer the same irresistible crunchy-soft combination. You can go further and assemble your own kebabs or serve it as is.

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Ingredients Needed for Spicy Chicken Breast Kebab With Potato Wedges

2 pounds of chicken breasts
½ cup sour cream
1 tablespoon chili powder
1 teaspoon chili flakes
1 tablespoon dried mint
1 tablespoon dried coriander
salt
1 tablespoon olive oil
1 onion
6 small potatoes, bubed
vegetable oil
salt
3 fresh rosemary sprigs
½ lime

How to Make Spicy Chicken Breast Kebab With Potato Wedges

  1. Cut each chicken breast into 2 thinner halves. Add them to a bowl.
  2. Add the sour cream, chili powder, chili flakes, dried mint, coriander, and olive oil to a small bowl. Season with salt and mix until even.
  3. Add the sour cream mixture to the chicken breasts bowl. Mix until all chicken breasts are coated with the mixture.
  4. Cover with plastic wrap and marinate for 60 minutes.
  5. Assemble the dish:

    Place the onion in the middle of a round baking dish and stick in it a paddle skewer (sharp end up).

  6. Thread each marinated chicken breast onto the paddle skewer, stacking them one on top of the other, until the end.
  7. Fill the remaining empty space in the baking dish with the potatoes. Drizzle with vegetable oil, season with salt, add the rosemary sprigs and stick the lime half on top. Bake for 55 minutes at 340⁰F/170⁰C.
chicken breast with pumpkin puree

Chicken Breast With Pumpkin Puree

If you’re in for some moist chicken breast, be ready to pair it with this delicious side item. A flavorful and creamy puree we made by blending the pumpkin with turmeric and condensed milk. Flavor the chicken too, with white wine and sweet chili sauce, for a richly flavored main course. Your dinner party guests will want more.

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Ingredients Needed for Chicken Breast With Pumpkin Puree

10 ounces of chicken breast
salt
pepper
1 pound baked pumpkin
¼ cup condensed milk
1 teaspoon turmeric
salt
pepper
1 tablespoon butter
1 sage sprig
¼ cup white wine
1 tablespoon sweet chili sauce
fresh parsley for garnishing
broccoli sprouts for garnishing

How to Make Chicken Breast With Pumpkin Puree

  1. Cut the chicken breast in half, season with salt and pepper, and set aside.
  2. For the pumpkin puree:
    Scoop the pumpkin out and add the pulp to a bowl. Add condensed milk and turmeric and season generously with salt and pepper. Mix all, then set aside.
  3. Cooking the chicken breast:
    Melt the butter in a skillet over medium heat, add the halved chicken breast, and cook both sides until golden brown. Drag them through the melted butter in the process.
  4. Also, while cooking, add the sage sprig, drag it through the butter, and spread it on the halved chicken breast.
  5. Add the white wine and sweet chili sauce, then stir and cook some more. Transfer to the oven and bake for 15 minutes at 360⁰F/180⁰C.
  6. Serve the chicken breast with pumpkin puree, garnished with fresh parsley and broccoli sprouts.
Chicken Breast with Mango and Bell Pepper Salsa

Chicken Breast With Mango and Bell Pepper Salsa

What if before frying the chicken breast, you coated it with a hot and spicy mango and bell pepper mixture? Imagine the flavors to come out of such a thing. Then enrich this sauce even more by adding spring onion and sweet chili sauce. Serve the meat and the sauce garnished with some salad and parmesan for some contrast in flavor and texture.

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Ingredients Needed for Chicken Breast With Mango and Bell Pepper Salsa

1 teaspoon paprika powder
2 tablespoons of olive oil
salt
pepper
1 mango, diced
2 bell peppers, diced
10 ounces of chicken breast
1 spring onion, chopped
1 tablespoon sweet chili sauce

For garnishing:

arugula
cherry tomato
1 ounce parmesan, thinly sliced

How to Make Chicken Breast With Mango and Bell Pepper Salsa

  1. Add the paprika powder and vegetable oil to a bowl, season with salt and pepper and mix. Add the mango and bell pepper and mix some more.
  2. Coat the chicken breast with this mixture, place it in a skillet over medium heat, and fry it on both sides until golden brown.
  3. Add the veggie mixture, the spring onion, and sweet chili sauce. Stir and cook for 2-3 minutes.
  4. Serve the meat sliced, with sauce over it, and garnished with arugula, slices of parmesan and cherry tomatoes.
Cream Cheese and Spinach Filled Chicken Breast

Cream Cheese and Spinach Filled Chicken Breast

Got yourself a chicken breast and don’t know how to cook it? Well, prepare to be amazed! We have something for you that’s equally delicious and easy-to-make. Fill the chicken with this 3-cheese mix, spinach, garlic, and artichokes, and cook it on the stove to make it golden and crispy. It will take about half an hour to make, so it’s great even for when you’re in a hurry.

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Ingredients Needed for Cream Cheese and Spinach Filled Chicken Breast

3 ounces of cream cheese
2 ounces of frozen spinach
¼ cup mozzarella, grated
¼ cup parmesan, grated
2 garlic cloves, crushed
1 ounce artichoke, shredded
salt
2 chicken breasts
1 teaspoon Italian seasoning
1 teaspoon paprika powder
pepper
1 tablespoon vegetable oil

How to Make Cream Cheese and Spinach Filled Chicken Breast

  1. First, add the cream cheese to a large bowl. Add the frozen spinach (thawed and drained), mozzarella, parmesan, garlic, artichoke, and salt. Mix until smooth.
  2. Lay the chicken breasts on your wooden surface and season them with Italian seasoning, paprika, salt, and pepper.
  3. Slice the chicken breasts through the middle, making room for the filling. Use a tablespoon and add the filling inside the chicken breast.
  4. Secure it using toothpicks.
  5. Heat the vegetable oil in a skillet over medium heat. Add the chicken and cook it for 10 minutes. Flip it over, put a lid on and continue cooking it for 10 more minutes.
Chicken Breast with Mustard and Apple Cider Sauce

Chicken Breast With Mustard and Apple Cider Sauce

Try this straightforward, unpretentious dish as soon as possible. The mustard and apple cider vinegar sauce brings a tangy, acidic flavor to the well-known crunchy texture of breadcrumb-coated fried chicken breast. And when preparing this sauce, grind the peppercorn using a grinding mortar.

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Ingredients Needed for Chicken Breast With Mustard and Apple Cider Sauce


For the sauce:

2 garlic cloves
1 tablespoon mustard
1 teaspoon peppercorn
¼ cup apple cider vinegar
½ teaspoon salt
½ tablespoon olive oil

Cooking the chicken breast:

10 ounces of chicken breast, halved
salt
pepper
1 cup flour
3 eggs
3 tablespoons of milk
1 cup breadcrumbs
vegetable oil

For garnishing:

4 ounces of arugula
1 pear slices, julienned
dried cranberry
2 ounces of blue cheese

How to Make Chicken Breast With Mustard and Apple Cider Sauce

For the sauce:
    Cooking the chicken breast:
    1. Add the flour, egg wash, and breadcrumbs separately on 3 small platters. Rub salt and pepper on both sides of the halved chicken breast. Coat both chicken breast halves with flour, egg wash, and breadcrumbs.
    2. Heat the vegetable oil in a skillet over medium heat. Cook the chicken breast on both sides until golden brown.
    3. Serve the chicken breast sliced, on a bed of arugula, garnished with pear, dried cranberries, and blue cheese. Add mustard-garlic sauce, too.
chicken breast with heavy cream, garlic, and ginger sauce

Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce

This dish is special thanks to its sauce, which perfectly helps the fried, then roasted chicken breast shine on the plate. Cook garlic and ginger in oil, add chicken stock, lemon juice, and heavy cream to make the sauce. You can serve this saucy chicken rice on the side.

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Ingredients Needed for Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce


For the chicken breast:

1 tablespoon vegetable oil
10 ounces of chicken breast
salt

For the heavy cream sauce:

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 teaspoon ginger, shredded
½ cup chicken stock
1 tablespoon lemon juice
½ cup heavy cream
salt
1 cup cooked rice (optional)

How to Make Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce

  1. For the chicken breast:
    Heat the oil in a skillet over medium heat, then cook the chicken breast on both sides until golden brown. Season with salt, in the process. Remove from heat and set aside.
  2. For the heavy cream sauce:
    Heat the vegetable oil in a skillet over low heat, add the garlic and cook it until tender. Add the ginger and stir, then continue with the chicken stock, lemon juice, heavy cream, and season with salt. Cook, stir and bring it to a boil. Remove from heat.
  3. Add the cooked chicken breast to a 5×10 inches (13×25 cm) baking dish, pour the heavy cream sauce over it, and roast for 30 minutes at 360⁰F/180⁰C.
  4. Serve the meat with heavy cream sauce, garnished with cooked rice.
Honey Mustard Chicken Breast and Potatoes

Honey Mustard Chicken Breast and Potatoes

This simple yet effective dish is a great solution for a nice dinner. Marinate the chicken breast in lemon juice, lemon zest, honey, mustard, and garlic. All of those flavors are yummy together. Then roast the chicken and the potatoes, add some more seasonings and dinner is served!

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Ingredients Needed for Honey Mustard Chicken Breast and Potatoes

2 tablespoons of lemon juice
1 tablespoon honey
1 teaspoon mustard
1 garlic clove, crushed
lemon zest
salt
1 teaspoon black peppercorn
12 ounces of chicken breast, halved
1 lemon sliced
4 medium-sized potatoes, halved
1 rosemary sprig
pepper
fresh parsley for garnishing, chopped

How to Make Honey Mustard Chicken Breast and Potatoes

  1. Add the lemon juice, honey, mustard, garlic, some lemon zest, some salt, and black peppercorns to a bowl and mix them. Add the chicken breast, coat it with the mixture and marinate for 30 minutes.
  2. Place the lemon slices into a medium-sized baking dish, add the chicken breast halves, and garnish with the halved potatoes.
  3. Add the rosemary sprig on top, season with salt and pepper, and drizzle some of the sauce resulted from marinating the meat. Roast for 25 minutes at 360⁰F/180⁰C.
  4. Serve garnished with fresh parsley.
Egg and Chicken Breast Salad

Egg and Chicken Breast Salad

This one is an easy concept and an easy execution. First, you have to roast some chicken breast, then make a sauce with mayonnaise, lemon juice, and fresh herbs. The last step? Assemble the salad by mixing lettuce, avocado, cooked chicken breast, egg, and prosciutto. Hearty and delicious!

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Ingredients Needed for Egg and Chicken Breast Salad

1 tablespoon vegetable oil
4 ounces of chicken breast
salt
2 tablespoons of mayonnaise
1 tablespoon lemon juice
1 teaspoon fresh parsley, chopped
1 teaspoon spring onion, chopped
1 teaspoon chives
2 ounces of salad mix head
1 boiled egg
½ red onion, chopped
½ avocado, sliced
2 prosciuttos slices
1 tablespoon feta cheese

How to Make Egg and Chicken Breast Salad

  1. Heat the vegetable oil in a skillet over medium heat. Add the chicken breast and salt it. Cook it until golden brown.
  2. Add the chicken to a baking dish and roast it for 20 minutes at 380⁰F/190⁰C.
  3. Add the mayonnaise to a small bowl and mix it with the lemon juice. Add the parsley, spring onion and chives and mix.
  4. Mix the lettuce and arugula in a bowl. Add the dressing to it.
  5. Add the sliced chicken breast, boiled egg, onion, avocado, and prosciutto. Crumble feta cheese on top.
asparagus and mozzarella chicken breast

Asparagus and Mozzarella Chicken Breast

This dish is a nice bundle of flavors waiting to be unpacked. After butterflying a chicken breast, we stuffed it with mozzarella and asparagus, coated it with a paprika-garlic-lemon zest mixture, and double-cooked it. First over medium heat and then in the oven. We found that the softness in asparagus and mozzarella paired so well with the crispness of the chicken meat.

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Ingredients Needed for Asparagus and Mozzarella Chicken Breast

5 ounces of chicken breast
salt
pepper
2 fresh mozzarella slices
3 asparagus stalks
2 tablespoons of vegetable oil

For the paprika-garlic-lemon mix:

½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon lemon zest

How to Make Asparagus and Mozzarella Chicken Breast

  1. Butterfly the chicken breast, add salt and pepper on it, place the mozzarella slices on one half and the asparagus stalks over them. Fold the other half, sprinkle some salt and set it aside.
  2. For the paprika-garlic-lemon mix:
    Add the salt, pepper, paprika, garlic, and lemon zest in a smaller bowl. Mix them using a teaspoon.
  3. Use 3 wooden paddle skewers to fasten the chicken breast halves. Then spread the paprika-garlic-lemon mixture all over the chicken breast.
  4. Heat the vegetable oil in a saucepan over medium heat.
  5. Cook the stuffed chicken breast on all sides until golden brown.
  6. Cover the saucepan with aluminum foil and roast for 30 minutes at 400⁰F/200⁰C.

Chicken Breast Topped With Fresh Tomato Salsa

Chicken breast and tomato salsa can combine into a friendly, easy meal, mostly suitable for lunch or dinner (especially if you’re carefully supervising your diet!) Let’s get on with it!

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Ingredients Needed for Chicken Breast Topped With Fresh Tomato Salsa

3 chicken breasts
vegetable oil
1 tablespoon garlic powder
1 teaspoon pepper
½ tablespoon dried oregano
1 teaspoon salt
1 tablespoon fresh parsley, chopped
1 red onion, chopped
1 tomato, chopped
2 garlic cloves
1 tablespoon olive oil
1 teaspoon balsamic vinegar reduction
parmesan to taste
1 tablespoon vegetable oil

How to Make Chicken Breast Topped With Fresh Tomato Salsa

  1. Cook the chicken breasts in vegetable oil on both sides, after sprinkling them with garlic powder, pepper, dried oregano, and salt. Cook them until they turn light brown. Set aside.
  2. Mix the parsley, red onion, tomato and the crushed garlic cloves, into a bowl. Pour in the olive oil.
  3. Add tomato salsa to each chicken breast.
  4. Sprinkle with balsamic vinegar and shred parmesan to taste, before serving.
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