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Chicken Breast With Turmeric Rice and Yogurt Sauce

Chicken breast can be tasteless if you don’t use the proper spices and herbs. But you’ll go safe with this aromatic fried chicken breast with turmeric rice and yogurt sauce!

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Ingredients Needed for Chicken Breast With Turmeric Rice and Yogurt Sauce

1 chicken breast, cut into 3 fillets
1 tablespoon olive oil
1 teaspoon coriander seeds
½ teaspoon dried oregano
3 garlic cloves, slices
salt
pepper
vegetable oil
0.5 tea spoon cumin
½ teaspoon turmeric
¼ cup basmati rice
1 cup chicken stock
2 tablespoons of heavy cream
1 tablespoon butter
2 tablespoons of yogurt
½ teaspoon sugar
1 tablespoon lemon juice

How to Make Chicken Breast With Turmeric Rice and Yogurt Sauce

  1. Put the chicken breast in a medium bowl and add olive oil, coriander seeds, dried oregano, garlic slices, salt and pepper.
  2. Mix everything and marinate the chicken for 2 hours.
  3. When the time’s up, heat vegetable oil in a skillet and fry the chicken breast for 8-10 minutes per side.
  4. Remove the chicken breast from the skillet and add the cumin and turmeric in the remaining fat. Stir and cook the spices for 1-2 minutes.
  5. Add the basmati rice and the chicken stock. Stir to coat, cover the skillet, and cook the rice for 20 minutes.
  6. When the rice absorbs enough stock and it’s almost cooked through, add the heavy cream.
  7. Mix and cook further for 2-3 minutes, until the basmati rice absorbs the liquid and becomes sticky.
  8. Add the butter, then mix until it melts and combines with the rice. Set aside.
  9. Mix the yogurt with sugar, lemon juice, salt, and pepper, to make a sauce.
  10. Serve the chicken breast with basmati rice and yogurt sauce.

Chicken Breast With Caramelized Peach and Veggie Salsa

Is a chicken breast too bland for your dinner? How about trying something special. Caramelize some peaches by cooking them in melted butter and sugar. They give the chicken a nice sweet flavor which blends beautifully with the aroma of a simple bell pepper and red cabbage salsa. This dish should do the trick even for your most pretentious guests.

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Ingredients Needed for Chicken Breast With Caramelized Peach and Veggie Salsa

1 tablespoon vegetable oil
5 ounces of chicken breast
salt
pepper
½ red bell pepper
½ yellow bell pepper
0.5 tomato
½ red cabbage
1 tablespoon olive oil
½ lime
1 ½ tablespoons of brown sugar
thyme
salt
pepper
1 peach
1 tablespoon butter

How to Make Chicken Breast With Caramelized Peach and Veggie Salsa

  1. Heat a skillet and add 1 tablespoon of vegetable oil. Cook the chicken breast for about 6-7 minutes per side.
  2. In the meantime, cut the bell peppers and tomato. Thinly slice the red cabbage. Place the veggies in a small bowl and add olive oil, lime juice, 1/2 tablespoon of brown sugar, thyme, salt and pepper.
  3. Cut the peach into slices. Heat another skillet and melt the butter. Add the remaining brown sugar and peach slices. Cook them for about 4-5 minutes until softened.
  4. Use the caramelized peach and the veggie salsa as a side for the chicken breast. Enjoy!

Chicken Breast With Leek and Olives

This stew has chicken breast and leek as main ingredients. Then you add carrot, onion, olives, some lemon juice and seasonings. Let all these flavors swarm the kitchen, and prepare for a cozy meal at home!

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Ingredients Needed for Chicken Breast With Leek and Olives

1 tablespoon vegetable oil
10 ounces of chicken breast
salt
1 onion, chopped
½ leek, thinly sliced
2 bay leaves
½ cup pepper paste
6 olives, thinly sliced
¼ cup lemon juice
pepper
1 tablespoon almond flakes

How to Make Chicken Breast With Leek and Olives

  1. Dice the chicken breast.
  2. Heat the oil in a wok over medium-high heat and add the chicken.
  3. Season with salt and cook it for 10-12 minutes, until golden on all sides.
  4. Take out the chicken and leave it aside.
  5. Add the onion carrot and leek in the remaining oil. Throw in the bay leaves, and stir. Cook the veggies for 2 minutes, until they soften.
  6. Add the pepper paste, chicken and olives, and stir.
  7. Pour lemon juice, season with pepper, and cook everything for another 2-3 minutes.

Crusted Chicken Breast With Fried Potato Tots

What’s in a name? We named this dish crusted chicken breast with fried potato tots, but there’s so much more to it! There’s a wonderful sauce made with sun-dried tomatoes and olives. Don’t get intimidated, because it’s fairly simple to make. The sweet-and-sour taste of the sauce transforms it completely.

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Ingredients Needed for Crusted Chicken Breast With Fried Potato Tots

8 potatoes, small size
vegetable oil for frying
5 ounces of chicken breast
½ cup flour
½ cup breadcrumbs
1 egg
1 tablespoon milk
2 ounces of sun-dried tomatoes in vegetable oil
10 olives
3 tablespoons of tomato sauce

How to Make Crusted Chicken Breast With Fried Potato Tots

  1. Use a stainless steel fruit core remover to make some potato tots.
  2. Add about 1000 ml (4 cups) of water in a pan and bring it to a boil.
  3. Add the potato tots and boil them until soft. Remove them on a paper towel to absorb the excess water.
  4. Heat the vegetable oil in a skillet and fry the potato tots. Remove them on a paper towel to absorb the excess fat.
  5. Mix the flour with salt and pepper, on a plate.
  6. Whisk the egg with milk to make some egg wash.
  7. Coat the chicken slices with flour, egg wash, and breadcrumbs.
  8. Fry the chicken pieces on both sides until golden. Set them aside on a paper towel to absorb the excess fat.
  9. Take another skillet and heat 1 teaspoon of vegetable oil, then add the sun-dried tomatoes, olives, and tomato sauce.
  10. Serve the crusted chicken breast with sun-dried tomato sauce and fried potato tots.

Chicken Breast With Red Wine and Heavy Cream Sauce

Flambéing is used to infuse a dish with additional flavor! This is how we cooked the chicken in this recipe, but isn’t mandatory if you’re new to the technique! Just use some wine and heavy cream to give more aroma to the chicken. Put some garlic and rosemary potatoes on the side and you’re good to go!

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Ingredients Needed for Chicken Breast With Red Wine and Heavy Cream Sauce

5 ounces of chicken breast ⅓ cup flour 2 tablespoons of vegetable oil ½ cup red wine ½ cup heavy cream dill rosemary sprigs 3 garlic cloves, sliced 2 spring onions s, chopped

How to Make Chicken Breast With Red Wine and Heavy Cream Sauce

  1. Add the potato in a saucepan full of simmering water. Boil it for about 15 minutes. Cut it in round slices.
  2. Wrap the chicken breast in plastic foil and level it with a rolling pin.
  3. Coat the chicken with flour. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and add the chicken. Cook it for about 8 minutes on one side. Flip it over and after 6 minutes increase the heat and pour the red wine. Bring to a boil and flambe it for a few seconds. Let it cook until the flame disappears (you can skip the flambéing part).
  4. Reduce the heat, add heavy cream, stir, and soak the chicken in the sauce.
  5. Let the sauce smoothen, and cook for 1 more minute. Add a touch of chopped dill.
  6. For the potatoes: heat the remaining oil in a skillet over medium heat. Add the potato slices along with the rosemary sprigs. Cook until golden, turn off the heat, and add the sliced garlic just before they’re done.
  7. Top the chicken breast and the potatoes with the creamy sauce!
Apple and Potato Chicken Salad

Apple and Potato Chicken Salad

Salad equals easy, right? This may be right, however, it’ll take you some 35 to 50 minutes for this one, depending on how you organize yourself. You’ll have to boil the chicken breast and the potatoes first, then it’s all about simply mixing all the ingredients together. Nothing new, right?

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Ingredients Needed for Apple and Potato Chicken Salad

water
salt
5 ounces chicken breast
2 potatoes, peeled
1 apple, cubed
1 teaspoon olive oil

How to Make Apple and Potato Chicken Salad

  1. Fill a pot halfway with water, salt it, and bring it to a boil.
  2. Add the chicken breast, cover with the lid, and boil for 20 minutes.
  3. Place the boiled chicken breast on the work surface and cube it.
  4. Fill a pot halfway with water, bring it to a boil and add the potatoes. Boil them for 20-25 minutes or until fork-tender.
  5. Cube the boiled potatoes and add them to a bowl together with the meat, apple, and olive oil.
  6. Mix until even and serve.
Avocado Chicken Tortilla Wraps

Avocado Chicken Tortilla Wraps

When it comes to filling the tortillas, the sky is the limit. This time, let’s pair pulled chicken breast with avocado, sour cream, some veggies, and make everything extra-cheesy.

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Ingredients Needed for Avocado Chicken Tortilla Wraps

1 avocado, diced
3 tablespoons lime juice
10 ounces chicken breast, cooked and pulled
1 red bell pepper, minced
1 red onion, minced
1 cup parmesan, grated
½ cup Cheddar, grated
1 cup sour cream
1 spring onion, minced
4 tortilla wraps

How to Make Avocado Chicken Tortilla Wraps

  1. Add the diced avocado to a bowl and mash it using a fork.
  2. Add the lime juice and mix.
  3. Add the pulled chicken breast and minced bell pepper. Mix them in.
  4. Keep adding the onion, parmesan, Cheddar cheese, sour cream, and spring onion. Mix.
  5. Use this mixture to fill the tortilla wraps, then roll and wrap.
Chicken Alphabet Soup

Chicken Alphabet Soup

This is for your kids AND for you. All those carrots, and celery, and onion, the tender cubed chicken breast. They are meant for the whole family. Enjoy this soup together and serve it warm! Also, serve it seasoned with chopped parsley. It’s a must!

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Ingredients Needed for Chicken Alphabet Soup

1 tablespoon olive oil
1 onion, minced
1 celery stalk, chopped
2 carrots, diced
4 cups vegetable stock
3 garlic cloves, minced
salt
pepper
8 ounces chicken breast, cubed
3 ounces alphabet pasta

How to Make Chicken Alphabet Soup

  1. Heat the olive oil in a pot over medium heat.
  2. Add the onion, celery, carrots, and a little vegetable stock. Stir in.
  3. Add the garlic, season with salt and pepper. Stir some more.
  4. If the stock has evaporated pour a little more (2-3 tablespoons). Stir.
  5. Add the chicken meat. Cook and stir until it turns white.
  6. Pour the remaining stock into the pot, cover with the lid and simmer for 20-25 minutes.
  7. Add the pasta and stir in. Cook for 6-8 minutes more.
  8. Serve warm garnished with chopped parsley.
Fish and Chicken Taco

Fish and Chicken Taco

It’s taco time, again! This time let’s prepare our own tortillas, which is pretty easy, and you should do it at least once in your lifetime. Then let’s concoct the hearty filling. We’ll do that with chicken breast and Zander fish mainly and serve everything on a bed of lettuce. There is your taco!

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Ingredients Needed for Fish and Chicken Taco

1 pound flour
1 teaspoon salt
1 teaspoon baking powder
3 ounces butter
1 cup of water
1 tablespoon olive oil
2 onions, sliced
4 garlic cloves, crushed
15 ounces chicken breast (3 halves), cubed
3 bell peppers, cut into sticks
6 ounces Zander fillets (3 fillets), diced
2 teaspoons taco seasoning
2 teaspoons soy sauce
lettuce, chopped (for serving)

How to Make Fish and Chicken Taco

  1. Add the flour, salt, and baking powder to the dough mixer bowl. Mix them shortly.
  2. Add the butter. Mix until even using your hands.
  3. Keep mixing using the dough mixer and gradually add the water in the process.
  4. Dust the work surface and portion the dough into equal pieces. These will become tortillas (we’ve ended up with 6 of them).
  5. Flatten them using the rolling pin then cut them into discs by using an upside-down plate and a knife.
  6. Heat a pan over low heat and add the dough discs to it one at a time. Cook them until they swell and brown spots start appearing on their surface.
  7. Heat the olive oil in a pan over low heat, then add the onion and garlic.
  8. Cook and stir until the onion is tender.
  9. Add the chicken breast and turn the heat to medium. Cook and stir until the meat starts changing color.
  10. Add the bell peppers and stir them in.
  11. Add the diced fish, the taco seasoning, and soy sauce. Stir them in.
  12. Cook and stir for 5 minutes or slightly more.
  13. Serve each tortilla topped with this mixture on a bed of chopped lettuce.
Chicken Pita Wraps

Chicken Pita Wraps

Try your hand with these yummy hot pita wraps. They are mildly crunchy and creamy at the same time because we filled them with a tender chicken breast mixture and with raw cabbage and pickles at the same time. By the way, you can use tortilla instead of pita, if you want.

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Ingredients Needed for Chicken Pita Wraps

water
salt
1 teaspoon peppercorns
10 ounces of chicken breast
fresh thyme
2 tablespoons of mayonnaise
¼ cabbage, chopped
3 pickles, sliced
pepper
4 pita breads
2 tablespoons of fresh parsley, chopped
4 chilis, sliced
½ cup arugula
1 cup parmesan, grated

How to Make Chicken Pita Wraps

  1. Fill a large pot halfway with water and salt it.
  2. Add the peppercorns, chicken breast and a few thyme sprigs. Cover with the lid and cook for 15 minutes.
  3. Transfer the cooked meat to a blender and crush it.
  4. Transfer the meat to a bowl and add the mayonnaise, cabbage, and pickles. Season with salt and pepper, then mix until even.
  5. Spread 1/4 of the meat mixture on a thin pita or a tortilla. Sprinkle 1/2 tablespoon of parsley, add a few slices of chili, arugula, and grated parmesan. Wrap the pita/tortilla around the filling. Do the same for the other 3 pitas using the remaining ingredients.
  6. Wrap each pita wrap with plastic foil and refrigerate for 1 hour.
  7. Unwrap the pita wraps and transfer them to a baking dish. Top with more grated parmesan and bake for 10 minutes at 360⁰F/180⁰C.
  8. You can serve them with cream and garnish them with more parsley.
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