EGG AND CHICKEN RECIPE RECIPES

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CHICKEN AND EGG HASH RECIPE: HOW TO MAKE IT



Chicken and Egg Hash Recipe: How to Make It image

This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. —Joyce Price, Whitefish, Ontario

Provided by Taste of Home

Categories     Breakfast    Brunch    Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 large eggs
Chopped chives, optional

Steps:

  • In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.

Nutrition Facts : Calories 464 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 290mg cholesterol, SodiumContent 751mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 35g protein.

SKILLET CHICKEN WITH LEMON AND ROSEMARY RECIPE | ALLRECIPES



Skillet Chicken with Lemon and Rosemary Recipe | Allrecipes image

Quick and good one-pan chicken - very flavorful.

Provided by Avid Rkfan

Categories     Meat and Poultry    Chicken    Breast    Skillet

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil, divided
4 medium skinless, boneless chicken breast halves
2 medium leeks, white parts only, chopped
3 slices bacon, chopped
4 cloves garlic, mashed
2 tablespoons white balsamic vinegar
2 cups cherry tomatoes, halved
1 lemon, juiced and zested
3 sprigs chopped fresh rosemary
2 sprigs fresh sage
salt and freshly ground black pepper to taste
1 cup chicken broth
1 lemon, cut into wedges

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
  • Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
  • Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
  • Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.

Nutrition Facts : Calories 325.8 calories, CarbohydrateContent 12.8 g, CholesterolContent 78.1 mg, FatContent 17.1 g, FiberContent 1.8 g, ProteinContent 29.8 g, SaturatedFatContent 3.4 g, SodiumContent 525.3 mg, SugarContent 3.2 g

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