SIMPLE CHICKEN FILLET RECIPE - FOOD.COM
This comes from a friend of mine that I have known for years. She made these for me several times. They're simple to prepare and good either for the main meat or for a basic chicken sandwich with lettuce and tomato.
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350'.
- Wash chicken fillets and pat dry.
- In a baking dish, spray Pam well.
- Place chicken fillets in baking dish.
- Sprinkle top and bottom with seasoning salt and black pepper, to your own taste.
- Add 1Tbs. of butter to each chicken fillet, using up the amount of butter stated.
- Place in oven and bake 30-45 minutes, or until no longer pink.
- Serve either as a main meat or as a chicken sandwich.
Nutrition Facts : Calories 101.8, FatContent 11.5, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 101.4, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0.1
BEST BAKED SALMON RECIPE - HOW TO BAKE SALMON IN THE OVEN
Here's how to cook a delicious salmon in the oven, along with other important baking tips.
Provided by Lauren Miyashiro
Categories gluten-free healthy low-carb dinner party feed a crowd dinner fish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer. Season both sides of the salmon with salt and pepper and place on top of lemon slices. In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened. Garnish with parsley before serving.
Nutrition Facts : Calories 596 calories
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From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 878 calories per serving
- Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
- For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.
- Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket (for extra guidance, watch the how-to video below).
- Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.
- Preheat the oven to 180°C/350°F/gas 4.
- Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.
- Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes – they won’t be as golden, but they’ll be just as delicious.
- Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender.
- Chop up the broccoli and add it to the potatoes for the last 8 minutes. Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper.
- Divide the mash between your plates and place a Kiev on top of each portion. Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.
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From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Mediterranean
Calories 246 calories per serving
- Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.
GREEK FISH BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Mediterranean
Calories 246 calories per serving
- Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.
SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine asian
Calories 392 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
- Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
- Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
- Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
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ITALIAN BROCCOLI & SALMON BAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Italian
Calories 817 calories per serving
- Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.
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From food.com
Reviews 5.0
Total Time 33 minutes
Calories 66.7 per serving
- Serve the chicken on a platter garnished with a few salad leaves.
CHICKEN, BACON AND MUSHROOM VOL-AU-VENTS RECIPE - GOOD FO…
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Snacks
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
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