CHICKEN BREAST VEGETABLE RECIPES RECIPES
VEGETABLE STUFFED CHICKEN BREASTS RECIPE - FOOD.COM
These really don't need specific quantities. No matter what vegetables you use and in whatamount the rest of the ingredients, they always come out good.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt and peper to taste the ckicken breast steaks.
- Stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix.
- Place a 1/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables.
- Roll as for burrito and secure with toothpicks at edges and ends.
- Dip into slightly beaten egg and coat with breadcrums.
- Bake or fry until golden brown.
Nutrition Facts : Calories 492.7, FatContent 33.5, SaturatedFatContent 16.4, CholesterolContent 155.2, SodiumContent 292.6, CarbohydrateContent 11.1, FiberContent 2.8, SugarContent 0.1, ProteinContent 36.9
CHICKEN BREASTS WITH VEGETABLES RECIPE - NYT COOK…
Provided by Molly O'Neill
Total Time 45 minutes
Yield Four servings
Number Of Ingredients 11
Steps:
- Drain the canned tomatoes and reserve their liquid. Brush a large nonstick skillet with the olive oil and place over medium heat. Add the garlic and onions and saute until softened, about 3 minutes. Add the mushrooms and 1/2 cup of the tomatoes and cook for 3 minutes. Add the zucchini and peppers and cook for 3 minutes more.
- Stir in the remaining tomatoes and their reserved liquid, salt and pepper. Simmer 2 minutes. Place the chicken breasts in the skillet and spoon the vegetable mixture over them. Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
- Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 272, UnsaturatedFatContent 7 grams, CarbohydrateContent 24 grams, FatContent 11 grams, FiberContent 8 grams, ProteinContent 25 grams, SaturatedFatContent 3 grams, SodiumContent 798 milligrams, SugarContent 13 grams, TransFatContent 0 grams
More about "chicken breast vegetable recipes recipes"
CHICKEN BREASTS WITH VEGGIES RECIPE: HOW TO MAKE IT - TASTE …
“This is my own spin-off of a favorite family recipe,” writes Tony Lentini of Rogue River, Oregon. “I think that the vegetables are delicious baked with the chicken. They pick up the marinade flavor.”
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 337 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 337 calories per serving
- In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. , Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.
PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MA…
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Calories 357 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Calories 357 calories per serving
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken. If desired, serve with additional fresh rosemary and lemon wedges.
VEGETABLE STUFFED CHICKEN BREASTS RECIPE - FOOD.COM
These really don't need specific quantities. No matter what vegetables you use and in whatamount the rest of the ingredients, they always come out good.
From food.com
Total Time 30 minutes
Calories 492.7 per serving
From food.com
Total Time 30 minutes
Calories 492.7 per serving
- Bake or fry until golden brown.
SKILLET CHICKEN AND VEGETABLES RECIPE | EPICURIOUS
"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry."
From epicurious.com
Reviews 3.9
From epicurious.com
Reviews 3.9
- Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.
CHICKEN BREAST WITH VEGETABLES RECIPE | EAT SMARTER USA
The Chicken Breast with Vegetables recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
Total Time 35 minutes
Cuisine French
From eatsmarter.com
Total Time 35 minutes
Cuisine French
- Serve the chicken parcels with the dip.
COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES RECIPE
This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you’re not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you’re quick, you can get all the vegetable prep done while the chicken cooks.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.
CHICKEN BREASTS WITH VEGETABLES RECIPE - NYT COOK…
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 272 per serving
Reviews 4
Total Time 45 minutes
Calories 272 per serving
- Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.
CHICKEN BREASTS WITH VEGETABLES RECIPE | EAT SMARTE…
The Chicken Breasts with Vegetables recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
Total Time 45 minutes
From eatsmarter.com
Total Time 45 minutes
- Cut the chicken into slices and arrange on plates with the vegetables and the sauce.
COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES RECIPE
This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you’re not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you’re quick, you can get all the vegetable prep done while the chicken cooks.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.
CHICKEN BREAST WITH VEGETABLES RECIPE | EAT SMARTER USA
The Chicken Breast with Vegetables recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
Total Time 35 minutes
Cuisine French
From eatsmarter.com
Total Time 35 minutes
Cuisine French
- Serve the chicken parcels with the dip.
ROAST CHICKEN WITH VEGETABLES RECIPE | FOOD NETWORK
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments — all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category main-dish
Cuisine american
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
SKILLET CHICKEN AND VEGETABLES RECIPE | EPICURIOUS
"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry."
From epicurious.com
Reviews 3.9
From epicurious.com
Reviews 3.9
- Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABL…
From foodnetwork.com
Reviews 4.5
Total Time 30 minutes
Reviews 4.5
Total Time 30 minutes
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
55 CHICKEN AND VEGETABLE RECIPES | TASTE OF HOME
SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES - ALLRECIPES
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CHICKEN AND VEGETABLE RECIPES - BETTER HOMES & GARDENS
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CHICKEN AND VEGETABLES SHEET PAN DINNER | HEALTHY DINNER IDEA
Aug 19, 2020 · In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated. Remove 1 tablespoon of marinade and set aside. Add remaining marinade to the bowl with the chicken …
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EASY AND HEALTHY RECIPE FOR CHICKEN AND VEGETABLE CREPES
Oct 01, 2022 · First, you need to make the dough. To do this, place the butter in a frying pan over a medium heat until it melts. Then, add the wheat flour and mix everything very well. Add the milk until it boils and stir until it thickens. Then, add the finely chopped vegetables …
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SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES - ALLRECIPES
Directions. Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan. Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently. Bake in the preheated oven until chicken …
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CHICKEN AND VEGETABLE RECIPES - BETTER HOMES & GARDENS
Sep 26, 2022 · Blaine Moats. With 29 grams of filling protein and just 12 grams of carbs, these 30-minute chicken lettuce wraps are a time-crunched dieter’s dream. For even more veggie goodness, add a spoonful of pico de gallo or salsa to each wrap before serving. 09 of 25.
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13 ONE-PAN CHICKEN AND VEGETABLE RECIPES THAT MAKE …
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CHICKEN AND VEGETABLES SHEET PAN DINNER | HEALTHY DINNER IDEA
Aug 19, 2020 · In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated. Remove 1 tablespoon of marinade and set aside. Add remaining marinade to the bowl with the chicken …
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EASY AND HEALTHY RECIPE FOR CHICKEN AND VEGETABLE CREPES
Oct 01, 2022 · First, you need to make the dough. To do this, place the butter in a frying pan over a medium heat until it melts. Then, add the wheat flour and mix everything very well. Add the milk until it boils and stir until it thickens. Then, add the finely chopped vegetables …
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CHICKEN WITH SUMMER VEGETABLES RECIPE | MYRECIPES
Melt butter with oil in a large skillet over medium-high heat. When foam subsides, cook chicken until browned and cooked through but still slightly springy to the touch, 3 to 4 minutes on each side. …
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10 BEST CHICKEN BREASTS AND FROZEN VEGETABLES RECIPES - …
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VEGETABLE STUFFED CHICKEN BREASTS RECIPE - FOOD.COM
Stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix. Place a 1/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables…
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CHICKEN WITH SUMMER VEGETABLES RECIPE | MYRECIPES
Melt butter with oil in a large skillet over medium-high heat. When foam subsides, cook chicken until browned and cooked through but still slightly springy to the touch, 3 to 4 minutes on each side. Transfer to a plate and cover loosely with foil. Step 3. Pour off all but 1 Tbsp. fat from skillet.
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ROSEMARY ROASTED CHICKEN BREASTS WITH VEGETABLES
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